Spicy and Savory Squid Tofu Duruchigi: The Ultimate Rice-Stealing Recipe
Making Delicious Spicy Tofu Duruchigi with Squid, Just Like a Daejeon Specialty!
This recipe is based on one shared by the popular YouTuber ‘Mat Sangmu’, who personally tasted the dish at Daejeon Boksu Bunsik and learned the method from the owner. Enjoy the fantastic harmony of refreshing, deep anchovy broth, tender tofu, and chewy squid! It’s an irresistible flavor that will have you finishing a bowl of rice in no time. Make this amazing dish at home.
Tofu Duruchigi Ingredients- 1.5 cups (paper cup size) rich anchovy and kelp broth
- 1 block of tofu (approx. 300g)
- 2/3 squid (body portion, approx. 150g)
- 1/2 stalk of green onion
- 1/4 onion
- 2 Cheongyang peppers (spicy Korean chili peppers)
Seasoning Paste- 4 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp mirin (or cooking wine)
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1/3 Tbsp salt (adjust to taste)
- 4 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp mirin (or cooking wine)
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1/3 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
The key to this recipe is the ‘rich anchovy broth’. It acts as a flavor enhancer, replacing MSG, so make sure to brew it with care until it’s deeply flavored.
Step 2
To create a deeply flavorful broth, use plenty of dried anchovies, add 2-3 pieces of kelp, and some dried shrimp. Simmer them together until the broth is concentrated. About 1 to 2 cups of broth will be sufficient.
Step 3
Slice the tofu into pieces about 1.5cm thick. If they’re too thin, they might break apart during cooking, and if they’re too thick, the seasoning might not penetrate well. (Note: This is based on 1 block of handmade tofu; if using standard supermarket tofu, consider adding about 1/3 of another block.)
Step 4
Slice the Cheongyang peppers diagonally into 2-3cm pieces to add a spicy kick. Thinly slice the onion. A quarter of an onion is enough to add sweetness and flavor.
Step 5
Prepare 1/2 stalk of green onion. Slice about 1/3 of it thinly for garnish, and the remaining 2/3 diagonally for cooking with the sauce.
Step 6
Clean and prepare the squid by slicing it into bite-sized pieces, about 1 to 1.5cm wide.
Step 7
For the seasoning paste, it’s best to use ‘fine gochugaru’. If you only have coarse gochugaru, you can strain it through a fine sieve for a smoother texture. (Tip: If you’re in a hurry, you can lightly pulse it in a blender.)
Step 8
In a bowl, combine the fine gochugaru, mirin, soy sauce, minced garlic, and salt. Mix well to create a delicious seasoning paste.
Step 9
Arrange the sliced tofu in a single layer at the bottom of a wide pan or pot, leaving a space in the center for the squid.
Step 10
Once the tofu is neatly arranged, don’t add any other ingredients yet! Pour the 1.5 cups of prepared rich anchovy broth evenly over the tofu.
Step 11
To allow the tofu to absorb the deep flavor and seasoning from the broth, cook over high heat for about 1 minute. Just a quick boil.
Step 12
Add the prepared seasoning paste and stir to dissolve it. Continue to simmer for another minute, allowing the seasoning to coat and penetrate the tofu. This step helps the flavors meld.
Step 13
Since we’re cooking over high heat for a short time, it’s important to quickly dissolve the seasoning paste to prevent it from burning and ensure it coats the ingredients evenly.
Step 14
Once the tofu has absorbed some of the seasoning, add the sliced squid and cook together.
Step 15
Immediately after adding the squid and tofu, add the diagonally sliced green onions, sliced onions, and diagonally sliced Cheongyang peppers. Continue to cook over high heat for 2 to 3 minutes. The vegetables will soften slightly, releasing their delicious aroma.
Step 16
Transfer the finished squid tofu duruchigi to a serving dish. Garnish with the thinly sliced green onions you set aside earlier. If you have crown daisy (ssukgat), it makes a lovely addition.
Step 17
While tofu duruchigi is delicious on its own, the addition of the deep anchovy broth and chewy squid created a clean yet rich umami flavor that was truly exceptional. It’s a perfect combination!
Step 18
If you love tofu dishes, you must try this recipe! It offers a different charm compared to regular tofu duruchigi or tofu jjigae. It’s an absolute ‘rice thief’ when served over warm rice, and I imagine it would be fantastic as a spicy appetizer with drinks.
