Spicy & Delicious Tofu Jorim (Dubu Duruchigi)
The Ultimate Rice Thief! Make Mouthwatering Spicy Braised Tofu (Dubu Duruchigi) at Home
Here’s my take on Dubu Duruchigi, a dish that’s somewhere between a braised dish and a stew, made with tender tofu. When it simmers with a spicy, savory broth, it becomes a true ‘rice thief’ that requires no other side dishes! Spooning it over a bowl of hot white rice, mixing the broth with the tofu, is an experience like no other. Grab a block of tofu and solve your dinner dilemma with this amazing Dubu Duruchigi!
Main Ingredients
- 400g Tofu (firm or stewing type)
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 2 Tbsp Perilla Oil (Deulgireum)
- 500ml Anchovy Broth
Seasoning Ingredients
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Mirin (Rice Wine)
Cooking Instructions
Step 1
Prepare the anchovy broth, which will form the flavorful base for your Dubu Duruchigi. (Boil about 500ml of water with a few dried anchovies and a piece of kelp for 10 minutes, or use store-bought broth for convenience.)
Step 2
Take one 400g block of tofu. Cut it in half lengthwise, then slice each half into pieces about 1.5 to 2 cm thick. It’s important to cut them to a good thickness so they don’t break apart easily during cooking.
Step 3
Heat 1 tablespoon of perilla oil in a pan over medium heat. Add the sliced tofu and pan-fry it. The nutty aroma of the perilla oil will infuse the tofu, enhancing the dish’s overall flavor.
Step 4
Fry the tofu until both sides are golden brown and slightly crispy. This step helps the tofu maintain its shape when it’s simmered in the sauce.
Step 5
Peel the onion and thinly slice it into strips. Wash the scallion and chop it into bite-sized pieces. (If you like it spicier, you can add a small chopped chili pepper like Cheongyang pepper or red chili pepper.)
Step 6
In a small bowl, combine 1 tablespoon gochujang, 1 tablespoon gochugaru, 3 tablespoons soy sauce, 1 tablespoon minced garlic, 1 tablespoon sugar, and 1 tablespoon mirin. Mix well to create the seasoning paste. Preparing the sauce in advance makes the cooking process much smoother.
Step 7
Transfer the pan-fried tofu to a pot or a deep pan. Pour the prepared seasoning paste evenly over the tofu. Add enough anchovy broth so that the tofu is mostly submerged. Bring this to a boil over high heat.
Step 8
Once the broth begins to boil, reduce the heat to medium-low and let it simmer, allowing the flavors to meld into the tofu. When the broth has reduced by about half, add the sliced onion and chopped scallions to the pot. Continue to simmer until the onions are translucent and the scallions are tender.
Step 9
Drizzle the remaining 1 tablespoon of perilla oil around the edges of the pot for an extra burst of aroma. Simmer for a little longer until the sauce has thickened to your desired consistency, then turn off the heat. (You can add a pinch of black pepper if you like.)
Step 10
Your delicious Dubu Duruchigi, with its glossy, inviting appearance, is now ready! The perfect combination of spicy, sweet, and savory flavors with tender tofu is truly a delight. Enjoy it with a warm bowl of rice!
