Spicy & Sweet Cuttlefish and Tofu Stir-Fry (Duruchigi)
Spicy and Sweet Cuttlefish and Tofu Duruchigi Recipe
Feeling too lazy to cook? This recipe for ‘Cuttlefish and Tofu Duruchigi’ is perfect for those moments when you just want to escape the kitchen! This dish was once featured on the main page of Daum, significantly boosting my blog’s membership by over 200 people. It’s a simple yet incredibly satisfying meal or snack, combining the chewy texture of cuttlefish, the tenderness of tofu, and a deliciously spicy-sweet sauce that’s sure to make you reach for more rice.
Main Ingredients- 4 medium-sized cuttlefish
- 1 block of tofu (approx. 300g)
- 1 stalk of green onion
- 1/2 onion
- 1/2 Tbsp ginger juice
Seasoning Sauce Ingredients- 1 and 1/2 cups water (300ml)
- 1 chicken stock cube or liquid stock
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar (or 1 Tbsp xylitol)
- 1 and 1/2 cups water (300ml)
- 1 chicken stock cube or liquid stock
- 4 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar (or 1 Tbsp xylitol)
Cooking Instructions
Step 1
Let’s start by preparing the seasoning sauce for this delicious duruchigi. I usually use zero-calorie xylitol instead of sugar, but feel free to use your preferred sweetener.
Step 2
For added depth of flavor, I’m using chicken stock. This particular one is from E-Mart, known for its great value and taste. It’s one of the best I’ve tried.
Step 3
These ingredients aren’t part of the standard recipe but were added to use up leftovers. You can see Spam and steak pieces in the photo. Including such scraps can make the dish even richer and more unique.
Step 4
Now, let’s prepare the star ingredient: cuttlefish. Remove the cartilage and skin, then score the cuttlefish with a knife before cutting it into bite-sized pieces. Scoring makes the cuttlefish more tender and helps it absorb the sauce better, resulting in a tastier dish.
Step 5
Don’t worry too much about the scoring pattern; just make them freely. You can cut them lengthwise or into broader strips. The shape won’t significantly affect the taste, so feel free to be creative.
Step 6
Preparation is almost done! With the ingredients ready, about 70-80% of the cooking is complete. Slice the tofu into about 5mm thick pieces, diagonally slice the green onion, and coarsely julienne the half onion. We also have the cuttlefish sliced and the sauce ready. Let’s get cooking!
Step 7
Heat 1 Tbsp of cooking oil in a deep pan. Add the sliced green onions and onions to create an aromatic base. Once they become translucent and fragrant, there’s no need to cook them further.
Step 8
Add the prepared cuttlefish to the pan with the sautéed aromatics.
Step 9
Add 1/2 Tbsp of ginger juice to eliminate any fishy smell and enhance the flavor. Sauté for about 30 seconds. Be careful not to overcook, as the cuttlefish can become tough.
Step 10
Once the cuttlefish is lightly cooked, arrange the sliced tofu around the cuttlefish. If you’re adding any extra ingredients like Spam or steak, place them in the center, nestled among the tofu.
Step 11
Now, pour the prepared spicy and sweet sauce evenly over everything in the pan.
Step 12
Pour enough sauce so that the tofu and cuttlefish are partially submerged. Cover the pan with a lid and simmer over medium heat for about 20 to 25 minutes. Stir occasionally to prevent the sauce from sticking to the bottom.
Step 13
Transfer the deliciously simmered cuttlefish and tofu duruchigi to a serving dish. Drizzle with 1 Tbsp of sesame oil and sprinkle with 1/2 Tbsp of toasted sesame seeds. Voilà, a wonderful meal is complete! For me, this dish was a stress reliever, and for my partner, it was the perfect companion for a glass of soju. I highly recommend you try making it!
