Tofu Duruchigi, a local favourite in Daejeon
Duruchigi is kind of a soupy stir-fry that Koreans enjoy as a meal or an anju. There are many different type of duruchigi, mostly using meat or seafood. In Daejeon, duruchigi using only tofu and vegetable became a local classic. Traditionally, dried anchovy is used to make the broth, but using vegetable broth will make this regional dish a vegan delight. Locals add kalguksu noodles to the soup after eating all the tofu.
1 block of firm tofu
1 tsp minced garlic
1 yellow onion
1 green onion
toasted sesame seeds
– broth –
2 cups water
– marinade –
3 tbsp Korean chili powder
2 tbsp soy sauce
1 tbsp maple syrup or sweet plum juice
1 tbsp cooking liquor or soju
How to Make
- Make the broth by boiling the water and veggie scrap. It’s convenient if you freeze the root ends of onions and green onions ahead.
- In a small bowl, mix all the ingredients for marinade.
- Slice the onion. Cut green onions 2~3 inches long in length.
- Cut tofu 1/2 inch thick.
- Blanch tofu in boiling vegetable broth.
- Meanwhile, heat vegetable oil in pan. Add the garlic and onion. Cook until onions start to change colour.
- Add the marinade.
- Use the ladle to add about 1/2 cup of vegetable broth. Stir to incorporate.
- Transfer the tofu slices from pot to pan. Place them over the bed of onions. Add green onions on top.
- Continue cooking on low heat and let the liquid reduce. Add more broth if needed.
- Taste and season with salt and pepper.
- Drizzle sesame oil and sprinkle toasted sesame seeds.
- Enjoy with rice or add dried noodles (somyeon).