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
black pepper
sesame oil
toasted sesame seeds

– broth –

vegetable scraps
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


  1. 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.
  2. In a small bowl, mix all the ingredients for marinade.
  3. Slice the onion. Cut green onions 2~3 inches long in length.
  4. Cut tofu 1/2 inch thick.
  5. Blanch tofu in boiling vegetable broth.
  6. Meanwhile, heat vegetable oil in pan. Add the garlic and onion. Cook until onions start to change colour.
  7. Add the marinade.
  8. Use the ladle to add about 1/2 cup of vegetable broth. Stir to incorporate.
  9. Transfer the tofu slices from pot to pan. Place them over the bed of onions. Add green onions on top.
  10. Continue cooking on low heat and let the liquid reduce. Add more broth if needed.
  11. Taste and season with salt and pepper.
  12. Drizzle sesame oil and sprinkle toasted sesame seeds.
  13. Enjoy with rice or add dried noodles (somyeon).