Go Back

Tofu duruchigi

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients
  

  • 700 g firm tofu
  • 1 onion
  • 2-3 green onion
  • 200 g mushrooms any variety
  • 1½ cups water
  • 1 anchovy tablet or 1½ cups rice-washed water
  • 5½ tbsp soy sauce
  • 8½ tbsp gochugaru Korean red pepper flakes
  • 4½ tbsp corn syrup or honey/rice syrup
  • 1½ tbsp fish sauce or tuna extract, optional
  • 2 tbsp mirin or matsul, Korean cooking wine
  • 1 tbsp gochujang Korean red pepper paste
  • 1 tbsp minced garlic
  • ½ tsp minced ginger
  • ½ tsp dashi powder optional, for extra umami
  • ½ tsp sugar

Instructions
 

  • In a small bowl, combine all seasoning sauce ingredients and mix well.
  • Slice the tofu into bite-sized cubes. Cut the onion into thin half-moon slices. Chop the green onion into 3-4 cm pieces. Slice the mushrooms into bite-sized pieces.
  • Place the sliced onion at the bottom of a pot. Add 1 anchovy tablet and 1½ cups of water (or rice-washed water).
  • Layer the tofu, mushrooms, and green onion on top. Pour the seasoning sauce over everything.
  • Turn the heat to high and bring the pot to a boil. While boiling, scoop broth from the bottom and pour it over the tofu to help the sauce mix evenly.
  • Once boiling, reduce the heat to medium and simmer for 20 minutes, stirring occasionally.
  • When the sauce is well-absorbed and slightly thickened, transfer to a serving dish. Enjoy with steamed rice and banchan (Korean side dishes)!