Spicy Dubu Duruchigi (Spicy Braised Stir Fried Tofu)
A rice side dish of tofu, pork, and kimchi braised in a shallow, spicy sauce and savory broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 2-serving dish braises tofu, kimchi, and pork together in anchovy broth until shallow and rich. The sweet and spicy sauce infuses every bite, making it perfect as a rice side dish or as a snack with drinks. Pan-frying the tofu until golden before cooking helps keep it from breaking apart easily.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Tofu1 block, 200 g
- Pork100 g
- Kimchi3 leaves (1 handful)
- Onion1/4
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Anchovy broth1 cup
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1.5 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Sugar1 tsp
- Ground black peppera little of each
- Ginger powdera little of each
- Toasted sesame oila little of each
- Instead of thinly sliced pork belly, you can also use pork shoulder, pork front leg, or pork hind leg.
Steps
1. This is half a block of large handmade tofu. Slice it thickly.
I prepared a handful of thinly sliced pork belly, which is thin enough that I did not season it separately.
Cut all ingredients into bite-sized pieces.
You can also use pork shoulder or front leg (or hind leg); since pork shoulder is thicker, it would be good to season it beforehand, right?
I used the tofu as is, but pan-frying it until golden brown before cooking prevents it from breaking apart, which is great.
2. Add all the sauce ingredients and mix them together.
3. Spread the kimchi and pork widely in a deep pan.
4. Place the tofu on top as well.
If using pork shoulder, you can stir-fry it with kimchi in an oiled pan first and then place the tofu on top.
5. Add the sauce and onion on top.
6. Pour in the anchovy broth, bring to a boil over high heat, and then simmer gently to braise.
When the broth has reduced by about half...
If it tastes bland, season with salt, add the chili peppers and large green onion, and boil further until cooked through.
The broth should be shallow and saucy, with less liquid than a jjigae stew but more than a typical braise.
Ppunwife's tips
- Pan-frying the tofu in a pan until golden brown before cooking prevents it from breaking apart, which is great.
- Since pork shoulder is thicker, it is good to season it beforehand.
- If using pork shoulder, stir-fry it with kimchi in an oiled pan first and then add the tofu on top.
FAQ
How do I keep the tofu from breaking apart while cooking?
Pan-frying the tofu until golden brown first before using can reduce breakage during cooking.
Can I use other cuts of pork instead of thinly sliced pork belly?
You can also use pork shoulder, front leg, or hind leg. For thicker cuts like pork shoulder, it is recommended to pre-season the meat and stir-fry it first with kimchi in an oiled pan.
How much should I reduce the broth?
Simmer gently until the broth is shallow and saucy, with less liquid than a jjigae stew but more than a typical braise.
Can I substitute water if I don't have anchovy broth? AI-generated
Generally, you can also use water or store-bought kelp broth instead to cook the dish.
