Spicy and Sweet Dubu Duruchigi Bibim Guksu
Spicy and Sweet Dubu Duruchigi Bibim Guksu
How to Make Spicy and Sweet Dubu Duruchigi Bibim Guksu
I always used to eat Dubu Duruchigi (braised tofu) with rice. One day, I wondered how it would taste with noodles, so I tried making it, and it was incredibly delicious! This recipe for Dubu Duruchigi Bibim Guksu is perfect for a satisfying meal or even as a tasty snack with drinks.
Main Ingredients- 1/2 block Tofu (approx. 150g)
- 1/2 Onion
- 1 stalk Green Onion
- 1 Egg
- 1 bunch Enoki Mushrooms
- 1/4 piece Radish (approx. 50g)
- 1 serving Somyeon (thin wheat noodles, approx. 100g)
- Salt to taste
- 1/2 Cheongyang Pepper (optional)
- 450ml Water
Seasoning Sauce- 0.8 Tbsp Gochujang (Korean chili paste, approx. 15g)
- 2.5 Tbsp Gochugaru (Korean chili flakes, approx. 15g)
- 1 Tbsp Corn Syrup or Oligosaccharide (approx. 15ml)
- 0.6 Tbsp Sugar (approx. 10g)
- 2 Tbsp Soy Sauce (approx. 30ml)
- 0.8 Tbsp Gochujang (Korean chili paste, approx. 15g)
- 2.5 Tbsp Gochugaru (Korean chili flakes, approx. 15g)
- 1 Tbsp Corn Syrup or Oligosaccharide (approx. 15ml)
- 0.6 Tbsp Sugar (approx. 10g)
- 2 Tbsp Soy Sauce (approx. 30ml)
Cooking Instructions
Step 1
Slice the tofu into bite-sized pieces, about 1.5 to 2 cm thick. Cutting them thickly helps prevent them from breaking apart during cooking and ensures a good texture.
Step 2
Thinly slice the radish into bite-sized, semi-circular pieces (nabak-sseolgi). This will soften and add sweetness to the sauce.
Step 3
Slice the onion into relatively thick strips, about 0.5 cm wide. They will add sweetness and flavor as they cook down.
Step 4
Place the sliced radishes at the bottom of a wide pan. This acts as a buffer to prevent the tofu from sticking and imparts a subtle sweetness to the dish.
Step 5
Arrange the sliced tofu evenly on top of the radishes.
Step 6
Spread the sliced onions over the tofu.
Step 7
In a separate bowl, combine all the seasoning sauce ingredients: gochujang, gochugaru, corn syrup, sugar, and soy sauce. Mix them well. (You can pre-mix the sauce for convenience.) Pour the mixed sauce evenly over the onions.
Step 8
Carefully pour the 450ml of water into the pan, along the edges. The liquid should generously cover the ingredients.
Step 9
Cover the pan with a lid and bring it to a boil over medium heat. Let it simmer until the ingredients are cooked and the flavors meld.
Step 10
While the tofu and radish are cooking, cut the green onion into large, diagonal pieces, about 2 to 3 cm long. This will add a fresh aroma and flavor.
Step 11
Finely mince the Cheongyang pepper. If you enjoy more heat, feel free to add more. (You can omit this if you prefer less spicy food.)
Step 12
Separate the enoki mushrooms by cutting off the base and gently tearing them apart. They will add a pleasant chewiness and absorb the sauce’s flavor.
Step 13
Once the sauce starts to thicken slightly, add the minced Cheongyang pepper and continue to simmer. This will further deepen the sauce’s flavor.
Step 14
In a separate pot, bring plenty of water to a boil. Add the somyeon noodles and cook for about 3 to 4 minutes. Be careful not to overcook them, as they can become mushy.
Step 15
Drain the cooked somyeon and rinse them thoroughly under cold running water, rubbing the noodles gently with your hands. This removes excess starch, making the noodles chewy and preventing them from sticking. Drain them well before serving.
Step 16
Prepare the egg as a fried egg. A sunny-side-up or soft-boiled yolk is ideal, as it will mix into the noodles for a creamy texture. If you prefer a well-done yolk, cook it to your liking.
Step 17
When the sauce has become noticeably darker and the bubbling sound changes from a gentle simmer to a more vigorous boil, add the enoki mushrooms and stir gently to combine them with the sauce.
Step 18
Finally, add the chopped green onions and let it simmer for a short while longer. Taste the sauce and adjust the seasoning with salt if needed. The fresh flavor of the green onions will now be well incorporated.
Step 19
The degree to which you reduce the sauce is up to personal preference, but if it’s too watery, it will be difficult to mix with the noodles. It’s best to reduce it until about one-third of the original liquid remains, creating a slightly thickened sauce that coats the noodles well. Aim for the sauce to be reduced by more than half.
Step 20
Place the chewy somyeon noodles in a large serving bowl, and generously top them with the flavorful Dubu Duruchigi.
Step 21
Finally, place the fried egg in the center to complete this delightful Dubu Duruchigi Bibim Guksu! For an extra touch of flavor, drizzle with sesame oil or sprinkle with roasted seaweed flakes (gim-garu) if you have them. Don’t forget to try mixing leftover sauce with rice and wrapping it in seaweed for a fantastic finish!
