Spicy and Sweet Savory Pork Belly and Tofu Stew (Dubu Duruchigi)
Spicy and Sweet Savory Pork Belly and Tofu Stew (Dubu Duruchigi)
#PorkBellyStew #TofuRecipe #KoreanComfortFood #SpicyPork #OnePotMeal
Transform your leftover pork belly into a hearty and flavorful Dubu Duruchigi (Spicy Braised Tofu and Pork)! This recipe features a rich sauce made with gochujang (Korean chili paste) and a secret ingredient: seasoned salted shrimp (yangnyeom saewoo jang) sauce, creating an incredibly savory and umami-rich flavor. The addition of kimchi adds a delightful spicy tang, making this dish a true appetite stimulant. It’s so deeply flavorful, it blurs the line between a stew (jjigae) and a stir-fry (duruchigi)!
Main Ingredients- Pork belly (or pork shoulder) 300g
- Firm tofu 300g
- Kimchi (fermented) 100g
- Green onion 1 stalk
- Onion 1/2 medium
- Carrot 1/3 medium
Seasoning- Seasoned salted shrimp sauce 3 Tbsp (or substitute with soy sauce, chili powder, minced garlic etc.)
- Gochujang (Korean chili paste) 1 Tbsp
- Concentrated broth cube (or 1 cup anchovy-kelp broth)
- Soju (or cooking wine) 1 Tbsp
- Water 500ml
- Seasoned salted shrimp sauce 3 Tbsp (or substitute with soy sauce, chili powder, minced garlic etc.)
- Gochujang (Korean chili paste) 1 Tbsp
- Concentrated broth cube (or 1 cup anchovy-kelp broth)
- Soju (or cooking wine) 1 Tbsp
- Water 500ml
Cooking Instructions
Step 1
Begin by preparing the pork belly. While less common than pork belly or neck, ‘dwitgogi’ (rear pork cuts) offer excellent flavor at a lower price. We’ll use leftover grilled pork belly for this delicious Dubu Duruchigi. Place the pork in a pan over medium heat and cook until golden brown and slightly crispy. The pork’s own fat will be sufficient for sautéing.
Step 2
Once the pork is nicely browned, add the chopped kimchi to the pan and stir-fry it together with the pork. The tangy kimchi and rendered pork fat will create a wonderfully complex flavor base. No additional oil is needed.
Step 3
After stir-frying the pork and kimchi, add the roughly chopped onion, carrot, and sliced green onion. Sauté everything together, ensuring the vegetables are coated with the pork fat. This step will coax out the natural sweetness and aroma of the vegetables, enhancing the stew’s broth.
Step 4
Now, it’s time for the flavor-boosting seasoning! Add 1 tablespoon of gochujang and 1 tablespoon of soju (this helps tenderize the meat and adds depth). For an extra kick of savory umami, add 3 tablespoons of the seasoned salted shrimp sauce – our secret weapon! (If you don’t have this, you can create a similar flavor profile using soy sauce, minced garlic, chili powder, and a touch of sugar).
Step 5
Stir-fry for a minute to combine the seasonings with the other ingredients. Then, add the cubed tofu and the concentrated broth cube (for an extra layer of savory depth). Pour in 500ml of water and bring to a rolling boil over high heat. Once the liquid starts to reduce and become saucy, lower the heat to medium-low and let it simmer gently. Allowing the tofu to absorb the rich sauce slowly is key to its deliciousness.
Step 6
While the dishes are being washed, a tantalizing aroma fills the kitchen – your perfectly braised Dubu Duruchigi is ready! The spicy yet subtly sweet sauce is incredibly addictive and pairs perfectly with rice. The kimchi provides enough flavor, so you might not even need other side dishes. Enjoy this hearty and satisfying meal, perhaps with a side of rolled omelet for an extra treat!
