Spicy Korean Squid and Tofu Duruchigi (2 Servings)

Check 250 g chilled, cleaned squid for leftover innards or quill, pat dry and cut into 2–3 cm pieces. Keep utensils for raw seafood separate.

Slice 300 g tofu 1.5 cm thick; cut 100 g onion into strips, 100 g zucchini into half-moons, and 30 g scallion on the diagonal.

Mix 15 g gochujang, 7 g Korean chili flakes, 15 mL soy sauce, 10 g garlic, 7 g sugar and 120 mL water.

Warm 10 mL oil over medium heat and stir-fry onion and zucchini for about 2–3 minutes until beginning to soften.

Add the squid and stir-fry until it starts to turn opaque. This stage alone is not sufficient to fully cook the squid.

Add tofu and sauce, then simmer over medium heat, spooning liquid over the tofu for roughly 4–7 minutes. Prioritize thorough cooking of the squid rather than timing; use a food thermometer if practical.

When the squid is fully cooked and tofu is piping hot, add scallion and bring to a brief simmer. Add a little water if needed; serve hot.