Daejeon-style Spicy Brothy Tofu Duruchigi (2 Servings)

Slice onion 5 mm thick, tofu about 1 cm thick and green onion diagonally.

Mix 400 ml water or unsalted anchovy stock with 2 tbsp chili flakes, 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp garlic and 1 tsp sugar.

Line a wide pot with onion, add a mostly single layer of tofu, pour in sauce and top with green onion.

Simmer about 10–12 minutes once bubbling. Gently lift tofu to prevent onion sticking; reduce heat once onion softens and sauce remains.

Add 1 tsp sesame oil. Optionally add 180 g pre-cooked udon, heating until hot. Taste before adding a little more soy sauce.