Dubu kimchi, Stir-fried kimchi with tofu
Dubu Kimchi (stir-fried kimchi with tofu) is Korea's favorite "ahn-joo" (food that complements alcoholic beverages). Of course that makes dubu kimchi a great party food. But, it can also be enjoyed as a meal or snack at any time of the day. The incredibly flavorful mix of kimchi and seasoned pork is well balanced with wholesome tofu. The color contrast is beautiful as well.
You can add whatever amounts of kimchi and tofu you prefer. It can also be a great vegetarian dish if you omit the pork. You can serve dubu kimchi alone or with rice. It goes well with Soju (vodka-like Korean drink) and Makeoli (milky rice wine).
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|14 oz||Tofu, Soft or regular (for stew) 두부 (찌개용)|
|9 oz||Kimchi 김치|
|7 oz||Sliced Pork (Belly or Neck) 불고기용 돼지고기 (can use other cut but slice thinly)|
|1||Onion (Medium) 양파|
|3||Green Onion 파|
|½ tsp||Black Pepper 후추|
|1 tsp||Sesame Seeds 깨 (optional)|
|1 tbs||Sesame Oil 참기름|
|1 tbs||Vegetable Oil 식용유|
for pork seasoning
|2 tbs||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|3 tbs||Soy Sauce (regular) 왜간장|
|2 tbs||Sugar 설탕|
|1 tbs||Garlic (minced) 다진 마늘|
|1 tsp||Ginger (minced) 다진 생강|
|1 tbs||Cheongju, Korean Rice Wine 청주 (optional)|
for blanching tofu
|3 cups||Water 물|
|½ tsp||Salt 소금|
Optional Ingredients and Substitutions
Pork: Thinly sliced pork neck or pork belly is ideal. You can use other cut as long as it's thinly sliced. You can use beef instead but it doesn't go with kimchi as well as pork does.
Kimchi: Add more or less kimchi to suit your preference.
Sugar: Add more or less sugar to the pork seasoning to suit your preference.
Cheongju (Korean rice wine): Use white wine instead. Alcohol in meat seasoning is always a nice touch but you can get away without it.
Good to Know
Blanching tofu Instead of blanching tofu, you can slice tofu and microwave it for 2-3 minutes.
Vegetarian version You can omit pork and increase amount of kimchi.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare Kimchi and vegetables
Cut 250g of Kimchi (about ⅛ of a whole Napa Cabbage Kimchi) into bite-sized pieces (about 1 inch long). Peel and wash 1 medium sized onion. Cut it in half and slice into ¼ inch pieces. Cut off the root ends of 3 green onions and wash them thoroughly. Cut them into 1½ inch pieces.
Cut into bite-size
Peel & wash
slice into ¼”
Cut off root ends
Wash & cut into 1½”
2. Season pork
Mix 2 tablespoons of gochugaru (red chili flakes), 3 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 2 teaspoons of sugar, ½ teaspoon of black pepper and 1 tablespoon of rice wine (optional). Cut pork into big bite-sized pieces. Add 400g of pork and mix well. Reduce the amount of red chili flakes to make it milder.
Cut & add pork
Pour 1 tablespoon of vegetable oil in a pan. Sauté the marinated pork for 3 minutes on medium heat. Add kimchi and pan-fry on medium heat for 4 minutes. Stir frequently.
Med Heat 3 min
Add sliced onions and green onions and sauté on medium heat for 2 minutes or until pork is cooked through. Turn off the heat and add 1 teaspoon of sesame seeds and 1 tablespoon of sesame oil. Mix well.
Sauté Med Heat 2 min
Turn off heat
5. Blanch Tofu (Optional)
Boil 2-3 cups water in a pot on high heat. Add ½ teaspoon of salt and a block (about 400-500g) of tofu into boiling water. Blanch for 3 minute on high heat. Drain water and pat-dry the tofu with kitchen towel. This step is optional, but blanching in boiling salt water enhances firmness and taste of tofu.
Boil High Heat
Blanch High Heat 3 min
Drain water & dry
6. Slice tofu
Slice tofu into rectangles (3cm X 4 cm X 1 cm or 1¼” X 1½” X ⅜”). You can cut into different sizes as long as it’s about 1 cm thick. Cover them to keep warm until serving.
Place sliced tofu and pan-fried kimchi with pork on a plate. You can sprinkle sesame seeds as a garnish. Serve and enjoy!
Serve on plate