Tofu Kimchi (Dubu Kimchi)
A popular Korean side dish - Tofu Kimchi (Dubu Kimchi) recipe.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 500 g firm tofu ((7 ounces))
- 2 cup kimchi (use at least 2 to 3 weeks old Kimchi, thinly sliced, , also add any juice that comes out of kimchi)
- 10 g green onion (, finely chopped)
- 1 tsp raw sugar
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- Some cooking oil (, I used rice bran oil)
- Some water (to boil tofu)
- 200 g pork belly or pork shoulder or beef ((3.5 ounces), thinly sliced for stir frying)
- 1 tbsp Korean chili flakes ((gochugaru), add more or less per your spice level preference)
- 1 tbsp rice wine (mirin)
- 2 tsp soy sauce
- 1 tsp minced garlic
- A few sprinkles ground black pepper
Instructions
- 1
In a well heated skillet/wok, add some cooking oil. Add the marinated meat and cook it on medium high heat until about 70% of the meat is cooked (3 to 5 mins). Add the kimchi and sugar and stir them well until the kimchi is fully cooked and tender (3 to 5 mins). Add the sesame oil, sesame seeds, and green onion and stir quickly. Remove from the heat.
- 2
(Ideally, this step should start at the same time as step 1). Boil some water in a pot (enough to cover the tofu) and once the water is rolling boiling, add the tofu and cook it for 2 to 3 mins. Drain the water and thinly slice the tofu ( about 5 cm x 5 cm /2 inch x 2 inch). Watch out for hot steam or hot tofu while slicing. Tip: If you have a clean linen cloth (e.g. cheese cloth), wrap up the tofu with it before boiling. Then it’s easy to take it out while keeping the tofu shape in place.
- 3
Serve the tofu and stir fried kimchi with pork on a large plate. Enjoy while still warm.