Dubu kimchi, Stir-fried kimchi with tofu

두부김치

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Average: 2 (1 vote)

quick n easy

prep time:

15 min

inactive time:

0 min

total time:

35 min

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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INGREDIENTS

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main ingredients
3 lb 8 oz	Tofu, Soft or regular (for stew) 두부 (찌개용)
2 lb 3 oz	Kimchi 김치
1 lb 12 oz	Sliced Pork (Belly or Neck) 불고기용 돼지고기 (can use other cut but slice thinly)
4	Onion (Medium) 양파
12	Green Onion 파
1⅔ tsp	Black Pepper 후추
1⅓ tbs	Sesame Seeds 깨 (optional)
¼ cup	Sesame Oil 참기름
¼ cup	Vegetable Oil 식용유
for pork seasoning
½ cup	Gochugaru, Korean Hot Pepper Flakes 고춧가루
¾ cup	Soy Sauce (regular) 왜간장
½ cup	Sugar 설탕
¼ cup	Garlic (minced) 다진 마늘
1⅓ tbs	Ginger (minced) 다진 생강
¼ cup	Cheongju, Korean Rice Wine 청주 (optional)
for blanching tofu
12½ cups	Water 물
1⅔ tsp	Salt 소금

tips:

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.

instructions	photos	summary
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.		1 Cut into bite-size 250g Kimchi Peel & wash slice into ¼” 1 onion Cut off root ends Wash & cut into 1½” 3 green onions
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.		2 Mix 2 tbs red chili flakes 3 tbs soy sauce 1 tbs minced garlic 1 tsp minced ginger 2 tsp sugar ½ tsp black pepper 1 tbs rice wine (optional) Cut & add pork 400g Mix well
3. Saute 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.		3 Sauté 1 tbs vegetable oil marinated pork Med Heat 3 min Stir frequently
4. Finish 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.		4 Add onion and green onion Sauté Med Heat 2 min Turn off heat 1 tsp sesame seeds 1 tbs sesame oil Mix well
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.		5 Boil High Heat 3 cups water Add ½ tsp salt 400g tofu 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.		6 Slice tofu (3cm X 4 cm X 1 cm or 1¼” X 1½” X ⅜”) Keep Warm
7. Serve Place sliced tofu and pan-fried kimchi with pork on a plate. You can sprinkle sesame seeds as a garnish. Serve and enjoy!		7 Serve on plate Enjoy