Dubu Kimchi: The Perfect Harmony of Sautéed Kimchi and Soft Tofu
Our Family’s Popular Dish! Dubu Kimchi, where Stir-Fried Kimchi Meets Silky Tofu for a Fantastic Taste
Introducing one of our family’s most popular dishes, Dubu Kimchi! The rich flavor of well-fermented kimchi, stir-fried to perfection and served atop warm, soft tofu, is simply exquisite. It’s a hearty and satisfying meal that’s perfect any time of day. The savory depth of the kimchi and the delicate texture of the tofu create a harmonious blend that everyone, young and old, will love.
Main Ingredients
- 1/2 block Tofu (approx. 450g)
- 1/4 head Well-fermented Kimchi
- 400g Pork (thinly sliced for bulgogi)
Seasoning & Condiments
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Soy Sauce (or Ttuyu)
- 2 Tbsp Sugar (adjust based on kimchi’s sourness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil (or sesame oil)
- Pinch of Toasted Sesame Seeds
- Pinch of Black Pepper
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Soy Sauce (or Ttuyu)
- 2 Tbsp Sugar (adjust based on kimchi’s sourness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Perilla Oil (or sesame oil)
- Pinch of Toasted Sesame Seeds
- Pinch of Black Pepper
Cooking Instructions
Step 1
Roughly chop the well-fermented kimchi into bite-sized pieces (about 2-3 cm). You can rinse it lightly under running water to remove excess brine if preferred, then gently squeeze out the excess liquid. Cutting it into larger pieces will give a better texture after stir-frying.
Step 2
In a wide pan, combine the chopped kimchi and thinly sliced pork. Begin to stir-fry over medium-low heat. Allow the pork to render its fat as it cooks and melds with the kimchi.
Step 3
Once the kimchi and pork are partially cooked, add the prepared seasonings. Mix in 2 tablespoons of gochugaru, 2 tablespoons of soy sauce (or ttuyu), 1 tablespoon of minced garlic, and 2 tablespoons of sugar. Adjust the amount of sugar depending on how sour and ripe your kimchi is. Stir everything well to combine. Reduce the heat to low and continue to cook, allowing the flavors to meld and deepen, for about 5-7 minutes. This slow cooking process enhances the kimchi’s taste.
Step 4
Just before the stir-fried kimchi is finished cooking, turn off the heat. Stir in 1 tablespoon of perilla oil (or sesame oil) and a pinch of black pepper. Give it one final quick toss to incorporate the fragrant oil. Adding the perilla oil at the end preserves its fresh, nutty aroma.
Step 5
While the kimchi is stir-frying, prepare the tofu. When the kimchi is almost done, bring a pot of water to a boil. Gently place the tofu block into the boiling water and blanch for 1-2 minutes. After blanching, drain the tofu and rinse it under cold water to cool it slightly and remove excess starch. This step makes the tofu wonderfully soft and warm, creating a perfect contrast with the savory kimchi.
Step 6
Slice the blanched tofu into your desired serving pieces and arrange them on a plate. Generously spoon the freshly stir-fried kimchi over the tofu. Finally, sprinkle some toasted sesame seeds on top for a beautiful finish and an extra nutty flavor. Enjoy your delicious Dubu Kimchi!
