If you have a block of tofu and some old sour kimchi, try this Korean tofu with stir-fried kimchi recipe called Dubu Kimchi.  

The best part of this recipe? It only takes 10 minutes from start to finish! So why not give this Korean tofu with kimchi a chance? You won't be disappointed. 

Dubu kimchi is a Korean dish that combines boiled tofu, stir-fried kimchi, and pork for a tangy and creamy flavor. It is a tasty way to use old kimchi. This recipe can be adapted for a vegetarian diet as well. 

Dubu Kimchi has a long history in Korean cuisine, and it is often served as an anju, an accompaniment to alcoholic drinks. However, don’t let that limit you from making it. Dubu Kimchi can be enjoyed at any time, even without the alcohol. 

It is also a common dish to serve with a bowl of rice or as a side dish. The tofu used in Dubu Kimchi is usually boiled, giving it a delicate texture that contrasts perfectly with the bold flavors of the kimchi. 

BOILED TOFU AND STIR-FRIED KIMCHI 

Some people prefer to pan-fry the tofu instead for a crispy texture, but boiling is the traditional method. The stir-fried fermented kimchi provides a tangy and sour flavor that is perfectly balanced by the warm, creamy tofu. 

Whether you’re looking for a new and exciting dish to try, or just want to satisfy your cravings for something tangy and creamy, Dubu Kimchi is the way to go! 

WHAT TYPE OF TOFU FOR DUBU KIMCHI 

For making the best Dubu Kimchi, firm tofu is the preferred choice (but not extra firm). Soft tofu tends to break apart during boiling, but the firmness of the tofu helps keep the stir-fried kimchi in place when serving together. 

It is not necessary to press the tofu beforehand, as preserving its moisture will enhance the soft and silky texture, providing a nice contrast to the crispy kimchi and stir-fried pork. 

VEGETARIAN DIET ADAPTATION TIP 

And if you’re a vegetarian, no need to worry! Remove the pork and substitute it with mushrooms or a plant-based meat substitute. 

RECIPE INGREDIENTS 

• 1 lb firm tofu 
• 1 tbsp oil 
• 1/2 lb pork shoulder, very thinly sliced 
• 1 1/4 cup sour kimchi 
• 2 tsp soy sauce 
• 1 tbsp Korean chili flakes (gochugaru), optional 
• 1 tsp sugar 
• 1 tbsp minced garlic 
• 1/2 cup Asian leek or green onion, chopped 
• 1 fresh green chili, optional 
• 1 tbsp sesame oil 
• 1 tbsp toasted sesame seeds 

Step 1. Boil tofu 

Cut the tofu in half and place it in a pot of boiling water with salt. Simmer over low heat for 4-5 minutes. Remove the tofu from the water with a spatula and slice it into 1/2-inch thick pieces. 

Pro Tip: To ensure the tofu blocks are warm, keep them in simmering water and slice them when you are ready to plate. 

Step 2. Stir-fry pork and kimchi 

In a separate skillet, heat oil over high heat and cook the pork until no longer pink. Add the kimchi to the skillet and stir-fry for 2-3 minutes. 

Pro Tip: To achieve the best results, it’s recommended to stir-fry the kimchi and pork quickly over high heat to prevent moisture from seeping out. 

Step 3. Flavor the stir-fry 

Add the Korean chili flakes, garlic, soy sauce, and sugar to the skillet and continue to stir-fry for another minute. Add the leek (or green onion) and green chili (if using) and heat through. Finally, drizzle sesame oil and sprinkle toasted sesame seeds. Toss everything together. 

Step 4. Arrange tofu and kimchi stir-fry on a plate 

To plate, arrange the warm tofu slices on a serving platter as desired. You can place the tofu in a circle pattern with the stir-fried kimchi and pork in the center or arrange the tofu on one side and the kimchi stir-fry on the other. 

In either case, the vibrant color contrast will make a stunning presentation. Garnish with toasted sesame seeds and serve warm. 

Source: Hyegyoung K. Ford, Beyond Kimchee, 2023