Tofu and Sauteed Kimchi (Dubu Kimchi) Recipe

Sauteed Kimchi and Tofu
Naomi Imatome
  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Dubu Kimchi is a popular anju (Korean drinking snack) and a delicious, easy way to use leftover or older kimchi. The vibrant flavor of the sauteed kimchi is mellowed by the soft, delicate texture of the plain tofu.

What You'll Need

  • 1 cup of baechu kimchi (older, aged kimchi is best), roughly chopped into 1 inch pieces
  • 1/2 cup of thinly sliced pork (or bacon), sliced into 1 inch pieces
  • 1 block firm tofu
  • 2 tsp vegetable oil
  • 3 garlic cloves, minced
  • 1 tsp soy sauce
  • 2 tsp sugar
  • 1 tsp sesame seeds
  • 1 tsp sesame oil

How to Make It

  1. Coat a large frying pan or wok with oil and saute pork on medium-high heat until almost cooked through. Drain oil if necessary.
  2. Add garlic and saute a couple more minutes, mixing to combine.
  3. Add kimchi and fry for about 5-7 minutes, until it becomes a darker reddish brown.
  4. Add sugar, soy sauce, sesame seeds, and sesame oil and fry for another minute.
  5. Remove from heat.
  6. In a pot of gently boiling water, boil entire block of tofu for 3 minutes.
  1. Drain tofu and slice into rectangles.
  2. Serve topped with sauteed kimchi (kimchi bokum) or place kimchi in center of plate and arrange tofu arround it.