drinking food banchan · kimchi recipe
Dubu Kimchi
Ingredients
Sauce
Steps
Slice the tofu into thick pieces and blanch briefly in salted boiling water, or warm it in the microwave.
~5 min
Why: Blanching removes tofu's raw, beany taste and firms it up so it holds its shape when sliced.
Heat oil in a pan and stir-fry the pork until cooked through.
~4 min
Add the kimchi along with gochugaru, sugar, and minced garlic, and stir-fry 5-7 minutes.
~6 min
Watch out: Under-fermented kimchi that isn't cooked long enough keeps a sharp sour edge — stir-fry it thoroughly to mellow the tartness.
Add the sliced green onion and sesame oil and stir-fry once more.
~1 min
Arrange the blanched tofu neatly on one side of a plate and the stir-fried kimchi alongside it.
~2 min
Tips
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The more sour the kimchi, the longer you should stir-fry it to bring out its savory depth.
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It tastes best when the tofu is still warm and topped with the hot stir-fried kimchi.
- —
A popular pairing with makgeolli or soju.
Storage
The stir-fried kimchi keeps refrigerated 2 days — store the tofu separately and reheat just before serving.