Pro Tip: To ensure the tofu blocks are warm, keep them in simmering water and slice them when you are ready to plate. Remove the tofu from the water with a spatula and slice it into 1/2-inch thick pieces. You can use green onion if Asian leek is not available.Ĭut the tofu in half and place it in a pot of boiling water with salt. Sugar: Helps to neutralize the sourness of the kimchi.Soy sauce: Used for seasoning and added flavor.Korean chili flakes (gochugaru): To add extra heat and color.If using pork belly, use less oil as it is fattier. Pork: Thinly sliced pork shoulder is preferred, but pork belly can also be used.Kimchi: For optimal flavor, it’s best to use sour kimchi, but avoid using newly made kimchi.Tofu: Use firm tofu for the best results.This quick tofu recipe is versatile and can be adapted to suit your personal preferences. Vegetarian diet adaptation tipĪnd if you’re a vegetarian, no need to worry! Remove the pork and substitute it with mushrooms or a plant-based meat substitute. If you like the soft texture of tofu, you may want to give my simple mapo tofu recipe a try, or you could try a quick Korean-style soft tofu recipe made in the microwave. 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.
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. What type of tofu for dubu kimchiįor making the best Dubu Kimchi, firm tofu is the preferred choice (but not extra firm). They’re all simple to make and loved for their bold flavors. In addition to Dubu Kimchi, there are other ways to use up sour kimchi, such as kimchi stew, kimchi fried rice, and kimchi pancakes. 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! So why not give this Korean tofu with kimchi a chance? You won’t be disappointed. The best part? It only takes 10 minutes from start to finish. The stir-fried fermented kimchi provides a tangy and sour flavor that is perfectly balanced by the warm, creamy tofu. Some people prefer to pan-fry the tofu instead for a crispy texture, but boiling is the traditional method. The tofu used in Dubu Kimchi is usually boiled, giving it a delicate texture that contrasts perfectly with the bold flavors of the kimchi. It is also a common dish to serve with a bowl of rice or as a side dish. Dubu Kimchi can be enjoyed at any time, even without the alcohol. However, don’t let that limit you from making it. This recipe can be adapted for a vegetarian diet.ĭubu Kimchi has a long history in Korean cuisine, and it is often served as an anju, an accompaniment to alcoholic drinks (as seen on my fish jerky recipe). It takes only 10 minutes to make and is a tasty way to use old kimchi. Dubu kimchi is a Korean dish that combines boiled tofu, stir-fried kimchi, and pork for a tangy and creamy flavor.
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