Korean Tofu with Stir-fried Kimchi
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Dubu-kimchi pairs thick slabs of blanched tofu with aged kimchi stir-fried alongside pork shoulder and onion, and stands as one of the most recognized drinking accompaniments in Korean food culture.
Read more
Blanching the tofu in salted water for roughly three minutes draws out any raw bean flavor and firms the surface so the slices hold their shape on the plate. The deep fermentation sourness of the aged kimchi concentrates as it cooks in oil with gochugaru, and a small amount of sugar bridges the gap between the sour and spicy notes. Using only the fat rendered from the pork keeps the stir-fry clean-tasting; maintaining medium heat throughout prevents the kimchi from scorching. Placing the tofu under the hot kimchi stir-fry lets the surface absorb the seasoning so the tofu is not bland on its own. A finish of sesame oil adds a nutty aroma, and sliced green onion on top provides a fresh contrast. When serving alongside soju or makgeolli, plate the tofu separately and spoon the stir-fry over it at the table to keep the slices intact.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 300g firm tofu into thick slices, then blanch it in boiling salted water for about 3 minutes.
Drain gently and let the surface dry so the tofu firms up without becoming fragile.
- 2Control
Warm a pan over medium heat and spread 1 tablespoon cooking oil in a thin layer.
Add 120g pork shoulder and stir-fry until the outside changes color and begins to release its fat.
- 3Heat
Add 60g sliced onion and cook for about 1 minute to bring out its sweetness.
Keep the heat at medium rather than high so the pork stays moist and the onion does not scorch.
- 4Control
Add 220g aged kimchi, 1 tablespoon gochugaru, and 1 teaspoon sugar.
Stir-fry over medium heat for about 5 minutes, until the kimchi softens, looks slightly translucent, and the sourness becomes rounded.
- 5Prep
Add 20g diagonally sliced green onion and toss for only about 30 seconds.
Turn off the heat before drizzling in 1 teaspoon sesame oil, so its nutty aroma stays fresh.
- 6Finish
Arrange the warm tofu on a plate and spoon the hot kimchi stir-fry beside or over it.
Add some topping directly onto the tofu so the surface absorbs the seasoning before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Blanching tofu in salted water firms the surface against crumbling when paired with spicy kimchi.
- Finish cue
- Stir-fry over medium heat for about 5 minutes, until the kimchi softens, looks slightly translucent, and the sourness becomes rounded.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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