Korean Tofu Kimchi Bibim Myeon
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Two separately cooked toppings make this bowl of dressed noodles: pan-seared tofu and stir-fried ripe kimchi.
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Pressing the tofu dry before it meets a hot pan gives it a golden crust and a soft center, a mild counterweight to the gochujang dressing. Brief frying takes the sharp sourness off well-fermented kimchi and pushes its savory side forward. The noodles end up spicy, sweet and tangy without turning harsh.
Ingredients
Instructions
- 1
Cut 180g firm tofu into 1cm slabs and wrap them in paper towels.
Press for 10 minutes until the surface feels dry, because wet tofu splatters in the pan and will not form a crisp crust.
- 2
Heat a pan well over medium-high heat, add a thin layer of oil, and lay in the tofu.
Cook each side for 2 to 3 minutes until golden and lightly crisp, then cut into bite-size pieces.
- 3
Chop 150g ripe kimchi into 1 to 2cm pieces and stir-fry it in the pan over medium heat for 1 to 2 minutes.
Stop when the sharp sour smell softens and the edges look slightly translucent.
- 4
Mix 2 tbsp gochujang, 1 tbsp chili flakes, 1 tbsp sugar, 1.5 tbsp vinegar, and 1 tbsp sesame oil until the sugar dissolves completely.
- 5
Boil 220g wheat noodles for 3 to 4 minutes, just until no firm center remains.
Rinse vigorously in cold water to remove starch, then drain thoroughly in a sieve so the dressing will not become watery.
- 6
Place the drained noodles and sauce in a large bowl and toss firmly for 2 minutes until every strand is coated.
Fold in the stir-fried kimchi, transfer to bowls, and serve at once with tofu and 5g roasted seaweed flakes on top.
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