Korean Dubu Kimchi Kkochi (Tofu Kimchi Skewers)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Pan-fried tofu and sour kimchi stir-fried with ground pork take turns on a skewer, turning the classic tofu-and-kimchi plate into something you hold in one hand.
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Leaving the tofu untouched until its underside sets gives it a crust strong enough to survive the skewer.
Ingredients
Instructions
- 1
Cut 300 g firm tofu into 1 cm thick rectangles.
Press both sides with several layers of paper towel until the surface feels dry, since excess moisture makes the tofu tear and prevents a crisp crust.
- 2
Heat 1 tbsp cooking oil in a pan over medium-high heat.
Lay in the tofu with space between pieces, then leave it untouched for 3 to 4 minutes so the underside sets before you flip it.
- 3
When the bottom turns golden and releases easily, flip the tofu with a thin spatula.
Cook the second side for about 3 minutes, then remove it once the edges look crisp and lightly browned.
- 4
In the same pan or a clean pan, break up 120 g ground pork over medium heat.
When no pink remains, add 150 g sour kimchi and stir-fry for 3 minutes until the moisture reduces.
- 5
Add 1 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar.
Cook over medium-high heat for about 2 minutes, stirring often, until the sauce thickens and clings to the kimchi and pork.
- 6
Turn off the heat and stir in 1 tsp sesame oil to keep its aroma fresh.
Thread tofu and the kimchi pork mixture onto skewers in alternating layers, then serve while warm so the tofu stays crisp.
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