Korean Dubu Kimchi Kkochi (Tofu Kimchi Skewers)
Dubu-kimchi-kkochi pan-sears firm tofu until the surface turns crisp and golden, then skewers it alongside stir-fried sour kimchi and ground pork. The tofu is fried to drive off surface moisture and build a crust, while the kimchi and pork are cooked together so fermented tang and meat savoriness merge into one. Threaded onto a skewer, each bite delivers the tofu's nutty seared exterior, the kimchi's sharp acidity, and the pork's salt-rich depth simultaneously. The soft interior of the tofu contrasts with its crisp shell, and juices from the stir-fried kimchi seep into the tofu to add another flavor layer.
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Instructions
- 1
Slice tofu into rectangles and pat dry with paper towels.
- 2
Pan-sear tofu in oil until golden on both sides.
- 3
Stir-fry pork first, then add kimchi and cook together.
- 4
Add gochujang, soy sauce, and sugar; reduce until thick.
- 5
Skewer tofu and stir-fried kimchi alternately, then brush sesame oil.
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Nutrition (per serving)
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