Korean Dubu Kimchi Kkochi (Tofu Kimchi Skewers)

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Before searing, pressing the tofu dry with paper towels is essential for an even crust that does not tear or stick to the pan. The kimchi and pork are cooked together so fermented tang and rendered pork fat merge, the fat tempering the kimchi's sharp edge while the kimchi's acidity brightens the pork. Threaded onto a skewer, each bite delivers the tofu's nutty seared exterior, the kimchi's tartness, and the pork's salt-rich savoriness at once. 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. Despite straightforward ingredients, the skewer presentation makes it a naturally appealing side for drinks or a packed lunch.

Ingredients

servings

IngredientAmountUnit

firm tofu300 gg

sour kimchi150 gg

ground pork120 gg

gochujang1 tbsptbsp

soy sauce1 tbsptbsp

sugar1 tsptsp

sesame oil1 tsptsp

cooking oil1 tbsptbsp

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Control

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

Heat

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

Control

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Firm tofu is pan-seared and skewered with stir-fried sour kimchi for this savory Korean snack.
Finish cue: When the bottom turns golden and releases easily, flip the tofu with a thin spatula.
Avoid this: Before searing, pressing the tofu dry with paper towels is essential for an even crust that does not tear or stick to the pan.