Korean Stir-fried Aged Kimchi and Tofu
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Mukeunji-dubu-bokkeum stir-fries aged kimchi and firm tofu together in a single pan, pulling the kimchi's deep sourness and the tofu's neutral mildness into a unified dish.
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The tofu is pan-fried in oil until golden on both sides first, which builds a firm crust that prevents the pieces from crumbling during the subsequent stir-fry and gives them a better surface area for absorbing the sauce. Onion and aged kimchi are then cooked with gochugaru until much of the kimchi's moisture cooks off and its sharpest acidic edge softens. Soy sauce and sugar calibrate the seasoning, and the crisped tofu returns to the pan to soak up the flavors evenly. A finishing pour of perilla oil wraps around the fermented intensity of the aged kimchi and smooths it out, while a handful of sliced green onion added at the end lifts the aroma.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Drain 300 g firm tofu and cut it into bite-size pieces, then wrap them in paper towels for 5 minutes.
Press away surface moisture gently so the tofu splatters less and firms up before frying.
- 2Heat
Shake off excess filling from 250 g aged kimchi and cut it into 3 cm pieces.
Slice 100 g onion and 60 g green onion separately so they can be added at the right moments without overcooking.
- 3Finish
Add 1 tablespoon cooking oil to a pan and heat it over medium heat.
Arrange the tofu in one layer and pan-fry about 4 minutes, turning gently, until golden patches form, then transfer it to a plate.
- 4Control
In the same pan, add the onion and aged kimchi and stir-fry over medium heat for 2 minutes.
Add 1 tablespoon gochugaru and cook 1 minute more, stirring so the chile coats the kimchi without scorching.
- 5Control
Add 1 tablespoon soy sauce and 1 teaspoon sugar, then stir-fry for 2 minutes.
When the liquid reduces and the kimchi looks deeper in color, return the tofu and fold it in gently to avoid breakage.
- 6Heat
Add the green onion and cook for 1 more minute to release its aroma.
Turn off the heat, drizzle in 1 tablespoon of perilla oil, and fold gently so the tofu does not break.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Mukeunji-dubu-bokkeum pairs pan-fried firm tofu with the deep acidity of stir-fried aged kimchi.
- Finish cue
- Add 1 tablespoon gochugaru and cook 1 minute more, stirring so the chile coats the kimchi without scorching.
- Avoid this
- Slice 100 g onion and 60 g green onion separately so they can be added at the right moments without overcooking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
26min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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