Korean Stir-fried Aged Kimchi and Tofu
Mukeunji-dubu-bokkeum brings together aged kimchi's deep sourness and firm tofu's neutral mildness in a single pan. The tofu is pan-fried to golden first, building a crust that prevents breakage and absorbs sauce more effectively. Meanwhile, onion and aged kimchi are stir-fried with gochugaru until the kimchi's moisture evaporates and its flavor concentrates, then soy sauce and sugar balance the acidity. The tofu returns to the pan to soak up the seasoning, and a final addition of perilla oil softens the kimchi's sharpness while green onion lifts the aroma.
Adjust Servings
Instructions
- 1
Drain tofu, cut into bite-size pieces, and rest in paper towels for 5 minutes.
- 2
Lightly shake off kimchi filling and cut into 3 cm pieces; slice onion and green onion.
- 3
Heat oil in a pan and pan-fry tofu until golden; set aside.
- 4
In the same pan, stir-fry onion, kimchi, and gochugaru for 3 minutes.
- 5
Add soy sauce and sugar, cook 2 more minutes, then return tofu and toss.
- 6
Add green onion and perilla oil, stir-fry 1 minute, then turn off heat.
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