Dubu Kimchi (두부김치) | Tofu with Stir-Fried Kimchi and Pork
A classic Korean dish that balances flavors and textures. Firm tofu is paired with bold, savory, slightly sweet and spicy kimchi stir-fried with pork and gochujang. Simple yet full of depth.
Equipment
- pan or skillet
- pot (for boiling tofu) or steamer
- knife
- kitchen scissors
- cutting board
Ingredients
- 1 block firm tofu
- 2/3 cup thinly sliced pork belly (or any thinly sliced pork)
- 1 cup store-bought kimchi (cut into smaller pieces)
- 1 tbsp gochujang (heaping tablespoon)
- 2 tbsp brown sugar
- 2 tsp soy sauce
- 1 drizzle sesame oil
- 1 tbsp neutral oil for sauteing
- 1 small onion sliced
- 2 green onions, sliced plus extra for garnish
- black sesame seeds for garnish
Instructions
- Bring a pot of water to a gentle boil. Add the tofu and simmer for 2–3 minutes. Remove and set aside. (Alternatively, you can steam the tofu.)
- Slice the tofu into thick rectangles and set aside for plating later.
- Heat a pan over medium heat and add a small amount of neutral oil.
- Add the thinly sliced pork and sauté until lightly browned and slightly crispy on the edges.
- Stir in the kimchi (cut into bite-sized pieces using kitchen scissors if needed).
- Add the gochujang, sugar, soy sauce, and sesame oil. Stir well to combine.
- Add the sliced onion and cook until softened.
- Add the sliced green onions and continue stir-frying for a few minutes until everything is well coated and heated through.
- Taste and adjust seasoning if needed.
- Plate by placing the kimchi and pork mixture in the center. Arrange the sliced tofu around it.
- Garnish the tofu with black sesame seeds and top the dish with extra green onions.
Notes
- You can adjust the sweetness by reducing or increasing the sugar slightly.
- Use well-fermented kimchi for deeper flavor.
- Pork belly adds richness, but any thinly sliced pork works well.
- This dish is best served warm, with the tofu soft and the kimchi hot.