Spicy and Moist Dubu Kimchi (Tofu with Stir-Fried Kimchi) in 20 Minutes
A dish of seasoned pork and well-fermented kimchi stir-fried until moist and served alongside blanched tofu.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dubu kimchi features seasoned pork browned thoroughly first, then stir-fried together with well-fermented kimchi. Adding kimchi brine during stir-frying to keep it moist is the key, and it comes together in around 20 minutes. Packed with spicy flavor, it makes a wonderful side dish for rice as well as a great snack with makgeolli.
- Servings
- about 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork200 g
- Kimchi5-6 leaves
- Onion1/2
- Chili pepper4
- Large green onion (daepa)1 stalk
- Tofu1/3 block
Meat marinade
- Soy sauce1 tbsp
- Garlic1 tsp
- Mirin (cooking rice wine)1 tsp
- Ground black peppera little
Kimchi seasoning
- Toasted sesame oil1 tbsp
- Sugar1 tsp
Seasoning
- Kimchi brine2-3 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Garlic1 tsp
- Corn syrup (mulyeot)1 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seedsa little
- Any cut of pork works well—picnic shoulder, ham, or pork shoulder—and pork belly is great too.
- Beyond napa cabbage kimchi, stir-frying with chonggak kimchi or kkakdugi is also a delicious treat; just slice them thinly, stir-fry thoroughly, and cover with a lid to cook through.
Steps
Slice the vegetables into thick strips.
Cut the pork into bite-sized pieces and season with soy sauce, mirin, garlic, and ground black pepper.
The measurements are listed at the top of the post.
Shake off the seasonings inside the kimchi, cut it into pieces similar in size to the meat, and toss with sugar and toasted sesame oil.
If the kimchi is very sour, increase the amount of sugar.
Blanch the tofu in boiling water with a little salt right before serving.
You can also pan-fry it until golden brown if you like.
Grease a pan with a little cooking oil and add the seasoned meat to cook.
Cook the meat completely. If you stir-fry it together with the other ingredients, the meat might not cook all the way through.
Add the kimchi and stir-fry until it turns tender.
Add the onion and stir-fry. Once the onion has softened slightly...
Add 2-3 tbsp of kimchi brine.
As moisture evaporates while stir-frying, add a little kimchi brine or broth to keep it moist and adjust the consistency.
Add the large green onion, chili pepper, and all the remaining seasonings, then stir-fry.
Stir-fry with gochugaru, corn syrup, and garlic.
Sprinkle with toasted sesame oil and toasted sesame seeds to finish.
Slice the tofu thickly, and the stir-fried kimchi is complete!
Ppunwife's tips
- Good kimchi is essential for stir-fried kimchi; if it is too sour, squeeze out the brine thoroughly and season with sugar and toasted sesame oil before stir-frying.
- Seasoning the pork in advance helps the flavors soak in well and keeps them from tasting separate, making it much more delicious.
- Cook the meat completely. If you stir-fry it together with the other ingredients, the meat might not cook all the way through.
FAQ
How do I cook kimchi if it has become too sour?
Squeeze out the kimchi brine thoroughly, toss the kimchi with sugar and toasted sesame oil, and stir-fry. You can increase the amount of sugar to balance the sourness.
Do I have to blanch the tofu in boiling water?
Blanching it in boiling water with a pinch of salt works well, but pan-frying it in a skillet until golden brown is also a great option depending on your preference.
Which cut of pork is best to use?
Any cut works well, including front leg (picnic shoulder), hind leg, pork shoulder, or pork belly.
What should I do if the stir-fry becomes too dry?
If the moisture dries up while stir-frying, add a small amount of kimchi brine or broth to keep it moist and adjust the consistency.
