Classic Korean Dubu Kimchi (Tofu
Stir-Fried Kimchi)

A beloved Korean pub favorite featuring warm, tender blanched tofu paired with a savory, caramelized stir-fry of aged kimchi and pork belly.

Ingredients

• 300 g firm tofu
• 160 g pork belly slices
• 200 g aged kimchi
• 0.25 root green onion
• 0.25 onion
• 0.2 g carrot
• 1 red chili
• 1 cheongyang chili
• 0.5 tbsp white sugar
• 90 g water
• 1.5 tbsp coarse chili powder
• 1 tbsp minced garlic
• 3 tbsp light soy sauce
• 2 tbsp sesame oil
• 0.5 tbsp crushed sesame seeds

Instructions

1. 1Slice the Vegetables

   

   Cut 1/4 root of green onion into thin slices, 1/4 onion into fine shreds, 1/5 carrot into thin slices, and 1 red chili and 1 cheongyang chili into thin slices for later use.

   Tip: Keep the thickness of the vegetable slices consistent so they cook evenly later.
2. 2Fry Pork Belly

   

   Place about 160g of pork belly slices into a preheated pan and fry until both sides are golden brown.

   Tip: Fry the pork belly well to render out the fat, which adds a rich flavor to the dish.
3. 3Add Seasonings and Kimchi

   

   Add half a tablespoon of white sugar to the fried pork. When the sugar turns brown, add 90g of water, 1.5 tablespoons of coarse chili powder, 200g of kimchi, 1 tablespoon of minced garlic, and 3 tablespoons of light soy sauce, then stir-fry well.

   Tip: Allow the sugar to melt and caramelize slightly with the pork before adding liquids for a deeper taste.
4. 4Simmer and Mix Ingredients

   

   Stir-fry the mixture thoroughly so the kimchi absorbs the flavors of the soy sauce, garlic, and chili powder.

   Tip: Stir continuously to prevent any ingredients from sticking to the bottom of the pan.
5. 5Add Onions and Carrots

   

   Add the cut onion and carrot into the pan, stir-fry until softened.

   Tip: Add vegetables that take slightly longer to cook at this stage so they soften properly.
6. 6Finish with Aromatics and Sesame Oil

   

   Turn off the heat while adding the cut green onion, cheongyang chili, red chili, and 2 spoons of sesame oil, mixing well.

   Tip: Adding the sesame oil and green onions after turning off the heat preserves their fresh aroma.
7. 7Blanch the tofu

   

   Add an appropriate amount of clear water into a pot and bring to a boil over high heat. Gently place about 300g of tofu into the boiling water and let it blanch for approximately 3 minutes.

   Tip: Blanching tofu in hot water helps remove its raw bean flavor and firms up the texture before slicing.
8. 8Slice and plate the tofu

   

   Remove the blanched tofu from the pot and transfer it to a serving plate. Carefully cut the tofu into long, thick slices alongside the previously cooked kimchi and pork mixture, then finish by sprinkling with half a tablespoon of crushed sesame seeds.

   Tip: Cut the tofu into even, thick slices so they hold their shape well when served alongside the flavorful stir-fried kimchi.

Storage & Reheating

Burn It Off

Frequently Asked Questions