Dubu kimchi is a popular Anju (Korean drinking snack) and a delicious, easy way to use leftover or older kimchi. The vibrant flavor of the sautéed kimchi is mellowed by the soft, delicate texture of the plain tofu.
- 2 tsp. vegetable oil
- 1/2 cup of thinly sliced pork (sliced into 1-inch pieces; or substitute bacon)
- 3 garlic cloves (minced)
- 1 cup of baechu kimchi (roughly chopped into 1-inch pieces; older, aged kimchi is best)
- 2 tsp. sugar
- 1 tsp. soy sauce
- 1 tsp. sesame seeds
- 1 tsp. sesame oil
- 1 block firm tofu
Gather the ingredients.
Coat a large frying pan or wok with oil and sauté pork over medium-high heat until almost cooked through. Drain oil if necessary.
Add garlic and sauté for a couple of more minutes, mixing to combine.
Add kimchi and fry for about 5 to 7 minutes, until it becomes a darker reddish brown.
Add sugar, soy sauce, sesame seeds, and sesame oil and fry for another minute.
Remove from heat.
In a pot of gently boiling water, boil entire block of tofu for 3 minutes.
Drain tofu and slice into rectangles.
Serve topped with sautéed kimchi (kimchi bokum) or place kimchi in the center of the plate and arrange tofu around it.