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 sauteed kimchi is mellowed by the soft, delicate texture of the plain tofu.
- 1 cup of baechu kimchi (older, aged kimchi is best), roughly chopped into 1 inch pieces
- 1/2 cup of thinly sliced pork (or bacon), sliced into 1 inch pieces
- 1 block firm tofu
- 2 tsp vegetable oil
- 3 garlic cloves, minced
- 1 tsp soy sauce
- 2 tsp sugar
- 1 tsp sesame seeds
- 1 tsp sesame oil
Coat a large frying pan or wok with oil and saute pork over medium-high heat until almost cooked through. Drain oil if necessary.
Add garlic and saute a couple more minutes, mixing to combine.
Add kimchi and fry for about 5-7 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 sauteed kimchi (kimchi bokum) or place kimchi in the center of the plate and arrange tofu around it.