|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 teaspoons 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 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon sesame seeds
1 teaspoon 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.