Tofu and Sautéed Kimchi (Dubu Kimchi)

Tofu and sautéed kimchi (dubu kimchi)

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  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 servings

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

Steps to Make It

  1. Gather the ingredients.

  2. Coat a large frying pan or wok with oil and sauté pork over medium-high heat until almost cooked through. Drain oil if necessary.

  3. Add garlic and sauté for a couple of more minutes, mixing to combine.

  4. Add kimchi and fry for about 5 to 7 minutes, until it becomes a darker reddish brown.

  5. Add sugar, soy sauce, sesame seeds, and sesame oil and fry for another minute.

  6. Remove from heat.

  7. In a pot of gently boiling water, boil entire block of tofu for 3 minutes.

  8. Drain tofu and slice into rectangles.

  9. Serve topped with sautéed kimchi (kimchi bokum) or place kimchi in the center of the plate and arrange tofu around it.

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