Dubukimchi | 두부김치

Dubu-kimchi is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi stir-fried with pork, makes a well-matched anju for either soju or makgeolli.

  • 250g of baechu kimchi
  • 150g of pork (pork belly or pork neck)
  • 100g of onion
  • 300g of tofu
  • a cup of water, a little salt, 2 tablespoons of cooking oil, 1 tablespoon of sesame oil
  • an appropriate amount of sesame seeds for garnish.
  1. Prepare ripe baechu kimchi and cut it into 2.5cm wide pieces.
  2. Cut pork belly or pork neck into 0.3cm thick slices and cut into bite-sized pieces.
  3. Chop onions into pieces.
  4. Put all the seasoning ingredients in a large bowl, mix them, add pork, stir them, and marinate them for 30 minutes so that the seasoning seeps evenly.
  5. Cut tofu in half, put it in a pot with water and salt, and boil it over low heat for 5 minutes. Take out the tofu, cut it into 1cm thick, and place it on a plate.
  6. Put cooking oil on a sufficiently heated frying pan and stir-fry marinated pork.
  7. When the pork is half cooked, add baechu kimchi and onions and stir-fry them. When fully stir-fried, wrap sesame oil and put the tofu together on a plate.

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