Dubu Kimchi (Tofu with Stir-fried Kimchi)
- Korean Food Addict
- Jun 27, 2025
About Dubu Kimchi
Dubu Kimchi is a beloved Korean dish featuring soft tofu served alongside spicy stir-fried kimchi and savory pork. The visual contrast of white tofu and red kimchi is appetizing, and the harmony of flavors is exceptional.
Perfect Drinking Snack
This dish is the ultimate companion for soju or beer. The soft tofu neutralizes the spiciness, while the savory pork belly adds richness that pairs perfectly with alcohol.
Balanced Nutrition
It combines plant protein from tofu, animal protein from pork, and probiotics from fermented kimchi for a nutritionally balanced meal. The fermented kimchi aids digestion.
Quick and Easy
With ingredients ready, this dish can be completed in under 20 minutes. It requires no special skills, making it perfect for cooking beginners.
Instructions:
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Prepare the Tofu
- Slice 1 block of tofu into 1.5cm thick pieces
- Pat dry with paper towels to remove moisture
- Cut into bite-sized pieces and arrange on a plate
- Microwave for 2 minutes or blanch in boiling water
- Prepare the Tofu
- Slice 1 block of tofu into 1.5cm thick pieces
- Pat dry with paper towels to remove moisture
- Cut into bite-sized pieces and arrange on a plate
- Microwave for 2 minutes or blanch in boiling water
- Prepare the Pork
- Cut 150g pork belly into bite-sized pieces
- Can also use pork shoulder or pork butt
- Don't slice too thin or it will fall apart when cooking
- Some fat marbling makes it more flavorful
- Prepare the Kimchi
- Prepare 200g of well-fermented sour kimchi
- Cut into 2-3cm bite-sized pieces
- Squeeze out and reserve the kimchi juice separately
- The more fermented the kimchi, the better the flavor
- Stir-fry the Pork
- Heat oil in a pan and add the pork
- Cook over medium-high heat until done
- The rendered pork fat adds great flavor
- When golden brown, push to one side
- Stir-fry the Kimchi
- Add kimchi to the same pan
- Add 1 tbsp sugar to balance the sourness
- Stir-fry until kimchi slightly caramelizes
- Add reserved kimchi juice gradually while cooking
- Add Seasonings
- Add 1/2 tbsp gochugaru (red pepper flakes)
- Add 1 tbsp minced garlic
- Season with 1 tbsp soy sauce
- Add 1 tbsp sesame oil and mix
- Final Stir-fry
- Combine the pork and kimchi together
- Add green onions and stir-fry for 1 more minute
- Sprinkle with sesame seeds for nuttiness
- Turn off heat and drizzle with more sesame oil
- Plating
- Arrange warm tofu on one side of the plate
- Place stir-fried kimchi on the other side
- Garnish with sesame seeds and green onions
- Eat the tofu and kimchi together
Recipe Notes:
- Use well-fermented sour kimchi for the best flavor.
- Don't overheat the tofu or it becomes dry and crumbly.
- Pork shoulder or butt can substitute for pork belly.
- Sugar balances the sourness and adds umami to kimchi.
- Add sesame oil at the end to preserve its aroma.
- The stir-fried kimchi alone makes a great side dish.
- Best enjoyed with soju or beer as a drinking snack.
- Use leftovers for kimchi jjigae or kimchi fried rice.
Ingredients:
Serving size
Main Ingredients
- 1 block tofu (about 300g)
- 150 g pork belly
- 200 g fermented kimchi
- 1 stalk green onion
Seasonings
- 1 tbsp sugar
- 1/2 tbsp gochugaru
- 1 tbsp minced garlic
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- sesame seeds
Other
- 1 tbsp cooking oil