Tofu Kimchi (Dubu Kimchi)

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Tofu Kimchi 1

Many Koreans seem to relate Tofu Kimchi (Dubu Kimchi, 두부김치) with Soju a lot, which implies that it is popular as a drinking snack. But I made this meal as a side dish to have with some rice. At a restaurant they add some pork as well, but I didn’t have any available in the fridge. I will show you the tofu Kimchi with some meat some other time. However it still tasted really nice without any meat.

Ingredients for 2 people

(No prep required. Cooking time – 7 minutes)

  • Tofu 210 g
  • Sliced Kimchi – 1/2 cup (It doesn’t quite work well with freshly made Kimchi. Recommend to use at least 2-3 weeks old Kimchi)
  • Sugar (I used dark brown sugar) – 1tsp
  • Sesame oil – 1 tsp
  • Sesame seeds- 1 tsp
  • Cooking oil – 1 tbsp

Cooking

1.Pre heat the wok for about 10 seconds.
2.Add the cooking oil.
3.Add the Kimchi and sugar, stir it well until it cooks.

Tofu Kimchi Kimchi

4. Add the sesame oil and sesame seeds. (Cooking the Kimchi is done here)
5. Boil the tofu in a pot for about 3 minutes.

Tofu Kimchi tofu1

6. Slice the tofu into medium size pieces.

Tofu Kimchi tofu2

7. Serve the tofu with the Kimchi.

How to eat : Put some Kimchi on top of the tofu, and eat them together (eating when the tofu is still warm is the best).

I think Tofu and Kimchi match each other well. Tofu is mild and Kimchi is spicy to some people. So the mild taste and spicy sour taste compromises well. Also some people don’t like tofu on its own because it has a unique tofu smell. However, in this meal, Kimchi that is seasoned with sesame oil overpowers the tofu smell. So it works really well together. Michael and I really liked both its smell and taste.


Tofu Kimchi (Dubu Kimchi in Korean)
 
Cook time
Total time
 
Author:
Recipe type: Side dishes
Cuisine: Korean
Serves: 2
Ingredients
  • Tofu 210 g
  • Sliced Kimchi – ½ cup (It doesn’t quite work well with freshly made Kimchi. Recommend to use at least 2-3 weeks old Kimchi)
  • Sugar (I used dark brown sugar) – 1tsp
  • Sesame oil – 1 tsp
  • Parched sesame – 1 tsp
  • Olive oil – 1 tbsp
Instructions
  1. Pre heat the wok for about 10 seconds.
  2. Add the cooking oil.
  3. Add the Kimchi and sugar, stir it well until it cooks.
  4. Add the sesame oil and sesame seeds. (Cooking the Kimchi is done here)
  5. Boil the tofu in a pot for about 3 minutes.
  6. Slice the tofu into medium size pieces.
  7. Serve the tofu with the Kimchi.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. I tried this dish before, but they serve with Bossum kimchi(i think thats a particular type of kimchi), its really nice! To me, i think its the kimchi that really stands out. It tasted different from normal kimchi that i had, n this one had oysters in it.

  2. Hi Lucas Kajok,
    I think tofu itself is quite bland. Its texture feels like a soft pudding yet I have met many westerners who didn’t like tofu.
    I did have a couple of particular brands I used when I was in Korea, but I haven’t had time to look for any in Australia yet. I will let you know if I find some good brands.

  3. Lucas Kajok says:

    Does Tofu taste like soybeans or is it bland? I’ve never been game to try it. Is there a particular brand that you use? I’ve heard on TV before that it’s best to use fresh tofu as it’s soft. Sue, What do you think?

  4. I haven’t had meat version of tofu Kimchi for ages, I can’t even remember what it tastes like. :)

  5. Mmmm. . . I just made this the other night as a side dish. I used pork belly, though. Not the healthiest but my husband LOVES it. I would like to try your vegetarian version.

  6. Yeah,it’s a great drinking snack!^^

    Often in sul jips it’ll far too oily(a combination of pork fat and soybean oil.)

    Just with tuna instead of pork is quite good.The fish soaks up a lot of flavour and you can still taste the sesame seeds and oil.

    Think I’ll try this meat-free version though.

  7. healthy and simple, yum!

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