Never miss a new recipe Subscribe

Tofu Kimchi (Dubu Kimchi)

Easy Tofu Kimchi (Dubu Kimchi) recipe. Ready in 15 mins!

Tofu Kimchi (Dubu Kimchi, 두부김치) is a delicious and versatile Korean side dish, primarily made with tofu and kimchi. Though it doesn’t mean that it’s kimchi made with tofu. (That sounds interesting, though! Lol)

Tofu Kimchi (Dubu Kimchi) | MyKoreanKitchen.com

Tofu Kimchi is essentially a stir fried kimchi served with boiled tofu. They are not cooked together but rather served together.

My original tofu kimchi recipe from 2006 was a vegetarian version. But, it is more commonly made with some meat, often pork, so I decided to update my old recipe to include those missing elements. 🙂 – You can still make it the vegetarian way. Though, I have to say that my husband was very happy about this update, because he loves meat!

Kimchi Pork Stir Fry | MyKoreanKitchen.com

Tofu Kimchi is a popular appetiser and also a drink snack in Korea. People often associate it with Korean alcoholic beverage – Soju (소주) or Makgeolli (막걸리). But it goes very well as a side dish to your main meals! I can finish my plain steamed rice just with this!

What I love about tofu kimchi is that they complement each other very well. Tofu is mild, and kimchi has a complex spicy flavour. These complex flavours are even more enhanced by cooking with meat and nutty aromas from sesame oil, and sesame seeds are marvellous!  It will make you content and happy. 🙂 I hope you give this a try soon!

P.S. Check out more easy recipes using kimchi! Also, if you love tofu, check out my pan fried Korean tofu recipe!

Tofu Kimchi (Dubu Kimchi) Recipe | MyKoreanKitchen.com

Ingredients for Tofu Kimchi (Dubu Kimchi), 4 servings

Main

  • 500g / 7 ounces firm tofu
  • 2 cup Kimchi, use at least 2 to 3 weeks old Kimchi, thinly sliced, also add any juice that comes out of kimchi
  • 10g / 0.3 ounces green onion, finely chopped
  • 1 tsp raw sugar
  • 1 Tbsp sesame oil
  • 1 tsp roasted sesame seeds
  • Some cooking oil, I used rice bran oil
  • Some water to boil tofu

Meat and Marinade (Mix these together in a bowl)

  • 200g / 3.5 ounces pork belly or pork shoulder or beef, thinly sliced for stir frying
  • 1 Tbsp Korean chilli flakes (add more or less per your spice level preference)
  • 1 Tbsp rice wine (mirin)
  • 2 tsp soy sauce
  • 1 tsp minced garlic
  • A few sprinkles ground black pepper

*1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Tofu Kimchi

1. In a well heated skillet/wok, add some cooking oil. Add the marinated meat and cook it on medium high heat until about 70% of the meat is cooked (3 to 5 mins). Add the kimchi and sugar and stir them well until the kimchi is fully cooked and tender (3 to 5 mins). Add the sesame oil, sesame seeds, and green onion and stir quickly. Remove from the heat.

How to make kimchi pork

2. (Ideally, this step should start at the same time as step 1). Boil some water in a pot (enough to cover the tofu) and once the water is rolling boiling, add the tofu and cook it for 2 to 3 mins. Drain the water and thinly slice the tofu ( about 5 cm x 5 cm /2 inch x 2 inch). Watch out for hot steam or hot tofu while slicing. Tip: If you have a clean linen cloth (e.g. cheese cloth),  wrap up the tofu with it before boiling. Then it’s easy to take it out while keeping the tofu shape in place.

Cooking tofu for Tofu Kimchi
3. Serve the tofu and stir fried kimchi with pork on a large plate. Enjoy while still warm.

How to Make Tofu Kimchi | MyKoreanKitchen.com

How to Make Tofu Kimchi (Dubu Kimchi) | MyKoreanKitchen.com

Note

It can be reheated in a microwave.


Tofu Kimchi (Dubu Kimchi) | MyKoreanKitchen.com

Tofu Kimchi (Dubu Kimchi)

A popular Korean side dish - Tofu Kimchi (Dubu Kimchi) recipe. 
5 from 2 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Keyword: kimchi, tofu
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 175kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 500 g firm tofu (7 ounces)
  • 2 cup kimchi use at least 2 to 3 weeks old Kimchi, thinly sliced, , also add any juice that comes out of kimchi
  • 10 g green onion , finely chopped
  • 1 tsp raw sugar
  • 1 Tbsp sesame oil
  • 1 tsp toasted sesame seeds
  • Some cooking oil , I used rice bran oil
  • Some water to boil tofu

MEAT AND MARINADE (MIX THESE TOGETHER IN A BOWL)

  • 200 g pork belly or pork shoulder or beef (3.5 ounces), thinly sliced for stir frying
  • 1 Tbsp Korean chili flakes (gochugaru), add more or less per your spice level preference
  • 1 Tbsp rice wine (mirin)
  • 2 tsp soy sauce
  • 1 tsp minced garlic
  • A few sprinkles ground black pepper

Instructions

  • In a well heated skillet/wok, add some cooking oil. Add the marinated meat and cook it on medium high heat until about 70% of the meat is cooked (3 to 5 mins). Add the kimchi and sugar and stir them well until the kimchi is fully cooked and tender (3 to 5 mins). Add the sesame oil, sesame seeds, and green onion and stir quickly. Remove from the heat.
  • (Ideally, this step should start at the same time as step 1). Boil some water in a pot (enough to cover the tofu) and once the water is rolling boiling, add the tofu and cook it for 2 to 3 mins. Drain the water and thinly slice the tofu ( about 5 cm x 5 cm /2 inch x 2 inch). Watch out for hot steam or hot tofu while slicing. Tip: If you have a clean linen cloth (e.g. cheese cloth), wrap up the tofu with it before boiling. Then it’s easy to take it out while keeping the tofu shape in place.
  • Serve the tofu and stir fried kimchi with pork on a large plate. Enjoy while still warm.

Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 175kcal | Carbohydrates: 6g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 269mg | Potassium: 385mg | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 0.9mg | Calcium: 56mg | Iron: 2.1mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

You May Also Like

Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

21 thoughts on “Tofu Kimchi (Dubu Kimchi)”

  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.

    Reply
  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.

    Reply
  3. 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?

    Reply
  4. 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.

    Reply
  5. 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.

    Reply

Leave a Comment

NEVER MISS A NEW RECIPE

Join 15,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!