Dubu Kimchi
Dubu Kimchi
Ingredients
- 1 block firm tofu, about 14 ounces, drained
- 2 cups aged kimchi, chopped
- 1/2 pound pork belly, thinly sliced
- 2 green onions, chopped, for garnish
- 1 tablespoon Yondu
- 1 teaspoon granulated sugar
- 1/2 teaspoon gochugaru, optional
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Instructions
- 1
Press the tofu to remove excess water. Wrap the tofu block in paper towels or a clean kitchen towel and place a heavy object on top for at least 15-20 minutes. Once pressed, slice the tofu into 1/2-inch thick pieces.
⏱️ 20 min
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork belly and cook until browned and crispy, about 5-7 minutes. Remove the pork from the skillet, leaving the rendered fat in the pan.
⏱️ 7 min
- 3
Add the minced garlic to the skillet with the pork fat and sauté for 30 seconds until fragrant. Add the chopped aged kimchi and stir-fry for 5-7 minutes, allowing it to soften and become more flavorful.
⏱️ 8 min
- 4
Stir in the Yondu, granulated sugar, and gochugaru (if using). Cook for another 2-3 minutes, allowing the flavors to meld. Return the cooked pork belly to the skillet and mix well with the kimchi.
⏱️ 3 min
- 5
In a separate non-stick pan, heat the sesame oil over medium heat. Pan-fry the tofu slices until golden brown on both sides, about 2-3 minutes per side. Alternatively, you can steam the tofu for a softer texture.
⏱️ 6 min
- 6
To serve, arrange the pan-fried or steamed tofu slices on a platter. Spoon the hot kimchi and pork mixture alongside the tofu. Garnish generously with chopped green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dubu Kimchi
- 1 block firm tofu, about 14 ounces, drained
- 2 cups aged kimchi, chopped
- 1/2 pound pork belly, thinly sliced
- 2 green onions, chopped, for garnish
- 1 tablespoon Yondu
- 1 teaspoon granulated sugar
- 1/2 teaspoon gochugaru, optional
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Instructions
- 1
Press the tofu to remove excess water. Wrap the tofu block in paper towels or a clean kitchen towel and place a heavy object on top for at least 15-20 minutes. Once pressed, slice the tofu into 1/2-inch thick pieces.
⏱️ 20 min - 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork belly and cook until browned and crispy, about 5-7 minutes. Remove the pork from the skillet, leaving the rendered fat in the pan.
⏱️ 7 min - 3
Add the minced garlic to the skillet with the pork fat and sauté for 30 seconds until fragrant. Add the chopped aged kimchi and stir-fry for 5-7 minutes, allowing it to soften and become more flavorful.
⏱️ 8 min - 4
Stir in the Yondu, granulated sugar, and gochugaru (if using). Cook for another 2-3 minutes, allowing the flavors to meld. Return the cooked pork belly to the skillet and mix well with the kimchi.
⏱️ 3 min - 5
In a separate non-stick pan, heat the sesame oil over medium heat. Pan-fry the tofu slices until golden brown on both sides, about 2-3 minutes per side. Alternatively, you can steam the tofu for a softer texture.
⏱️ 6 min - 6
To serve, arrange the pan-fried or steamed tofu slices on a platter. Spoon the hot kimchi and pork mixture alongside the tofu. Garnish generously with chopped green onions.
⏱️ 1 min