Tofu Kimchi is an old-fashioned bar food that’s super simple but also indulgent with spicy, caramelized kimchi and creamy tofu!
Tofu Kimchi is one of the easiest appetizers or side dishes anyone can make! Essentially, you stir fry fermented kimchi, so the flavor develops as you reduce and caramelize it with sugar and sesame oil, then it is served with boiled or pan-fried firm tofu.
You eat this together and I can’t really explain how, but they complement each other! My recipe is vegetarian-friendly, but you can also add pork to make it more indulgent. Simple, but delicious!
Ingredients for Dubu Kimchi
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- Firm Tofu – Do not use soft tofu as it is too delicate to cook and scoop with a chopstick, and do not use extra firm tofu as it may be too firm. Firm tofu is just right so it’s still soft to bite, but also firm to grab with the kimchi and chopsticks.
- Fermented Kimchi – This is a must! Not only will this help you finish your kimchi stash, but the flavor profile changes as you saute it with sugar and sesame oil—it becomes savory with a kick! `
- Minced Garlic – For aromatics
- Sugar – This will help tone down the tanginess from the fermented kimchi and balance the spice.
- Sesame Oil and Sesame Seeds – For an earthy and nutty flavor and texture, this complements the kimchi really well.
- Gochugaru or Korean Red Pepper Flakes – For additional spice and smokiness
Step-by-Step Instructions
1. In high heat, add oil to your pan, and saute the kimchi for a couple of minutes. Season with minced garlic, sugar, sesame oil, pepper flakes, and sesame seeds. Mix thoroughly and continue to saute until the kimchi juice has been reduced and caramelized. Set this aside.
2. Slice the tofu into 8 equal blocks (more according to preference), then boil water, add salt, and blanche the tofu for one minute. Remove the tofu from the boiling water, wash it with cold water, and let drain. Alternatively, you can also pan-fry the tofu.
3. Serve the kimchi and tofu side by side with plain rice or any drink like soju or makgeolli.
7. To eat, scoop kimchi and tofu together, and enjoy!
Other Korean munchies you might like:
- Spicy Squid Stir Fry
- Bossam or Korean Boiled Pork Belly
- Soybean Paste Pork Belly
- Korean BBQ
- Korean Seafood Pancake
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Tofu Kimchi (Dubu Kimchi)
Ingredients
- 550 grams Firm Tofu
- 400 grams Fermented Kimchi
- 1/2 tbsp Minced Garlic
- 1/2 tbsp Sugar
- 1 tbsp Sesame Oil
- 1 tbsp Pepper Flakes
- 1/2 tbsp Sesame Seeds
Instructions
- In high heat, add oil to the pan, and saute the kimchi for a couple of minutes.
- Season the kimchi with garlic, sugar, sesame oil, pepper flakes, and sesame seeds.
- Saute again for a couple of minutes until kimchi juice has reduced and caramelized. Set aside.
- Slice the tofu into 8 equal blocks.
- Boil water, add salt, then blanche the tofu for a minute.
- Remove the tofu from the boiling water, rinse, and drain well.
- Plate the kimchi and the tofu side by side, serve with rice or alcohol, and enjoy!
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