📝 About This Recipe
A beloved Korean 'Anju' or drinking snack, Dubu-kimchi is a masterful play of temperatures and textures. Silky, warm clouds of blanched tofu serve as the perfect canvas for a fiery, savory stir-fry of well-fermented kimchi and succulent pork belly. This dish captures the soul of Korean home cooking, balancing the clean creaminess of soybeans with the complex, tangy heat of aged ginger and garlic.
🥗 Ingredients
The Tofu
- 20 ounces Firm Tofu (high-quality block, preferably from a local producer)
- 1 teaspoon Toasted Sesame Oil (to drizzle in the blanching water)
The Stir-Fry Base
- 2 cups Aged Napa Cabbage Kimchi (sour/well-fermented, cut into bite-sized pieces)
- 1/2 pound Pork Belly (thinly sliced into 1-inch strips)
- 1/2 medium Yellow Onion (thinly sliced)
- 3 stalks Scallions (cut into 2-inch lengths)
- 1 tablespoon Vegetable Oil
The Seasoning Sauce
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 1 tablespoon Soy Sauce
- 1 tablespoon Minced Garlic (freshly grated)
- 1/2 teaspoon Ginger (finely minced)
- 1 tablespoon Sugar (adjust based on the sourness of the kimchi)
- 1 tablespoon Gochujang (Korean red chili paste)
- 1 tablespoon Mirin (rice wine for cooking)
The Finish
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 tablespoon Toasted Sesame Oil (for the final toss)
👨🍳 Instructions
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1
Begin by preparing your seasoning sauce. In a small bowl, whisk together the gochugaru, soy sauce, minced garlic, ginger, sugar, gochujang, and mirin until a smooth paste forms. Set aside to let the flavors meld.
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2
Prepare the kimchi by squeezing out a little bit of the excess juice (save it for later if needed) and cutting it into 1-inch pieces. Slice the pork belly and vegetables as directed.
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3
Bring a large pot of water to a gentle simmer. Add a pinch of salt and a teaspoon of sesame oil. Carefully place the whole block of tofu into the water.
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4
Simmer the tofu for 5-7 minutes. Heating it through thoroughly is essential for the textural contrast against the cold/hot stir-fry. Keep it in the warm water while you finish the pork.
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5
Heat a large wok or heavy-bottomed skillet over medium-high heat with one tablespoon of vegetable oil.
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6
Add the pork belly strips to the pan. Sear them until they are golden brown and the fat has started to render and become crispy, about 4-5 minutes.
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7
Add the sliced onions to the pan with the pork and sauté for 2 minutes until they begin to soften and turn translucent.
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8
Stir in the chopped kimchi. Cook for 3-4 minutes, allowing the kimchi to soften and absorb the pork fat. If the pan looks too dry, add a splash of the reserved kimchi juice.
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9
Pour the seasoning sauce over the kimchi and pork mixture. Toss vigorously to ensure every piece is coated in the vibrant red sauce.
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10
Add the scallions and cook for another 1-2 minutes until they are slightly wilted but still bright green.
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11
Turn off the heat and drizzle with one tablespoon of toasted sesame oil. Give it one final toss for an aromatic finish.
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12
Carefully remove the warm tofu from the water using a slotted spatula. Pat it dry with a clean kitchen towel or paper towels.
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13
Slice the tofu block down the middle lengthwise, then into 1/2-inch thick rectangular slices.
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14
To plate, arrange the warm tofu slices in a circular pattern around the edge of a large platter. Heap the steaming kimchi and pork mixture into the center.
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15
Garnish generously with toasted sesame seeds and serve immediately while the temperatures are at their peak.
💡 Chef's Tips
Use 'Sin-Kimchi' (well-aged kimchi) for this dish; fresh kimchi lacks the acidity needed to balance the pork fat. If the kimchi is extremely sour, add an extra half-tablespoon of sugar to mellow the sharpness. For a vegetarian version, swap the pork belly for sliced shiitake mushrooms and use a vegan-friendly kimchi. Don't skip blanching the tofu; it changes the texture from brittle to silky and creamy. Patting the tofu dry after blanching prevents the dish from becoming watery on the plate.
🍽️ Serving Suggestions
Serve with a chilled bottle of Makgeolli (Korean rice wine) for the most traditional experience. Pair with a side of steamed white rice if serving as a main course meal. Offer extra perilla leaves or roasted seaweed (Gim) to wrap the tofu and kimchi together. A cold cucumber salad (Oi Muchim) provides a refreshing crunch to balance the heat.