Easy and Authentic Tofu Kimchi (Dubu Kimchi) Recipe

If you’re looking for a quick, comforting Korean dish that balances flavor, texture, and nutrition, Tofu Kimchi (Dubu Kimchi) is a must-try. This classic Korean side dish combines spicy, stir-fried kimchi with soft, warm tofu for the perfect harmony of heat and mildness. Ready in just 15 minutes, it’s a versatile meal that works beautifully as a side, a light main, or even a delicious snack with drinks.

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Though the name might sound like tofu made into kimchi, it’s actually two separate dishes — sautéed kimchi (often with pork) served alongside freshly boiled tofu. The two are eaten together, creating a delicious blend of spicy, tangy, nutty, and silky flavors in every bite.

What Is Tofu Kimchi (Dubu Kimchi)?

Dubu Kimchi literally means tofu kimchi in Korean (두부김치). It’s a beloved comfort food and a popular side dish (banchan) found in homes and restaurants across Korea. Traditionally, it’s enjoyed as a drinking snack (anju) and pairs perfectly with classic Korean beverages like Soju (소주) or Makgeolli (막걸리).

What makes this dish special is its contrast of textures and flavors. The tofu, soft and mild, balances out the spiciness and richness of the stir-fried kimchi and pork. When topped with a drizzle of sesame oil and sprinkled with sesame seeds, the aroma becomes irresistibly nutty and comforting.

Why You’ll Love This Recipe

There’s so much to adore about Tofu Kimchi (Dubu Kimchi):

• Quick and Easy: The dish takes about 15 minutes from start to finish.
• Customizable: You can make it vegetarian or include meat for extra flavor.
• Perfect Pairing: Great as a side dish, appetizer, or snack with rice or drinks.
• Rich in Probiotics and Protein: Kimchi supports gut health, while tofu provides plant-based protein.
• Balanced Flavors: Mild tofu balances spicy, savory kimchi — simple yet deeply satisfying.

Ingredients You’ll Need

To make Tofu Kimchi (Dubu Kimchi), you’ll only need a handful of pantry-friendly ingredients. The key is using well-fermented kimchi (at least two weeks old) for maximum flavor.

Main Ingredients

• 500 g firm tofu (about 7 ounces) – use firm or extra firm tofu so it holds shape while boiling.
• 2 cups kimchi – thinly sliced, with some kimchi juice for extra flavor.
• 1 tsp raw sugar – balances the tang and spice of kimchi.
• 1 Tbsp sesame oil – adds nutty aroma.
• 1 tsp toasted sesame seeds – for garnish.
• 10 g green onion, finely chopped.
• Cooking oil – neutral oil such as rice bran or vegetable oil.
• Water – to boil tofu.

Meat and Marinade (Optional but Recommended)

• 200 g pork belly or pork shoulder (3.5 ounces) – thinly sliced for stir-frying.
• 1 Tbsp Korean chili flakes (gochugaru) – adjust spice level as preferred.
• 1 Tbsp rice wine (mirin) – for tenderizing meat and adding subtle sweetness.
• 2 tsp soy sauce – adds umami depth.
• 1 tsp minced garlic – enhances savory flavor.
• Ground black pepper – a few dashes to taste.

(1 Tbsp = 15 ml | 1 Cup = 250 ml)

Step-by-Step Instructions

Step 1: Stir-Fry the Meat and Kimchi

In a heated wok or skillet, add a drizzle of cooking oil. Add the marinated meat and stir-fry over medium-high heat for about 3–5 minutes, until it’s about 70% cooked.

Next, add the sliced kimchi and sugar. Stir everything together until the kimchi softens and caramelizes slightly — about another 3–5 minutes. The kimchi will release its aroma and mix with the meat juices, creating a deep, spicy base.

Finish by adding sesame oil, sesame seeds, and chopped green onions. Stir well, then remove from heat.

Step 2: Prepare the Tofu

While the kimchi mixture cooks, bring a pot of water to a rolling boil. Gently add the tofu and let it boil for 2–3 minutes. This helps warm and firm it up without breaking.

Drain the tofu carefully and cut it into bite-sized pieces (about 2-inch squares). Be cautious with the steam and hot tofu — it’s delicate!

💡 Pro Tip: If you have a clean kitchen cloth or cheesecloth, wrap the tofu before boiling. It makes it easier to lift it out intact.

Step 3: Assemble and Serve

Arrange the sliced tofu on one side of a large serving plate. Spoon the hot kimchi and pork mixture beside it. Serve immediately while warm.

Traditionally, each tofu slice is topped with a bit of kimchi and meat for the perfect bite. You can also enjoy it with a bowl of steamed rice or alongside your favorite Korean main dishes.

Tips and Variations

• Vegetarian Option: Skip the meat and stir-fry the kimchi alone with a touch of soy sauce or tofu crumbles.
• Spice Adjustment: Use less gochugaru or opt for a milder kimchi if you prefer gentle heat.
• Texture Boost: Add sliced mushrooms or onions for extra umami and texture.
• Serving Suggestion: Garnish with fresh chopped green onions or a drizzle of sesame oil for a glossy finish.

Storage and Reheating

Tofu Kimchi (Dubu Kimchi) tastes best when served fresh and warm. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, simply microwave the tofu and kimchi mixture together or warm them separately on a skillet over low heat. Add a splash of water or sesame oil if it feels too dry.

Why Tofu Kimchi Is So Loved in Korea

In Korean homes, Tofu Kimchi (Dubu Kimchi) is more than just a quick dish — it’s comfort food. The combination of soft tofu and spicy kimchi symbolizes balance: gentle and fiery, simple yet full of flavor. It’s also a great way to use up aged kimchi, which becomes richer and more flavorful over time.

Many Koreans enjoy this dish late at night with Soju, chatting with friends or family. Others serve it as part of a homemade Korean meal, paired with rice, soup, and side dishes.

Whether you make it as a quick snack or part of a dinner spread, Tofu Kimchi (Dubu Kimchi) always delivers that cozy, satisfying bite that warms you from the inside out.

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