Hi, this is Madeline.
Lately I’ve been completely hooked on E-mart’s tofu, and after bringing home some kimchi from my in-laws, I decided to turn it into pork belly dubu kimchi.
It turned out so good that I wanted to share the recipe for anyone else craving this classic combination of tofu and kimchi.
Ingredients
- Tofu – 550g (about 19.4 oz)
- Kimchi – 200g (about 7 oz; well-fermented kimchi works best)
- Thinly sliced pork belly – 200g (about 7 oz; daepae samgyeopsal, Korean shaved pork belly often used for hot pot; regular thinly sliced pork belly can be substituted)
- Onion – 1 (medium)
- Green onion – 50g (about 1.8 oz)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Jin-ganjang – 3 T (Korean soy sauce for everyday cooking; regular soy sauce can be substituted)
- Gochugaru – 1.5 T (Korean red chili pepper flakes)
- Sugar – 1 T
- Sesame seeds – 1 T
- Water – 100ml (about 3.4 fl oz)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Finely chop the onion and green onion.
2Cut the tofu in half so it’s easier to cook, then boil it for 3 minutes.
3While the tofu is boiling, heat a little oil in a pan and slowly cook the thinly sliced pork belly over medium heat.
4Once the pork is fully cooked, add 1 T of sugar and 3 T of soy sauce and stir-fry together.
5When everything is well combined, add the kimchi, onion, 1.5 T of gochugaru, and 100ml of water, then stir-fry while letting it reduce.TipDubu kimchi is known for its soft, tender kimchi, so cooking it with a bit of water helps achieve that texture.TipEvery household’s kimchi has a different level of seasoning and flavor, so the taste may not turn out exactly as written – adjust with a little extra sugar, salt, or soy sauce as needed.
6Once it has reduced down nicely, finish by sprinkling in the green onion and sesame seeds.TipLet the green onion soften from the residual heat rather than cooking it further.
7Finally, slice the tofu and plate it together with the stir-fried kimchi.
This was honestly the best dubu kimchi I’ve ever had.
E-mart’s tofu has such a rich, nutty flavor that it was perfect here, and even just the stir-fried kimchi over rice is delicious on its own.
Frozen thin-sliced pork belly is worth keeping on hand since it’s useful in so many dishes.
My husband and I hope you enjoy making this dubu kimchi at home.
Ingredients
- Tofu – 550g (about 19.4 oz)
- Kimchi – 200g (about 7 oz; well-fermented kimchi works best)
- Thinly sliced pork belly – 200g (about 7 oz; daepae samgyeopsal, Korean shaved pork belly often used for hot pot; regular thinly sliced pork belly can be substituted)
- Onion – 1 (medium)
- Green onion – 50g (about 1.8 oz)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Jin-ganjang – 3 T (Korean soy sauce for everyday cooking; regular soy sauce can be substituted)
- Gochugaru – 1.5 T (Korean red chili pepper flakes)
- Sugar – 1 T
- Sesame seeds – 1 T
- Water – 100ml (about 3.4 fl oz)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Finely chop the onion and green onion.
- Cut the tofu in half so it's easier to cook, then boil it for 3 minutes.
- While the tofu is boiling, heat a little oil in a pan and slowly cook the thinly sliced pork belly over medium heat.
- Once the pork is fully cooked, add 1 T of sugar and 3 T of soy sauce and stir-fry together.
- When everything is well combined, add the kimchi, onion, 1.5 T of gochugaru, and 100ml of water, then stir-fry while letting it reduce.
Tip.Dubu kimchi is known for its soft, tender kimchi, so cooking it with a bit of water helps achieve that texture. - Once it has reduced down nicely, finish by sprinkling in the green onion and sesame seeds.
Tip.Let the green onion soften from the residual heat rather than cooking it further. - Finally, slice the tofu and plate it together with the stir-fried kimchi.
