I’m back again with another Korean classic, dooboo kimchi (tofu kimchi.) This dish is commonly served as “anju,” which is the Korean word for food that is served alongside alcohol! Dooboo kimchi goes perfectly with a cold beer or some soju. The tofu is quickly heated up in boiling water and served with a spicy kimchi and pork stir-fry.
This dish can also be made with just stir-fried kimchi, but I like to add pork for more flavor and to give it more substance. I love serving up dooboo kimchi alongside a bowl of rice, various Korean banchan (side dishes) and a bowl of soup.
Try out this spicy, easy dish and let me know what you think in the comments below. Happy eating!
Dooboo Kimchi (Tofu with Stir-fried Kimchi and Pork)
Spicy pork and kimchi stir-fry served with warm tofu
Servings: 3
Ingredients
- 1 block Medium firm tofu
- 1 cup Kimchi Chopped
- 1/2 lb Thinly sliced pork butt, loin or belly I used pork butt
- 1/2 Onion Thinly sliced
- 5 cloves Garlic Minced
- 2 tsp Korean red pepper flakes Gochugaru
- 4 tsp Sugar
- 2 tsp Soy sauce
- 1/4 tsp Ginger Grated or minced
- 2 tsp Honey
- 2 tsp Gochujang Korean red pepper paste
- 1 tbsp Vegetable oil
- Green onion For garnish, chopped
- Sesame seeds For garnish
Instructions
- Combine minced garlic, Korean red pepper flakes, sugar, soy sauce, grated ginger, honey and gochujang to a large bowl and mix to combine.
- Add chopped kimchi, thinly sliced pork and onion to bowl and mix to distribute sauce evenly. Allow to marinate for at least 30 minutes, up to overnight.
- Remove rough outside of tofu block. Bring a medium pot of water to a boil, add tofu and allow to cook for about 3-4 minutes. Remove tofu from water and slice into 1/2" thick pieces.
- Heat vegetable oil inn a medium pan over medium high heat. Add pork kimchi mixture to pan. Cook, mixing occasionally until pork is cooked through and kimchi is softened, about 5-8 minutes.
- Serve stir-fry with tofu slices. Top with sesame seeds and green onions if desired.
