Hubby was craving for some dubu kimchi last night. So on our way home from work, we dropped by the supermarket to buy the main ingredients. Dubu Kimchi is a Korean dish that consists of stir-fried aged kimchi, veggies and pork served with boiled or pan-fried tofu. It is usually served as anju (‘pulutan’ in Filipino) here in Korea. It is one of my husband’s favorite dishes for dinner. Let me show you how I make dubu kimchi at home.
Ingredients: 2-3 servings
- 300 grams pork (I prefer using the neck part because it is less fatty than pork belly)
- 500 grams Tofu
- 1/2 onion
- 2 scallions
- 1 tbsp. minced garlic
- 1 tsp. salted shrimp (you can also use soy sauce)
- 2 tbsp. gochukaru (red pepper powder)
- 1 1/2 cup aged cabbage kimchi
- 1 tsp sugar or mulyeot (corn syrup)
- sesame seeds (for garnish)
- Slice the pork thinly and cut the kimchi into bite sizes. Slice the onion and scallions. Mix the pork, kimchi, onion, scallions, garlic, salted shrimp and pepper powder in a large bowl, and let it stand for 10-15 minutes. Most people use chili paste for dubu kimchi but I prefer using chili powder because it has a clear taste and does not overpower the flavor of the pork and veggies.
- This step is optional. Boil 2-3 cups of boiling water with 1 tsp of salt. Blanch the block of tofu for 3 minutes then carefully transfer the tofu to a colander to drain. Cut the tofu into two blocks, then cut each block into 1-inch slices. Boiling enhances the firmness and flavor of the tofu. You can also pan-fry the tofu if you like.
- Drizzle a little bit of oil on the fry pan. I like using extra virgin olive oil in cooking.
- Stir-fry the mixed ingredients on medium heat for 5-7 minutes. Add some mulyeot or sugar for a little sweetness. You can also add a little bit of kimchi juice to add more flavor. Cook until the pork is done and the kimchi is soft. Stir frequently.
- Arrange the tofu slices and the stir-fried pork and kimchi nicely on a plate. Our dubu kimchi is done! 🙂
Finally, serve with rice and other side dishes. Enjoy! 🙂