Step 1

First, let’s prepare all the ingredients for a delicious Dubu Kimchi. Aged kimchi (mukimchi) is highly recommended for a deeper flavor, but regular kimchi will also work wonderfully.

Step 2

Dice the onion into small, bite-sized pieces (you can also chop them roughly). Slice the scallion diagonally into about 0.5cm thickness. It’s good to cut the vegetables slightly larger so they don’t get mushy during cooking and retain a nice texture.

Step 3

Gently squeeze out excess juice from the kimchi and cut it into manageable pieces, about 2-3cm. Avoid cutting it too small, as it can turn mushy when stir-fried.

Step 4

Heat a pan over medium heat and add 4 tablespoons of cooking oil. Add the diced onion and stir-fry for about 2 minutes until translucent. This step helps to bring out the sweetness of the onions.

Step 5

At this point, reduce the heat to low or turn it off temporarily to prevent the seasoning from burning. Add the chopped kimchi to the pan. Now, add the kimchi seasoning ingredients: 1 tablespoon gochugaru, 3 tablespoons kimchi brine, 2/3 cup water, 1 tablespoon oligodang, 1/2 tablespoon minced garlic, and a pinch of black pepper. Turn the heat back up to medium and stir-fry for about 8 minutes, ensuring the kimchi softens and absorbs the flavors well. (Tip: For an extra boost of umami, you can add a tiny bit of MSG or MSG-based seasoning, but omit if you are sensitive to such additives.)

Step 6

As you stir-fry, the sauce will thicken and reduce. Take a piece of kimchi and taste it to check if it’s cooked through. If it’s not tender enough and the liquid has mostly evaporated, don’t worry! Add a tablespoon or two of water and continue to cook. Once the kimchi is perfectly cooked, add the sliced scallions and 1 tablespoon of sesame oil. Give it a final stir to release the aroma, then turn off the heat.

Step 7

Now, let’s prepare the tofu. In a pot, add enough water to cover the tofu and a pinch of salt. Blanching the tofu in salted water will make it firmer and seasoned, enhancing its flavor.

Step 8

Once the water comes to a boil, carefully add the whole block of tofu and blanch it for about 2 minutes. Be careful not to overcook it, as it might fall apart.

Step 9

Gently remove the blanched tofu from the water and cut it into pieces suitable for serving with the stir-fried kimchi, about 2-3cm thick. You can cut it like tangsuyuk or slice it thinner.

Step 10

Arrange the cut tofu neatly on a serving plate, leaning them slightly in one direction. For an extra visual appeal, sprinkle sesame seeds or black sesame seeds on top. I decorated half with sesame seeds and the other half with black sesame seeds.

Step 11

Finally, place the delicious stir-fried kimchi next to the arranged tofu on the plate. Your ultimate Dubu Kimchi, perfect for both a hearty meal and a delightful drink accompaniment, is now ready!

Step 12