Spicy Stir-fried Kimchi with Silken Tofu
The Perfect Makgeolli Companion! Baek Jong-won’s Dubu Kimchi Recipe
On days when you have a poor appetite or crave some makgeolli, let’s make a simple yet delicious dish! Dubu Kimchi is the ultimate snack for makgeolli, isn’t it?^^
Main Ingredients
- 1 block Tofu (approx. 300-400g)
- 1/4 head well-fermented Kimchi (approx. 300g)
- 1/2 medium Onion
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- 1 cup Water (200ml)
Seasoning
- 1/2 Tbsp Sugar
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, cut the tofu into bite-sized pieces (about 2cm thick). In boiling water, add about 1/2 Tbsp of sesame oil and gently blanch the tofu for 1-2 minutes. This makes the tofu firmer and softer to the bite. Drain the blanched tofu on a sieve.
Step 2
Roughly scrape out the excess filling from the kimchi and chop it into bite-sized pieces (about 2cm wide). Slice the onion thinly into strips. Lightly oil a pan and stir-fry the chopped kimchi and onion over medium heat until the kimchi becomes translucent and softened.
Step 3
Once the kimchi is well-stirred, add all the seasoning ingredients (sugar, gochugaru, soy sauce, minced garlic) and 1 cup of water. Stir well. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5-7 minutes, or until the sauce thickens and coats the kimchi beautifully. Finish by drizzling with the remaining 1/2 Tbsp sesame oil and sprinkling with toasted sesame seeds.
