Quick and Easy Tofu-Kimchi (Dubu-Kimchi, 두부김치) – A Perfect Side Dish for Bossam and Fried Dishes

Tofu-Kimchi (두부김치) is a classic Korean dish that perfectly balances the creamy, mild flavor of tofu with the spicy, tangy kick of stir-fried kimchi. It’s commonly enjoyed as anju (안주), a dish paired with Korean alcoholic beverages like soju or makgeolli, but it’s just as delicious served as a side dish with rice. The dish also pairs wonderfully with Bossam (Korean boiled pork) or deep-fried or air-fried dishes, offering a refreshing contrast to rich or greasy foods. Best of all, it’s quick and easy to prepare, making it perfect for a weeknight side dish.

Equipment

• Chopping board
• Cooking knife
• Bowl
• Pot

Ingredients

• For the Tofu:
  • extra firm tofu
  • water
    
• For the Stir-Fried Kimchi:
  • aged kimchi
  • onion
  • green onion
  • sugar
  • gochugaru (Korean red pepper flakes)
  • minced garlic
  • sesame oil
  • vegetable oil (for stir-frying)

Instructions

Tofu

1. In a pot, bring 3 cups of water to a boil over medium-high heat.
   
   
   
   
2. Add the firm tofu and blanch it for 2 minutes. This step removes excess moisture from the tofu, giving it a firmer texture while keeping it silky inside.
   
   
   
   
3. Once blanched, remove the tofu and set it aside. Meanwhile, prepare the stir-fried kimchi while the water is coming to a boil.
   
   
   

Stir-fried Kimchi

1. Place the kimchi in a bowl and slice it into bite-sized pieces if it’s not already cut.
   
   
   
   
2. Thinly slice the onion and finely chop the green onion.
   
   
   
   
3. In the bowl with the kimchi, add sugar, gochugaru, minced garlic, sesame oil. Mix everything thoroughly, coating the kimchi evenly with the seasoning.
   
   
   
   
4. Heat a pot or pan over medium heat. Grease it with 1 tbsp vegetable oil. Add the seasoned kimchi and sliced onion to the pot.
   
   
   
   
5. Stir-fry for 5 minutes, stirring occasionally until the onions soften and the kimchi becomes fragrant.
   
   
   
   
6. Once the kimchi is nicely caramelized, add the chopped green onion and stir-fry for 1 more minute to enhance the aroma.
   
   
   

Plating & Serving

1. Slice the blanched tofu into thick rectangular slabs or bite-sized cubes, depending on your preference.
   
   
   
   
2. Arrange the tofu neatly on a serving plate. Spoon the stir-fried kimchi over or alongside the tofu.
   
   
   
   
3. Serve immediately and enjoy this savory, spicy dish with rice, Bossam, or deep-fried dishes.
   
   

Tips

• Use aged kimchi: The more fermented, the better. Aged kimchi has deeper umami and tangy flavors that pair perfectly with tofu.
• Serve with rice or alcohol: This dish pairs wonderfully with steamed rice or Korean alcohol like soju or makgeolli.

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