Dubu Kimchi Recipe - How To Make Tofu With Kimchi

Dubu Kimchi (Tofu with Kimchi Bokkeum) is one of the most popular anju (snacks for alcoholic beverages) for soju lovers. But it can be a great side dish for regular meals, or it can replace a regular meal for those who want to shed extra pounds.

It is indeed an excellent “healthy” diet food for those who like kimchi. Dubu (Tofu, soy bean curd), high in protein, low in saturated fat, has low calories and can reduce the risk of heart diseases by lowering the bad cholesterol level. It’s a good source of vitamin E, B-vitamins and calcium. Kimchi is also full of vitamins and minerals. Depending on how you cook and what to add, you can minimize the fat from this dish.

I often make this dish for dinner especially when I am not that hungry - usually after a huge lunch or lots of snacks before dinner - and I don’t feel like spending much time for preparing. This is so simple to make, as well as tasty and nutritious.

Here is a recipe for dubu kimchi.

Ingredients for 2 servings
1 package of tofu
1 cup of kimchi (preferably more aged (sour) kimchi)
1/2 cup of samgyupsal (pork belly) or bacon
1/2 small onion
3 cloves of garlic
1 green onion
1/2 tsp sesame oil
1 tsp olive oil
1/2 tsp sesame seeds
soy sauce (optional)
sugar (optional)

* The amount of each ingredient is subject to personal taste. If your kimchi is already salty or you use bacon, you can probably skip soy sauce.
** You can easily skip pork belly, onions, spring onions or sesame seeds if you don’t have.

1. Tofu: there are three options to prepare the tofu.
(a) Steam or boil the tofu for about three minutes. (b) You can slice the tofu into pieces, and pan-fry them with olive oil for more flavor. It usually takes about four to five minutes to cook each side over medium-high heat. (c) Use raw tofu.
I usually boil it because I like it cooked and boiling is the simplest!
When it’s cooled down from boiling or pan-frying, cut the tofu in half lengthwise. Then, cut each into 1/2 inch pieces.

2. Kimchi Bokkeum
Slice the samgyupsal 1 1/2 inches long.
Chop the kimchi into smaller pieces.
Mince the garlic.
Chop the onion and spring onion.
Over a pan, add the olive oil over medium-high heat. When the pan is ready, add the minced garlic, onions and samgyupsal. Stir-fry until they’re almost cooked.
Add the kimchi. Add soy sauce and /or sugar if you’d like. Stir-fry for about 5 minutes.
Add sesame oil and spring onions and cook for one more minute.
Turn off the heat and place the kimchi bokkeum in the center of a big dish.
Place the tofu slices around the kimchi.
Garnish the kimchi bokkeum with the sesame seeds.

How to eat
Place some kimchi bokkeum on top of a slice of tofu, and eat them together.

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