Cooking Lucid
Dubu Kimchi
Pan-fried tofu served with stir-fried aged kimchi and pork — a classic Korean drinking snack (anju) that's salty, tangy, and perfect with soju.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Pan-fry the tofu
- 2 blocks firm tofu (½-inch slices)
- 2 tbsp vegetable oil
- Pinch of salt
Step 2 — Stir-fry the kimchi
- 2 cups aged kimchi (chopped)
- 4 oz pork belly (thinly sliced)
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp sesame oil
- 2 garlic cloves (minced)
- 2 green onions (sliced)
Instructions
- 1
Fry the tofu
Pat tofu dry. Pan-fry in oil over medium-high heat 3–4 minutes per side until golden and crisp. Sprinkle with salt. Keep warm.
- 2
Stir-fry kimchi and pork
In the same pan, cook pork belly until lightly crisp. Add kimchi, gochugaru, soy sauce, sugar, garlic, and sesame oil. Stir-fry 5–6 minutes until kimchi is caramelized.
- 3
Serve
Arrange tofu on a plate, top with stir-fried kimchi and pork. Garnish with green onions. Serve as a shared appetizer.
Nutrition per serving: 280 cal · 18g protein · 8g carbs · 20g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
