Quick Dubu Kimchi (Tofu with Kimchi and Pork)

Ingredients

• 450 gfirm tofu
• 1 tbspoil
• 225 gpork shoulder, very thinly sliced
• 190 gsour kimchi
• 2 tspsoy sauce
• 1 tbspKorean chilli flakes (gochugaru), optional
• 1 tspsugar
• 1 tbspminced garlic
• 52 gAsian leek or spring onion, chopped
• 1fresh green chilli, optional
• 1 tbspsesame oil
• 1 tbsptoasted sesame seeds

Instructions

1. 1

   Warm the tofu

   Halve the tofu and put it in a pan of boiling salted water. Simmer over a low heat for 4–5 minutes, then lift it out with a spatula and cut it into 1.3 cm-thick slices. To keep it warm, leave the tofu in the simmering water and slice it just before serving.

2. 2

   Cook pork and kimchi

   Heat the oil in a separate frying pan over a high heat. Cook the pork until it is no longer pink, then add the kimchi and stir-fry for 2–3 minutes.

3. 3

   Season the mixture

   Add the Korean chilli flakes, garlic, soy sauce and sugar. Stir-fry for a further minute.

4. 4

   Finish the stir-fry

   Add the leek or spring onion and the green chilli, if using, and heat through. Drizzle over the sesame oil, add the toasted sesame seeds and toss everything together.

5. 5

   Arrange and serve

   Arrange the warm tofu slices on a serving platter. Place the pork and kimchi in the centre of a circle of tofu, or set them beside the tofu. Garnish with toasted sesame seeds and serve warm.

What is dubu kimchi?

Dubu kimchi is a Korean dish of tofu served with kimchi, often accompanied by pork. The contrast between mild, soft tofu and tangy, savoury kimchi makes it a satisfying appetiser or side.

This quick version stir-fries sour kimchi with thinly sliced pork, then serves the mixture alongside warm tofu. The tofu is boiled separately, so its delicate texture stays distinct from the punchy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 14g protein, 10g carbs, 14g fat.

The pork contributes much of the protein and fat, while the kimchi and sugar provide most of the carbohydrates; tofu adds protein and some fat. Serve with a modest portion of rice and vegetables if you want a more balanced plate.

Choosing the ingredients

Sour kimchi: A more mature, tangy kimchi gives the stir-fry plenty of flavour. Keep its liquid with it when adding it to the pan.

Pork shoulder: Very thin slices cook quickly and mingle easily with the kimchi. Separate any slices that are stuck together as they go into the pan.

Tofu: Firm tofu holds its shape when warmed and sliced. Handle it gently when lifting it from the water.

Getting the timing right

Tofu first: Let the tofu simmer for 4–5 minutes, then keep it in the warm water if you are not ready to plate. This helps it stay warm while you cook the topping.

Fast stir-frying: Cook the pork until no longer pink before adding the kimchi for 2–3 minutes. The garlic, soy sauce, sugar and chilli flakes need only another minute, so measure them out ahead of time.

Balancing the flavour

Sour and savoury: Kimchi brings acidity and seasoning, while the pork adds richness. Soy sauce and sugar round out the mixture without masking the kimchi.

Heat: Korean chilli flakes and fresh green chilli are optional, so adjust or omit them to suit your preference. Add the sesame oil at the end to preserve its aroma.

Texture and doneness cues

Pork: The thin slices should be cooked through and no longer pink before the kimchi goes in. Keep the pan moving so the meat cooks evenly.

Kimchi: After 2–3 minutes of stir-frying, it should be hot and softened but still have some texture. Heat the leek or spring onion just until warmed through.

Serving the dish

Presentation: Arrange the tofu in a ring with the pork and kimchi in the middle, or serve the two side by side. The pale tofu makes a striking contrast with the colourful stir-fry.

On the table: Serve it warm as an appetiser or side, or add rice to make it a more substantial meal. A simple, fresh vegetable side also works well.

Recipe notes & tips

• Keep the tofu in its warm water until you are ready to slice and serve it.
• Use a wide frying pan so the pork and kimchi can be stirred without spilling.
• Have the seasonings ready before you start cooking; the stir-fry moves quickly.
• Taste the kimchi before cooking, as its saltiness and tang can vary.
• Add the fresh chilli only if you want extra heat.

Variations

• Skip the pork: Stir-fry the kimchi on its own for a tofu-centred version.
• Milder topping: Leave out both optional chillies for less heat.
• Use spring onion: Choose chopped spring onion in place of Asian leek.
• Add rice: Serve with cooked rice to make the dish more filling.
• Adjust the tang: Use less sour kimchi if you prefer a gentler flavour.

Common mistakes to avoid

• Overcooking the tofu: Simmer it for 4–5 minutes so it warms through without becoming fragile.
• Crowding the pork: Spread the slices across the hot pan so they cook evenly.
• Adding garlic too early: Stir it in with the seasonings to reduce the chance of it burning.
• Cooking the leek too long: Add it near the end and heat it through briefly.
• Serving the tofu cold: Keep it in the simmering water until you are ready to plate.

How to store

Refrigerate leftover tofu and pork-kimchi mixture in separate airtight containers and use within 2 days. Reheat the pork and kimchi in a pan until hot throughout; warm the tofu gently in hot water or briefly in the microwave.

Frequently asked questions