Quick Dubu Kimchi (Tofu with Kimchi and Pork)
Dubu Kimchi (Tofu Kimchi) is a quick and easy Korean dish with boiled tofu, spicy stir-fried kimchi, and pork. It’s a great way to use aged kimchi, bringing a savory, tangy, and creamy flavor balance in just 10 minutes.
Dubu Kimchi, also known as tofu kimchi, is one of those dishes that makes you wonder why it’s not in your regular meal rotation. It’s a Korean classic—warm, silky tofu paired with stir-fried kimchi and pork, delivering a perfect balance of soft, creamy, bold, and spicy.
Traditionally served as an anju (aka the perfect Korean drinking food alongside soju or makgeolli), this dish is just as satisfying as a standalone meal with rice or noodles.
The magic? It’s all in the contrast—creamy tofu meets fiery, umami-rich kimchi stir-fried with pork, creating a mouthwatering combination that never fails.
Best part? You’ll be eating in just 10 minutes. No complicated techniques, no long prep time—just a quick, flavor-packed Korean dish that’s ridiculously easy to make. If you’re looking for one of the simple yet exciting Korean tofu recipes, this dubu kimchi is the way to go!
Best Tofu for Dubu Kimchi
For the best dubu kimchi, use firm tofu (not extra firm). It holds its shape while staying soft and creamy inside. Soft tofu is too delicate and will break apart during boiling.
No need to press the tofu—keeping its natural moisture gives it that smooth, silky texture, which contrasts perfectly with the crispy, stir-fried kimchi and pork.
If you love a little crunch, pan-fried tofu is an option. But I recommend boiling—it’s the traditional method, and the silky, creamy texture of boiled tofu pairs better with the bold flavors of stir-fried kimchi and pork.
Plus, you don’t need to add any oil when preparing the tofu, keeping it light and simple.
How to Make Dubu Kimchi (Tofu Kimchi)
Let tofu cook in slightly salted simmering hot water. Keep it in the warm water until you’re ready to use it—it stays nice and soft that way!
Brown the pork slices over high heat. Thinly sliced pork shoulder is ideal, but pork belly works too. Once cooked, add kimchi and stir-fry for a couple of minutes until fragrant.
Time to add flavor! Stir in chili flakes, garlic, soy sauce, and sugar—let it cook for 1 minute. Toss in leek and green chili, then finish with sesame oil and sesame seeds. Give it a quick mix, and you’re done!
Using a spatula, lift the tofu out of the hot water, slice it up, and arrange it on a serving platter however you like.
Pile the stir-fried kimchi and pork in the center or neatly on the side—your choice! That’s it, you’re done. Time to dig in!
Enjoy this simple yet flavor-packed Korean tofu dish—no soju required (but highly recommended)!
Do you want to adapt this dubu kicmchi recipe for a vegetarian diet? Simply swap the pork with mushrooms or a plant-based meat substitute. Equally delicious!
Helpful Tips
- Keep the tofu warm in simmering water until ready to serve.
- Stir-fry kimchi and pork over high heat to prevent excess moisture.
- Adjust the spice level by adding more or less chili flakes.
đŸ“Œ If you love the combination of tofu and kimchi, try kimchi stew with pork and tofu or soft tofu stew with kimchi and seafoods for another comforting and flavorful meal.
Quick Dubu Kimchi (Tofu with Kimchi and Pork)
Ingredients
- 1 lb (450 g) firm tofu
- 1 tbsp oil
- 1/2 lb pork shoulder, very thinly sliced
- 1 1/4 cup (190 g) sour kimchi
- 2 tsp soy sauce
- 1 tbsp Korean chili flakes (gochugaru), optional
- 1 tsp sugar
- 1 tbsp minced garlic
- 1/2 cup (52 g) Asian leek or green onion, chopped
- 1 fresh green chili, optional
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Cut the tofu in half and place it in a pot of boiling water with salt. Simmer over low heat for 4-5 minutes. Remove the tofu from the water with a spatula and slice it into 1/2-inch thick pieces. Tip: To ensure the tofu blocks are warm, keep them in simmering water and slice them when you are ready to plate.
- In a separate skillet, heat oil over high heat and cook the pork until no longer pink. Add the kimchi to the skillet and stir-fry for 2-3 minutes.
- Add the Korean chili flakes, garlic, soy sauce, and sugar to the skillet and continue to stir-fry for another minute.
- Add the leek and green chili (if using) to the skillet and heat through. Finally, drizzle sesame oil and sprinkle toasted sesame seeds. Toss everything together.
- To plate, arrange the warm tofu slices on a serving platter as desired. You can place the tofu in a circle pattern with the stir-fried kimchi and pork in the center or arrange the tofu on one side and the kimchi stir-fry on the other. In either case, the vibrant color contrast will make a stunning presentation. Garnish with toasted sesame seeds and serve warm.
Hi I just wondering, can I beef instead of pork? Do I need to Marinate it if I used beef? Thank you
Yes, you can use beef instead of pork and you don’t need to marinate.
Delicious. You have to like spice, but I love it.
I’m going to make this , sounds so tasty
Hope you like it! Let me know how it turns out. Thanks!