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Dubu Kimchi 두부김치 | Tofu Kimchi

Updated: Oct 7, 2023


This recipe is featured in my ECookbook:


I did mention that more Korean-inspired kimchi recipes were on the horizon, and true to my word, here's another one. I've had a version of this dish at a Korean restaurant in Singapore, but it left me underwhelmed. That disappointment became the catalyst for me to reimagine this dish in my own unique way.



Once again, the protein choice is yours to make. Whether it's meat or a finely minced mushroom alternative for a vegan twist, the kitchen is yours to explore. The key lies in using firm tofu and delicately placing it directly onto the serving plates before steaming. This precaution is vital as the tofu can become quite delicate once it's been steamed.



Believe me when I say that my daughter and I polish off this dish within minutes. The flavors are incredibly satisfying, and it would be a missed opportunity not to try this recipe. It's simple, straightforward, and delivers fantastic taste. Give it a shot; you won't regret it! Gorgeous handmade dinnerware from KRA Sanctuary.


 

Ingredients:

(Serve 2)

  • Ground Beef / Pork / Chicken, 250g Or Finely Minced Shiitake Mushrooms

  • Gochugaru, 1 TBSP Adjust To Preference

  • Gochujang, 2 TBSP Adjust To Preference

  • Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP

  • Soy Sauce, 2 TBSP

  • Sesame Oil, 1 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Powder, Pinch

  • Firm Tofu, 300g + 300g

  • Sesame Oil, 2 TBSP

  • Red Onion Finely Sliced, 1

  • Garlic Finely Minced, 3 Cloves

  • Watermelon Rind Kimchi Homemade Finely Sliced, 180g or Kimchi Homemade

  • Scallions White Parts Coarsely Sliced, A Handful

  • Toasted Sesame Oil, For Drizzling

  • White & Black Sesame Seeds, Pinch

  • Scallions Green Parts Coarsely Sliced, A Handful

  • White Soy Sauce, For Drizzling

 

Equipment:

  • Steamer

  • Cast Iron Skillet / Pan

 

Directions:

  1. Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.

  2. In a large bowl, add ground beef, gochugaru, gochujang, kimchi brine, soy sauce, sesame oil, salt, pepper and garlic powder.

  3. Mix until well combined.

  4. Cover and marinade in the fridge for at least 4 hrs to overnight.

  5. *I would advise you to unmold the tofu onto 2 individual plates you will serve with. This is because the tofu would be too fragile to transfer after steaming.*

  6. Cook the tofu in the steamer for 6 to 8 mins.

  7. The tofu will release loads of liquid after steaming.

  8. As carefully as you can, discard the liquid.

  9. Set the tofu aside until ready to use.

  10. You can do this while the tofu is steaming:

  11. In a skillet over medium heat, add sesame oil.

  12. Once the oil is heated up, add in the onion.

  13. Season with salt and pepper.

  14. Saute until lightly caramelized.

  15. Add in garlic and saute until aromatic.

  16. Add in the kimchi and saute until well combined.

  17. Followed by the marinated beef.

  18. Saute until well combined and until the beef is cooked thru' or slightly browned.

  19. Add in the white parts of the scallions and saute until well combined.

  20. Taste and adjust for seasonings.

  21. Remove from heat.

  22. Add in toasted sesame oil and seeds.

  23. Give it a final stir.

  24. Top the tofu with this beef mixture.

  25. Garnish with more sesame seeds, green parts of the scallions, toasted sesame oil and white soy sauce.

  26. Serve immediately.


Mama Mia...

 

Recipe Video:



This recipe is featured in my ECookbook:


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