Cheesy Dubu Kimchi: A Flavorful Korean Delight
Delicious Dubu Kimchi Recipe Without Meat: The Ultimate Guide
Discover the secret to making incredibly delicious Dubu Kimchi (Tofu and Stir-fried Kimchi) at home, even without meat! This recipe elevates the classic dish with the addition of melted cheese, creating a delightful combination of savory, spicy, and creamy flavors. Perfect as a side dish or a satisfying appetizer, it’s a must-try for any Korean food lover.
Main Ingredients
- 400g Well-fermented Kimchi (about 1 standard Korean soup bowl)
- 1/2 block Firm Tofu (approx. 200-250g)
- 50-60g Mozzarella Cheese
- 1-2 slices Processed Cheese
Kimchi Seasoning
- 1 Tbsp Gochugaru (Korean chili flakes, medium grind)
- 1 Tbsp Sugar
- 3 Tbsp Mirin (or rice wine)
- 1 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Cooking Oil
- 2 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes, medium grind)
- 1 Tbsp Sugar
- 3 Tbsp Mirin (or rice wine)
- 1 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Cooking Oil
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Begin by preparing your kimchi, which is the star of this dish. Measure out 400g of well-fermented kimchi. This is roughly equivalent to one standard Korean soup bowl, or about 2.5 cups if loosely packed into a 200cc cup. Chop the kimchi into very small pieces. Finely chopping the kimchi will help it absorb the seasoning evenly and improve the texture after stir-frying.
Step 2
It’s crucial to use firm tofu for this recipe; it holds its shape better and prevents the dish from becoming mushy. Take half a block of firm tofu (approximately 200-250g) and cut it into bite-sized cubes, about 1 to 1.5 cm on each side. Uniformly sized cubes ensure even cooking.
Step 3
In a mixing bowl, place the finely chopped kimchi. Add all the ingredients listed under ‘Kimchi Seasoning’. Using medium-grind gochugaru is recommended as it prevents the seasoning from burning easily while providing a pleasant level of spiciness.
Step 4
Adding sugar is key. When the kimchi reduces during cooking, the sugar balances the saltiness, creating a delightful ‘sweet and savory’ (dan-dan) profile. It also enhances the appetizing color of the stir-fried kimchi.
Step 5
Mirin is a type of rice wine with about 14% alcohol content. If you don’t have mirin, you can substitute it with ‘cheongju’ (clear rice wine) or ‘jeongjong’ (cooking sake). Mirin helps to eliminate any unpleasant odors from the kimchi and adds a subtle sweetness and depth of flavor.
Step 6
Use ‘jin-ganjang’ (regular soy sauce) for this recipe. It maintains a richer flavor profile when stir-fried compared to lighter soy sauces. This will give your kimchi a more robust taste.
Step 7
Now, add the cooking oil and sesame oil. Using both adds a more complex aroma and flavor. If you prefer, you can stick to one type of oil and adjust the total quantity, but the combination is highly recommended.
Step 8
Using your hands or a spatula, thoroughly mix the kimchi with all the seasonings. Ensure the seasoning is evenly distributed throughout the kimchi for the best flavor.
Step 9
Heat a non-stick pan over high heat. A non-stick pan is preferred over stainless steel to prevent the kimchi from sticking. Once the pan is hot, add all the seasoned kimchi.
Step 10
After adding the kimchi, resist the urge to stir immediately. Instead, spread the kimchi out evenly across the surface of the hot pan. This allows for even cooking and better caramelization.
Step 11
Once spread, cover the pan with a lid and maintain high heat for 1 minute without disturbing it. It’s important to use a lid that is the same size or slightly smaller than the pan. If the lid is too large, the steam from the kimchi can escape, causing the ingredients to dry out and burn. A well-fitting lid helps to trap moisture, steaming the kimchi gently.
Step 12
After 1 minute, remove the lid and continue stir-frying over high heat for another 30-40 seconds. This step helps to evaporate excess moisture and concentrate the flavors.
Step 13
Spread the stir-fried kimchi evenly to one side of the pan. Reduce the heat to low, and arrange the cubed tofu in the cleared space.
Step 14
Sprinkle the mozzarella cheese evenly over the tofu and the surrounding kimchi. About 50-60g should be sufficient.
Step 15
Tear the processed cheese slices into smaller pieces and scatter them over the mozzarella. After adding all the cheese, cover the pan again and let it cook on low heat for 2-3 minutes. This allows the tofu to warm through and the cheeses to begin melting gently.
Step 16
After 2-3 minutes, remove the lid. Then, re-cover the pan and increase the heat to high for about 1 minute and 30 seconds. This final blast of heat will perfectly melt the cheese, making it wonderfully gooey and delicious.
Step 17
If you’ve followed these steps, you should now have a beautifully appealing Cheesy Dubu Kimchi! Doesn’t it look unique and absolutely delicious?
Step 18
Serve by scooping it directly from the pan with a spoon, or portion it onto individual plates. The combination of the savory stir-fried kimchi, tender tofu, and the rich creaminess of the melted cheese creates a truly special Dubu Kimchi experience, a fantastic alternative to the traditional meat-inclusive version.
