Delightful Dubu Kimchi: Perfect as a Side Dish or a Snack with Makgeolli!
Delightful Dubu Kimchi: Perfect as a Side Dish or a Snack with Makgeolli!
Tofu Kimchi, Tofu Dish, Fish Sauce Dressing, Rice Side Dish, Makgeolli Snack, Easy Recipe, Family Meal
Introducing a delicious Dubu Kimchi recipe that our whole family absolutely loves! It’s perfect as a fantastic side dish for kids’ meals and an ideal accompaniment for makgeolli for adults. We were so impressed by the savory flavor of the Dubu Kimchi we had at a rest stop that we decided to recreate it at home. Now, you can enjoy the authentic taste of MunGyeongSaeJae rest stop’s specialty right in your own kitchen!
Main Ingredients- 1 block (approx. 300-400g) firm tofu
- 3 perilla leaves
- 2 handfuls of aged or well-fermented kimchi
Cooking Instructions
Step 1
First, let’s prepare the stir-fried kimchi. Using my mother’s special method, I’ll cut the well-fermented kimchi into bite-sized pieces and place it in a pot. Add 1 tablespoon of sugar, 2 tablespoons of water, and a generous drizzle of olive oil. Bring it to a boil over medium-high heat, then reduce the heat to low. Let it simmer gently, allowing the liquid to reduce and the kimchi to become tender, almost like a braised dish rather than a stir-fry, which will create a deeper flavor.
Step 2
Once most of the liquid has evaporated, add a pinch of gochugaru for color (omit or adjust if your kimchi is already spicy). Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds. This method of simmering with a little water results in a kimchi stir-fry that is less sharp and salty, and more tender with a rich, complex flavor. If the seasoning is a bit weak, you can adjust it with a touch of soy sauce. This stir-fried kimchi is delicious on its own or mixed with rice. It has an addictive quality that makes you want more!
Step 3
Now, it’s time to prepare the tofu. Today, I’m using fresh firm tofu purchased from a local market. Gently blanch the tofu in boiling water for a minute. While some prefer pan-fried tofu for Dubu Kimchi, I find this blanched method offers a softer texture that complements the dish beautifully. However, feel free to pan-fry it if that’s your preference – both ways are wonderfully delicious!
Step 4
Let’s make the special fish sauce dressing that elevates the flavor of our Dubu Kimchi! In a small bowl, combine 2 tablespoons of fish sauce (anchovy or sand lance), 2 tablespoons of water, 1 tablespoon of sweet plum extract, 1 tablespoon of flavorful sesame oil (or perilla oil), and 2 tablespoons of toasted sesame seeds. Mix them well. This simple dressing adds a magical touch, enhancing the natural taste of the tofu. If you prefer a spicier kick, finely chopped Cheongyang chili peppers can be added. I skipped them today as the kimchi was already quite spicy.
Step 5
Wash the fresh perilla leaves thoroughly. Then, roll them up tightly and slice them into thin julienne strips. The fragrant aroma of the perilla leaves will add another layer of deliciousness to the Dubu Kimchi.
Step 6
After blanching the tofu, let it cool slightly so it’s easier to handle. Cut the tofu into bite-sized pieces. Avoid rinsing it under cold water; instead, let it drain on a sieve and cool before cutting to prevent it from breaking apart.
Step 7
Now, let’s arrange everything beautifully on a platter. Place the cut tofu pieces neatly on a serving dish. Drizzle the prepared fish sauce dressing evenly over the tofu, and then artfully arrange the julienned perilla leaves on top.
Step 8
Finally, pile the well-simmered kimchi stir-fry over the tofu and perilla leaves. Your appetizing Dubu Kimchi is now complete! The vibrant red of the kimchi, combined with the fresh green perilla leaves against the pristine white tofu, creates a visually stunning dish that will make your mouth water.
Step 9
The special touch of this Dubu Kimchi lies in the fish sauce dressing. It adds a subtle yet profound depth of flavor without being overpowering, transforming a simple dish into something more elegant and complex. This delightful taste certainly calls for a glass of makgeolli!
Step 10
Thanks to the savory fish sauce dressing, this dish is perfectly seasoned even without extra salt. The rich umami from the fish sauce and the nutty aroma of sesame oil create a harmonious blend in your mouth. While tofu and stir-fried kimchi are delicious on their own, this dressing plays a crucial supporting role, significantly enhancing the overall flavor profile of the Dubu Kimchi.
Step 11
The firm tofu used today is soft, nutty, and even has a subtle sweetness. When paired with the deep flavor of the fish sauce, the nutty richness of sesame oil, and a hint of spiciness from the gochugaru, it creates a perfect balance. Even without added sugar, the natural sweetness of the tofu and the freshness from the plum extract add to its delightful taste. I’m so pleased that my children enjoyed it so much as a rice side dish. My son even commented that it was different from usual and quite addictive, eating a generous portion! Because the kimchi was simmered with water, its saltiness is mellowed and it becomes tender, making it less harsh and perfectly suited to be eaten with tofu.
Step 12
The sight of fresh green perilla leaves atop the white tofu is beautifully calming. The addition of the vibrant red kimchi further enhances its visual appeal, making it a dish that you can enjoy with your eyes first. The joy of tasting is doubled by its captivating presentation!
Step 13
The ensemble of tofu, kimchi, and perilla leaves, enhanced by the unique fish sauce dressing, creates an absolutely perfect harmony! If you haven’t tried this Dubu Kimchi, made with delicious and healthy natural ingredients, with the fish sauce dressing, I highly recommend giving it a go. You’ll experience a depth of flavor far beyond that of regular Dubu Kimchi.
