Spicy & Sweet Pork Dubu Kimchi
Flavorful Dubu Kimchi with Pork and Aged Kimchi (Secret Ingredient: Onion Syrup!)
When your tofu, pork, and aged kimchi are all ready to go, it’s time to make this hearty and satisfying Dubu Kimchi! This dish is a guaranteed crowd-pleaser. We’re using pork shoulder, perfect for stir-frying, which we grabbed on sale. Adding pork to the kimchi stir-fry creates a richer texture and deeper flavor profile that’s even better than a simple kimchi side. The secret weapon? Onion syrup, which adds a natural sweetness and umami boost, replacing plain sugar for a more complex taste. Get ready for a delicious meal that’s perfect as a side dish for rice or a delectable appetizer!
Main Ingredients
- Pork shoulder 400g
- Tofu 200g (firm or stew type)
- Aged/Sour Kimchi 1/4 head (or ripe kimchi)
- Onion 1/2 (thinly sliced)
- Green onion 1 stalk (cut diagonally)
Pork Marinade
- Mirin (cooking wine) 1 Tbsp
- Cheongju or Soju 1 Tbsp
- Salt 1 tsp
- Black pepper a pinch
Stir-fry Seasoning
- Minced garlic 1 Tbsp
- Onion syrup (or sugar) 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Vegetable oil 2 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Cheongju or Soju 1 Tbsp
- Salt 1 tsp
- Black pepper a pinch
Stir-fry Seasoning
- Minced garlic 1 Tbsp
- Onion syrup (or sugar) 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Vegetable oil 2 Tbsp
Cooking Instructions
Step 1
First, let’s marinate the pork to get rid of any gamey odors. In a bowl, combine the pork shoulder with 1 Tbsp of mirin, 1 Tbsp of cheongju or soju, 1 tsp of salt, and a pinch of black pepper. Gently mix everything together and let it marinate for about 10 minutes. This step will tenderize the pork and enhance its flavor.
Step 2
If your aged kimchi or sour kimchi is very tangy, you can add a little sugar (about 1/2 tsp) and mix it in. This helps to mellow out the strong sourness. Today, I’m using it as is without adding extra sugar.
Step 3
Now, let’s start cooking. Heat 2 Tbsp of vegetable oil in a pan over low heat. Add the diagonally sliced green onion and let it infuse the oil with its aroma, creating ‘green onion oil’. Once fragrant, add 1 Tbsp of minced garlic and sauté until aromatic. Turn the heat to medium-low and add the marinated pork. Stir-fry until the pork is no longer pink on the outside.
Step 4
Once the pork is partially cooked, add the aged kimchi (or sour kimchi) and stir-fry together. As the kimchi starts to soften, add 1 Tbsp of onion syrup and 1 Tbsp of soy sauce. Continue to stir-fry, ensuring all the ingredients are well combined. The onion syrup adds a natural sweetness and deep umami, enhancing the kimchi’s tanginess and the pork’s savory notes.
Step 5
Add 2 Tbsp of gochugaru (Korean chili flakes) and stir well to coat the pork and kimchi evenly with the spice. Then, add the thinly sliced onion and stir-fry until the onion becomes translucent. Finally, turn off the heat, drizzle in 1 Tbsp of sesame oil, and give it a final mix. Your delicious stir-fried pork and kimchi are ready!
Step 6
For the tofu, bring a pot of water to a boil and add 1 tsp of salt. Blanch the tofu for about 2 minutes. Boiling the tofu with salt helps it firm up, preventing it from breaking apart when cut and making it easier to handle. Drain the tofu, let it cool slightly, and then cut it into bite-sized pieces (about 2cm thick). Arrange the tofu nicely on a serving plate.
Step 7
Generously spoon the hot stir-fried pork and kimchi mixture over the prepared tofu. The warmth of the tofu combined with the spicy and savory kimchi creates a wonderfully harmonious dish. As you eat, the tofu will absorb the flavors of the kimchi, offering a rich and satisfying taste with every bite.
Step 8
This dish is excellent served over hot rice as a rice bowl, or it makes a fantastic accompaniment to makgeolli (Korean rice wine) or a cold beer. It’s also delicious enjoyed on its own, making it a versatile and delightful meal for the whole family. Enjoy your cooking!
