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Dubu kimchi pairs warm, soft slices of tofu with a savory stir-fry of kimchi and pork. Each bite combines silky tofu with the tangy, spicy kimchi. It is a classic anju, or drinking snack, and a satisfying keto dinner.
Per serving: 473 calories · 2.8 g net carbs · 24 g protein · 41 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 1 block (14 ounces) firm tofu
- 8 ounces pork belly thinly sliced
- 2 cups kimchi chopped
- 1/2 onion sliced
- 1 teaspoon gochugaru
- 1 teaspoon allulose
- 2 scallions chopped
- 1 teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- Bring a pot of water to a boil and add the whole block of tofu. Simmer for 4 to 5 minutes to warm it through. Drain, slice into 1/2-inch rectangles, and arrange around the edge of a platter.
- In a skillet over medium heat, cook the pork belly until the fat renders and the edges brown, about 5 minutes.
- Add the kimchi, onion, gochugaru and allulose and stir-fry for 5 to 6 minutes, until the kimchi is tender and slightly caramelized.
- Stir in the scallions and sesame oil.
- Pile the kimchi and pork in the center of the tofu platter and sprinkle with sesame seeds. Eat each piece of tofu topped with a little kimchi.
Notes
Nutrition
About This Dish
Dubu kimchi is one of Korea’s most classic anju, foods served alongside alcohol. It is especially popular with makgeolli, Korea’s traditional milky rice wine, at old-fashioned pubs. The contrast of plain, soft tofu with intensely flavored kimchi is the whole idea. Restaurants arrange the tofu slices in a ring around the kimchi like flower petals. It is also an easy, inexpensive dinner in Korean homes.
Pairs Well With
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 7: Pork (Seongsan Ilchulbong). See all Korean recipes