Dubu Kimchi

About the dish

An old record of Seoul customs tells of households packing crocks with radish, cabbage, garlic, chili and salt for kimjang, calling summer jang-making and winter kimchi-making the two great projects of a family's year. Kimchi — the defining heat of the Korean palate — meets mild tofu in dubu kimchi.

Key ingredient

Tofu (dubu) — concentrated, easily absorbed soy protein; isoflavones help ease menopause symptoms and support bone health, and it's low-calorie and high-protein for dieters. Year-round, famously from Gangneung (Chodang).

Ingredients

Main: tofu, mugeunji (aged kimchi), pork, onion, scallion · Seasoning: gochugaru, minced garlic, sugar, sesame oil

Simple recipe

1. Cut the tofu into thick slices and blanch or pan-fry.
2. Slice the aged kimchi and stir-fry with the pork.
3. Season with gochugaru and sugar.
4. Ring a plate with the warm tofu.
5. Pile the stir-fried kimchi in the center and serve.

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A Glass · Traditional pairing