Dubu-kimchi
 | |
| Alternative names | Dubu-gimchi |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Tofu (dubu), kimchi, pork |
| Korean name | |
| Hangul | 두부김치 |
|---|---|
| Hanja | 豆腐김치 |
| Revised Romanization | dubu-gimchi[1] |
| McCune–Reischauer | tubukimch'i |
| IPA | [tu.bu.ɡim.tɕʰi] |
Dubu-kimchi (Korean: 두부김치) is a Korean dish consisting of tofu (dubu) and stir-fried kimchi.[2] Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi (napa cabbage kimchi) stir-fried with pork. It is considered a well-matched anju (accompaniments to alcoholic drinks) for either soju or makgeolli.[3]
Preparation
[edit]Well-fermented baechu-kimchi (napa cabbage kimchi) is sliced into bite size pieces, while the pork is sliced into similar shape and size of kimchi and marinated with gochujang, soy sauce, gochutgaru (chili powder), grated ginger, minced garlic, and sugar.[4] Onions are sliced into strips, and green chili peppers are sliced on the diagonal.[5] The marinated pork is stir-fried in a pan coated with cooking oil, then the kimchi, the green chili, the onions, and a drizzle of sesame oil are added sequentially.[4] Mo-dubu (firm tofu) is blanched, sliced into rectangles, and served with the stir-fried kimchi and pork when hot.[6] Toasted sesame seeds are often sprinkled on top.[4]
See also
[edit]
References
[edit]- ^ "두부김치". National Institute of Korean Language. Retrieved 2018-02-13.
- ^ Lewis, Tim (16 October 2016). "OFM Awards 2016 best new cookbook: Our Korean Kitchen". The Guardian. Retrieved 12 May 2017.
- ^ "dubu kimchi" [Tofu with Stir-Fried Kimchi]. Korean Food Foundation. Retrieved 12 May 2017.[permanent dead link]
- ^ a b c Ro, Hyo-sun (8 March 2013). "Dubu kimchi, (tofu with stir-fried kimchi and pork)". The Korea Herald. Retrieved 16 April 2013.
- ^ "dubukimchi" 두부김치 [Stir-Fried Tofu and Kimchi]. Doopedia (in Korean). Doosan Corporation. Retrieved 12 May 2017.
- ^ "Recipe: Tofu with kimchi (Dubu kimchi)". Los Angeles Times. 26 May 2011. Retrieved 12 May 2017.
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