Kimchi Bokeum (Fried Kimchi with Tofu)

Kimchi Bokeum (Fried Kimchi with Tofu)


1 person made this

About this recipe: Kimchi is delicious on its own, but even better when stir fried and served with lightly warmed tofu and lettuce.

Ann Lee Washington, United States

Serves: 4 

  • 2 cups fermented Kimchi
  • 1 tablespoon oil
  • ½ teaspoon Dashida (Korean soup stock)
  • ½ teaspoon caster sugar
  • 2 packs tofu
  • 4 leaves lettuce

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Drop 1 tablespoon oil in a frying pan on medium high heat. Squeeze the liquid out of fermented Kimchi (if you buy kimchi in the market, please leave at room temperature for 2 days to ferment). Sauté the kimchi for 20 minutes. Lower the heat to medium and add Dashida and sugar. Sauté for 10 minutes.
  2. Slice the tofu into 1cm (1/2 inch) thick slices and place on a plate. Cover with a wet paper towel and cook in a microwave oven for 1 minute.
  3. Place the lettuce leaves in the middle of a big plate and put the cooked kimchi on top. Surround the kimchi with the tofu. Put a small amount of cooked kimchi on a piece of Tofu and eat.

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Reviews (1)


I LOVE THIS RECIPE!!! This is one of the first recipes I made on my own once I moved out for college. As long as I have my mom's kimchi, this recipe is simple. The one thing I don't put in it is the sugar for the kimchi. It pretty much taste the same with or without the sugar. This recipe is so simple, delicious and healthy! - 10 Feb 2010

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