Kimchi Bokeum (Fried Kimchi with Tofu)

    40 mins

    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
    1 person made this

    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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    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