Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)

Dubu kimchi is a popular dish made with old kimchi. This recipe is simple and easy! Stir-fry the kimchi and pork and serve with sliced tofu that has been boiled or pan-fried. Simply omit the pork to make it a meatless dish if you like. 
Stir-fried kimchi and pork served with boiled tofu

What’s your favorite way to use up aging kimchi? Dubu kimchi (두부김치) is one of many classic Korean dishes that use sour, old kimchi. The kimchi is stir-fried with fatty pork and served with sliced tofu.

In Korean cooking, kimchi and pork is a classic combination which is used in many different dishes, such as kimchi jjigae. The taste is intoxicating, with the pungency of kimchi and the rich flavor of fatty pork.

This easy dubu kimchi recipe was originally posted in October 2010. It’s been very popular, but I’ve updated it here with more information, new photos and minor changes to the recipe. 

To make dubu kimchi, mix the kimchi, pork and aromatic vegetables with a few basic seasoning ingredients and stir-fry together. 

You can omit the pork to make it a meatless dish if desired! Kimchi stir-fried on its own is still very tasty. 

how to make dubu kimchi

I usually boil the tofu because I like it soft. You can also steam it. Pan-frying will make the tofu a little crispy on the outside, if preferred. 

You can serve this dubu kimchi as a side or a main dish with a bowl of rice. In Korea, dubu kimchi is a popular drinking snack (anju, 안주), especially with Korean alcohol beverage soju (소주) or makgeolli (막걸리). My preference is with makgeolli!

dubu kimchi recipe with pan-fried tofu

More ideas for using up old kimchi


Did you make and love this dubu kimchi recipe? Please rate the recipe below by either clicking the stars or with a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on PinterestTwitterFacebook, and Instagram.

Boiled tofu served with stir-fried kimchi and pork
Kimchi strir fried with pork and served with tofu

Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)

4.91 from 11 votes
Appetizer, Main Course, Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe


  • 2 cups fully fermented kimchi
  • 1/2 pound thinly sliced pork or pork belly
  • 1/2 onion
  • 2 scallions
  • 1 teaspoon grated ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 2 - 3 tablespoons gochujang (고추장), Korean red chili pepper paste
  • 1 teaspoon sesame seeds
  • pinch pepper
  • 1 18- oz package tofu


  • Cut kimchi and pork into bite sizes. Thinly slice onion and scallions. In a large bowl, combine kimchi, pork, onion, scallions and the remaining ingredients and mix well. Let it stand for 15 minutes.
    Dubu kimchi (Tofu kimchi)
  • In a medium size pot, bring about 4 cups of water to a boil. Cut the tofu into two blocks. Reduce the heat to medium high, and add the tofu. Gently boil for 5 minutes. Carefully transfer the tofu to a colander to drain. Cut each block into about 1/2-inch thick slices.
    Stir-fried kimchi and pork served with tofu
  • Heat a large pan over medium high heat and add the kimchi and pork mix. Cook until the kimchi becomes soft, the pork is cooked through, and most of the liquid generated during the cooking process is evaporated, about 5 - 6 minutes.
    Stir-fried kimchi and pork served with tofu
  • Arrange the tofu slices nicely on a plate leaving an open space in the middle part. Place the stir-fried kimchi and pork in the middle and serve. Or, you can serve the stir-fried kimchi and tofu side by side. 
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

Leave a Comment



  1. Teresa Auxier says

    5 stars
    I made this (vegetarian version) for a group of international students, which included one from Korea. It turned out sooo good and was very easy to make/follow. And it tasted incredible!

  2. 5 stars
    I came across this recipe when I was looking for a dish that used tofu and Kimchi. I used pork as the recipe said, too. It is so good. And not too difficult to make. Thank you for the recipe.

    • So happy that you found the recipe and tried it! You’re so right — not that difficult but so good! Thanks for taking the time to leaving me a comment! It means a lot to me.

  3. 5 stars
    Hello! I’ve made this twice and followed the recipe exactly. I am not a regular cook of any kind of cuisine but my elderly Korean parents who were visiting absolutely LOVED this. My mom insisted that I write down the recipe for her (she doesn’t use the internet) so she could make it herself at home. Thank you for this easy and scrumptious recipe!

  4. 5 stars
    So delicious!! Question, if Iโ€™ve made it too spicy, is there anything I can do to make it less spicy?

    • How about stir fry some onions and mix with your pork kimchi. Or cook some more pork and then add to what you already have. In both cases, you want to cook your addition and then quickly stir-fry everything together to heat up.

  5. Hyosun, thank you so much for this delicious recipe; my husband and I really enjoyed it. ^_^ You seem so elegant, wise, and unconditionally kind, and you remind me of a Korean Martha Stewart when it comes to your professional and personable style of cooking. Thank you for sharing your wonderful gifts with humanity and beyond. ๐Ÿ˜‰

    • Hi Barbara! So happy to hear you and your husband enjoyed dubu kimchi! We love it too. And thank you so much for such generous words!

  6. Thank you so much for such an easy recipe! I cooked it today and my sis loved it! :))

  7. This was fantastic.

  8. cambeul41 says

    This looks like what I had for lunch today made with pork belly. Absolutely the most delicious thing I have eaten for ages! The hard part about trying to prepare it at home will be not eating the kimchi before it is fully ripe.

  9. I usually forgo meat because I don’t have the money for it. >_< But I made with with some eggplant, and the flavor was really amazing. Thank you so much for the recipe!

    • Wow that’s great to know. Never thought of using eggplants to this dish. I love eggplants, so I should try. Thank you very much for letting me know.

  10. I enjoyed the overall taste of this, but it came out too saucy for me. When the meat mixture was cooking there was a lot of liquid so a lot of steam produced, and it was very soft vs more caramelized. How can I prevent this?

    Could this recipe be adapted for a more Chinese stir fry process? Where I would cook the pork most of the way, transfer to plate, and vegs and then pork again. I am not quite sure the best way since you have the meat and vegs both mixed in the gochujang, soy, and sesame.

    Thanks for tips!

    • Hi Steve – Thank you for trying out the recipe! There’s really not much liquid in this recipe. Did you heat the pan hot before adding the kimch/pork mixture? Did you cook over medium high heat? If you did, try to use high heat next time, at least for the first couple of minutes. Then, reduce the heat as necessary. Also, if the pan is not big enough, cook in two batches. The pan may not be hot enough if overcrowded.

      I don’t recommend cooking the kimchi and pork separately. The kimchi tastes much better cooked with fatty pork.

      Please try it again and let me know if this helped. Cheers!

    • Thanks! I’ll give it another try. My Wok did seem a bit crowded. I’ll cook it in batches next time and use higher heat.

  11. Nicole (FoodBlogLife) says

    This reminds me of one of my favorite Korean recipes…can’t wait to try it at home and invite my Korean mother in law. ๐Ÿ™‚

  12. Joseph Chai-Whan Kim says

    I love this dish! So yummy!

  13. This was really really good (and addictive!). One little question: when we ate it in the restaurant, it was a bit more saucy. How do you achieve that kind of consistency? A bit more water or the kimchi juice? Thanks for great recipe Hyosun! Yeni

    • Hi Yeni – I am happy to hear it turned out well for you. Yes, you can add a little bit of water or preferably juice from kimchi to make it saucy. Also, I like it almost caramelized, but you can cook a little less to keep some of the liquid generated during the cooking process. Happy cooking!

  14. wEnDaLicious says

    I just made this tonight for the first time and it was delicious! My hubby and I finished the whole plate. Thanks!

  15. Thank you, Jasmin! I am very happy to hear you are enjoying my recipes. Cheers!

  16. I’ve made this at least twice now and I really enjoy it. Thanks for sharing all these lovely recipes!

  17. Hyosun Ro says

    Bliss Bunny – I am glad to hear it turned out well for you. Thanks for giving it a try!

  18. Bliss Bunny says

    Thank you! I made this as your recipe instructed. DELICIOUS! Thank you!

  19. Jen (Tastes of Home) says

    This sounds and looks so appetizing! Another great way to use older kimchi ๐Ÿ™‚

  20. Christopher-Alan says

    YUMMO. I had a similar dish @ A Korean restaurant a few days ago.. and gee it was yummy! I am not usually a Tofu fan.. but having it with yummy Fried Kim-chi was such a treat!

  21. i love food like this, especially with a bowl of white rice. very comforting and delicious!


    Confession~ I’ve never made kimchi! But I’d be willing to try it to eat this!

  23. wow, amazing photo and recipe!
    good job!

  24. Judy – One more thing. Kimchi brands vary depending on where you are. There are some national brands too, but since you’re in LA, the best city for Korean food, there should be a lot of good local brands. Sometimes the best kind is the one that is made right there at the market. Hope this helps.

  25. Judy – Yes, I make my own kimchi. I guess I am one of those typical Korean moms who make a lot of kimchi at a time and supply to their grown-up children. kimchi can last several weeks or months in the fridge. The flavor will develop over time and reaches its peak around 2 to 3 weeks after kimchi is made. You’re right it turns sour at some point, but that’s the best kind for kimchi stew (jjigae), pancakes, dumplings, etc.

  26. Hi Hyosun, This looks like a dish I would really enjoy as I love kimchi. I recently found a kimchi brand that isn’t very spicy yet has just enough of a flavor kick. What is your favorite brand? Or do you make your own? How do you know when kimchi is old? Does it turn sour? How long does it keep in the fridge? So many questions, huh? ๐Ÿ™‚

  27. Jean, Roxan, Fun and Fearless, Susan, Lisa, Biren, and Denise – Thank you so much for stopping by and sharing your love for this dish.

    Michelle – Thanks for trying out my recipe. I am glad to hear you and your husband liked it. Also, It’s nice to hear my recipes are similar to how your mother-in-law cooks. She must be a talented home cook as I am. (ha ha)

  28. I was going to make kimchi jigae, but then saw your recipe and since I had all the ingredients, decided to try it. It was so good! My Korean husband liked it too. Your recipes are very similar to how my mother-in-law cooks. Thanks!

  29. denise @ quickies on the dinner table says

    Oh my goodness!! Such a treat to have tofu and kimchi in the same dish – I love it!

  30. Biren @ Roti n Rice says

    This sounds so appetizing! Kimchi and pork really goes well together. I also love the addition of the tofu ๐Ÿ™‚

  31. Anything kimchi I eat. And I love this recipe. Makin my mouth water as I write. And just recently my son has taken a liking to kimchi and now asks for it.

  32. Cook With Susan says

    I love this dish. As you stated above it is intoxicating(in a good way). Thanks for the great post!

  33. Fun and Fearless in Beantown says

    I always make kimchi bokum with my leftover kimchi. Great blog post on what to do with that kimchi that is just a little too ripe!

  34. Ooo, this looks SO good. I don’t really like kimchi that much (I know… and I call myself korean?!) but I do like it cooked like in kimchi bokkeum bap. THIS dish looks absolutely delicious. I’d totally eat this for days on end!

  35. I would love to try this sometime. The combination of pork, kimchi and tofu sounds so appealing! ๐Ÿ™‚