Chef Chris Cho: Tofu Kimchi (Dubu Kimchi) Video
Chef Chris Cho links this original dubu-kimchi cooking video from his own recipe page. Both prepare hot tofu with stir-fried kimchi. His version uses roughly 550 g tofu, 400 g kimchi and garlic, sugar, sesame oil, chili flakes and sesame seeds, while FOOD uses 250 g tofu, 160 g kimchi, 60 g onion, 10 ml oil and 20 g scallions. Follow FOOD quantities and allergen guidance rather than importing the video's extra ingredients.
Official cooking video · Chef Chris Cho · YOUTUBEKimchi with warm tofu
A simple side dish featuring kimchi and tofu.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Drain 250 g firm tofu and cut into 1.5 cm slices. Chop 160 g fermented kimchi, slice 60 g onion and thinly cut 20 g scallion. Check kimchi packaging for shrimp or fish ingredients.
- 02
Bring 700 ml water to a boil, add tofu and simmer over medium heat 4–5 minutes until heated through. Drain in a clean sieve.
- 03
Heat 10 ml oil over medium heat, sauté onion for two minutes and add 160 g kimchi. Stir-fry another 4–5 minutes until softened and hot throughout.
- 04
Divide warmed tofu between two plates, spoon stir-fried kimchi alongside and distribute 20 g scallion over both. Serve immediately.
Helpful source links
Before you cook
Contains soy from tofu; kimchi may contain fish sauce or fermented shrimp and possible wheat or soy. Heat the tofu and kimchi through. Refrigerate leftovers at 4°C or below within two hours.
Allergens: soy (tofu), fish and crustacean shellfish possible in kimchi (anchovy/fish sauce, fermented shrimp), wheat or soy possible in kimchi seasoning
Image & source credits
These illustrations stand in for food photos.
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