Eonam Seonsaeng's Dubu Kimchi
A super-simple dubu kimchi that stir-fries fresh kimchi with vinegar, perilla oil, and tuna extract to create the deep sourness and umami of aged kimchi.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding vinegar to fresh kimchi recreates the sourness and depth of long-fermented aged kimchi.
- Blanching tofu in salted water gently seasons it and keeps it moist for a long time.
- When stir-frying kimchi, evaporate the moisture completely before covering so the kimchi becomes tender and rich, not tough.
Recommended for
- Those who want to deliciously use up under-fermented kimchi left in the fridge.
- Those who want to quickly make a nice side dish or late-night snack with simple ingredients.
- Those who love soft, savory hand-made style tofu dishes.
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