Tofu & stir-fried kimchi

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

The mild flavours of stir-fried cabbage kimchi are a perfect complement to the delicate taste of blanched tofu. The hint of sweetness and underlying spiciness in the kimchi contrasts with the smooth, creamy texture and soybean nuttiness of the tofu.


  • 90 g/ oz cabbage kimchi
  • 50 g/2


  1. Slice the kimchi into 2cm/¾in lengths, and roughly chop the pork into similar sized pieces.
  2. Coat a pan or wok with the vegetable oil and stir-fry the pork and garlic until crisp and golden. Season with the salt.
  3. Stir in the kimchi and quickly stir-fry over high heat until it has become a dark brown. Add the sugar, sesame seeds and sesame