Fried Kimchi with Tofu

    40 minutes

    This is a tasty, simple and quick vegan dish originating from Korea where it is known as 'Kimchi Bokeum'.

    1 person made this

    Serves: 4 

    • 1 tablespoon oil
    • 2 cups fermented Kimchi
    • 1/2 teaspoon Dashida (Korean soup stock)
    • 1/2 teaspoon caster sugar
    • 500g tofu
    • x 500g lettuce

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Over medium high heat add a tablespoon oil to a frying pan. Squeeze the liquid out of fermented Kimchi. Sauté the kimchi for 20 minutes then lower the heat to medium and add Dashida and sugar. Sauté for 10 minutes.
    2. Slice the tofu into 1cm 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  (Review from Allrecipes Southeast Asia)