Dubu-kimchi

Dubu-kimchi typically uses firm or extra-firm plain tofu that is sliced into blocks and pan-fried until golden. The crispy exterior of the tofu contrasts perfectly with the soft, heavily seasoned stir-fried kimchi and pork.

Yes, you can easily make a pork-free version by using canned tuna, beef, or mushrooms instead of pork belly. The most important element is the well-fermented, sour kimchi, which provides the signature spicy and tangy flavor.

In Korean culture, *anju* refers to food consumed alongside alcohol, particularly soju. The savory, spicy pork and the mild tofu create a perfect flavor pairing to balance out the harshness of distilled liquors.

Yes, the traditional way to eat dubu-kimchi is to place a piece of the hot stir-fried kimchi and pork directly on top of a warm, pan-fried slice of tofu. Eating them together balances the spicy, salty punch of the kimchi with the creamy, mild tofu.