Kimchi Dubu

中文版

Spice up dinner with a vegan version of a Korean classic, kimchi dubu.

  I enjoyed my fair share of this dish as a student in Wudaokou, but every time I ordered it, I was faced with the pesky task of picking out the pork so I could sneakily place it on the plate of the person sitting next to me. Fortunately, this is SO easy to make at home and you’ll save a bit of money by cutting out the meat.

Step 1: Find good kimchi!

I suggest finding a Korean market (there’s one near the WDK subway stop on Line 13) or restaurant to buy this, as they tend to make it in-house or sell fresh. I am not a fan of the kimchi that comes in air-locked bags in the supermarket, I don’t like the taste as much, and goodness knows what kinds of 添加剂 go into the bag.

Step 2: Other ingredients

You’ll need:

• 1 block firm tofu
• 1 cup kimchi (I have heard/read online that older kimchi is better, as it is a bit milder), for the kimchi, try and drain off some/most of the liquid before cooking for a milder taste
• 4 cloves chopped garlic
• vegetable oil
• pinch of sugar
• Korean ketchup, otherwise known as gochujang 고추장, this is available in most supermarkets in Beijing, but Sanyuanli market and the Korean market in Wudakou carry it for sure, it comes in green and red boxes with Korean writing on it, green is milder, red is more spicy, up to you! The picture below is of Korean ssamjang 쌈장, it works well in this dish as well.
• finely chopped scallions (小葱) for garnish

1. Heat up 2-3 tbsp of oil in a wok
2. throw in the chopped garlic and cook on low heat until garlic slightly starts to brown
3. add kimchi and stir on low heat (it’s already “cooked” so you are just heating it up)
4. add a pinch of sugar and a dallop of Korean ketchup (go easy on these to begin with so you don’t over salt the dish)
5. taste and adjust sugar/Korean ketchup if needed, set aside
6. boil tofu in pot of water, remove after 1-2 minutes
7. slice tofu into 1/4 inch slices and arrange on plate, then pile up the stir-fried kimchi in the middle, add chopped scallions to the top for a bit of extra flavor
8. Eat!

Kimchi dubu from a trip to Seoul..

豆腐泡菜

翻译者：江丹

一顿韩国经典的素食晚餐：豆腐泡菜

•  一块老豆腐
• 一杯泡菜（我听说过或者在网上看到过：淹的时间长一些的泡菜比较好，因为这样它的味道要淡一些。）对于泡菜，在烹调之前，试着沥去它的一些或者大部分水分，这样它的味道要淡一些。
• 四瓣切碎的蒜
• 植物油
• 少许糖
• 韩国番茄酱，或者叫做辣椒酱 고추장，这在北京的大多数超市里都能买到，但是三源里菜市场和五道口韩国市场肯定有，它分为绿色和红色瓶子装的，上面写着韩语。绿色装的味道要淡一些，红色装的味道要辣一些，由你来选择。下面的图片是韩国的另外一种辣酱，也可以使用。
• 切碎的小葱作装饰

首尔的豆腐泡菜