Soybean Sprout Soup, Dubu-kimchi (두부김치), and Makgeolli (막걸리) for a Late-Night Snack
A simple yet satisfying recipe for Soybean Sprout Soup and Dubu-kimchi (두부김치), perfect for a late-night meal.
A comforting and refreshing soybean sprout soup perfect for a late night.
📝 Editor's Notes
Dubu Kimchi (두부김치), a dish that instantly brings to mind a glass of makgeolli (막걸리), features a fantastic harmony of spicy, deeply flavored stir-fried kimchi and savory, mild tofu.
It can be easily prepared with simple ingredients without complex steps, making it perfect for novice cooks.
The piquant kick of kimchi combined with the soft texture of tofu creates an endlessly delightful taste experience.
Enjoyable year-round, it makes an excellent accompaniment, especially on rainy days or when you want to have a light drink with friends.
It's hearty yet not overwhelming, making it ideal as a light meal or a drinking snack.
🛒 Ingredient Tips
The key ingredients that determine the flavor of Dubu Kimchi (두부김치) are kimchi and tofu.
The trick is to use well-fermented, sour kimchi.
When stir-fried, sour kimchi develops a deep umami flavor and its sweet-and-sour notes are maximized, making it even more delicious.
If the kimchi is too sour, try adding a little sugar to balance the tartness.
For tofu, it's best to choose firm or extra-firm varieties.
Tofu with less moisture and a firm texture will hold its shape when sliced and provide a good chew when eaten with the stir-fried kimchi.
Using high-quality sesame oil with a rich, nutty aroma will further enhance the dish's flavor.
🔄 Substitution Guide
If your kimchi is not fully fermented or lacks sourness, you can add 1/2 tbsp gochujang (고추장), 1/2 tbsp sugar, and 1/2 tbsp soy sauce while stir-frying to deepen the flavor.
This can transform less sour kimchi into a delicious dish.
If you don't have tofu, try stir-frying thinly sliced pork shoulder or pork belly with the kimchi.
The meat juices will blend with the kimchi, creating a richer and more savory flavor.
However, this will result in a heartier taste compared to the mildness of tofu, so choose according to your preference.
Using perilla oil instead of sesame oil will offer a different nutty and aromatic flavor.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point for Dubu Kimchi (두부김치) is to stir-fry the kimchi deliciously.
Drizzle sesame oil in a frying pan, add the kimchi, and stir-fry over medium heat until it sizzles, softens, and becomes glossy.
Stir-frying for approximately 5-7 minutes will eliminate any raw kimchi smell and bring out a deep flavor.
Be careful not to burn it by using too high heat, and it's important to stir occasionally to prevent the kimchi from sticking to the bottom of the pan.
Tofu can break easily if sliced too thinly, so it's best to prepare it by slicing it about 1-1.5 cm (0.4-0.6 inches) thick.
👨🍳 Directions
Place a pot on the induction cooktop.
Pour an appropriate amount of water into the pot.
Add 5-6 peperoncino to the water.
Wait until the water comes to a boil (heated to 180 degrees as shown in the video).
Once the water boils, add 160g of soybean sprouts (콩나물).
Wait until the water comes to a boil again.
Add 1 tbsp of soy sauce and season to taste. Be careful not to add too much.
Grind in salt to taste.
Slice and add 3-4 cloves of garlic.
Serve the soybean sprout soup in a bowl.
💡 Tips
Soybean sprout soup is delicious when served warm, but can also be enjoyed slightly cooled for a clearer, refreshing flavor.
📦 Storage & Reuse
Prepared Dubu Kimchi (두부김치) can be stored fresh in an airtight container in the refrigerator for 2-3 days.
Tofu is best eaten immediately, but any leftover tofu can be stored in water in the refrigerator for about a day.
If you refrigerate the stir-fried kimchi, you can gently reheat it in a pan when you're ready to eat it again to enjoy its original warm flavor.
Leftover stir-fried kimchi is very versatile; you can reuse it to make delicious kimchi fried rice with cold rice or add it to kimchi jjigae (김치찌개).
🥢 Who This Is For
This Dubu Kimchi (두부김치) pairs especially well with makgeolli (막걸리).
The spicy kimchi and mild tofu create a perfect harmony with the smooth texture of makgeolli.
It is highly recommended as a light drink snack after work or a casual accompaniment to enjoy with family on a weekend evening.
It also makes an excellent side dish for rice and can be enjoyed as a light late-night snack when you're feeling hungry.
Serving it with simple banchan (밑반찬) like savory stir-fried anchovies (멸치볶음) or crisp cucumber salad (오이무침) can make for an even more fulfilling meal.
🔥 Nutrition Info
One serving of this Dubu Kimchi (두부김치) (based on 2 servings) is estimated to have approximately 450-550 kcal.
Protein can be estimated at around 25-35g, fat at 30-40g, and carbohydrates at 15-25g.
Tofu, the main ingredient, is an excellent source of plant-based protein, and kimchi is rich in dietary fiber and probiotics, which contribute to gut health.
Sesame oil, rich in unsaturated fatty acids, can positively impact vascular health.
This dish also provides various micronutrients such as Vitamin K, Vitamin C, calcium, and iron, making it a nutritionally balanced meal.
However, please note that adding sugar or other seasonings when stir-frying kimchi can increase the calorie count.
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