Dooboo kimchi is a popular appetizer or anjoo (side dish; often in reference to a side dish consumed with alcohol) that is popular while drinking Korean soju. It’s a very simple dish that consists of boiled tofu, kimchi and some meat (optional). Tofu is usually placed alongside kimchi as they are eaten together as a whole.
Serving presentation may differ from various restaurants, including Korean bars, but kimchi is normally placed in the center of a plate with tofu slices around the perimeter. To eat, kimchi can be placed on top of the tofu and washed down with a shot of soju, thereafter. The meat ingredient can include beef or pork strips (samgyupsal) but it can be left out to be severed as the perfect vegetarian dish. Lastly, it is garnished with chopped green onions for its final touch.
- 1 package dooboo
- 1½ cups aged kimchi
- ¼ lb pork strips (thinly sliced)
- 1 tbsp gochugaru (red chili pepper flakes)
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp minced garlic
- 1 green onion, chopped
- Salt and pepper
- In a pot, fill enough water to cover the whole block of tofu and bring it to boil.
- Add some salt and boil tofu for 5-7 minutes.
- Drain well, cut in half and slice ½ inch thick. Keep it warm.
- Sauté garlic in vegetable oil and add beef.
- Add salt and pepper to taste.
- To prepare kimchi ingredient, chop and drain well.
- Add kimchi, red chili pepper flakes, and soy sauce. Cook for 4-5 minutes and add sesame oil.
- On a plate, put kimchi in the center and cubicle tofu pieces on the side or around the perimeter of the plate.
- Sprinkle chopped green onions for garnish.