Kimchi Dubu

Kimchi Dubu

Kimchi Dubu by Chef Deuki Hong

Chef Deuki Hong’s Kimchi Dubu: Homemade soft dubu with kimchi bacon compote, toasted sesame seeds, gold squash shoots, micro perilla leaves, and perilla salt.

Kimchi Dubu is a Korean dish that balances and combines the tangy flavors of Kimchi with the mellow flavors of Dubu.

Chef Deuki Hong presented his Kimchi Dubu at the 2013 Food Network New York City Wine and Food Festival’s Grand Tasting, showcasing Korean fermentation to a distinguished group of connoisseurs.


Kimchi Dubu Recipe from Chef Deuki Hong

(Servings for 4)

For Dubu:

200 mL Fresh soy milk (no preservatives)
1 mL Gypsum or Liquid Nigari (magnesium chloride)
Combine the cold soymilk and coagulant and mix well. Pour into 4 oz. custard cups and place in
steamer for 15 minutes or until tofu is set firm. Place in refrigerator and cool for at least 2 hours.

For Kimchi Compote:

1 c. Kimchi (old fermented), small dice
1/2 c. Onions, small dice
1/2 c. Bacon (heavy smoked), small dice
2 T. Gochujang
1/2T. Sweetened cooking rice wine
1 T. Sugar
1 T. Apple cider vinegar
1 T. Kimchi juice
1. In a small bowl, combine the Gochujang, mirin, sugar, Kimchi juice, apple cider vinegar and reserve
2. In a large sauté pan, render out bacon and take out bacon bits and reserve
3. Sweat onions in bacon for 5 minutes. Then add Kimchi and cook out for another 5 minutes.
4. Take off heat and immediately add the Gochujang mixture
5. Cool and reserve

For Perilla Salt:

20 pc. Perilla Leaves
1/4 c. Salt
1. Layout perilla leaves on a plate with paper towel to cover the leaves.
2. Dry out in microwave in 30 second increments until completely dry
(usually 4 times a total of 2 minutes)
3. Mix the leaves and salt in a blender until powder like.

For Garnish:

Sesame Seeds; Toasted
Micro Greens
Perilla Salt

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