kimchi tofu nabe

Kimchi Tofu Nabe

A wonderful, hot soup pot made with kimchi, tofu, pork belly as well as a generous amount of spice that will surely keep you warm this winter.

  • 15 mins
  • Easy
  • Mains
  • 2 Servings


2 Servings

  • 1 jar of Yutaka Kimchi
  • 1 pack of Yutaka Silken Tofu
  • 1/2 onion, thinly sliced
  • 170g of pork belly, cut to bite size pieces
  • 2 spring onions, finely chopped
  • 1 tbsp of Korean chilli paste
  • 600-700ml of water, adjust to your preferred taste
  •  Salt & sugar to adjust to your preferred taste (optional)


  1. Cut Yutaka Silken tofu to bite size cubes and cut pork belly to bite size pieces
  2. Heat 1 Tbsp oil in a medium pot, fry onion for 2-3 minutes, and add the meat to fry until not pink
  3. Add a jar of Yutaka kimchi and fry for 2-3 minutes
  4. Add 600-700ml of water and bring to boil. Add the Gochujang and make sure it dissolves in the soup properly. 
  5. Add the tofu cubes into the soup base and cook for about 3 minutes
  6. Turn off the heat and place the soup in a big bowl. Garnish with finely chopped spring onions and serve with steam rice.

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