Korean Tofu Claypot (韩式豆腐煲)
韩式豆腐煲 · hán shì dòu fu bāo
In Yanbian, my Korean-Chinese friend showed me how to make this from kimchi and soft tofu. Five ingredients, twenty minutes, infinitely comforting.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- soft tofu嫩豆腐🛒 local350 g
- kimchi, chopped泡菜🏮 asian200 g
- pork belly, thin slices五花肉片🛒 local100 g
- green onion, chopped葱花🛒 local2 stalks
- gochujang韩式辣酱🏮 asian1 tbsp
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Sear pork in claypot 2 minutes until fat renders.
🔍 Look for Medium heat 2 分钟 · 2 minutesVisual: 肉边卷曲，油脂清澈析出。Pork edges curl, fat renders clear.
You know it's right when: 滋滋声均匀，不爆裂。Sizzle is steady, not popping.
2Add kimchi and gochujang, stir 1 minute.
🔍 Look for Medium heat 1 分钟 · 1 minuteVisual: 泡菜变软，酱变红。Kimchi softens, sauce turns red.
You know it's right when: 香气酸辣。Aroma is tangy and spicy.
3Pour in 300ml water, bring to boil.
🔍 Look for High heat 3 分钟 · 3 minutesVisual: 汤汁变红橙色。Broth turns red-orange.
You know it's right when: 滚沸。Rolling boil.
4Gently add tofu, cover and simmer 8 minutes.
🔍 Look for Medium-low 8 分钟 · 8 minutesVisual: 豆腐吸红汤色。Tofu absorbs red color.
You know it's right when: 豆腐热透。Tofu is hot throughout.
5Garnish with scallion. Serve with rice.
🔍 Look forVisual: 汤汁冒泡，豆腐金黄。Broth is bubbling, tofu is golden.
You know it's right when: 豆腐轻压回弹。Tofu springs back when pressed.
Tips
- · Use well-fermented kimchi for deeper flavor.
- · Don't stir tofu — scoop broth over it.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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