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Spicy Korean Tofu (Kkanpung Dubu) recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Cocha›Spicy Korean Tofu (Kkanpung Dubu) Recipe

Spicy Korean Tofu (Kkanpung Dubu) Recipe

Name: Cochas Spicy Korean Tofu (Kkanpung Dubu) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 block Tofu (firm or extra-firm, pressed and cubed); 2 pcs Chilies (red or green, sliced); 3 cloves Garlic (minced); 2 stalks Green onion (chopped); 1 tsp Sesame seeds; 2 tbs Vegetable oil (for frying); 2 tbs Maple syrup; 1 tbs Gochujang (Korean red chili paste); 1 tbs Soy sauce; 1 tsp Rice vinegar; 1 tsp Sesame oil; 2 cups Napa cabbage (chopped); 1 tbs Korean red pepper flakes (gochugaru); 2 cloves Garlic (minced); 1 tsp Ginger (grated); 1 cup Daikon radish (julienned); 0.5 cup Carrot (julienned); 1 stalk Green onion (chopped); 1 tbs Soy sauce; 2 tbs Salt (for salting cabbage)

Inspired by Cocha

Time30m

Serves4

Tofu Stir Fried with Chilies, Garlic, Green Onion, House Made Vegan Kimchi, Spicy Maple Sauce, Sesame Seeds

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Ingredients

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General

1 block Tofu (firm or extra-firm, pressed and cubed)

2 pcs Chilies (red or green, sliced)

3 cloves Garlic (minced)

2 stalks Green onion (chopped)

1 tsp Sesame seeds

2 tbs Vegetable oil (for frying)

Spicy Maple Sauce

2 tbs Maple syrup

1 tbs Gochujang (Korean red chili paste)

1 tbs Aged soy sauce

1 tsp Rice vinegar

1 tsp Toasted sesame oil

Vegan Kimchi (House Made)

2 cups Napa cabbage (chopped)

1 tbs Korean red pepper flakes (gochugaru)

2 cloves Garlic (minced)

1 tsp Ginger (grated)

1 cup Daikon radish (julienned)

1/2 cup Carrot (julienned)

1 stalk Green onion (chopped)

1 tbs Aged soy sauce

2 tbs Salt (for salting cabbage)

Method

House Made Vegan Kimchi

Prepare the Vegetables

Chop 1 small Napa cabbage into bite-sized pieces. Rinse thoroughly and place in a large bowl. Sprinkle with 1 tablespoon of salt and massage the cabbage to draw out moisture. Let sit for 1 hour, stirring occasionally. Then rinse well under cold water and drain.

Make the Kimchi Paste

In a blender, combine 2 tablespoons of Korean red pepper flakes (gochugaru), 2 cloves garlic, 1 teaspoon freshly grated ginger, 1 tablespoon soy sauce, 1 tablespoon maple syrup, and 2 tablespoons of water. Blend until a smooth paste forms.

Combine and Ferment

Mix the paste with the drained cabbage until evenly coated. Add 1/4 cup julienned carrots, 1/4 cup chopped green onions, and mix well. Pack tightly into a clean jar, pressing down to remove air pockets. Leave some headspace for expansion. Seal and let ferment at room temperature for 1–2 days, then refrigerate for at least another day before use.

Spicy Maple Sauce

Prepare the Sauce

In a small bowl, whisk together 2 tablespoons gochujang (Korean chili paste), 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and 1 tablespoon water. Set aside for stir-frying.

Spicy Korean Tofu (Kkanpung Dubu)

Prepare and Cook Tofu

Drain a 14-ounce block of extra-firm tofu and press to remove excess water (15–30 minutes). Cut into 1-inch cubes. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add tofu pieces and cook until all sides are golden brown and crispy, about 10–12 minutes. Remove from skillet and set aside.

Sauté Aromatics and Stir Fry

In the same skillet, add 1 teaspoon more oil if needed. Add 2 cloves minced garlic, 1–2 chopped red chilies (adjust to heat preference), and 2 chopped green onions. Sauté for 1–2 minutes until fragrant.

Combine Tofu and Sauce

Add the crispy tofu back into the pan with the aromatics. Pour in the prepared Spicy Maple Sauce and toss everything together to coat evenly. Stir-fry for another 2–3 minutes until sauce thickens and clings to the tofu.

Finish and Serve

Stir in 1/2 cup of the house made vegan kimchi. Cook for 1 more minute to warm through. Garnish with toasted sesame seeds and additional chopped green onions if desired. Serve hot with steamed rice or as a side dish.