Skip to main content

Kickin’ Kimchi Tofu Bowl

Shannon Williams presents a favorite kim chi dish for the CNCF cookbook. A hot wok, some kimchi, and tofu will have you sitting down to dine in no time. Annyeong haseyo!

Halftone black and white image of Shannon Williams
Shannon WilliamsSUSE
Illustration of Kickin’ Kimchi Tofu Bowl


  • 1-2 cups of kimchi (Shannon uses the giant tub from Costco)
  • 1/2 package of firm tofu (cubed)
  • 1/2 onion, chopped
  • 1/4 pound ground pork (optional, but delicious)
  • 1-2 tablespoons sesame oil
  • 1-2 tablespoons of ginger (grated or minced)
  • 1 clove of garlic (grated or minced)
  • soy sauce to taste
  • 1-2 tablespoons of brown sugar or another sweetener
  • 1-2 tablespoons of Chili Garlic Sauce (to taste)
  • whatever lovely veggies are in the fridge, chopped


  1. Get a wok hot and add the oil.
  2. Sauté the onion for a minute or two, then toss in the meat, kimchi, garlic, veggies, ginger, soy sauce and sugar. Simmer until cooked through.
  3. Add tofu at the end. Cook for approximately 3-5 minutes.
  4. Eat it as is, or toss it over rice.
  5. Add the Chili Garlic Sauce (or your favorite hot sauce) to taste.
  6. Optional variation: if in the mood for soup, add some chicken stock and turn it into a soup bowl on colder days!

Published on

07 November 2021
Subscribe to our newsletter

A monthly digest of the latest news, articles, and resources.