Bean Curd Stick Kkakdugi

Bean Curd Stick Kkakdugi IngredientsBean Curd Stick KkakdugiThis recipe was created after my recent discovery of dried bean curds. There are a lot of recipes floating around for simple salads and soups using these tofu skins, but I so much enjoy kkakdugi (Quick Korean Radish Kinchi) that I thought for sure you could use bean curd sticks for a similar snack. After all I had successfully made it with carrots and turnips, so why not tofu skins and celery? (..the only vegetable I happened to have on hand.) It turned out quite outstanding! Celery is a little firmer than your typical root vegetables so it needs a one minute simmer before hand, but it’s green flavor and crispiness pairs very nicely with the chewy bean curd. In all honestly, you could just as simply add bean curd sticks to the classic kkakdugi recipe, turning a sidedish/snack into more of a meal, but now you have options.

Bean Curd Stick and Celery Quick Kimchi (Kkakdugi Style)

By:semiserious chefs
Serves: many banchan


  • 1 package bean curd sticks (300g)
  • 4 celery sticks; cut into 1 inch segments
  • one bunch green onions; julienne
  • 2 T salt
  • 1 T white sugar
  • 1 T rice flour
  • 1/3 cup water
  • 2 large cloves garlic – minced
  • 2 T minced ginger
  • 1 T fish sauce (or worcestershire)
  • 1 T packed brown sugar
  • 1/4 t additional salt
  • 1 T gochugaru (or more to taste)


  1. Soak the dried bean curd sticks in very hot water for an hour, or simply put them in cold water and let set on the counter for 3+ hours to overnight to re-hydrate.
  2. When your bean curd is ready, chop it into 1 inch segments and set aside. Chop the celery and add it to a small sauce pan with enough water to cover. Bring this to a boil for one minute then remove the celery to a colander and toss it with salt and white sugar. Let this rest while you prepare the sauce.
  3. In a small sauce pan or mini skillet add the rice flour and water. Bring to a simmer over medium heat just long enough for it to thicken, and remove from heat.
  4. Add garlic, ginger, fish sauce, brown sugar, gochugaru, additional salt, along with the flour-water slurry in a large bowl and whisk until smooth.
  5. Add the ‘drained’ celery (do not rinse), bean curd, and the onions to the bowl with sauce and toss.
  6. Place this mixture in a jar someplace cool and out of direct sunlight for 4-8 hours.
  7. Toss and serve as desired. Refrigerate after opening.

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