Kampung Tubu is a traditional Korean street‑food dish originally made with bite‑size chicken pieces that are deep‑fried and coated in a spicy, garlicky gochugaru sauce. It’s a popular anju (drinking snack) and is often enjoyed with rice or as part of a larger banchan spread.

In the southern regions, the sauce may be sweeter and include gochujang, while in the north it’s often spicier with more dried red chilies. Some versions use chicken thighs for extra juiciness, whereas the vegan version substitutes tofu or tempeh, as shown here.

It is typically served hot in a shallow bowl or on a plate, garnished with toasted sesame seeds and a drizzle of sesame oil, and eaten with a side of steamed rice or wrapped in lettuce leaves with a dab of ssamjang.

Kampung Tubu is a favorite at casual gatherings, street‑food festivals, and as an accompaniment to soju during evenings with friends. It’s also served at family meals when a spicy, shareable dish is desired.

Key ingredients are gochugaru (Korean chili flakes), garlic, soy sauce, rice or white wine vinegar, a touch of sweetener (often sugar or honey), and sesame oil. The vegan version replaces chicken with tofu and uses maple syrup for sweetness.

It pairs beautifully with plain steamed rice, kimchi, pickled radish (danmuji), and a simple cucumber salad. For a full Korean meal, serve alongside japchae, bibimbap, or a mild soup like doenjang jjigae.

Its hallmark is the contrast between an ultra‑crunchy exterior and a glossy, spicy‑garlic sauce that clings to each bite. The dish showcases the Korean love for texture and bold, layered heat.

Modern chefs experiment with alternative proteins such as tofu, tempeh, or even cauliflower, and often incorporate additional aromatics like ginger. Some upscale versions finish the dish with a splash of citrus or a sprinkle of toasted nuts.

Common errors include not pressing the tofu enough, overcrowding the pan which steams instead of crisps, and letting the tofu sit in the sauce too long, which softens the crust. Follow the critical steps for best results.

Potato starch creates a lighter, crispier coating and thickens the sauce quickly without adding gluten. It also helps the tofu stay crunchy after being tossed in the sauce.

Yes – you can press, cut, and coat the tofu in advance, and fry it up to a few hours before serving. Store the fried tofu in an airtight container in the fridge and re‑crisp in a hot oven (350°F) for 5‑7 minutes before tossing with the sauce.

The Korean Vegan focuses on plant‑based adaptations of classic Korean dishes, offering vegan versions of street food, comfort meals, and traditional recipes while emphasizing wholesome ingredients and accessible techniques.

The Korean Vegan combines authentic Korean flavors with compassionate cooking, prioritizing simple, home‑cook‑friendly methods, clear step‑by‑step instructions, and often highlights ingredient swaps that keep dishes vegan without sacrificing taste.