Step 1

First, prepare the vegetables for the stir-fry. Thinly slice 1/4 onion and 1/5 carrot. Diagonally slice 1 green chili pepper and 1 red chili pepper for a touch of heat and color, and 1/2 green onion for aroma. Cut 160g of pork belly into bite-sized pieces. Using a cut with a good amount of fat will enhance the flavor.

Step 2

The key to delicious tofu and kimchi stir-fry is the kimchi itself. Prepare about 200g (approximately 1 cup) of aged or sour kimchi. This type of kimchi complements the richness of the pork much better than fresh kimchi, creating a deeper flavor. Chop the kimchi into manageable pieces.

Step 3

Prepare 1 block (300g) of tofu. Tofu for stews is softer, while tofu for pan-frying is firmer. Either works, but stew-type or all-purpose tofu will give you a wonderfully soft texture in this dish. Cut the tofu into large chunks.

Step 4

Now, let’s make the seasoning for our flavorful stir-fried kimchi. In a bowl, combine 1/2 Tbsp brown sugar, 1 Tbsp minced garlic, 1.5 Tbsp gochugaru, 1/2 Tbsp toasted sesame seeds, 3 Tbsp soy sauce, and 2 Tbsp sesame oil. Mix them well to create the sauce. A well-mixed sauce ensures a more savory and delicious outcome.

Step 5

Begin the stir-frying process. Place the prepared pork belly in a pan over medium heat and cook slowly. The rendered pork fat will meld with the kimchi, adding significant flavor. If your pork cut is lean, add 2 Tbsp of cooking oil. Stir-fry until the pork is golden brown.

Step 6

Once the pork is nicely browned, sprinkle the brown sugar over it and stir-fry quickly. As the sugar melts in the hot oil, it caramelizes and releases a sweet, toasty aroma similar to candy. Just before it starts to smell burnt, carefully add 1/2 cup (about 90ml) of water. This helps the seasoning coat the meat and prevents sticking. You have two options for this next step.

Step 7

**The Safe & Easy Method (for beginners):** Pour 1/2 cup (90ml) of water, then immediately add the gochugaru and chopped kimchi. Stir-fry everything together. This allows the sweet pork juices and fat to mix with the water and then be absorbed by the kimchi, deepening its flavor. Once the kimchi is somewhat softened, add the minced garlic and soy sauce and continue to cook.

**The Flavor-Boosting Method (for the adventurous):** While the brown sugar is sizzling in the pork fat, pour 3 Tbsp of soy sauce around the edges of the pan. The soy sauce will sizzle and fry in the hot oil, releasing an incredible aroma. After this, add 1/2 cup (90ml) of water and continue cooking. Be cautious, as the hot oil can splatter when the soy sauce hits it. I recommend this method for an enhanced flavor.

Step 8

Once the seasoning is well incorporated with the pork and kimchi, add the prepared sour kimchi and stir-fry it. Cook until the kimchi softens to your liking. As it cooks, the kimchi’s tangy flavor will develop, creating a fantastic harmony with the rich pork.

Step 9

Now, it’s time to add the vegetables. Start by adding the sliced onion and carrot and stir-fry until they become translucent. The onions and carrots will add sweetness and a pleasing texture to the dish.

Step 10

Finally, to preserve the vibrant color and fresh crunch of the remaining vegetables, turn off the heat. Just before or immediately after turning off the heat, add the diagonally sliced green chili, red chili, and green onion. Stir them in gently, allowing them to cook slightly in the residual heat. This keeps the vegetables crisp while adding their fresh aroma and color. Finish by drizzling with 2 Tbsp of sesame oil and giving it a final mix. Your Baek Jong-won style stir-fried kimchi is now complete!

Step 11

Here’s a tip for preparing the tofu perfectly. First, bring a pot of water to a boil. Once boiling, carefully add the whole block of tofu and blanch it for about 3 minutes. Blanching the tofu whole helps prevent it from breaking apart, unlike if you were to cut it first.

Step 12

After blanching, drain the tofu well. Place a few layers of paper towels on a tray or plate, and then gently press down on the tofu with moderate force to remove excess water. This step is crucial for preventing the tofu from releasing too much water into the stir-fried kimchi later, keeping the dish from becoming watery.

Step 13

Removing the excess moisture from the tofu helps prevent the serving dish from becoming soggy and ensures a cleaner presentation and eating experience.

Step 14

Cut the prepared tofu into bite-sized pieces and arrange them nicely on a serving plate. A generous arrangement makes the dish look even more appealing.

Step 15

Generously spoon the delicious stir-fried kimchi mixture over the prepared tofu. Sprinkle with toasted sesame seeds for an extra touch of nutty flavor and visual appeal. Your beautiful tofu and kimchi dish is ready!

Step 16

Usually, I’m too lazy to blanch the tofu and just make the kimchi stir-fry. This time, however, I decided to follow Baek Jong-won’s pork and kimchi stir-fry recipe properly. Famous recipes are famous for a reason! It’s so convenient that searching for ‘Baek Jong-won recipe’ online brings up so many detailed and easy-to-understand guides and videos.

Step 17

Making it this way, I noticed a depth of flavor and richness that’s completely different from just stir-frying. I was amazed that I could replicate a restaurant-quality dish at home. It also occurred to me that this would be fantastic served with some boiled somen noodles mixed in. Now, I can’t possibly go back to my lazy method of making tofu and kimchi!