Flavorful Pork Belly and Tofu Kimchi with Sesame Oil
How to Make Delicious Pork Belly and Tofu Kimchi Using Aged Kimchi
I received some fermented cabbage from a friend who farms, and it inspired me to make kimchi! I ended up with a bit of aged kimchi left in the fridge, so I decided to create a delicious dish of pork belly and tofu kimchi. Pork is a must in stir-fried kimchi! This combination is a guaranteed hit – it’s impossible to go wrong with kimchi, pork belly, and tofu.
Main Ingredients- 300g thinly sliced pork belly
- 400g aged kimchi (seeds removed)
- 1 block (300g) firm tofu
- 1/2 medium onion
- 1/2 stalk green onion
- 1 Korean chili pepper (adjust to your spice preference)
Seasoning & Aromatics- 2 Tbsp perilla oil (deulgireum)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (or fish sauce)
- Pinch of black pepper
- 1/2 Tbsp salt (for blanching tofu)
- 2 Tbsp perilla oil (deulgireum)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (or fish sauce)
- Pinch of black pepper
- 1/2 Tbsp salt (for blanching tofu)
Cooking Instructions
Step 1
First, prepare all your ingredients. Get your aged kimchi ready, and chop the onion, green onion, and chili pepper after washing them. Slice the tofu into your desired serving pieces.
Step 2
Gently shake off any excess kimchi paste from the aged kimchi. Then, using scissors, cut the kimchi into bite-sized pieces. Cutting them too long can make them awkward to eat when stir-fried.
Step 3
Heat a pan over medium heat. Add the chopped aged kimchi and onion. Pour in 2 tablespoons of perilla oil and 2 tablespoons of sugar. Stir-fry until the kimchi is coated and has a lovely sheen from the perilla oil, releasing its nutty aroma.
Step 4
Once the kimchi has softened and become slightly translucent from stir-frying, add 1 tablespoon of soy sauce (or fish sauce) and 2 tablespoons of gochugaru. Mix well and continue to stir-fry until the kimchi turns a vibrant red color.
Step 5
When the kimchi is well-cooked, add the thinly sliced pork belly, 1 tablespoon of minced garlic, and a pinch of black pepper. Stir-fry everything together until the pork belly is cooked through. The thinly sliced pork belly cooks quickly, so be careful not to burn it.
Step 6
Once the pork belly is cooked and thoroughly combined with the kimchi, add the sliced green onion and Korean chili pepper. Stir-fry for another minute to infuse their fresh flavors.
Step 7
Your delicious pork belly kimchi stir-fry is now ready! Turn off the heat and set it aside for a moment.
Step 8
Bring a pot of water to a boil and add 1/2 tablespoon of salt. Carefully add the tofu slices and blanch them for about 1-2 minutes. This step firms up the tofu and removes any raw taste, making it even more delicious. After blanching, rinse the tofu under cold water, drain it well, and slice it into approximately 0.5 cm thick pieces.
Step 9
Arrange the blanched tofu slices attractively on a serving plate. Generously spoon the prepared pork belly kimchi stir-fry over the tofu. The vibrant red of the kimchi and the white of the tofu create a visually appealing dish.
Step 10
Experience the delightful combination of chewy pork belly, crisp kimchi, and soft tofu! This dish is wonderful served over rice or enjoyed on its own. Enjoy a truly satisfying and unforgettable meal with this pork belly and tofu kimchi!
