Spicy and Savory Pork and Kimchi with Tofu
Baek Jong Won’s Ultimate Pork and Kimchi with Tofu Recipe for a Drink
This is seriously delicious! It’s perfect with a glass of soju. I’ll be sharing Baek Jong Won’s precise measurements! (Note: I doubled the recipe since I made a larger batch for myself. 😉)
Main Ingredients
- 1 block (about 350-400g) Tofu
- 1 cup well-fermented Kimchi (including juice)
- 1/2 cup Water
- 160g Pork Belly
- 1/4 Onion
- 1 Green Chili Pepper (like Cheongyang)
- 1 Red Chili Pepper
- 1/4 Green Onion
Cooking Instructions
Step 1
First, chop the well-fermented kimchi into bite-sized pieces. About 1 cup is needed. Using the kimchi juice will add a deeper flavor.
Step 2
Place the 160g of pork belly in a frying pan and cook over medium heat until it’s golden brown and slightly crispy, rendering out its fat. Slow and steady cooking allows the fat to render nicely.
Step 3
Once the pork belly is golden brown and almost cooked through, add the 1/2 teaspoon of brown sugar. Press it down slightly in the pan and let it cook for a moment. The sugar caramelizes and adds a delicious savory sweetness.
Step 4
Now it’s time to add the seasonings. Pour in 1/2 cup of water, 3 teaspoons of soy sauce, 1.5 teaspoons of coarse red pepper flakes, and 1 teaspoon of minced garlic. Stir everything well to combine.
Step 5
Add the chopped kimchi to the pan. Stir-fry over medium-high heat for about 3-4 minutes, or until the kimchi is softened and well-coated with the sauce. Keep stirring to prevent sticking.
Step 6
Prepare the vegetables: thinly slice the 1/4 onion, remove seeds from the green and red chili peppers and slice them thinly. Also, slice the 1/4 green onion diagonally.
Step 7
Add the prepared onion, green chili, and red chili peppers to the pan with the kimchi. Continue to stir-fry for another 2-3 minutes until the vegetables are tender and everything is well combined.
Step 8
Now, let’s cook the tofu. Instead of cutting the tofu beforehand, which can cause it to break apart, it’s better to cook it whole. Place the whole block of tofu into the pan with the kimchi mixture and simmer for about 3 minutes. This ensures the tofu heats through without falling apart.
Step 9
Once the sauce has reduced slightly and the ingredients are well integrated, turn off the heat. Drizzle in the 2 teaspoons of sesame oil and give it a final gentle toss. Adding the sesame oil at the end preserves its fragrant aroma.
Step 10
Carefully cut the cooked tofu into desired serving pieces (e.g., quarters or sixths).
Step 11
Arrange the pork and kimchi mixture on a serving plate, and place the cut tofu alongside or on top. Sprinkle with 1/2 teaspoon of toasted sesame seeds. Enjoy this delicious dish while it’s warm! It’s the perfect accompaniment to a drink.
