Tofu with Stir-Fried Kimchi
Baek Jong-won’s Super Easy Tofu Kimchi: The Perfect Makgeolli Snack Recommendation!
Today, let’s introduce a simple home snack recipe that’s incredibly easy to make with just kimchi and pork! It’s Tofu Kimchi, the perfect partner for makgeolli. Honestly, Tofu Kimchi is also great with soju or beer, and it makes a wonderful side dish for kids’ meals. I make it often at home! ^^ Making it the Baek Jong-won way is wonderfully simple, making it even more… desirable. This recipe highlights the savory depth of well-fermented kimchi balanced with tender tofu and succulent pork.
Main Ingredients
- 1 handful of pork (any cut like pork belly, neck, or shoulder is fine)
- 1 whole napa cabbage kimchi (about 500g)
- 1 stalk of green onion
- 1 block of tofu (about 300g)
- A little sesame oil (for blanching tofu)
- 200ml water (approx. 1 cup)
- 1 onion (medium size)
- A little sesame seeds (for garnish)
Seasoning
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (can omit if kimchi is too salty)
- 1 Tbsp sugar
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (can omit if kimchi is too salty)
- 1 Tbsp sugar
- 1-2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
Cooking Instructions
Step 1
First, prepare your pork. You can use any cut you prefer, such as pork belly, pork neck, or pork shoulder. Slice it into bite-sized pieces.
Step 2
Next, prepare your vegetables. Slice the onion thinly into strips. Cut the green onion diagonally. Having them prepped like this makes cooking smoother.
Step 3
Chop the kimchi into bite-sized pieces. If your kimchi is very salty, you can rinse out some of the filling to adjust the flavor. Prepare the seasoning ingredients: minced garlic, sugar, and gochugaru. (If using very aged, sour kimchi, it’s best to skip the soy sauce).
Step 4
In a wide pan, add the prepared pork and stir-fry over medium heat. Once the pork is about halfway cooked, add 1 cup (200ml) of water and 1 tablespoon of sugar. Continue to cook until the pork is fully done. The sugar helps to balance the acidity of the kimchi and adds a touch of sweetness.
Step 5
Once the pork is cooked through, add the prepared seasonings in order. First, add 1 tablespoon of gochugaru, followed by 1 tablespoon of minced garlic. Stir and simmer for a bit to allow the flavors to meld with the pork. (Adjust the amount of gochugaru based on your kimchi’s spiciness and your preference.)
Step 6
Now, add the chopped kimchi to the pan and stir-fry it with the pork. Once the kimchi has softened and is well combined with the sauce, add the thinly sliced onions. Stir-fry together, but be careful not to overcook the onions – they’re best when they retain a bit of their crispness.
Step 7
Finally, add the diagonally sliced green onions and stir-fry for another moment. Just before turning off the heat, sprinkle with sesame seeds for a nutty aroma and a beautiful finish. Your delicious stir-fried kimchi is now ready!
Step 8
In a separate pot, bring plenty of water to a boil. Once the water is boiling, carefully add the whole block of tofu and blanch for about 2-3 minutes. Blanching makes the tofu firmer and ready to serve warm. Adding a little sesame oil to the boiling water enhances the tofu’s subtle nutty flavor. Once blanched, drain the tofu and cut it into desired serving pieces.
