|Dubu kimchi (tofu with stir-fried kimchi and pork) (Korean Bapsang)|
● 2 cups fully fermented kimchi
● 230 grams sliced pork or pork belly
● 1/2 onion
● 2 scallions
● 1 teaspoon grated ginger
● 1 tablespoon minced garlic
● 1 tablespoon soy sauce
● 1 tablespoon sugar
● 1 tablespoon sesame oil
● 2-3 tablespoons gochujang
● 1 teaspoon sesame seeds
● Pinch of pepper
● 1 package tofu (about 500 grams)
Cut the kimchi and pork into bite sizes. Thinly slice the onion and scallions. In a large bowl, combine kimchi, pork, onion, scallions and the remaining ingredients and mix well. Let it stand for 15 minutes.
In a medium-sized pot, bring about 4 cups of water to a boil. Reduce the heat to medium high and add the tofu. Boil for 5 minutes. Carefully transfer the tofu to a colander to drain. Cut the tofu into two blocks. Cut each block into about 1/2-inch-thick slices.
Heat a large pan over medium-high heat, and add the kimchi and pork mix. Stir-fry until the kimchi becomes soft, the pork is cooked through, and most of the liquid generated during the cooking process has evaporated (about 5-6 minutes).
Arrange the tofu slices nicely on a plate leaving an open space in the center. Place the stir-fried kimchi and pork in the middle and serve.
See more recipes using old kimchi at www.koreanbapsang.com
By Ro Hyo-sun