Ingredients:
300 grams tofu
200 grams pork shoulder
1/2 cup well-fermented kimchi
1/4 stalk green onion
1/2 onion
1 red chile pepper
1 green chile pepper
1/2 tablespoon sesame oil
A pinch of sesame seeds
Cooking oil as needed
1 cup dried anchovy kelp broth
Seasoning Ingredients:
2 tablespoons gochujang (Korean chile paste)
2 tablespoons gochugaru (Korean chile powder)
2 tablespoons cooking wine
1 tablespoon soy sauce
1/2 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon minced garlic
A pinch of ginger powder
A pinch of black pepper
(Serves 3)
Instructions:
Cut the kimchi, tofu and onion into bite-sized pieces. Slice the green onion, red chile pepper and green chile pepper diagonally. In a bowl, mix the seasoning ingredients to make the sauce.
Cut the pork into bite-sized pieces, add half of the sauce and marinate for about 10 minutes.
Heat oil in a pan, add the tofu and pan-fry both sides until golden brown. Set aside.
In the same pan, add a little more oil and stir-fry the kimchi over medium-low heat. Then add the marinated pork and onion, and stir-fry until the pork is cooked through.
When the pork is cooked, add the remaining sauce and the dried anchovy kelp broth. Bring to a boil and simmer until the sauce is slightly reduced. Add the tofu, green onion, red chile pepper and green chile pepper. Continue cooking until the flavors are well combined.
Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
[Source: W Table]
(Gochujang dubu gui, spicy tofu stir-fry, grilled tofu with chili paste, Korean-style gochujang tofu, chili-marinated tofu steak)
