Tofu with Kimchi and Pork - Dubu Kimchi

This is based on a recipe from one of my new cookbooks from Aaron Huh from YT aaron & claire.

I used some Daikon Kimchi and Alnatura firm Tofu for this dish. Just bought some pork belly in the morning. Firm tofu is something I hate. That is the reason I doubled the amount of pork belly in my recipe and only used a smaller package of tofu.

The preparation method in this recipe did not help either. Here tofu slices are boiled in water with some toasted sesame oil to firm more up, but staying tasteless (window putty, anyone).

Recipe for 2:

200 g firm tofu, cut in 1 cm slices and 1 tbsp toasted sesame oil

300 g pork belly in bite size chunks

1 tsp neutral oil

2 spring onions, 1 medium yellow onion

320 g well fermented kimchi, I used Daikon kimchi

Toasted sesame seeds

Sauce:

1 tbsp Gochugaru hot pepper flakes

1/2 tbsp sugar

1 tbsp soy sauce

1 tbsp corn syrup

1 tsp Dashida

1/2 tbsp toasted sesame oil

Prepare the sauce and set aside for later.

Cut the pork belly and in a little oil golden brown it on all sides. That takes up to 5 min. Take it out of the pan.

Boil some water in a medium large pot. Pour in sesame oil and add the sliced tofu. Lower the heat and cook for 3 min. Take it out and keep it warm.

In the pan chuck in the spring onions and saute them for 30 sec.  Get the chopped kimchi in and cook it as a stir fry for 5 min on medium heat. Now add the onion strips and the pork and pour the sauce over it. Cook for about 5 to 7 min until most of the liquid is gone. Take it off the heat and add the last bit of sesame oil. Sprinkle some sesame seeds on top.

Serve with the tofu slices and some bowl of rice.

The dish with a good amount of meat in ratio to kimchi was great. Eat that with rice and it is a great dinner. Next time I just do not use tofu!