Warm and comforting tofu kimchi with thinly sliced pork belly for chilly days.
[4 Servings, Ready in 30 Minutes, Easy to Make]
Pork Belly and Tofu Kimchi is the ideal comfort food for those chilly evenings when you crave something warm and hearty. This popular dish combines the savoriness of pork belly with the spicy tang of kimchi, all complemented by the softness of tofu. It’s perfect as a main course or as an accompaniment to a drink after a long day.
Ingredients:
- Thinly sliced pork belly, 300g (our 1/4 Inch Cut Premium Pork Belly works well)
- Kimchi, 1/8 portion
- Onion, 1
- Tofu, 1 block
- Minced garlic, 1 tablespoon
Sauce
- Gochujang (Korean red pepper paste), 1 tablespoon (For Sauce)
- Red pepper powder, 1 tablespoon (For Sauce)
- Soy sauce, 1 tablespoon (For Sauce)
- Sugar, 2 tablespoons (For Sauce)
- Ginger powder, 1 teaspoon (For Sauce)
- Sugar (or plum syrup), 2 teaspoon (For Sauce)
Instructions:
- Finely chop the kimchi and pork belly, then place them in a bowl.
- Dice or chop the onion.
- Mix the sauce.
- Heat a pan and cook the pork belly kimchi mixture, stirring occasionally, until the pork belly has cooked through.
- In a separate pot, boil the tofu in water.
- Slice the boiled tofu.
- Plate the pork belly and kimchi on one side of a plate.
- Place the sliced tofu on the other half of the plate.
- Garnish with sesame seed.
Notes:
- Thinly sliced pork belly works best for this dish.
- You can substitute sugar with plum syrup for a different flavor.
- Do not wash the kimchi, simply shake off the excess seasoning.