Hearty Pork and Tofu Kimchi Stir-Fry
The Ultimate Guide to Making Delicious Pork and Tofu Kimchi at Home
Introducing a simple yet incredibly satisfying recipe for Pork and Tofu Kimchi, perfect as an appetizer or a hearty side dish. We’ve combined tender, well-fermented kimchi with savory pork for a rich, deep flavor, creating a delightful contrast with the soft, blanched tofu. This dish is not only a fantastic accompaniment to drinks but also a filling option for your rice meals. Try making this delicious Pork and Tofu Kimchi today!
Main Ingredients
- 1 block Tofu (approx. 300g)
- 300g Frozen Pork Belly (or your preferred pork cut)
- 300g Well-fermented Kimchi
- 1/2 Onion
- 1/2 Scallion (Green Onion)
Kimchi Stir-Fry Seasoning
- 1 Tbsp Sugar (to balance the kimchi’s sourness)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soy Sauce
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds (for garnish)
- 1 Tbsp Sugar (to balance the kimchi’s sourness)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soy Sauce
- Pinch of Black Pepper
- Pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, lightly shake off excess liquid from the kimchi and cut it into bite-sized pieces (about 2-3cm). Cutting it into manageable sizes will make it easier to stir-fry.
Step 2
Peel the onion and slice it into thin strips (julienne). Chop the scallion into medium-sized pieces to add a fresh aroma.
Step 3
Heat a pan over medium heat and add the frozen pork belly. Stir-fry until it turns golden brown and releases its fat. The savory pork flavor will blend beautifully with the kimchi.
Step 4
Once the pork has changed color and is lightly browned, add the cut kimchi to the pan. Stir-fry everything together. To mellow out the kimchi’s sourness, add 1 tablespoon of sugar at this stage and stir-fry until the pork and kimchi are evenly coated. This helps balance the flavors.
Step 5
After stir-frying the pork and kimchi for a moment, add 1 tablespoon of minced garlic, 2 tablespoons of gochugaru, 1 tablespoon of soy sauce, and a pinch of black pepper. Continue to stir-fry, allowing the seasonings to penetrate the ingredients. Feel free to add more gochugaru if you prefer it spicier.
Step 6
Pour in 150ml of water. Cover the pan and let it simmer over medium-low heat, allowing the kimchi to cook thoroughly and the sauce to reduce slightly. This simmering process helps to deepen the kimchi’s flavor.
Step 7
When the kimchi is tender and the sauce has thickened to your liking, add the sliced onion. Stir-fry until the onions become translucent, adding a touch of sweetness to the dish.
Step 8
Once the onions are cooked through, add the chopped scallions and toasted sesame seeds. Stir-fry briefly one last time to combine. Your delicious kimchi stir-fry is now ready!
Step 9
To prepare the tofu, bring a pot of water to a boil. Add the block of tofu and let it blanch for 3-5 minutes. This removes any raw taste and gives it a firmer texture. After blanching, drain the tofu on a sieve (do not rinse with cold water) and cut it into serving pieces, about 1.5cm thick.
Step 10
Arrange the warm blanched tofu and the savory kimchi stir-fry attractively on a serving plate. Enjoy your delightful homemade Pork and Tofu Kimchi!
