Perfect Harmony: Tofu Kimchi with Stir-Fried Kimchi & Leftover Pork Belly
Perfect Harmony: Tofu Kimchi with Stir-Fried Kimchi & Leftover Pork Belly
Enjoying Dubu Kimchi Made with Stir-Fried Kimchi Using Leftover Pork Belly
I had some leftover pork belly, so I stir-fried it with kimchi. Initially, I thought about just eating it as is, but then I remembered the tofu that was nearing its expiration date. So, I decided to make Dubu Kimchi! It’s a delicious way to use up ingredients and create a satisfying meal.
Ingredients- Pork Belly (thinly sliced, ‘Daepae Samgyeopsal’) – approx. 200g (leftover amount is fine)
- Well-fermented Kimchi – 1 whole head
- Tofu – 1 block (approx. 300g)
Seasoning for Kimchi Stir-fry- Gochugaru (Korean chili flakes) – 1 Tbsp
- Perilla Oil (Deulkireum) – 1 Tbsp
- Umami Booster (like Dashida or MSG) – a tiny pinch
- Toasted Sesame Seeds – 1 tsp
- Gochugaru (Korean chili flakes) – 1 Tbsp
- Perilla Oil (Deulkireum) – 1 Tbsp
- Umami Booster (like Dashida or MSG) – a tiny pinch
- Toasted Sesame Seeds – 1 tsp
Cooking Instructions
Step 1
First, prepare your leftover thinly sliced pork belly. If you’re unsure about the exact amount, about 200g for one serving should be sufficient. The thin slices cook quickly and become wonderfully tender when stir-fried with kimchi.
Step 2
Place the prepared pork belly into a wok or skillet. You don’t need to add any extra oil, as the pork belly will render its own fat. Cook the pork belly over medium heat until it’s nicely browned and slightly crispy. This step renders the fat and adds a delicious depth of flavor.
Step 3
Once the pork belly is cooked, chop the well-fermented kimchi into bite-sized pieces. Add the chopped kimchi to the pan with the pork belly. Stir-fry them together. Make sure to stir occasionally to prevent sticking and ensure even cooking.
Step 4
To add a vibrant color and extra kick, stir in 1 tablespoon of gochugaru (Korean chili flakes). You can adjust the amount based on your preferred spice level and the spiciness of your kimchi. Stir well to distribute the chili flakes evenly.
Step 5
Now, drizzle in 1 tablespoon of perilla oil (deulkireum). This fragrant oil adds a nutty aroma and a wonderful depth of flavor that complements the kimchi and pork belly perfectly. Continue to stir-fry for a minute or two to allow the flavors to meld.
Step 6
Continue to stir-fry for about 15 minutes, or until the pork belly is fully cooked and the kimchi has softened to your liking. Softened kimchi has the best flavor. Taste the mixture and add a tiny pinch of an umami booster (like Dashida or MSG) if needed to enhance the savory notes. Be careful not to add too much, as it can overpower the natural flavors.
Step 7
Finally, sprinkle 1 teaspoon of toasted sesame seeds over the stir-fry. This adds a lovely nutty aroma and a final touch of flavor. Your delicious kimchi stir-fry is now ready! It’s fantastic on its own, but even better as part of Dubu Kimchi.
Step 8
While the kimchi is cooking, prepare the tofu. In a separate pot, bring enough water to a boil. Carefully place the whole block of tofu into the boiling water and let it simmer for about 5 minutes. This gently heats the tofu, making it wonderfully soft and warm, which is ideal for serving with hot kimchi stir-fry. It removes the raw, cold texture.
Step 9
Once the tofu is heated through, carefully remove it from the water and cut it into bite-sized pieces (about 1.5 to 2 inches square). Arrange the warm tofu pieces on a serving platter alongside the hot, flavorful kimchi stir-fry. This creates the classic Dubu Kimchi! Enjoy the delightful contrast of the warm, savory kimchi and the soft, mild tofu.
