Tofu and Kimchi with Samgyeopsal
Perfect Rainy Day Treat: Spicy Stir-fried Kimchi with Pork Belly and Pan-Fried Tofu – A Delicious Dinner Recommendation
On a rainy day, why not try this comforting Tofu Kimchi? Doesn’t it make you crave a glass of makgeolli? This dish offers a delightful balance of textures and flavors: chewy pork belly, spicy and savory stir-fried kimchi, and soft, pan-fried tofu. It’s a fantastic dinner or appetizer that’s sure to please.
Main Ingredients
- 2 bowls of aged kimchi (including its juice)
- 500g pork belly
- 1 block of firm tofu (for pan-frying)
Cooking Instructions
Step 1
First, let’s prepare the aged kimchi for our delicious Tofu Kimchi. Chop about 2 bowls’ worth of aged kimchi, including its flavorful juice. The tangy flavor of the aged kimchi will develop a deeper richness when stir-fried.
Step 2
Place the 500g of pork belly in a pan over medium heat without adding any oil. Cook until it’s nicely browned and some fat has rendered out. This rendered fat will add great flavor to the kimchi when it’s stir-fried.
Step 3
Once the pork belly is golden brown, add the chopped aged kimchi to the pan. Stir-fry them together until the kimchi is well coated and starts to soften, absorbing the flavors from the pork fat.
Step 4
When the kimchi is partially cooked, add 1.5 tablespoons of gochugaru and stir well to combine. Then, pour in 50ml of water to prevent the seasoning from burning and to help the kimchi absorb the liquid and flavors.
Step 5
Now, cover the pan with a lid, reduce the heat to low, and let the kimchi cook until it’s very tender and well-stewed. Stir occasionally to prevent sticking to the bottom of the pan. This slow cooking process makes the kimchi incredibly soft and flavorful.
Step 6
Once the kimchi is tender and the liquid has mostly evaporated, push the kimchi and pork belly to one side of the pan. Pour 2 tablespoons of soy sauce into the empty space and let it simmer briefly. Then, mix it thoroughly with the kimchi and pork belly. This caramelizes the soy sauce and adds a wonderful savory depth.
Step 7
Before turning off the heat, drizzle 1 tablespoon of sesame oil over the stir-fry and sprinkle with sesame seeds. Your spicy and savory stir-fried kimchi with pork belly is now ready!
Step 8
Next, we’ll prepare the tofu. Take 1 block of firm tofu and cut it into your desired serving sizes. Cutting them into reasonably thick pieces will help them hold their shape when fried.
Step 9
To achieve a crispier exterior, it’s best to remove excess moisture from the tofu. Wrap the tofu slices in paper towels and gently press them to absorb the water. You don’t need to press them for too long.
Step 10
Now, heat 5 tablespoons of perilla oil (deulgireum) in a pan over medium heat. Perilla oil adds a wonderfully nutty and rich flavor that complements the tofu beautifully.
Step 11
Once the pan is hot, carefully place the dried tofu slices in a single layer. Pan-fry them over medium heat, flipping them occasionally, until they are golden brown and slightly crispy on both sides. This will result in tofu that’s crispy on the outside and wonderfully soft on the inside.
Step 12
Arrange the delicious stir-fried kimchi with pork belly on a large serving platter. Place the golden-brown pan-fried tofu slices alongside it. Your perfect Tofu Kimchi, an ideal makgeolli pairing, is now complete! Enjoy your meal.
