Tofu Kimchi 두부 김치

Recipe

Chop aging kimchi with a scissor.
Remove your block of tofu from the packaging. Carefully slice the block of into thick rectangles. Pat dry with paper towels.
Slice scallions. Separate green and white parts.
Slice 1/2 onion .
Cut pork-belly into bite size and marinate it with 1 Tbsp mirin, pinch of salt and pepper.
Stir frying tofu until golden brown. Place tofu on a plate.
On medium heat pan, put pork belly. Sear well.
When pork-belly get brown, add 1/2 Tbsp of sugar. Stir well.
Add 2 Tbsp of soy sauce and simmer it.
Add 1/4 C of soju or sake and reduce down.
Sauté onion and white part of scallion with pork-belly.
After sweating onions, put Kimchi into the pan. Cook with pork belly at least 10 minutes.
Place Tofu and Kimchi on a plate. Garnish with green part of scallion and toasted sesame seed.

Ingredients

Main

-1 pack of Tofu (300g)

-1/4 head Kimchi (chopped)

-250g Pork-belly

-1/2 onion

-2-3 scallions

Sauce

-1/2 Tbsp Sugar

-1 Tbsp Korean chili powder

-2 Tbsp soy sauce

-1/4 C soju or sake

-1 Tbsp Minced garlic

-1 Tbsp Sesame oil

-Salt and pepper to taste

For Marinated Pork-belly

- 1 Tbsp Mirin

- pinch of salt and pepper

Garnish

-Toasted sesame seed

-Sliced scallion

- Grape seed oil to cook