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Tofu Kimchi - fried pork with kimchi in Korean

Tofu Kimchi — Korean Stir-Fried Pork with Kimchi

Tasty, spicy Korean-style stir-fried pork with kimchi. A very simple, delicious recipe for the Korean dish "dubu kimchi" (pork stir-fried with kimchi). It comes together fast and will please anyone who loves spicy food and Korean cooking.

nordia

Recipe author

Tofu Kimchi - fried pork with kimchi in Korean

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Composition / ingredients

Servings:

Pork belly (or pork neck)

150

Onion

0.5

Cabbage (KIMCHI)

350

Vegetable oil

Sake (!!MIRIN!!)

Sugar

0.25

Ground black pepper

0.25

Ground red pepper

0.25

Salt

0.5

Tofu

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 6 g

Fats 17 % 2 g

Carbohydrates 33 % 4 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Thinly slice the pork belly or neck, then cut it into pieces.
Step 2:

Slice the onion into half-moons (either yellow or white works).
Step 3:

Cut the kimchi into small pieces.
Step 4:

Cut the tofu into serving-size pieces and set it aside — you'll need it at the end for plating.
Step 5:

Heat a skillet over high heat and add 1 teaspoon of vegetable oil.
Step 6:

Add the pork and stir-fry over high heat for 2 to 3 minutes.
Step 7:

Add the onion and stir-fry for 2 minutes.
Step 8:

Add the mirin.
Step 9:

Then add the kimchi and mix well.
Step 10:

Add the sugar, ground black pepper, and ground red pepper (optional — the kimchi makes the dish spicy on its own, but if you like more heat, add the red pepper), then season with salt.
Step 11:

Mix well and cook for another 5 to 6 minutes.
Step 12:

Arrange the pork and kimchi on one side of a plate and the tofu on the other. Serve with steamed rice.

In this recipe I made the dubu kimchi with bacon, but I'd still recommend pork neck, since bacon makes the dish quite greasy.
It's best to use kimchi that's had time to ferment, but I usually make it with fresh kimchi that's been sitting for a week — it doesn't have that "sour" fermented taste and, to my mind, it's milder.
You can find mirin at various Asian grocery stores. If you can't find it, you can make a substitute (I do this when I'm craving this pork-and-kimchi dish but don't have mirin on hand): combine 20 ml of sake with 25 ml of water and 1 teaspoon of sugar and stir well. The alcohol from the sake cooks off entirely.
The stir-fried pork with kimchi comes out spicy, and the tofu here isn't just for flavor — it also tempers the heat, as does the rice.
I usually serve steamed rice with this dish, or skip it; in the rare cases when I don't have tofu, I just serve the pork with rice.
To serve, you can scatter sesame seeds over the pork and kimchi and drizzle on 1 teaspoon of sesame oil for flavor. I'd also recommend chopped green onion and, for extra heat, sliced chili pepper.