Stir-Fried Kimchi with Tofu, Dubu Kimchi

Whenever i have some aged kimchi in my fridge, three recipes automatically pop into my head, Dubu Kimchi being one of them. The other two dishes, take a wild guess!! LOL. For a simple dish, it can function as a basic family dish as well as a great guest menu item! The intensity of the spiciness can always be altered to fit your style of course! The right way to prep the tofu would be to blanch them, however to save some time, I will show you an alternate way~~LOL. So let’s get started shall we??

Don’t these look so mouthwatering! Just the right amount of heat from stir-fried kimchi, pepper flakes and then mixed with pork; just elevates everything two folds! On top of that, you have the soft warm tofu and crunchy perilla leaves to balance everything out!! Definitely a dish you will keep going back for more!

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Braised Kimchi with Tofu, Dubu Kimchi

Course: Appetizer, Main Course

Cuisine: Korean

Servings: 2

Calories:

Author: Seasoned by Jin

Ingredients

• 6 oz Pork, picnic roast sliced thinly into bite size
• 2 cup aged kimchi, bite size roughly squeezed
• ½ cup kimchi brine
• 19 oz tofu firm, drained well & sliced
• ½ medium onion sliced
• 3-4 shishito pepper chopped
• 1 tbsp olive oil
• 2 tbsp sesame oil divided

Meat Marinade

• 1 tsp ginger, grated
• 2 tsp white wine
• ⅛ tsp white pepper
• 1 pinch black pepper
• ½ tsp sea salt

Sauce Mixture

• 1 tbsp gochugaru, red hot pepper flakes coarse
• 1 tbsp Korean soy sauce
• 1 tsp sugar
• 1/2 cup water

Garnish

• pinch toasted sesame seeds
• 1 scallion chopped
• 8-10 perilla leaves chopped thinly

Instructions

• Slice pork into thin bite size pieces. Add the pork marinade. Message with hand and keep in fridge for 10-15min.
• Chop kimchi, onions, peppers and scallions and set aside.
• Bring a skillet on high and add 1T olive oil and 1T sesame oil. Into the heated pan, add onion, garlic and pepper and stir fry for 1-2min. Add the marinated meat into the pan and stir fry. When meat is 3/4th done, add kimchi, gochugaru, soy sauce, brine, sugar and 1T sesame oil. Keep stir frying quickly for about 2-3min. Avoid sticking to pan. Add more oil as needed.
• Turn heat to med high, add the sauce mixture into the pan. Mix and simmer until kimchi is soft. Add more water if needed.
• Place tofu chunk into a microwaveable bowl with 1/2 cup water. Use a microwave cover/lid or use a seran wrap to cover. Cook on high for 4min. Slice into 1/2" thick tofu once cooled enough to touch.
• Arrange tofu on one side and kimchi Jjim on the other. Sprinkle with scallions and sesame seeds. Enjoy with a hot bowl of rice!!

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