Braised Kimchi with Tofu, Dubu Kimchi
Servings: 2
Calories:
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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