Korean Tofu with Stir-fried Kimchi
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tofu is blanched in salted water for 3 minutes and cut into thick slabs, and sour aged kimchi is stir-fried with pork shoulder and onion to go alongside.
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The blanching firms the tofu's surface so the thick slices are easy to pick up, and a spoonful of the hot kimchi on top seasons the outside. When it is served with soju or makgeolli, the tofu and the stir-fry go on separate plates.
Ingredients
Instructions
- 1
Cut 300g firm tofu into thick slices, then blanch it in boiling salted water for about 3 minutes.
Drain gently and let the surface dry so the tofu firms up without becoming fragile.
- 2
Warm a pan over medium heat and spread 1 tablespoon cooking oil in a thin layer.
Add 120g pork shoulder and stir-fry until the outside changes color and begins to release its fat.
- 3
Add 60g sliced onion and cook for about 1 minute to bring out its sweetness.
Keep the heat at medium rather than high so the pork stays moist and the onion does not scorch.
- 4
Add 220g aged kimchi, 1 tablespoon gochugaru, and 1 teaspoon sugar.
Stir-fry over medium heat for about 5 minutes, until the kimchi softens, looks slightly translucent, and the sourness becomes rounded.
- 5
Add 20g diagonally sliced green onion and toss for only about 30 seconds.
Turn off the heat before drizzling in 1 teaspoon sesame oil, so its nutty aroma stays fresh.
- 6
Arrange the warm tofu on a plate and spoon the hot kimchi stir-fry beside or over it.
Add some topping directly onto the tofu so the surface absorbs the seasoning before serving.
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