ICYMI: I MOVED!!!
I’m officially a west coast girly! I’ve moved a number of times in my life (especially since the pandemic, *ahem* 5 times in 2020), but this move has been the hardest for me. I used to live a more nomadic lifestyle in the past, so it was so much easier for me to pack up and go. Ever since starting my teekeatz journey, I’ve accumulated so much stuff.
Unfortunately, I only had so much room to bring my things from coast-to-coast and had to leave a lot of my belongings behind. The perishables were the first to go but I refused to leave my kimchi behind! For those of you all asking “how did you bring a jar of kimchi across the country?” The very tiny refrigerator in my parents’ RV. Although the kimchi held up, it definitely got a little funk(ier) during the 5-day journey. YEONEOJANG
Dubu kimchi, which directly translates to tofu kimchi, is a popular anju, or drinking food, in Korea. It’s key to use an extra funky kimchi for the dish – in this case, my cross country kimchi. Cooking kimchi like this will help create a sweeter, milder flavor of kimchi, which is also great for the first time taster. Paired with fatty pork belly, tofu, and a few pantry staples, you can have this dish whipped up in 20 minutes or less!
Some tips from the kitchen
- I’ve said it before and I’ll say it again – the funkier the better. We cook kimchi when it gets a little too fermented because it’ll soften the pungent flavor to make the kimchi more mild and sweet.
- If you’re vegetarian, feel free to leave out the pork belly! Substitute with your favorite vegetables or meat alternative. I also love this dish with shiitake mushrooms.
- Using medium to firm tofu is traditional for this dish but soft or silken tofu would also pair well!
Ingredients
-
1 cup Kimchi, chopped
-
1/4 White or Yellow Onion, sliced
-
2-3 Garlic Cloves, minced
-
2 Scallions, chopped
-
6 oz. Pork Belly, thinly sliced
-
2 tsp. Sugar
-
2 tsp. Sesame Oil
-
2 tsp. Soy Sauce
-
1 tbsp. Gochujang (Korean chili paste)
-
1 block Tofu, medium to firm
-
Perilla Leaves, chiffonade, for garnish optional
-
Toasted Sesame Seeds, for garnish optional
Instructions
1. Combine kimchi, onions, garlic, scallions, pork belly, sugar, sesame oil, soy sauce, and gochujang into a bowl and mix well.
2. Gently steam or simmer a whole block of tofu for 5-7 minutes or until heated through. Drain on a paper towel.
3. Stir-fry kimchi pork mixture until the kimchi and pork begin to crisp and caramelize.
4. To assemble, (1) cut the tofu into slices and serve with the stir-fried kimchi on the side or (2) leave the block of tofu whole and top with stir-fried kimchi.
5. Garnish with the optional perilla leaves and sesame seeds.
Dubu Kimchi (Stir-fried Pork Belly Kimchi and Tofu)
Ingredients
- 1 cup Kimchi chopped
- 1/4 White or Yellow Onion sliced
- 2-3 Garlic Cloves minced
- 2 Scallions chopped
- 6 oz. Pork Belly thinly sliced
- 2 tsp. Sugar
- 2 tsp. Sesame Oil
- 2 tsp. Soy Sauce
- 1 tbsp. Gochujang Korean chili paste
- 1 block Tofu medium to firm
- Perilla Leaves chiffonade for garnish optional
- Toasted Sesame Seeds for garnish optional
Instructions
- Combine kimchi, onions, garlic, scallions, pork belly, sugar, sesame oil, soy sauce, and gochujang into a bowl and mix well.
- Gently steam or simmer a whole block of tofu for 5-7 minutes or until heated through. Drain on a paper towel.
- Stir-fry kimchi pork mixture until the kimchi and pork begin to crisp and caramelize.
- To assemble, (1) cut the tofu into slices and serve with the stir-fried kimchi on the side or (2) leave the block of tofu whole and top with stir-fried kimchi.
- Garnish with the optional perilla leaves and sesame seeds.
Video
@teekeatz oh yah I moved the west coast btw #kimchi #dubukimchi #porkbelly #koreanfood #easyrecipe #tiktokcooks
♬ Coffee Shop - Late Night Luke
