Dubu-kimchi is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi stir-fried with pork, makes a well-matched anju for either soju or makgeolli.
- 250g of baechu kimchi
- 150g of pork (pork belly or pork neck)
- 100g of onion
- 300g of tofu
- a cup of water, a little salt, 2 tablespoons of cooking oil, 1 tablespoon of sesame oil
- an appropriate amount of sesame seeds for garnish.
- Prepare ripe baechu kimchi and cut it into 2.5cm wide pieces.
- Cut pork belly or pork neck into 0.3cm thick slices and cut into bite-sized pieces.
- Chop onions into pieces.
- Put all the seasoning ingredients in a large bowl, mix them, add pork, stir them, and marinate them for 30 minutes so that the seasoning seeps evenly.
- Cut tofu in half, put it in a pot with water and salt, and boil it over low heat for 5 minutes. Take out the tofu, cut it into 1cm thick, and place it on a plate.
- Put cooking oil on a sufficiently heated frying pan and stir-fry marinated pork.
- When the pork is half cooked, add baechu kimchi and onions and stir-fry them. When fully stir-fried, wrap sesame oil and put the tofu together on a plate.
