September 27, 2005

• posted by: justbee

  
  

  Dubu Kimchi (Tofu w/ kimchi)

  
  

  

  
  

  In keeping with the tofu theme for the day, I decided to post a recipe for dubu kimchi.  Dubu kimchi always seems to taste better when I order it as anjoo (side dish; often in reference to a side dish consumed with alcohol) at a restaurant with a bottle of soju though.

  
  

  Ingredients:

  
  

  1 package silken or soft tofu
  2 cups sheen (aged) kimchi
  1/2 pound pork belly or samgyupsal (thin pre-sliced pork belly)
  1 tb oil
  2 tsp sesame oil
  2 tsp soy sauce
  1 tb gochugaru (red pepper flakes)
  2 tsp minced garlic
  1 green onion (2 inch pieces)
  sesame seeds (garnish)

  
  

  Directions:

  
  

  Use raw tofu (how I like it) or boil the tofu for a couple of minutes in some water with a dash of salt.  Slice tofu in half lengthwise and then across into 1/2 inch pieces.  Set aside.  Chop up the kimchi coarsely into 1 inch pieces.  Slice the pork belly into 1/4 inch pieces unless you’re using the pre-sliced samgyupsal.  Add the oil to a frying pan.  Add garlic, saute lightly and then add pork and saute until almost completely cooked.  Add kimchi and saute for 5 minutes or so.  Add soy sauce, gochugaru, sesame oil, green onion, and saute for just a bit longer.  Garnish with sesame seed on top.  Place the kimchi in the center of a plate with tofu slices around the perimeter.  Serve.

  
  

  
  

  
  

  To eat, place some kimchi and a slice of pork on top of a slice of tofu.   Set down.  Drink a shot of soju (preferably chamisul), hold your breath because it tastes so nasty, and then eat your dubu kimchi.

  • 3:39 pm
  • 13 Comments