Sunday, October 15, 2006

Dubu Kimchi


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)


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.

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