tofu with stir fried kimchi & pork

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I love Korean food so much. I crave it all the time & can eat it everyday… it’s just so good! One of my favorite dishes is tofu with stir fried kimchi & pork aka dubu kimchi. I always want to order it when I see it on menus. I’ve usually made a less fancy version by just cooking kimchi, onions & spam but decided to try a legit recipe this time. Don’t get me wrong- I love a bowl of kimchi & spam but this was pretty amazing. I felt like I was at a restaurant. It’s spicy and delicious and perfect with a bowl of rice. I made a whole pan for myself and ate it again for dinner the next day :)

Recipe for Tofu with stir-fried kimchi & pork courtesy of:

http://www.koreanbapsang.com/2010/10/dubu-kimchi-tofu-with-stir-fried-kimchi.html#.UUXOFhxnrrw

Ingredients:
2 cups fully fermented kimchi
1/2 pound (230 grams) sliced pork or pork belly
1/2 onion
2 scallions
1 teaspoon grated ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
2 – 3 tablespoons gochujang
1 teaspoon sesame seeds
pinch pepper
1 18-oz (500 grams) package tofu

Directions:
Cut kimchi and pork into bite sizes. Thinly slice onion and scallions. In a large bowl, combine kimchi, pork, onion, scallions and the remaining ingredients and mix well. Let it stand for 15 minutes.

In a medium size pot, bring about 4 cups of water to a boil. Reduce the heat to medium high, and add the tofu. Gently boil for 5 minutes. Carefully transfer the tofu to a colander to drain. Cut the tofu into two blocks. Cut each block into about 1/2-inch thick slices.

Heat a large pan over medium high heat and add the kimchi and pork mix. Cook until the kimchi becomes soft, the pork is cooked through, and most of the liquid generated during the cooking process is evaporated, about 5 – 6 minutes.

Arrange the tofu slices nicely on a plate leaving an open space in the middle part. Place the stir-fried kimchi and pork in the middle and serve.

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