Tofu and kimchi with pork belly (dubu kimchi)


Dubu kimchi is made of kimch, pork belly, and tofu with Korean seasonings. Sometimes, we use tuna instead of pork. This dish is spicy and sweet. Dubu kimchi is often served as anju(a side dish consumed with alcohol) especially with Korean traditional rice wine (makgeolli or dongdongju)

Ingredients: 1/4 head kimchi, 1 block tofu, 300g pork belly, 
seasonings: 1/2 tbsp minced garlic, 1 tsp sesame oil,  1 tsp sesame seeds, 
2 tsp sugar, 1 tsp red pepper powder, 1 tsp red pepper paste

<How to cook>


Cut kimchi, tofu, and pork belly into proper size to eat.


Clean and shred onion. 


Preheat the pan and oil, stir-fry kimchi on high heat for 5 minutes. 
Add pork belly and stir-fry until pork belly is half cooked on high heat. 


Add onion and all seasoning, sir-fry it until pork belly is cooked. 


Pour water into the pot and heat it up on high heat. 
When it boils, add tofu into the pot. 
Blanch tofu for 2 minutes. 
Drain water on a strainer.


Place kimhi in the center of plate and arrange tofu around it.