Tofu with kimchi (Dubu kimchi)
For the best flavor, use aged nappa napa cabbage ("baechu") kimchi that is at least a couple of weeks old.
1 18-ounce package medium-firm tofu
1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, sliced
1/4 pound pork, cut into thin strips
1 tablespoon Korean
1 1/2 cups drained and sliced kimchi
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 green onion, chopped
Toasted sesame seeds
1. Place the block
of tofu into a medium pot. Add enough water to cover and add a teaspoon of salt. Bring to a boil and cook until the tofu is hot all the way through, about 5 to 7 minutes. Remove from heat and set aside, leaving the tofu in the hot water.
2. In the meantime,
heat the olive oil in a frying pan over medium heat. Add the garlic and onion and sauté, stirring frequently, until just lightly browned, 3 to 4 minutes. Stir in the pork and chile paste and continue cooking until the pork is cooked through, 3 to 5 minutes. Stir in the kimchi, sesame oil, soy sauce and sugar and cook until the kimchi is softened and wilted, 4 to 5 minutes. Remove from heat.
3. Drain the tofu
and cut into slices. Arrange the slices on the outer rim of a large plate. Pile the cooked kimchi in the middle. Drizzle over the toasted sesame oil. Sprinkle with chopped green onions and a generous amount of toasted sesame seeds.
4. Serve immediately,
nice and warm as an accompaniment to
or beer, or as a
(side dish) with rice.