Tofu with kimchi (Dubu kimchi)

Time 40 minutes
Yields Serves 4
Tofu with kimchi (Dubu kimchi)
(Glenn Koenig / Los Angeles Times)

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.


In the meantime, heat the olive oil in a frying pan over medium heat. Add the garlic and onion and saute, 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.


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.


Serve immediately, nice and warm, as an accompaniment to soju or beer, or as a banchan (side dish) with rice.

For the best flavor, use aged napa cabbage (baechu) kimchi that is at least a couple of weeks old.

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