Recipe courtesy of Dae Gee Korean BBQ

Tofu with Pork Belly and Kimchee

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  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

1 package firm tofu

Salt

150 grams pork belly, thinly sliced (slice thicker if preferred)

12 ounces fermented kimchee, chopped

1 cup sliced onion 

1 jalapeno, sliced

1 green onion, cut into 2- to 2 1/2-inch pieces

1/2 teaspoon crushed garlic 

1 teaspoon sugar

1 teaspoon oyster sauce 

2 tablespoons Korean chile flakes

2 teaspoons corn syrup 

2 teaspoons soy sauce 

1/2 teaspoon sesame oil 

1/4 teaspoon sesame seeds 

Directions

  1. Cut the tofu into rectangles and sprinkle with a little salt. Steam, saute or even microwave the tofu, just to heat it up.
  2. Heat a saute pan over high heat for 30 seconds. Add the sliced pork belly and cook for about 5 minutes, until cooked through. Add the kimchee, onion, jalapeno, green onion, garlic, sugar, oyster sauce, chile flakes, corn syrup and soy sauce. Saute for 3 minutes.
  3. Plate the tofu like dominoes and top with the kimchee-pork belly mixture. Drizzle with sesame oil and garnish with sesame seeds.
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