Recipe courtesy of Dae Gee Korean BBQ
Tofu with Pork Belly and Kimchee
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 357
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 17
- Cholesterol
- 27
- Sodium
- 388
- Total: 35 min
- Active: 35 min
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
- Cut the tofu into rectangles and sprinkle with a little salt. Steam, saute or even microwave the tofu, just to heat it up.
- 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.
- Plate the tofu like dominoes and top with the kimchee-pork belly mixture. Drizzle with sesame oil and garnish with sesame seeds.