How To Make Dubu-kimchi With Porkbelly: Korean Food
63
Published 2021-08-28
Ingredients:
1/2 package of sliced porkbelly, cut in 1/2 inch bite size pieces.
1 package of firm tofu, 1/2 inch sliced.
1 cup of kimchi, chopped
4 shitake mushrooms, sliced
1 tbsp. roasted white sesame seeds
2 tbsp of vegetable oil (for frying)
Marinade Ingredients:
3 cloves of garlic, minced
2 green onion stalks, chopped
1 tbsp of light soy sauce
1 tbsp of sesame oil
1 tbsp of white sugar
1 tbsp of gochujang
1 tsp white pepper
Directions:
1. Add the porkbelly to a large bowl and all the ingredients for the marinade. Mix well and let it sit in the fridge for at least 1 hour.
2. Take a paper towel and put your tofu on it. Gently press to remove excess moisture. Slice into 1/2 inch thick slices.
3. Preheat stove to medium high heat. Add oil to non-stick frying pan. Fry tofu until golden brown on each side. Approximately, 2 minutes.
4. In the same frying pan, add the porkbelly and marinade. Stirfry until porkbelly is fully cooked. Then add the shitake and kimchi. Stirfry for another 3 minutes.
5. Add the sesame on top for garnish and plate with the tofu on the side as seen in my video.
Thanks for watching!!!
Video shot with my #SamsungS10
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All Comments (2)
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I really want to eat kimchi tofu. It's dinner time in Korea, so I should hurry up and go eat.
