Pork And Tofu In Kimchee Food

DUBU KIMCHI (TOFU WITH STIR-FRIED KIMCHI AND PORK)

Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork) image

Kimchi is stir-fried with pork and served with sliced tofu that has been boiled, steamed, or pan-fried.

Provided by Hyosun

Categories Appetizer Main Course Side Dish

Time 20m

Number Of Ingredients 13

Ingredients

2 cups fully fermented kimchi
1/2 pound thinly sliced pork or pork belly
1/2 onion
2 scallions
1 teaspoon grated ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
2 - 3 tablespoons gochujang (고추장), Korean red chili pepper paste
1 teaspoon sesame seeds
pinch pepper
1 18- oz package tofu

Steps:

Cut kimchi and pork into bite sizes. Thinly slice onion and scallions. In a large bowl, combine kimchi, pork, onion, scallions and the remaining ingredients and mix well. Let it stand for 15 minutes.
In a medium size pot, bring about 4 cups of water to a boil. Cut the tofu into two blocks. Reduce the heat to medium high, and add the tofu. Gently boil for 5 minutes. Carefully transfer the tofu to a colander to drain. Cut each block into about 1/2-inch thick slices.
Heat a large pan over medium high heat and add the kimchi and pork mix. Cook until the kimchi becomes soft, the pork is cooked through, and most of the liquid generated during the cooking process is evaporated, about 5 - 6 minutes.
Arrange the tofu slices nicely on a plate leaving an open space in the middle part. Place the stir-fried kimchi and pork in the middle and serve. Or, you can serve the stir-fried kimchi and tofu side by side.

TOFU WITH PORK BELLY AND KIMCHEE

Tofu with Pork Belly and Kimchee image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

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.

KIMCHEE

Kimchee image

I found this recipe for the Zaar World Tour. I haven't tried it yet, but we love the stuff!! So I can see us eating this soon.

Provided by katie in the UP

Categories Vegetable

Time P1DT15m

Yield 1 large glass jar

Number Of Ingredients 10

Ingredients

2 lbs Chinese cabbage, coarsely chopped
1 tablespoon salt
2 tablespoons green onions, chopped
1 garlic clove, crushed
1 tablespoon chili powder
2 teaspoons gingerroot, minced
1/2 cup light soy sauce
1/2 cup white wine vinegar
2 teaspoons white sugar
1 dash sesame oil

Steps:

Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
After the cabbage has been sitting, massage it with your hands until it is even softer.
Drain off the liquid.
Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar.
Transfer to a large glass jar, and refrigerate for 24 hours before using.
This will keep for about a week in the refrigerator.
Sprinkle with sesame oil before serving.

Nutrition Facts : Calories 333.5, Fat 7, SaturatedFat 1.2, Sodium 15341.6, Carbohydrate 52.6, Fiber 15.1, Sugar 24.6, Protein 27.7

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