Pork and Kimchi Stir-Fry (Dweji-kimchi-bokkeum)

• Pork belly 600g
• Kimchi 400g
• Onion 1 medium
• Tofu 300g
• Gochugaru 2 tbsp
• Soy sauce 1 tbsp
• Garlic 2 cloves

How to Make It

• 1

  Cut 600g of pork belly into 3cm slices and 400g of well-fermented kimchi into bite-sized pieces.

• 2

  In a large pan, sauté the pork belly over medium heat until golden brown and the fat begins to render.

• 3

  Add the kimchi to the pan and stir-fry for 5 minutes until it softens and caramelizes slightly.

• 4

  Stir in 2 tbsp gochugaru, 1 tbsp soy sauce, and 2 minced garlic cloves to flavor the mixture.

• 5

  Add one sliced onion and continue to stir-fry for 3 minutes until the onion is translucent.

• 6

  Gently fold in 300g of firm tofu cut into cubes, being careful not to break the pieces.

• 7

  Cook for 2 more minutes until the tofu is warmed through and has absorbed some of the sauce.

• 8

  Remove from heat and serve hot in a large bowl, ideally garnished with sesame seeds.

• 9

  Enjoy immediately while the texture of the pork and tofu contrast beautifully with the crisp kimchi.