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Dubukimchi goes well with makgeolli or soju.
Stir-fried kimchi, complemented by pork belly, tastes exquisite.
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Dubukimchi (tofu with stir-fried kimchi)
[Ingredients]
Kimchi 1 cup (200g)
Water 1/2 cup (90g)
1/4 onion (40g)
Carrot 1/5 cup (20g)
1 Cheongyang pepper (14g)
1 red chili pepper (20g)
Green onion 1/4 cup (20g)
Pork belly 1 cup (160g)
Brown sugar 1/2 tbsp (5g)
Minced garlic 1 tbsp (15g)
Coarse red pepper powder 1.5 tbsp (15g)
Sesame oil 2 tbsp (15g)
Ground sesame seeds 1/2 tbsp (3g)
Dark soy sauce 3 tbsp (30g)
Tofu 1 block (300g)
[Directions ]
1. Spread pork belly slices onto a pan, sprinkle brown sugar, and fry until golden.
2. When golden, add water, coarse red pepper powder, minced garlic, and dark soy sauce. Let it boil.
3. Once the ingredients are mixed, add kimchi and stir-fry.
4. Add onion and carrot and stir-fry slightly. Add Cheongyang pepper, red chili pepper, and green onion, and turn off the heat.
5. Mix well. Add sesame oil and mix again.
6. In a separate pan, add sesame oil to boiling water and blanch the tofu whole.
7. Place the tofu on a plate and cut into decent sizes.
8. Place stir-fried kimchi next to the tofu and sprinkle ground sesame seeds to finish.