Tofu Kimchi Recipe & Video - Seonkyoung Longest (2024)

Ingredients

Scale

• 4 slices bacon, cut into bite size
• 5 oz pork butt, loin or any cut you prefer, cut into bite size
  
• 2 shallots or 1/2 of onion, thinly sliced
• 3 Tbs. mirin
• 2 cups fermented kimchi, cut into bite sizes
• 1 Tbs.gochugaru, Korean red pepper flakes (Optional)
• small pinch of sugar, if you kimchi is too sour
• 1/4 to 1/2 tsp salt (depending on how slaty your kimchi is)
• 1/8 tsp black pepper
• 3 green onions
• 1 red chili (optional)
• 1 block (14 oz) firm or extra firm tofu
• 1 Tbs sesame oil
• 1 tsp sesame seeds

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1. Heat a large skillet over medium high heat; add bacon and cook until its edges are brown, about 3 to 4 minutes. Stirring occasionally. When the skillet is coated with bacon fat, add pork and season pork with small pinch of salt and pepper, about 1/8 tsp each. Cook pork until golden about 4 to 5 minutes, stirring occasionally.
   
2. Add sliced shallot or onion and cook until shallot is soften, about 2 to 3 minutes. Pour mirin and deglaze bottom of skillet.
   
3. When mirin is evaporated, add kimchi, gochugaru, sugar, slat and pepper. Stirring occasionally and cook them until kimchi has soften, about 4 to 5 minutes.
   
4. Meanwhile, cut tofu into halves (into 2 rectangles) and slice into 1/2-inch thin squares. Place on a microwave safe dish, cover with plastic wrap. Heat up for 2 minutes or until tofu is warm.
   
5. Now, adding chopped green onions and chili into skillet and stir one last time. Place cooked kimchi and pork mixture on a side of serving plate and place warm tofu slices on another side. Drizzle sesame oil on top of kimchi mixture and sprinkle green onion and chili for garnish. Crush sesame seeds between your finger tips and sprinkle right on top of both tofu and kimchi! Place as much kimchi mixture on top of tofu and enjoy!
   

SeonkyoungMay 6, 2016 at 2:37 pm

Those are something, I think some company calls differently. But there is 3 different types of gochugaru you can find in Korean grocery stores. One is regular gochugaru, kimchi & all purpose. Two is fine gochugaru, almost like powdery texture which we use for more color purpose- not necessary to have it. There is Cheonyang gochugaru, extra spicy one. Hope this helped! 😀

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SeonkyoungJuly 8, 2016 at 6:29 pm

Hi May! I’m so happy to hear that!! 😀 Bacon is love!! hehehe

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happy new year seonkyoung. you slice and dice so fast. could you please show us how you keep your knifes so sharp? either on a youtube video or one of your live shows would be great.

hope 2017 will be better and drier than 2016.

SeonkyoungDecember 24, 2017 at 7:20 pm

You can always omit the pork! Also if you want, go ahead and add mushrooms!

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