Tofu and Fried Kimchi with Pork

The wonderful thing about kimchi is not only that it tastes so good and goes with any Korean meal, it can be used IN various dishes, especially once it has aged. 

Personally, I love fresh kimchi as a side or "bonchon" with my kalbi or bulgogi but after a couple of weeks, once it loses its crispy texture and fresh taste, I get excited about using it in kimchee fried rice, tofu kimchee stew, or this quick-to-prepare meal. 

I've had this dish at restaurants where they use pork belly and it is oh, so good! I've revised the recipe to use lean pork chops, bone removed and fat trimmed - a healthier option!  Those who want the rich, scrumptious pork belly version - recipe to come!

Medium-firm tofu

Serves 2-3

Cook the tofu for 6-7 min until the middle is warm

Prep time 5 min

Cook time 20 min

1 cube of medium firm tofu

200 gr boneless pork chop, cut 

2 cups aged kimchee

2 tbsp sesame oil

In a medium pot, cook the tofu for 6-7 min until the middle is warm, be sure to not overcook it. Remove the tofu from the water, slice in roughly 1 1/2 cm wide pieces and lay out on a plate.

Add sesame oil in a medium fry pan and fry the kimchee and cook for 8-10 min on medium heat. Remove and set aside. 

Cook the pork over medium-high heat for 6 min until it's just cooked. Add the kimchee and mix together. Place over or next to the plated tofu and have it with rice. To spice up your meal, have this dish with Korean mixed grain rice

Slice tofu in roughly 1 1/2 cm wide pieces and lay out on a plate.

Fry aged kimchee in sesame oil for 8 min or so

Pan fry the pork chop

Pan fry the pork chop

Combine the kimchee and pork chop