Korean Kimchi Tofu
A Korean-style stew featuring pork belly and kimchi simmered with tofu.
Ingredients
Korean kimchi
1 small bowl
tofu
1 block
pork belly (washed and thinly sliced)
1 liang (50g)
fresh shiitake mushroom
1 piece
cornstarch
1 small spoon
cooking wine
1 small spoon
ginger
2 slices
fine salt
1/2 small spoon
garlic (sliced)
1 clove
Instructions
1
Marinate the meat
Wash and thinly slice the pork belly. Marinate with cooking wine, 1/2 small spoon of fine salt, and cornstarch for 5 minutes, then drain off the liquid.
2
Pan-fry the meat
Heat a small amount of oil in the pan. Add the ginger slices and stir briefly, then add the pork belly slices and pan-fry over low heat to render out the fat. When the fatty parts turn slightly golden and the aroma of the meat can be smelled, remove the meat and set aside.
3
Simmer
Continue heating the oil in the pan, add the sliced garlic and stir-fry until fragrant. Then add the kimchi and fresh shiitake pieces and stir-fry briefly. Add 1 large bowl of water and bring to a boil. Add the tofu blocks and the pan-fried pork belly to the boiling water, and simmer over medium-low heat for 20 minutes. Serve.
