Tofu with Kimchi and Pork

I came across this book accidentally. It’s written by the South Korean-born wife of famed chef Jean-Georges Vongerichten, who basically dug deep into her native country’s cuisine and wrote this book, published in 2011. Her name is Marja Vongerichten and there was also a tv series associated with Kimchi Chronicles, which I need to watch. From the book I’ve also made grilled stuffed squid, which was incredible.

I decided to make Dubu Kimchi, which translates to Tofu with Kimchi and Pork, because I’m so intrigued by kimchi, and I adore pork belly.

From Maria Vongerichten: “Dubu Kimchi is a very traditional Korean anju, a flavorful dish that goes nicely with drinks (I almost always order it while my friends and family are out at karakoke). The combination of subtle tofu with the spice of kimchi and the richness of pork is a well-balanced, delicious combination.”

Indeed these ingredients make for a fabulous combination, and I couldn’t stop eating it. Ms. Vongerichten wrote this on the recipe page: “It’s often made with thin strips off pork belly, but I like to use ground pork as it’s a bit easier to cook. If you’d like a real twist, skip the tofu, substitute a pound of ground pork or the diced pork belly, and serve the mixture on small hamburger buns for Korean sloppy joes!”

I didn’t use ground pork, but I did take the liberty of doubling the diced pork belly. Plus I upped the amounts of kimchi and tofu.

Tofu with Kimchi and Pork
printable recipe below

2 tablespoons toasted sesame oil
1/4 cup finely diced onion
2 garlic cloves, minced
1/2 pound finely diced pork belly I used 1 pound)
1 tablespoon soy sauce
2 teaspoons sugar
1 1/2 cups coarsely chopped sour kimchi with a bit of its liquid (I used 14 ounces)
1 container (14 ounces) firm tofu
Vegetable oil as necessary.

Heat the sesame oil in a large nonstick skillet over high heat. Add the onion and garlic and cook just until fragrant, about 30 seconds.

Add the pork belly and cook, stirring now and then until the fat is rendered and the meat is browned, about 5 minutes.

Add the soy sauce and sugar to the pork and stir to combine.

Add the kimchi and its liquid, reduce the heat to medium, and cook until all of the flavors are combined, the pork is completely cooked through, and the vegetables are nice softened, about 10 minutes.

Meanwhile, cut the tofu crosswise into 1/2” thick slices and steam or pan-fry them in a little vegetable oil in a nonstick pan just to get them warm. (I cut the slices in thirds.)

Mound the warm pork and kimchi mixture in the center of a serving platter and surround with the tofu slices.

Eat by combining bites of tofu with the pork and kimchi mixture alongside cooked rice.

I will be making this again, and it would certainly be easier with ground pork. I also recommend omitting the tofu.