Fried kimchi and belly bacon, served with sliced tofu, is a classic Korean dish that goes well with Korean drinks.
In these crazy times we are much more at home, which means we cook and drink more at home. It also means that we explore different Azhu’s that are related to our drinks! Andju = Korean name for food eaten with alcohol. Recently I discovered at the bottom of the fridge that our large kimchi bath was well fermented, almost too acidic to be eaten raw, and therefore perfect for cooking.
Fried kimchi is one of the best ways to use a very ripe kimchi that is almost too acidic. It can be used to prepare various dishes such as Kimchi Bokkeum (fried Kimchi), Kimchi Jige (stew), fried Kimchi rice and a modern recipe, Kimchi Dubu.
Kimchi’s oak is very simple. You fry kimchi and pork with some vegetables. Add a few simple herbs and serve with slices of tofu! This dish is usually combined with a Korean rice woman, McGeolly. Sometimes I enjoy it like eating with rice, but this is the perfect Anjou.
Chef Baek Jong Won’s cooking tips
Kimchi is very important. Your kimchi must be nice and well fermented. If your Kimchi is still very raw or new, I’d wait a few weeks!
The special thing about Baek Jung Won’s recipe is that the pork is prepared first. Many kimchi recipes are baked first. I think this will help to make the pork belly a bit prettier, and you can cook the kimchi in pork belly butter, which makes them very tasty! If you use a pig’s belly, you don’t need oil because the oil is released from the pig’s belly. If you use a pork shoulder blade or a lower fat part of the pork, a little oil in the pan will prevent the pork from sticking.
Sugar. Let the sugar crystallize a little on the belly of the pork. Extra crispy!
Water! Water! Water! Water! Water! Water! Water! Water! Water! Water! Water! Water! I thought it was an interesting moment. As soon as the pork is well cooked, pour in a little water and add the kimchi and fry it. It is useful to mix all the butter, gozhagaru and kimchi together to give it a good taste.
Oak kimchi (fried pork kimchi with tofu)
Cooking time 5 minutes
Cooking time 25 minutes
Yeah, of course: Main course
The kitchen: Japanese
Jennifer | Chopsticks for Food and Flour
- ½ Pounds (226 g) Pork belly
- 1 ½ Cup (260 g) Kimchi
- ¼ Fine onion
- 1-2 peppers according to preference
- 2 green onions, grated
- 1 block of tofu (300 g) Average strength
- ½ sterling brown sugar
- 2 almonds with soy sauce
- ⅓ Cups (80 ml) Water
- 1 ½ SST Gotugaru Korean raw chili flakes
- 1 garlic, minced meat
- 1 tablespoon sesame oil
- ½ fried sesame seed chips of your choice
- Cut the kimchi into pieces (about 2 inches).
- Place the pork belly on a non-stick pan. Turn on the heater at a medium level. Continue cooking until the meat is about 90% cooked.
- Sweeten the belly of the pork. The sugar must be caramelized. Leave it until it’s brown. Pour the soy sauce over the rim of the pan and carefully twist it around the pan.
- Pour it into some water.
- Pour it into the Gothugar. Add the kimchi and mix well. Keep baking.
- Add the chopped garlic and fry for about 1 minute. Add the onions and continue baking. Cook until the kimchi is soft.
- Finally, add the peppers and spring onions. Mix and turn off the heating. Pour in the sesame oil and mix well.
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