Korean · Dinner
Spicy Pork and Tofu Stir-Fry
Dubu Kimchi with Pork
Korean stir-fried aged kimchi with pork belly served alongside warm steamed tofu slabs, finished with sesame oil, scallion, and a small bowl of rice for the side.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
720Calories
38gProtein
42gFat
58gCarbs
8gSugar
4gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Slice pork belly into 1cm strips. Slice tofu into 1cm slabs. Roughly chop kimchi. Thinly slice onion and scallions. Finely grate garlic. Measure all seasonings and kimchi juice.
2
Boil
Combine rinsed rice with 240ml water in a small saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes until water absorbs. Rest covered off heat 5 minutes.
3
Steam
While rice cooks, steam tofu slabs in a steamer over boiling water 8 minutes until heated through. Season with salt, rest covered to keep warm.
4
Sear
Heat 2 tbsp sesame oil in a wide skillet over medium-high heat. Add pork belly strips, render 3–4 minutes until fat turns translucent and edges crisp. Add onion and garlic, stir-fry 90 seconds until onion softens.
5
Build
Stir in chopped kimchi, gochugaru, gochujang, soy sauce, brown sugar, and black pepper. Fry 4 minutes over medium-high heat until kimchi turns deep red and silky.
6
Finish
Pour in 1/4 cup kimchi juice and remaining sesame oil, toss 60 seconds over medium heat until stir-fry becomes glossy and clings to ingredients.
7
Plate
Arrange warm tofu slabs along one side of each wide plate, mound kimchi-pork stir-fry on the other side, scatter scallions and sesame seeds over top, and serve with rice bowl alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pork belly
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 400g (14.1 oz) firm tofu
- 400g (14.1 oz) aged sour kimchi
- 60ml (1/4 cup) kimchi juice
- 160g (5.6 oz) yellow onion
- 2 scallions
- 16g gochugaru
- 20g gochujang
- 20ml (4 tsp) soy sauce
- 10g light brown sugar
- 30ml (2 tbsp) toasted sesame oil
- 6 garlic cloves
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper