Description
Ingredients
Scale
- 4 slices bacon, cut into bite size
- 5 oz pork butt, loin or any cut you prefer, cut into bite size
- 2 shallots or 1/2 of onion, thinly sliced
- 3 Tbs. mirin
- 2 cups fermented kimchi, cut into bite sizes
- 1 Tbs.gochugaru, Korean red pepper flakes (Optional)
- small pinch of sugar, if you kimchi is too sour
- 1/4 to 1/2 tsp salt (depending on how slaty your kimchi is)
- 1/8 tsp black pepper
- 3 green onions
- 1 red chili (optional)
- 1 block (14 oz) firm or extra firm tofu
- 1 Tbs sesame oil
- 1 tsp sesame seeds
Instructions
- Heat a large skillet over medium high heat; add bacon and cook until its edges are brown, about 3 to 4 minutes. Stirring occasionally. When the skillet is coated with bacon fat, add pork and season pork with small pinch of salt and pepper, about 1/8 tsp each. Cook pork until golden about 4 to 5 minutes, stirring occasionally.
- Add sliced shallot or onion and cook until shallot is soften, about 2 to 3 minutes. Pour mirin and deglaze bottom of skillet.
- When mirin is evaporated, add kimchi, gochugaru, sugar, slat and pepper. Stirring occasionally and cook them until kimchi has soften, about 4 to 5 minutes.
- Meanwhile, cut tofu into halves (into 2 rectangles) and slice into 1/2-inch thin squares. Place on a microwave safe dish, cover with plastic wrap. Heat up for 2 minutes or until tofu is warm.
- Now, adding chopped green onions and chili into skillet and stir one last time. Place cooked kimchi and pork mixture on a side of serving plate and place warm tofu slices on another side. Drizzle sesame oil on top of kimchi mixture and sprinkle green onion and chili for garnish. Crush sesame seeds between your finger tips and sprinkle right on top of both tofu and kimchi! Place as much kimchi mixture on top of tofu and enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins