Aha Bujang's daepae samgyeop dubu kimchi

• 1 block of tofu (thickly sliced)
• 500g thinly sliced pork belly
• 500g well-fermented sour kimchi
• 1 tbsp kimchi juice
• 50g garlic chives
• 1 tbsp minced garlic
• 1 tsp black pepper powder
• 3 tbsp sugar
• 2 tbsp Cheongyang chili powder
• 2 tbsp beef Dashida
• 5 tbsp water
• 1 tbsp sesame oil
• 1 tbsp cooking oil
• A pinch of whole sesame seeds

Recipe 🍳

Cooking tips 💡

• The sourer the kimchi, the more sugar you should add to balance the sourness and sweetness, which brings out the flavor of the stir-fried kimchi.
• Instead of simply blanching the tofu in water, pan-searing the outside in oil removes moisture, making it much chewier and more savory.
• Adding a little water at the end of stir-frying prevents the seasoning from burning and creates a glossy, slightly saucy consistency.

Recommended for 🙋

• ⭐Those looking for an easy-to-follow, hearty pojangmacha-style bar snack.
• ⭐Those who want to captivate their palate with the perfect combination of sour kimchi and thinly sliced pork belly.