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Solo Cooking God's Samgyeopsal Dubu Kimchi | 모두의 레시피

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Solo Cooking God

Solo Cooking God's Samgyeopsal Dubu Kimchi

Name: Solo Cooking God's Samgyeopsal Dubu Kimchi
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g pork belly; 1/4 head napa cabbage kimchi; 1 tbsp minced garlic; 1 tbsp sugar; 1/2 tbsp soup soy sauce; 1/2 onion; half a cup of water; 1 block tofu; 1 tbsp sesame oil; 1 tbsp whole sesame seeds

A makgeolli companion dish of golden-brown grilled pork belly and crunchy stir-fried kimchi served with blanched tofu.

🙋 Recommended for

⭐ Those looking for a great Korean-style accompaniment to makgeolli or soju.
⭐ Those who enjoy the deep flavor of stir-fried kimchi cooked in savory pork belly oil.

15 min Difficulty Easy drinking snack

Main ingredients 🥩

pork bellynapa cabbage kimchiminced garlicsoup soy sauceoniontofusesame oil

Tags 🏷️

Rice Thief Late-Night Snack Drinking Snack

Source: YouTubeSolo Cooking God simple cooking

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

200g pork belly
1/4 head napa cabbage kimchi
1 tbsp minced garlic
1 tbsp sugar
1/2 tbsp soup soy sauce

Shop ingredients on Coupang(Ad)

pork belly napa cabbage kimchi minced garlic soup soy sauce onion tofu sesame oil

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1/2 onion

half a cup of water

1 block tofu

1 tbsp sesame oil

1 tbsp whole sesame seeds

Recipe 🍳

Place the pork belly in a pan and cook until golden brown on both sides.
When the meat is partially cooked, use scissors to cut it into bite-sized pieces.
Cut the well-fermented napa cabbage kimchi into bite-sized pieces, add it to the pan, and stir-fry together in the pork belly oil.
Add 1 tbsp minced garlic, 1 tbsp sugar, and 1/2 tbsp soup soy sauce, then stir-fry until the seasonings are well mixed in.
Add the sliced onion and stir-fry just until the onion still retains a slight crunch.
To make the stir-fried kimchi moist, pour in half a cup of water and simmer until the liquid is mostly reduced and the mixture is syrupy.
Slice the tofu into bite-sized pieces and warm it in the microwave for 2 minutes and 30 seconds.
Arrange the warmed tofu and the pork belly kimchi stir-fry on a plate, then finish with a drizzle of sesame oil and a sprinkle of whole sesame seeds.

Brown the pork belly in a pan and cut into bite-sized pieces.
Add the napa cabbage kimchi, minced garlic, sugar, and soup soy sauce, stir-fry, then add the onion and water and simmer until syrupy.
Serve with warmed tofu on a plate, and finish with sesame oil and whole sesame seeds.

Cooking tips 💡

Add the onion at the end, not at the beginning, to preserve its crunchy texture.
Adding water and simmering once softens the kimchi and allows the seasoning to meld, keeping it moist.
You can blanch the tofu in boiling water, but using a microwave is much more convenient for warming it up.

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