500 g firm tofu (7 ounces)

2 cups well-fermented kimchi (2–3 weeks old), thinly sliced

10 g green onion, finely chopped

1 tsp raw sugar

1 Tbsp sesame oil

1 tsp toasted sesame seeds

Cooking oil (such as rice bran or vegetable oil)

Water (for boiling tofu)

200 g pork belly, pork shoulder, or beef (3.5 ounces), thinly sliced

1 Tbsp Korean chili flakes (gochugaru), adjust to taste

1 Tbsp rice wine (mirin)

2 tsp soy sauce

1 tsp minced garlic

A pinch of ground black pepper

(1 Tbsp = 15 ml | 1 Cup = 250 ml)

Cook Mode Prevent your screen from going dark

Cook the Meat and Kimchi
- Heat a wok or large skillet over medium-high heat with a small amount of oil.
- Add the marinated meat and stir-fry until about 70% cooked (3–5 minutes).
- Add the kimchi and sugar, then stir-fry until the kimchi softens and turns glossy (3–5 minutes).
- Finish by adding sesame oil, sesame seeds, and green onions. Stir briefly and remove from heat.
Boil the Tofu
- While cooking the kimchi, bring a pot of water to a boil.
- Add tofu and cook gently for 2–3 minutes to heat through.
- Drain and cut into squares (about 2 inches each). Be cautious of steam and heat.
- (Tip: Wrap tofu in a clean cheesecloth before boiling—it keeps the shape intact and easy to handle.)
Serve and Enjoy
- Arrange sliced tofu on one side of a serving plate and spoon the hot kimchi-pork mix on the other.
- Garnish with extra sesame seeds or a drizzle of sesame oil if desired.
- Serve warm with steamed rice or as a snack alongside Soju or Makgeolli.

Make it vegetarian: Simply skip the meat and sauté kimchi with extra tofu or mushrooms.
Spice level: Adjust chili flakes or use milder kimchi for a softer flavor.
Storage: Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently on a pan or in the microwave before serving.
Texture tip: Use firm tofu to prevent it from breaking apart during boiling.