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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients
- 1 block tofu
- 250g pork belly
- 250g kimchi
- 1 onion
- A handful of chopped green onion
- 1 spoon minced garlic
- 1 spoon soy sauce
- ½ spoon doenjang (Korean soybean paste)
- 1 spoon mirin (or cooking wine)
- 1 spoon gochugaru (Korean chili flakes)
- 1 spoon sugar
- Sesame oil (to finish)
- Sesame seeds (to garnish)
💰 Total: $1 for 2 servings
📄 Directions
- Cut the tofu into bite-sized pieces and microwave for 2–3 minutes. Drain any excess water.
- Thinly slice the onion and green onion.
- Sear the pork belly until it starts to brown, then cut it into smaller pieces.
- Add kimchi, sugar, and onion to the pan. Stir-fry until fragrant.
- Push the mixture to one side. In the empty space, add minced garlic, soy sauce, and doenjang.
- Sauté briefly, then mix everything together.
- Add green onion, mirin, and gochugaru. Stir-fry for another minute.
- Turn off the heat and finish with sesame oil and a bit of black pepper.
- Enjoy with the tofu on the side.
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Want to see more recipes or watch the cooking process? Follow me here! 😋💕
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