Hooni Kim’s Dubu Kimchi

Adapted from My Korea: Traditional Flavors, Modern Recipes by Hooni Kim. Kim is chef and owner of Danji and Hanjan in New York City, as well as Little Banchan Shop. Kim writes that dubu kimchi, a stir-fry of pork belly and kimchi, is his favorite anju — the type of snack served in a pojang macha in Korea. At these “street-side tent restaurants that are only open at night,” soja is the drink of choice, and this particular and a bottle of soja is the thing to order if you want to be welcomed like a local. Though it’s traditionally served with rice, Kim loves it with tofu, plays beautifully against the kimchi.

READ: “Cookbooks We Love: Hooni Kim's 'My Korea' is a knockout of a Korean cooking primer”

The recipe calls for kimchi fermented at least 3 weeks. You can make your own, and age it in the fridge, or buy a good kimchi and let it continue fermenting, refrigerated in a closed container, for three weeks. It also calls for pork belly sliced 1/4-inch thick. You can find it pre-sliced in good Korean supermarkets, such as H-Mart; at the Super H-Mart in my area, I found Duroc (heritage) pork belly sliced that way. While you’re at it, grab a bottle of soju — to chill and enjoy with the dish.

Serves 4.

Ingredients

2 tablespoons canola or grape seed oil

1 pound pork belly, sliced 1/4-inch thick

Salt and freshly ground black pepper

4 garlic cloves, minced

1/2 teaspoon minced ginger

1 medium leek, white part only, rinsed well, patted dry and cut into 1-inch squares

1 pound aged kimchi (fermented at least 3 weeks), cut into 1-inch squares

2 tablespoons toasted sesame oil

1 teaspoon sugar

1 pound silken tofu

1/2 bunch scallions, thinly sliced, rinsed well and dried by squeezing all the moisture out in a kitchen towel

Instructions

1. Set a large pot half-filled with water over medium-high heat. Once it comes to a boil, lower the heat to maintain a simmer.

2. Meanwhile, set a large sauté pan over medium-high heat. Add 1 tablespoon of the canola or grape seed oil, and when it begins to shimmer and just smoke, add the pork belly and season with a pinch each of salt and pepper. Cook for 4 to 6 minutes, until the underside turns a deep golden-brown. Flip the pork, and add the ginger and garlic. Cook, stirring constantly so the garlic doesn’t burn, for 1 or 2 minutes, until the ginger and garlic have softened and are fragrant. Transfer the pork and aromatics to a plate and set aside.

3. Wipe out the pan, set it back over the heat, and add the remaining 1 tablespoon canola or grape seed oil. When the oil begins to shimmer and just smoke, add the leeks and stir-fry for 3 to 5 minutes, until they soften and release their fragrance but do not brown. Add the kimchi and increase the heat to high. Add the sesame oil and sugar and continue stir-frying for 5 minutes, or until the kimchi starts to soften slightly. Add the pork belly and stir-fry for another 3 to 5 minutes, until the meat is hot.

4. While the kimchi is cooking, set the tofu on a spatula and lower it gently into the pot of simmering water. Let it cook for 5 minutes, until it is heated through. Use a large skimmer to lift it out onto a plate, letting any excess water drain back into the pot. Cut the tofu into 16 rectangular slices.

5. Arrange the tofu on a large serving plate, either around the circumference or on the side, and mound the pork belly and kimchi mixture in the center or next to it. Generously sprinkle the scallions and toasted sesame seeds over everything. Serve immediately with chilled soju.