Ingredients

• 250 g napa kimchi
• 150 g pork belly or pork neck
• 1/2 onion (100 g)
• 1 block tofu (300 g)
• 1/2 cup water
• a little salt
• 2 tablespoons cooking oil
• 1 tablespoon sesame oil
• sesame seeds, for garnish
• 1/2 tablespoon gochugaru
• 1/2 tablespoon gochujang
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon chopped green onion
• 1/2 teaspoon minced garlic
• 1 tablespoon sesame oil
• 1 tablespoon ground sesame seeds

Instructions

1. Cut the well-fermented napa kimchi into 2.5 cm strips.
2. Thinly slice the pork into about 0.3 cm pieces, then cut into bite-size pieces.
3. Julienne the onion lengthwise.
4. Mix all of the seasoning ingredients in a large bowl, add the pork, and massage to coat. Let it marinate for 30 minutes.
5. Cut the tofu in half, place it in a pot with water and salt, and boil over low heat for 5 minutes.
6. Remove the tofu, slice it into 1 cm pieces, and arrange it on a plate.
7. Heat a frying pan well, add the cooking oil, and stir-fry the seasoned pork.
8. When the pork is about halfway cooked, add the kimchi and onion and continue stir-frying.
9. When fully cooked, drizzle with sesame oil and plate it together with the tofu.
10. Sprinkle with sesame seeds if desired.