charlotteann

For those of you unfamiliar with kimchi, you should stop being in the dark and go eat some. I don’t care if you go a Korean restaurant or buy a jar of it. Just eat it and feel magical. Here’s the wikipedia article: Kimchi. And here is my hero Anthony Bourdain experiencing it firsthand on one of my favorite episodes of No Reservations (in Korea, obviously).

The other night I was at a loss for ideas on what to cook and rather hungry. So I googled what was in my fridge (tofu, pork, and kimchi) remembering the steaming, spicy bowl of orange soup I had in Boston on a very cold night at a Korean BBQ restaurant that contained those very same ingredients. There were surprisingly many tasty-looking recipes for such a dish sans broth. It was delish and absurdly easy. And, considering how cheap tofu ($1.50 for a block of the organic stuff), kimchi (~$3.00 for two servings), and pre-sliced pork ($3.50 for 3 servings) at the local Japanese market is I’ll definitely be eating this more often.

Tofu, pork, and kimchi with rice

1/2 pound of thinly sliced pork
1/2 block of firm or extra firm tofu, sliced
1 cup of kimchi (I prefer the spicy stuff but it’s available mild as well)
2 tbsp peanut or vegetable oil
1 tbsp rice wine vinegar
chopped green onions (for garnish)
steamed rice

In a wok or deep sautée pan, cook the pork in the oil until it is no longer pink. Add the vinegar and tofu and stir constantly for a couple minutes before adding the kimchi. Continue to stir until the kimchi is heated through. Serve over rice and garnish with green onions.