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Pork Kimchi Tofu, Pork, Korean Recipe, Korean Food Recipe
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PORK KIMCHI TOFU

INGREDIENTS :

150g white cabbage kimchi, 120 pork tenderloin, 50g onion, 2 shiitake mushrooms, 1 green bell pepper, 1 block of firm tofu, 4 stems of Peking scallion, 8g ginger, 1 clove of garlic, 1T oil, 1t sesame oil, some Korean hot red pepper paste.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), some ground white pepper, 1t sesame oil.
(2) 1t ground white pepper, 1/5t salt.
(3) 1.5T chonju, 1/2t Korean hot red pepper paste, 1t ground sesame seeds, 1T soy sauce.

PREPARATION :

1. Peel, rinse and mince ginger.
2. Peel, rinse and mince garlic.
3. Rinse pork tenderloin and drain; Cut into thin slices; Marinate in seasoning (1) with the ginger and the garlic for at least 60 minutes.
4. Drain white cabbage kimchi.
5. Peel, rinse and julienne onion.
6. Cut off the roots of Peking scallion; Rinse and drain; Chop finely.
7. Rinse shiitake mushrooms and drain; Trim off the stems; Cut each into 4 equal portions.
8. Rinse a green bell pepper and drain; Cut off the stem; Cut into halves; Discard the seeds; Cut into shreds.
9. Cut the white cabbage kimchi from the step 4 into shreds.
10. Drain tofu; Cut into 8 pieces.
11. Add 1t sesame oil to a non-stick skillet; Heat over a low heat; Add the onion; Stir -fry over a low heat for 3 minutes; Add the green bell pepper and the shiitake mushrooms; Stir-fry over a low heat for 1 minute; Turn off the heat.
12. Add 1T oil to a non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Turn to a low heat; Add the Peking scallion; Stir-fry over a low heat till fragrant; Add the pork from the step 3 and seasoning (3); Turn to a medium heat; Stir-fry over a medium heat till almost well done; Add all the ingredients; Stir-fry over a medium heat for 1.5 minutes; Turn off the heat.
13. Arrange the pork mixture at the center of a serving plate, surrounding by the tofu pieces; Drizzle the tofu with some Korean hot red pepper paste; Serve immediately.