I came up with this dish when I needed one more dish.This is an easy recipe that's all about frying the atsuage and mixing in the sauce! It's also great to add some chikuwa. For 2-3 servings. Recipe by Hana chan

I created this recipe for my husband who doesn't like spicy food.You don't need to put an egg on top, but adding it will make the taste milder and it will be easier to eat.You can also use pork offcuts, but I found that pork belly is the best. Recipe by Taishi-n

This is one of my family's favorite. It has a lot of dark green vegetables and plant-based protein. You'll frequently find this dish on our dinner table.Pouring boiling water over the atsuage is to remove the extra oil. Use colander when doing so.When you stir-fry the atsuage, the tofu inside tends to fall apart easily. So stir it gently.The Katakuriko in the recipe can be replaced by cornstarch. But when you do so, use 1 and 1/2 tablespoon of cornstarch.For 3 servings. Recipe by SCRUMPCIOUS

【 youtu.be/RQWCpgLuAmU 】Pork Belly and Kimchi Stir fry is a filling dish, can be made for both lunch and dinner with a small touch of spice within it. I definitely recommend it and is certainly eaten by many Koreans who love a balanced meal with meat and small hint of vegetables. If you cant finish the entire dish you can always save it for later and can be easily eaten with toast and melted cheese for the next day, breakfast or lunch. My daughters certainly enjoy it with some melted cheese on a crunchy toast and sometimes there is not enough for the next day- they already finished it on the same day for dinner!

My kids love the smell of kimchi. But it is too spicy for them to eat just as it is, so I wondered how to make it milder.You may feel the urge to eat just as it is, but don't omit the milk. Use whatever vegetables you prefer. Recipe by akkonsyrup

I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.1. The kimchi sweet vinegar sauce is tastier if it's on the sweet side. Also, by adding gochujang it becomes very rich.2. This is also delicious made with other seafood (squid, octopus etc.) Recipe by Karun

I made this recipe because I love dishes with crunchy and crispy textures.You can add doubanjiang to make it spicy. Recipe by Raby

I thought miso sauce would go well with atsuage, so I made this stir-fry. I wanted to add some green vegetables for color, so I used some green peppers that I had in the refrigerator. I ended up with this dish, which goes really well with rice.The miso sauce will spatter out of the pan, so try to quickly cook it up.The ginger is for fragrance, so you can discard it before serving.If you don't like green peppers, you can substitute it with your choice of mushrooms, such as king oyster, or lotus root and it will still be delicious. Recipe by Mimosa

I listed this recipe here because it's easy and delicious.Feel free to add more toppings to your liking.I will leave the baking time during Step 4 to you.For those who like light flavours, use just 2 teaspoons of yakiniku sauce. You'll get a bolder flavour out of 1 tablespoon. With 1 tablespoon, however, this dish will make the perfect accompaniment to rice. The salt content differs depending on the kimchi and yakiniku sauce, so please adjust the amount accordingly. Recipe by Umaechan

My husband is on a calorie-restricted eating plan under doctor's orders. I wanted to give him something that was low in calories but still rich tasting, so I made this. The kimchi is chopped finely and a lot of bonito flakes are added so that the flavors penetrate the konnyaku better. I edited the recipe and changed some photos.Parboil the konnyaku to make it easier for the flavors to penetrate it, and to get rid of that odd smell.If you're using bonito flake mini-packs, use 2 to 3.Adjust the amount of soy sauce used depending on how salty the kimchi you're using is. You can add the kimchi pickling liquid too! For 2 to 4 servings. Recipe by Mitsuzou

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.The spiciness will vary according to the kimchi you use, but you can adjust with doubanjiang I add 2 teaspoons to make it really spicy.If the Chinese cabbage kimchi is quite big, cut it into bite-sized pieces Rehydrate the noodles according to the package instructions. It's easy if you cut them with scissors whilst they are still in the sieve. Recipe by rie-tin

I added doubanjiang to our family's staple flavoring sauce "sweet and sour soy sauce" and made this dish. The seasoning mixture gave the atsuage a really satisfying flavor that really bumped up my appetite.This flavor goes well with all kinds of vegetables, so you can make your own dish! Eggplants go well with this flavor.If you don't want the oil from the atsuage, pour boiling water over it to drain the excess oil. There won't be enough liquid in the pan, so please add plenty of water when you thicken the sauce at the end. It's delicious even without doubanjiang! You can use ra-yu spicy chili sesame oil, gochujang (spicy Korean pepper paste), or ichimi seasoning instead of doubanjiang. Sprinkling sesame seeds on top at the end makes the dish look nice. Recipe by moj