Pork with Kimchi & Tofu

Husband made it and was delicious!Can be vegetarian with vegetarian kimchi

This is one of the most difficult recipes in the world! If you stock tofu (either silken or firm) in your flidge, your tummy gonna be happier with one more side dish which is high in protein and law calorie.

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

I thought about making a pork and kimchi stir-fry since I had some leftover kimchi, but decided instead to make it into a hot pot since it was a chilly day. I wrote this recipe down for my record since it turned out tasty.I'm using a rather light and sweet tasting kimchi. Please adjust the amount of gochujang paste depending on its spiciness. The Chinese cabbage will be easier to be cooked through when it's separated into leaves and core (when the core is thick), the leaves chopped into pieces, the core cut into half and then sliced diagonally into strips.As far as the other vegetables go, see what you have in your fridge and add the ones you like. Recipe by mimimine

【 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 created this recipe because I wanted to eat a deep-fried kimchi dish. Recipe by Pasuke

When I wrapped kimchi with pork and flavoured it like teriyaki, it was a huge hit.You can also substitute the potato with carrots or lotus root. Recipe by souffles

I like tofu! I was brought up with it, so I never thought it tastes plain. But I mixed with some spicy kimchi for my husband. Now even my 3 years old daughter gobble them up😆

I added sesame oil to kimchi to give it some extra flavor and fragrance. It was too delicious to eat by itself, so I put it on tofu.My family loves this tofu! You won't be able to stop eating it.The key is to make sure to drain the tofu. I recommend you put the tofu in a bamboo basket and put it in a fridge. You can use regular or soft tofu. Recipe by yaburie

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 wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku

I love mapo tofu, so I've tried many Cookpad recipes. As I was doing so I thought that maybe I could achieve a more sophisticated flavor easily by using kimchi. That's how I came up with this dish.There aren't really any tips in particular. I use a domestic brand of kimchi. Recipe by Kyoku

Super quick but it’s good for summer power lunch!

This is personally how I make it; it's delicious. As expected, this is how it should be done! You can make it with only 3 steps, and then add any ingredients you'd like for an extra-delicious soup. The amount of salt is on the moderate side as well. Regulate the spiciness with gochujang (Korean red chili paste).I believe that the 3 steps to making a delicious Kimchi Hot Pot are as follows:1) Cook the kimchi in sesame oil until fragrant first.2) Add clams etc. (for shellfish soup stock) and pork etc. (for meat soup stock) to make a mixed soup stock.3) The grated garlic gives the flavor a finishing touch. For 26 cm pot. Recipe by Shinyori-na

I prefer my kimchi cooked so I fried it with pork.If you don't like spicy food, add a little mayonnaise. This will make it mild and rich. Recipe by Panko625

I cooked rice together with my favorite pork kimchi.Please add in the kimchi juice as well. You can give it a bit of a crunch if you use the mixed rice setting on your rice cooker.All-purpose ketchup does a good job of giving this a nice flavor. It isn't nearly as spicy as it looks, so don't worry about that. Even kids can eat it without a problem. Feel free to increase the amount of kimchi and doubanjiang if you want it spicy. Recipe by rie-tin

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

I just tried adding glass noodles to a pork and kimchi stir-fry and it was tasty, so... Recipe by yamita

I eat kimchi every day! I enjoying by adding it to soups, hamburgers, etc. This time I cooked it fragrantly like yakitori on a grill. This is a family favorite! I recommend this.Please adjust the cooking time according to the grill. You can use Korean nori seaweed or minced green onions in place of the shredded chili pepper, and it will be delicious. For 3~4 people. Recipe by Renbasu

I created this recipe to use up leftover kimchi and eat to plenty of fermented foods.Adjust the cooking method and time accordingly! You can use any leafy greens. ☆I drizzled flaxseed oil for the omega 3. Oils with omega 3 are not suitable for heating, so drizzle it on after cooking. Recipe by uki345

This dish is great in using up the leftover cabbage in the refrigerator.Stir-fry the ingredients quickly. Add the miso after turning off the heat. It doesn't taste good if you boil the miso. Recipe by lovechi

I created this dish to warm me up during the cold season.Cooking somen noodles in the same pot as the broth gives it thickness and flavor. You could cook the noodles in a separate pot for a lighter dish.Adjust the amount of kimchi as you like. Recipe by hirobyon

I replaced the main dish of my meals with this when I was on a short-term diet before my wedding. I lost tons of weight!This is so easy, you can make this in five minutes.Adjust the amount of kimchi to your liking.For those who prefer a stronger flavor, it's delicious if you add some soy sauce at the end. For those who don't like moist foods, use a paper towel to remove the moisture that comes out of the tofu when cooking. For serving 1. Recipe by headsup

I made it using the leftover kimchi and vegetables I had in my fridge.I recommend this since you can even make the soup easily using everyday ingredients!For the vegetables to be added, use the leftover ones in your fridge.If you can have the ingredients mixed beforehand, you can make both the tofu meatballs and soup very easily. For the vegetables to be added to the hot pot, let's add the leftover ones of your choice from your fridge. In creating the "shime (finish)', please do so with anything you like, such as udon, rice porridge, and ramen. Recipe by Ponie

Ddukbokki is a dish made with plain dduk (Korean rice cake that has a plain rice flavor and a texture something like a cross between gnocchi and mochi when cooked), a sweet and spicy hot sauce made with gochujang and often also with Korean style fish cake called odeng or eomuk. But when we were kids, my dad always made it with pork and ripe kimchi, and it's my favorite way to eat it.The chew of the dduk, a little bite of pork, some crunchytangy contrast from the ripe kimchi, and that sweet and spicyhot sauce - Delicious memories... :)

I wanted to eat a lot of meat!I added kimchi to Rich Stir-fried Pork and Daikon Radishand made a slightly spicy hot dish.Fry the pork well to let the fat melt, since it'll help the meat crisp up well. The pork in this dish will tend to be quite firm. If you like it very tender use your pressure cooker during Step 5. Recipe by mama deko

This is one way of using old, sour kimchi. In all Korean households, Napa cabbage kimchi is always available. Unlike other kimchi, it is very versatile. Besides being a favorite side dish that goes well with all entrees, when it becomes too sour to be used as side dish, it can be used to make kimchi jjigae (kimchi stew), kimchi soup or this entree: jjae yook bokk geum. None of it goes to waste.

I love kimchi. But my children don't really enjoy eating it, so I made just enough tofu simmer for myself. In the summer I top the kimchi on chilled tofu and eat just eat it like that.I personally like firm tofu better, but you can use silken tofu or fried tofu if you want.Since the tofu and kimchi can be eaten without being cooked, as soon as the meat has cooked, it's done.You can flavor it with as much sesame oil and soy sauce as you want. Recipe by Mo-ri- mama