Spicy Kimchi and Tofu Pan-Braise with Pork Belly

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A beloved Korean comfort dish, this pan-braise pairs deeply fermented napa kimchi with silken tofu and slices of pork belly in a glossy, chili-laced sauce. It comes together in one skillet and is traditionally served bubbling in the pan with steamed rice.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 8 gSugar
• 18 gProtein
• 850 mgSodium
• 520 mgPotassium
• 220 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the kimchi base

• 2 cups (about 200 g) well-aged napa cabbage kimchi, cut into bite-sized pieces
• 150 g pork belly (or pork shoulder), thinly sliced into 4 cm pieces
• 1 tablespoon neutral oil such as canola or grapeseed
• 1/2 medium yellow onion, sliced thin
• 3 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon gochujang (Korean red chili paste)
• 1 teaspoon gochugaru (Korean red chili flakes)
• 1 tablespoon granulated sugar
• 1/4 cup kimchi brine from the jar

For the tofu and finishing

• 1 block (about 350 g) soft or medium-firm tofu, drained and cut into 1.5 cm slabs
• 1/2 cup water or homemade anchovy stock
• 2 scallions, cut into 5 cm lengths
• 1 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds
• 2 sheets gim (toasted seaweed), optional, for serving
• 2 cups hot cooked short-grain rice, for serving

Directions

1. Pat the tofu dry on paper towels for 10 minutes so it holds its shape in the pan, then slice into thick slabs.
2. Heat the neutral oil in a 25 cm cast-iron or stainless skillet over medium-high heat. Add the pork belly and cook, stirring occasionally, until lightly browned and the fat begins to render, 3 to 4 minutes.
3. Add the onion and cook until softened, about 2 minutes. Stir in the garlic, ginger, gochujang, gochugaru, and sugar and cook for 30 seconds until fragrant.
4. Add the kimchi and the kimchi brine and stir to coat. Sauté for 3 to 4 minutes, until the kimchi wilts and turns slightly translucent at the edges.
5. Pour in the water or stock and bring to a simmer. Gently nestle the tofu slabs on top in a single layer, spoon a little sauce over each piece, then cover and cook for 6 to 8 minutes so the tofu absorbs the flavors.
6. Uncover, raise the heat to medium-high, and simmer 2 to 3 minutes more until the sauce reduces to a glossy, clingy consistency.
7. Drizzle the toasted sesame oil over the top, then scatter the scallions and sesame seeds across the pan. Serve immediately, sizzling, straight from the skillet with rice and sheets of gim on the side.

Cook’s Notes

• Use kimchi that is at least 3 weeks old and noticeably sour; fresh kimchi will not give the same depth.
• Do not stir the tofu once it is nestled on top, or the slabs will break apart; spoon sauce gently over them instead.
• For a vegetarian version, skip the pork, double the kimchi, and use vegetable or mushroom stock.
• A piping-hot cast-iron skillet lets the dish arrive at the table still bubbling, which is part of the experience.
• Wrap a piece of tofu in gim with a bite of rice for the traditional way to eat it.

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