EASY PORK AND STIR-FRIED KIMCHI WITH TOFU
Researchers in evolutionary psychology have shown that sibling conflict is often caused by a basic urge for each sibling to establish their own identity within the family.
Alternatively, a member of one’s family who lacks a purpose in evolution is a waste of space. While younger children may be defiant and rebellious at times, it is often because of the influence of their older siblings on their behavior. Why is it necessary for the younger sibling to be like the elder one? You’d only end up looking like a poor imitation of them.
What did you say, then? Is there something wrong with me?
I don’t suffer from a psychological disorder…
The pish posh…
Let’s go down to business, shall we?
That was the distilled essence of the evolutionary psychology course I’m now completing, which was awful. However, it raises the question: What is my specialty in our affluent family of cooks? My friend is the bread baker, my father is the butcher, and my mother is the candlestick maker in our family. Hahahahahahahaha.
As it happens, my sister is the best baker and pasta maker in the family, while my father excels at Cantonese cuisine and large holiday meals like prime rib and turkey for Thanksgiving. Mom, of course, is the undisputed king of all things Chinese-styled traditional.
My specialty would have to be Korean cuisine. In addition, there are pancakes. My pancakes are the greatest in the family, hands down. Despite my friend’s reluctance, the truth is that she has a history of depression. What do you think about this? NICHE.
My parents and sister do not know how to cook Korean food. Consequently, people turn to me for Korean food fixation. It all boils down to this: Woohoo! I’m not a waste of space on the evolutionary tree!
All that aside, this dubu kimchi dish is a cinch to make, and it’s delicious. While hot, the tofu is still raw, which adds an interesting texture to the dish. It’s something my friend always asks for, although it could sound a little strange to some.
- 2/3 cup of pork belly(sliced)
- 1 pc. of onion (sliced)
- 1 scallion (sliced)
- 2 1/2 cups of kimchi
- 1 1/2 cups of rice cakes
- 2 tbsp. of Gochujang
- 1 lb. of soft tofu (not “firm” and not “silken”).
- Use a high heat setting on your wok or pan. No oil is required to brown the pork belly! Onions should be added. Add the kimchi, liquid, and all after they begin to turn translucent. Mix it all. Afterward, add the rice cakes. Rinse them first if they’ve been frozen to help them defrost and soften.
- Two tablespoons of gochujang should be poured into a well in the middle of the sauce. To cook the paste, use a spatula to “cook” the sauce. Continue to stir-fry the ingredients until well-combined.
- About a cup of water should be added to the kimchi jar before it is sealed. Afterward, shake it around to get any remaining peppery deliciousness and throw it into the skillet. As soon as you notice that the rice cakes are getting stuck to the pan, it’s best to add the water as quickly as possible.
- For five minutes, reduce the heat to medium-high and cover the pan. Ensure that the rice cakes are cooked thoroughly. Do this while cutting the tofu block in half lengthwise and then into 1/2 inch slices.
- Add the cut scallions at the end of the cooking process. Raw tofu slices can be served alongside the rice.