SPICY
KIMCHEE, PORK, AND TOFU BRAISE
This is based on one of my
favorite Korean dishes, braised sliced tofu served with kimchee.
My contribution is the use of kimchee inthe dish,
which adds delicious, spicy
flavor. Although this is made with pork (ground, so it’s more of a
seasoning), it can
also be prepared with chicken or without any meat at all. This is so
simple to put
together, and so tasty, that you really owe it to yourself to give it a
try.
Serve it
with white rice.
Serves 4
-
1
tablespoon grapeseed or canola oil
-
1 pound
ground pork
-
1 pound
baby spinach, rinsed and dried
-
1
pound firm tofu, cut into 1/2-inch dice
-
2 cups
Cucumber Kimchee, strained
-
Kosher
salt and freshly ground black pepper to taste
-
Sesame
oil, for drizzling
1. Heat a
large wok or sauté pan over high heat. Add the oil and swirl to coat
the pan. Add the pork
and cook, stirring to break up the meat, until the pork is just cooked
through, about 5 minutes.
2. Add the
spinach, tofu, and kimchee and toss gently to mix. Season with salt and
pepper. Heat the vegetables
through thoroughly, transfer to a serving plate, and drizzle
with sesame oil. Serve immediately.
