Spicy Kimchi and Pork Belly

For those of you who don't already know, I am Korean. I was born in Seoul and came to the United States when I was just 6 years old. My parents used to say I ate like an adult and not a kid. What did that mean? Well... it's simple. I ate the stuff my parents ate! For as long as I can remember, i've loved kimchi, pork, tofu, soup, rice, noodles, and the list goes on and on...

I LOVE spicy!!! It's weird but sometimes if I don't eat something spicy, I don't really feel like I ate at all. I just don't feel satisfied without it! So, with that being said, here is the recipe for one of my favorite spicy Korean dishes! I hope you all enjoy is at as much as our team at TFN did! I made it for our holiday pot luck party and it was a huge hit.

First, get the biggest, deepest frying pan you have. I like to use my wok because it fits so much. Cut up the pork belly so that it's about 1-2 inches in length. The kimchi should already be cut up but I like to give it another chop to make the pieces a little smaller. Turn on the stove to medium/high and add 3 tablespoons of sesame oil along with the kimchi and pork belly. Mix it around with a large spoon. Let it cook until the meat is cooked all the way. Make sure the pink in the meat is gone. Add 1 or 2 cut up jalapeno peppers for extra heat. Toss in cut up sesame leaves. This brings a sesame aroma to the dish that is absolutely delicious! Add a final tablespoon of sesame oil and mix around for another 2 to 3 minutes.

Grab a large serving plate and place green leaves around the edge of the plate. You can cut up the tofu and place it along the side of the plate on top of the leaves raw, or you can put the tofu into the microwave for 1 to 2 minutes and then place it on the plate. It's up to you! A lot of people like to eat the tofu cold because it sort of cools the mouth from the heat of the dish. You can always do half cooked and half not cooked to see which option best suits you. Boiling the tofu makes it softer while eating it raw gives it a firmer texture.

Pour the kimchi and pork belly into the middle of the plate. Then sprinkle some cut up spring onions and roasted sesame seeds for decoration.

Rice is optional. Some people like to eat this dish without it as to go lighter on the carbs but hey, post work out? Do it!! 

Stir Fried Kimchi with Pork Belly (serves 4)

* 1lb. of pork belly

* 1lbs. of kimchi

* 1 container of tofu (soft)

* Sesame leaves

* Sesame oil

* Roasted sesame seeds (optional)

* Spring onion (optional)

* Jalapenos (optional)

You can always control how spicy you want to make this dish depending on how many peppers you decide to include. Also, if you want to substitute the pork belly for a less fatty cut of pork, that is totally okay! There is so much more you can do with this dish. You can also add onions, garlic, and mushrooms. Whatever you would like. You can find all of these ingredients at a local Korean grocery store (try H-Mart or Lotte). I personally prefer H-Mart because I think their ingredients are fresher. Enjoy!