1 tsp minced garlic
1 tbsp vegetable oil
5 strips of low-salt bacon
1 tbsp gochu jang (Korean red-pepper paste)
1 tsp korean chili powder
1 tbsp liquid honey
1 tbsp ketchup
1 tsp soya sauce
1 tbsp sesame oil
1 nori-furikake (seaweed & sesame seed rice topping)
3 cups chopped kimchi
1/2 pkg firm tofu
Mix the sauce ingredients in a small bowl and set aside.
Heat oil in a large non-stick frying pan. Cut the bacon strips into small pieces (2x2cm at the largest); using scissors or shears is much easier than a knife). Fry the minced garlic and bacon for 1 minute, then add the kimchi and cover, cooking over medium heat. Once the kimchi becomes soft, (about 5 minutes), reduce the heat to med-low, add the sauce and resume cooking covered for 10 minutes.
Slice the tofu into square slices 1.5cm thick. Bring a pot of water to a boil, remove it from heat and add the tofu.
Arrange the kimchi on a serving plate and surround or top it with the tofu. Drizzle sesame oil and sprinkle nori on top. Serve with steamed rice (and beer).
The ingredients are non-traditional, but this dubu kimchi is delicious, rivaling more 'authentic' recipes. The spiciness is balanced by the sweetness of the honey and ketchup. It'll pass the ajima-test!