(from discussion on this thread - http://chowhound.chow.com/topics/6261... )
Dubu Kimchi (Tofu w/ kimchi) Version 2
Anju is a collective name for a wide variety of food designed to accompany the drinking of alcoholic beverages. One of the more popular anju (drinking snack) dishes is dubu kimchi. This recipe is just one of the many versions of this dish.
1 pound (1 package) package silken or soft tofu
kimchi bokkeum (fried kimchi)
1/2 pound samgyeopsal (pork belly)
2 cups napa kimchi
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 teaspoons soy sauce
1 tablespoon medium ground red pepper
6 each cloves garlic
1 each green onion
1 teaspoon sesame seeds
Mince three cloves of garlic.
Thin slice the other three cloves of garlic from top to bottom.
Trim the root part of the green onion and remove any discolored leaves.
Cut the green onion on a diagonal into 1 1/2 inch pieces.
Slice pork belly into pieces roughly 1/8 inch thick and 1 1/2 inches long.
Heat a pan over medium high heat.
Add vegetable oil, then minced garlic and saute for about 30 seconds.
Add pork belly and cook for about two or three minutes, turning often.
Add kimchi and stir fry about five minutes.
Add the rest of the kimchi bokkeum ingredients and continue stir frying another minute or two.
Remove from heat and place in the center of a large serving plate.
Steam or boil the tofu for about three or four minutes.
Remove from steamer/pan and let cool enough to handle.
Cut in half lengthwise.
Cut each half into roughly 1/2 inch thick slices.
Arrange the sliced tofu into a circle around the kimchi bokkeum.
Serve with Rice wine or beer.
Place a bit of the kimchi bokkeum on top of a slice of tofu, take a drink, and follow with the tofu kimchi.