(photo added 3/6/2013)
Don't know what to do with that aging kimchi in your fridge? Here is one of many traditional Korean dishes that use old kimchi. Spicy kimchi is stir-fried with pork (you can omit the pork to make it a meatless dish) and served with sliced tofu that has been either boiled or pan-fried. kimchi and pork is a classic combination in Korean cooking. The taste is intoxicating, with the pungency of kimchi and the rich flavor of fatty pork. The crunchy texture of the kimchi and the meatiness of the pork complement the naturally soft tofu. This dish can be a side dish or a main dish served with a bowl of rice. In Korea, dubu kimchi is a popular drinking snack or appetizer, especially with Korean rice wine (soju).
(Some more ideas for using up old kimchi include: kimchi jjigae, kimchi jeon, kimchi mandu and kimchi fried rice to name a few.)
2 cups fully fermented kimchi
1/2 pound (230 grams) sliced pork or pork belly
1 teaspoon grated ginger
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
2 - 3 tablespoons gochujang
1 teaspoon sesame seeds
1 18-oz (500 grams) package tofu
Cut kimchi and pork into bite sizes. Thinly slice onion and scallions. In a large bowl, combine kimchi, pork, onion, scallions and the remaining ingredients and mix well. Let it stand for 15 minutes.
In a medium size pot, bring about 4 cups of water to a boil. Reduce the heat to medium high, and add the tofu. Gently boil for 5 minutes. Carefully transfer the tofu to a colander to drain. Cut the tofu into two blocks. Cut each block into about 1/2-inch thick slices.
Heat a large pan over medium high heat and add the kimchi and pork mix. Cook until the kimchi becomes soft, the pork is cooked through, and most of the liquid generated during the cooking process is evaporated, about 5 - 6 minutes.
Arrange the tofu slices nicely on a plate leaving an open space in the middle part. Place the stir-fried kimchi and pork in the middle and serve.