Spicy Kimchi Pork Belly & Tofu Breakfast Scramble

Instructions

1. 1

   Cut the pork belly into small, bite-sized pieces. Dice the tofu into small cubes. Finely chop the kimchi. Mince the garlic. Thinly slice the white and green parts of the green onions separately.

   ~10 min
2. 2

   Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the pork belly and cook until golden brown and crispy, about 8-10 minutes. Remove the pork belly from the pan and set aside on a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the pan.

   ~10 min
3. 3

   Add the minced garlic and the white parts of the green onions to the hot pan with pork fat. Sauté for 1 minute until fragrant.

   ~1 min
4. 4

   Add the diced tofu to the pan. Gently break it apart with a spatula and cook for about 3-4 minutes until lightly golden.

   ~4 min
5. 5

   Stir in the chopped kimchi, gochugaru, soy sauce, and black pepper. Cook for another 3-5 minutes, stirring occasionally, until the kimchi is softened and the flavors have melded.

   ~5 min
6. 6

   Push the tofu and kimchi mixture to one side of the pan. Crack the eggs into the empty side of the pan. Scramble the eggs until they are almost cooked through, then mix them into the tofu and kimchi mixture.

   ~3 min
7. 7

   Return the crispy pork belly to the pan and stir to combine. Drizzle with sesame oil and garnish with the green parts of the green onions.

   ~1 min
8. 8

   Serve immediately.