Kimchi Pork Tofu Stack Recipe

I’ve been following the Korean food blogger from Oakland, Selina of SKYCreatives, on Instagram. A few months back, I decided that it was finally time for me to reach out and get to know her in person. I love the photos of classic Korean comfort food she cooks and styles, you can find the recipes for them on her blog. We instantly bonded over our mutual love of Korean food and desire to share the recipes through our online communities.

She also leads fun, cooking classes called Banchan Workshop where you can learn how to make some of your favorite Korean side dishes! The next workshop will be held this Saturday (November, 5th) at Neighbor in Oakland. It’s a free event so please be sure to stop by and say hello, I’ll be there to help out with the event as well.



— 1 cup sliced pork belly
— 1 cup lean pork
— 1/2 cup fully fermented kimchi
— 1/4 onion
— 1 packet of firm or extra firm tofu
— 1 tsp sesame seeds
— 1 tbsp cooking sake
— 1 stock of green onion
— vegetable oil
— salt and pepper

Sauce Ingredients:
— 1.5 tbsp gochujang (Korean chili pepper paste)
— 1 tbsp soy sauce
— 1 tbsp plum extract
— 1.5 tsp mirin
— 1/2 tsp sesame oil
— 1/2 tsp minced garlic
— 1/4 tsp grated ginger

This Kimchi Pork Tofu Stack recipe is from food blogger, Selina, of SKYCreatives.


1. Cut both types of pork into small bite size pieces and season with cooking sake and black pepper
2. Chill the pork in the fridge for about 30 mintues
3. Make the gochujang sauce by mixing all the sauce ingredients
4. Slice the onion into thin strips
5. After 30 mintues, mix the gochujang sauce with pork and onion, then set aside
6. Cut the tofu horizontally in three even slices
7. Blot out the excess liquid from the tofu with a paper towel
8. Pan fry the tofu in medium heat with the vegetable oil until both sides turn golden brown
9. Remove all the tofu slices from the pan and add the spicy pork mixture to cook
10. Cook the pork until the sauce has evaporated into a thicker consistency
11. Create the stack by layering the cooked pork between the tofu slices
12. Garnish with sliced green onions and sesame seeds


Show us your kimchi stacks on Instagram with #cultcooks! 


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