Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi (napa cabbage kimchi) stir-fried with pork, makes a well-matched anju (accompaniments to alcoholic drinks) for either soju or makgeolli.
Soft, warm, blanched tofu and fermented, tangy napa cabbage kimchi stir-fried with pork are a well-matched combination that serves as a suitable accompaniment to soju or makgeolli.