Kimchi Bokkeum (Kimchi Stirfry)

Steps Cook Recipes Kimchi Bokkeum (Kimchi Stirfry) using 13 ingredients and 7 steps

Kimchi Bokkeum (Kimchi Stirfry) - When making kimchi-bokkeum with really juicy kimchi, squeeze out the excess brine before chopping it up so that your kimchi-bokkeum doesn't get too watery. I add a little bit of sugar and gochujang to my stir-fried kimchi because these two ingredients will enhance the taste a lot, of course along with sesame oil. Great recipe for Kimchi Bokkeum (Kimchi Stirfry). One of my favorite dishes from childhood. Serve it over or with steamed rice and finish if you'd like with a little drizzle of toasted sesame oil.

Korean kimchi fried rice (kimchi bokkeum bap).

Reduce the heat if the rice begins to stick to the bottom of the pan.

You can cook Kimchi Bokkeum (Kimchi Stirfry) using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Kimchi Bokkeum (Kimchi Stirfry)

1. Prepare 1 pound pork shoulder or belly meat, sliced into roughly 1/4"thick, 1" x 2" pieces.
2. It's 1/4 teaspoon kosher salt.
3. You need 2 cups ripe kimchi with the excess liquid squeezed out (reserve 1 Tablespoon of the liquid for seasoning) By *ripe*, I mean at least as sour as a kosher dill.
4. Prepare 1 cup sliced onion (about 1/2 medium).
5. It's 3 green onions, sliced into 2 inch segments.
6. You need 1 Tablespoon gochujang (Korean red chili paste).
7. It's 1 Tablespoon soy sauce.
8. You need 1 teaspoon minced garlic (about 1 small clove).
9. Prepare 2 teaspoons to 1 Tablespoon sugar (depending on how sweet you like your food).
10. Prepare 1 Tablespoon kimchi liquid.
11. You need 3-4 Tablespoons neutral oil.
12. You need 1/2 Tablespoon butter (optional).
13. Prepare optional toasted sesame oil.

Kimchi Bokkeum (Kimchi Stirfry) instructions

1. Season the pork with the salt. I purposely add only a little salt to the meat because the kimchi is pretty darned salty, as we all know..
2. In a large wok or skillet, heat about 2 teaspoonfuls of oil over medium high to high heat and wait until it's so hot that it starts to smoke. If you look closely, you can somewhat sorta see that the oil's so hot it's rippling..
3. Stir fry the meat in two equal batches, adding oil to the second batch, until the meat is cooked through and browned on both sides. Because these slices of pork are a little big for regular stir fry, you may want to let them sit on the cooking surface for a minute or so to give them a nice sear before you start stirring.

   Set aside the cooked pork..

4. Now add 2 Tablespoons of oil to the wok or skillet and let it heat up again before adding the onions, green onions and kimchi.

   Keep the heat on high as you stir fry these components until the onions start to become translucent..

5. Once the onions are translucent, remove the wok from the heat and make a well in the center where you'll add 1 Tablespoon of oil and, if you like, a half Tablespoon of butter..
6. Put all the seasoning components into the well and return the wok to the heat.

   Stir to incorporate all the seasoning ingredients and wait until you see the gochujang bubbling a bit - this is when the sugars start to caramelize..

7. When the seasoning sauce has been bubbling for 20 to 30 seconds, stir in the veg and then the cooked pork along with whatever juices come with it.

   Add in 1 to 2 teaspoons of toasted sesame oil for flavor at this point if you like.

   Give it a few good stirs to make sure all the flavors are evenly distributed, and there ya have it - kimchi bokkeum..

Kimchi Bokkeum (Kimchi Stirfry) - Bokkeum 볶음 means to 'stir-fry' or 'saute' in Korean and this category includes all Korean dishes that end with bokkeum. Some popular bokkeum dishes are - Myeolchi Bokkeum, Ojingeo Bokkeum and Maleun Saewoo Bokkeum. There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat. The kimchi is stir-fried with fatty pork and served with sliced tofu. The taste is intoxicating, with the pungency of kimchi and the rich flavor of fatty pork. Add the onion and scallion and stir-fry quickly over high heat. Thank you and good luck