Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kimchi bokkeum (kimchi stirfry). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Kimchi Bokkeum (Kimchi Stirfry) is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Kimchi Bokkeum (Kimchi Stirfry) is something that I have loved my entire life. They’re fine and they look fantastic.
Do you have nicely fermented kimchi in your refrigerator? Do you have nicely fermented kimchi in your refrigerator? Then this is going to be one of the easiest, simplest, and fastest recipes you will ever make.
To get started with this recipe, we must first prepare a few components. You can cook kimchi bokkeum (kimchi stirfry) using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Kimchi Bokkeum (Kimchi Stirfry):
- Get 1 pound pork shoulder or belly meat, sliced into roughly 1/4"thick, 1" x 2" pieces
- Get 1/4 teaspoon kosher salt
- Prepare 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
- Prepare 1 cup sliced onion (about 1/2 medium)
- Take 3 green onions, sliced into 2 inch segments
- Prepare 1 Tablespoon gochujang (Korean red chili paste)
- Get 1 Tablespoon soy sauce
- Get 1 teaspoon minced garlic (about 1 small clove)
- Prepare 2 teaspoons to 1 Tablespoon sugar (depending on how sweet you like your food)
- Get 1 Tablespoon kimchi liquid
- Take 3-4 Tablespoons neutral oil
- Take 1/2 Tablespoon butter (optional)
- Take optional toasted sesame oil
Kimchi Fried Rice (볶음밥 - Kimchi Bokkeumbap), is a fried rice dish made by stir-frying Kimchi and rice together with some seasonings. It's a classic Korean comfort food that's made in households across the country to use up leftover rice and overripe Kimchi. Kimchi Fried Rice is the ultimate comforat food that's bursting with flavors of sour kimchi. It is the perfect one-dish meal for busy days!
Steps to make Kimchi Bokkeum (Kimchi Stirfry):
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Bulgogi - if you have leftover bulgogi, stir fry bulgogi with kimchi first then add rice. This version will taste a bit sweeter and richer. Bokkeum (볶음) is category of stir-fried dishes in Korean cuisine. Bokkeum (볶음) is a verbal noun derived from the Korean verb bokkda (볶다), meaning "to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat". Good kimchi and a few Korean pantry staples transform plain white rice into this incredible Korean comfort food.
So that is going to wrap it up with this special food kimchi bokkeum (kimchi stirfry) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
