Recipe of Speedy Kimchi Bokkeum (Kimchi Stirfry)

Kimchi Bokkeum (Kimchi Stirfry). Heat the vegetable oil in a skillet over medium high heat. 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.

Once hot, reduce heat to med and add kimchi, onions and pork. Stirfry the kimchi and pork until kimchi is tender. Add scallions and cook until scallions wilt.

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to prepare a special dish, kimchi bokkeum (kimchi stirfry). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Heat the vegetable oil in a skillet over medium high heat. 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.

Kimchi Bokkeum (Kimchi Stirfry) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They're nice and they look fantastic. Kimchi Bokkeum (Kimchi Stirfry) is something that I've loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have kimchi bokkeum (kimchi stirfry) using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Kimchi Bokkeum (Kimchi Stirfry):

1. {Make ready 1 pound of pork shoulder or belly meat, sliced into roughly 1/4"thick, 1" x 2" pieces.
2. {Take 1/4 teaspoon of kosher salt.
3. {Take 2 cups of 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. {Take 1 cup of sliced onion (about 1/2 medium).
5. {Take 3 of green onions, sliced into 2 inch segments.
6. {Get 1 Tablespoon of gochujang (Korean red chili paste).
7. {Make ready 1 Tablespoon of soy sauce.
8. {Prepare 1 teaspoon of minced garlic (about 1 small clove).
9. {Make ready 2 teaspoons of to 1 Tablespoon sugar (depending on how sweet you like your food).
10. {Get 1 Tablespoon of kimchi liquid.
11. {Take 3-4 Tablespoons of neutral oil.
12. {Get 1/2 Tablespoon of butter (optional).
13. {Take of optional toasted sesame oil.

Add rice, kimchi juice, water, and gochujang. Serve with fried egg on top of each serving. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang.

Steps to make Kimchi Bokkeum (Kimchi Stirfry):

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..

Take the time to do this step so the rich flavors develop. Tuna - Just drain tuna from can and add it after adding rice. Bulgogi - if you have leftover bulgogi, stir fry bulgogi with kimchi first then add rice. This version will taste a bit sweeter and richer but very yummy. Flavorful strips of pork shoulder are marinated in a spicy-sweet sauce, then stir-fried with kimchi.

So that is going to wrap this up for this exceptional food kimchi bokkeum (kimchi stirfry) recipe. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!