How to Prepare Tasty Kimchi Bokkeum (Kimchi Stirfry)

Kimchi Bokkeum (Kimchi Stirfry). 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! Great recipe for Kimchi Bokkeum (Kimchi Stirfry).

So, when I make my kimchi fried rice I typically add bacon and mushrooms (particularly enoki mushrooms). Bacon gives a nice smoky flavor and enoki mushrooms. Do you have nicely fermented kimchi in your refrigerator? You can have Kimchi Bokkeum (Kimchi Stirfry) using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Kimchi Bokkeum (Kimchi Stirfry)

It's 1 pound of pork shoulder or belly meat, sliced into roughly 1/4"thick, 1" x 2" pieces.
It's 1/4 teaspoon of kosher salt.
You need 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.
It's 1 cup of sliced onion (about 1/2 medium).
You need 3 of green onions, sliced into 2 inch segments.
It's 1 Tablespoon of gochujang (Korean red chili paste).
It's 1 Tablespoon of soy sauce.
Prepare 1 teaspoon of minced garlic (about 1 small clove).
Prepare 2 teaspoons of to 1 Tablespoon sugar (depending on how sweet you like your food).
You need 1 Tablespoon of kimchi liquid.
It's 3-4 Tablespoons of neutral oil.
It's 1/2 Tablespoon of butter (optional).
You need of optional toasted sesame oil.

Then this is going to be one of the easiest, simplest, and fastest recipes you will ever make. 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". How to make Kimchi udon noodle stir fry.

Kimchi Bokkeum (Kimchi Stirfry) instructions

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..

I want to share one of my family's favourite noodle dishes, namely Kimchi Udon Noodle Stir Fry (김치 우동 볶음, Kimchi Udon Bokkeum). Kimchi is a Korean fermented cabbage. It can be found, along with chili sauce, in the refrigerated section of your local Asian market. The amount of chili sauce and optional fish sauce will depend on the strength of your kimchi. Kimchi fried rice (kimchi bokkeumbap, 김치볶음밥) is a humble Korean dish made basically with kimchi and leftover rice.