Jae Yook Bokk GeumStir Fry Kimchi and Pork Belly

Name: Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly
Cuisine: American
Ingredients: 3/4 lbs good pork belly or pork butt, sliced like thick bacons; 1 TBS sugar; 1 cup ripe or sour kimchi; 1 1/2 TBS soy sauce; 1/2 TBS sesame oil; 1/2 TBS powdered red chili; 2.5 oz tofu cut 1/3 inch thick; 2 stalks green onion cut into 2” in length; Roasted sesame seeds (optional); Oil for pan fry

2choi @cook_15339344

This is one way of using old, sour kimchi. In all Korean households, Napa cabbage kimchi is always available. Unlike other kimchi, it is very versatile. Besides being a favorite side dish that goes well with all entrees, when it becomes too sour to be used as side dish, it can be used to make kimchi jjigae (kimchi stew), kimchi soup or this entree: jjae yook bokk geum. None of it goes to waste.

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Ingredients

3/4 lbsgood pork belly or pork butt, sliced like thick bacons
1 TBSsugar
1 cupripe or sour kimchi
1 1/2 TBSsoy sauce
1/2 TBSsesame oil
1/2 TBSpowdered red chili
2.5 oztofu cut 1/3 inch thick
2 stalksgreen onion cut into 2” in length
Roasted sesame seeds (optional)
Oil for pan fry

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Steps

1

Put frying pan on high heat. When pan is hot, put some oil. Add pork and sugar. Stir fry for 3 minutes.
2

Add kimchi. Mix well with pork. Cover lid and cook in kimchi juice for 5 minutes. Add some powdered red chili for color. Mix well.
3

Make a well. Add 1 1/2 TBS soy sauce. Wait until bubbling, mix kimchi and pork well.
4

Add tofu, green onion and sesame oil. Mix well. Sprinkle some roasted sesame seeds (optional).
5

Enjoy with rice. You can use old kimchi. If it is too sour, just wash in cold water. Squeeze (not too dry), stir fry.