Hello, I’m Laura. Today, we’re going to prepare kimchi bokkeum (kimchi stirfry) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kimchi Bokkeum (Kimchi Stirfry) Recipe
Kimchi Bokkeum (Kimchi Stirfry) is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Kimchi Bokkeum (Kimchi Stirfry) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have kimchi bokkeum (kimchi stirfry) using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Bokkeum (Kimchi Stirfry):
- Prepare 1 pound shoulder or belly meat, sliced into roughly 1/4thick, 1 x 2 pieces
- Make ready 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
- Get 1 cup sliced onion (about 1/2 medium)
- Get 3 green onions, sliced into 2 inch segments
- Prepare 1 Tablespoon gochujang (Korean red chili paste)
- Make ready 1 Tablespoon soy sauce
- Take 1 teaspoon minced garlic (about 1 small clove)
- Make ready 2 teaspoons to 1 Tablespoon sugar (depending on how sweet you like your food)
- Prepare 1 Tablespoon kimchi liquid
- Prepare 3-4 Tablespoons neutral oil
- Prepare 1/2 Tablespoon butter (optional)
- Take optional toasted sesame oil
Steps to make Kimchi Bokkeum (Kimchi Stirfry):
- Season the 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 sausage that it starts to smoke. If you look closely, you can somewhat sorta see that the oil’s so sausage 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 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 .
- 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 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.
So that’s going to wrap this up with this special dish kimchi bokkeum (kimchi stirfry) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
