Fast Guide to Serving 5-Star Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly
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To prepare an unforgettable Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly, below are the components required:
- Take 3/4 lbs of good pork belly or pork butt, sliced like thick bacons.
- Provide 1 TBS of sugar.
- Provide 1 cup of ripe or sour kimchi.
- Provide 1 1/2 TBS of soy sauce.
- Take 1/2 TBS of sesame oil.
- Use 1/2 TBS of powdered red chili.
- Take 2.5 oz of tofu cut 1/3 inch thick.
- Use 2 stalks of green onion cut into 2” in length.
- Get of Roasted sesame seeds (optional).
- Prepare of Oil for pan fry.
After preparing the ingridients, next you are ready to cook your tasty Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly by following the procedures below:
- Put frying pan on high heat. When pan is hot, put some oil. Add pork and sugar. Stir fry for 3 minutes..
- 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..
- Make a well. Add 1 1/2 TBS soy sauce. Wait until bubbling, mix kimchi and pork well..
- Add tofu, green onion and sesame oil. Mix well. Sprinkle some roasted sesame seeds (optional)..
- Enjoy with rice. You can use old kimchi. If it is too sour, just wash in cold water. Squeeze (not too dry), stir fry..
Flavorful strips of pork shoulder are marinated in a spicy-sweet sauce, then stir-fried with kimchi. Stir-frying in batches ensures that the ingredients will brown and not just stew in the wok or skillet. Note: Korean ingredients like gochujang and gochugaru are available at. The brilliance of Buta Kimuchi is that kimchi is so flavorful, that it does not need much seasoning beyond its own pickling juices to create a wonderfully complex stir-fry. The first point is that you want to marinate the pork with sake, add then add some potato starch.
Recipe : Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly
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