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Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly
Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly

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We hope you got benefit from reading it, now let’s go back to jae yook bokk geum stir fry kimchi and pork belly recipe. You can have jae yook bokk geum stir fry kimchi and pork belly using 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Jae Yook Bokk Geum

Stir Fry Kimchi and Pork Belly:

  1. Prepare 3/4 lbs good pork belly or pork butt, sliced like thick bacons
  2. You need 1 TBS sugar
  3. You need 1 cup ripe or sour kimchi
  4. Provide 1 1/2 TBS soy sauce
  5. Take 1/2 TBS sesame oil
  6. Use 1/2 TBS powdered red chili
  7. Provide 2.5 oz tofu cut 1/3 inch thick
  8. Take 2 stalks green onion cut into 2” in length
  9. Prepare Roasted sesame seeds (optional)
  10. Prepare Oil for pan fry
Instructions to make Jae Yook Bokk Geum

Stir Fry Kimchi and Pork Belly:

  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.

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. Grab the kimchi and pork belly and roll them up tightly. Tuck the sides in and shape the roll tightly so that it won't fall apart while cooking.

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