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

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, jae yook bokk geum stir fry kimchi and pork belly. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook jae yook bokk geum stir fry kimchi and pork belly using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Jae Yook Bokk Geum

Stir Fry Kimchi and Pork Belly:

  1. Get 3/4 lbs good pork belly or pork butt, sliced like thick bacons
  2. Prepare 1 TBS sugar
  3. Make ready 1 cup ripe or sour kimchi
  4. Take 1 1/2 TBS soy sauce
  5. Make ready 1/2 TBS sesame oil
  6. Prepare 1/2 TBS powdered red chili
  7. Prepare 2.5 oz tofu cut 1/3 inch thick
  8. Make ready 2 stalks green onion cut into 2” in length
  9. Take Roasted sesame seeds (optional)
  10. Make ready 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.

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