Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, jae yook bokk geum stir fry kimchi and pork belly. One of my favorites. This time, I am going to make it a little bit tasty. 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 recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly is something which I’ve loved my whole life. They are nice and they look wonderful.

Great recipe for Jae Yook Bokk Geum Stir Fry Kimchi and Pork Belly. This is one way of using old, sour kimchi. In all Korean households, Napa cabbage kimchi is always available.

To begin with this particular recipe, we have to first prepare a few ingredients. 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. Make ready 1 TBS sugar
3. Take 1 cup ripe or sour kimchi
4. Get 1 1/2 TBS soy sauce
5. Make ready 1/2 TBS sesame oil
6. Take 1/2 TBS powdered red chili
7. Get 2.5 oz tofu cut 1/3 inch thick
8. Get 2 stalks green onion cut into 2” in length
9. Take Roasted sesame seeds (optional)
10. Take Oil for pan fry

Cook until pork is thoroughly cooked. Rinse with cool water and cut them into smaller, bite-sized "blocks." You can use pork fillet instead of pork belly, but pork belly will taste far better! In a frypan over medium-high heat, add some oil. Add pork belly and fry till no longer pink.

Steps 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.

Add kimchi and fry for a while. First get about a pound of pork butt. Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! This time of the year, when farmer's markets are closed, and fresh produce in grocery stores are so limited, I often reach for my fermented vegetables (sometimes I even run out supplies and have to go for store-bought). Buta Kimuchi(豚キムチ), is a milder Japanese version of the Korean dish Jaeyook Bokkeum (제육볶음).

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