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Kimchi Bokkeum (Kimchi Stirfry)
Kimchi Bokkeum (Kimchi Stirfry)

Before you jump to Kimchi Bokkeum (Kimchi Stirfry) recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going more green.

Perhaps the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You could well be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is particularly effective when it’s full before a cycle is started. Preserve even more money by air drying and also cool drying your dishes instead of heat drying them.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty uncomplicated to live green, of course. It’s about being functional, most of the time.

We hope you got insight from reading it, now let’s go back to kimchi bokkeum (kimchi stirfry) recipe. To cook kimchi bokkeum (kimchi stirfry) you only need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kimchi Bokkeum (Kimchi Stirfry):
  1. Use pork shoulder or belly meat, sliced into roughly 1/4"thick, 1" x 2" pieces
  2. Take kosher salt
  3. Take 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
  4. Use sliced onion (about 1/2 medium)
  5. You need green onions, sliced into 2 inch segments
  6. Get gochujang (Korean red chili paste)
  7. Use soy sauce
  8. Use minced garlic (about 1 small clove)
  9. Take to 1 Tablespoon sugar (depending on how sweet you like your food)
  10. Prepare kimchi liquid
  11. You need neutral oil
  12. Get butter (optional)
  13. Provide optional toasted sesame oil
Steps to make Kimchi Bokkeum (Kimchi Stirfry):
  1. Season the pork with the salt. I purposely add only a little salt to the meat because the kimchi is pretty darned salty, as we all know.
  2. In a large wok or skillet, heat about 2 teaspoonfuls of oil over medium high to high heat and wait until it's so hot that it starts to smoke. If you look closely, you can somewhat sorta see that the oil's so hot it's rippling.
  3. 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 pork 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 pork.
  4. 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.
  5. 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.
  6. 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.
  7. When the seasoning sauce has been bubbling for 20 to 30 seconds, stir in the veg and then the cooked pork 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.

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