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Korean Spicy Stir-Fried Pork Belly with Kimchi
Kimchi Jeyuk Bokkeum
A vibrant and flavorful dish combining tender pork belly with fermented kimchi, stir-fried in a spicy, savory sauce. This dish is a perfect balance of rich pork, tangy kimchi, and a kick of spice, making it an irresistible accompaniment to steamed rice. It's a quick and satisfying meal that highlights the beloved Korean staple, kimchi.
đ§ Ingredienser
- 400 g, thinly sliced Pork belly
- 200 g, chopped (aged kimchi works best) Kimchi
- 1 medium, thinly sliced Onion
- 3 cloves, minced Garlic
- 1 tbsp (adjust to spice preference) Gochugaru (Korean chili flakes)
- 1 tbsp Gochujang (Korean chili paste)
- 2 tbsp Soy sauce
- 1 tbsp Rice wine or Mirin
- 1 tbsp Sesame oil
- 1 tsp Sugar
- to taste Black pepper
- 1 tbsp Vegetable oil
- 2 chopped, for garnish Scallions
- 1 tsp, for garnish Toasted sesame seeds
đšâđł Instruktioner
- 1
In a bowl, combine the chopped kimchi, minced garlic, gochugaru, gochujang, soy sauce, rice wine (or mirin), sesame oil, sugar, and black pepper. Mix well to create the marinade. If your kimchi is very sour, you can add a little kimchi juice to the marinade.
đĄ Proffstips: Using aged kimchi will provide a deeper, more complex flavor. - 2
Add the thinly sliced pork belly to the marinade. Toss to ensure each slice is well coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes.
đĄ Proffstips: Marinating the pork allows it to absorb the flavors of the sauce. - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
đĄ Proffstips: A hot pan is crucial for stir-frying to achieve a good sear on the pork. - 4
Add the marinated pork belly and sliced onion to the hot skillet. Stir-fry for about 5-7 minutes, or until the pork is cooked through and lightly browned, and the onions are softened.
đĄ Proffstips: Stir-fry in batches if necessary to avoid overcrowding the pan, which can lead to steaming instead of searing. - 5
Add the chopped kimchi to the skillet with the pork and onions. Continue to stir-fry for another 5-7 minutes, allowing the kimchi to soften and meld with the pork and sauce.
đĄ Proffstips: Cook until the kimchi is tender and slightly caramelized. - 6
If the mixture seems dry, you can add a tablespoon or two of water or kimchi juice to create more sauce. Cook for another minute or two until the sauce has thickened slightly and coats the ingredients.
đĄ Proffstips: The sauce should be rich and glossy, not watery. - 7
Taste and adjust seasoning if necessary. Stir in the remaining sesame oil (if not already in the marinade, or for extra aroma).
đĄ Proffstips: A final drizzle of sesame oil adds a wonderful nutty aroma. - 8
Serve hot, garnished with chopped scallions and toasted sesame seeds. This dish is best enjoyed with a bowl of steamed rice.
đĄ Proffstips: Optional additions include sliced Korean chili peppers for extra heat or a fried egg on top.
đĄ Proffstips
- âThe ripeness of your kimchi significantly impacts the flavor. Older, more fermented kimchi is ideal for stir-frying.
- âFor a less fatty dish, you can blanch the pork belly slices briefly before marinating.
- âAdjust the amount of gochugaru and gochujang to control the level of spiciness.
- âIf you don't have pork belly, pork shoulder or even thinly sliced chicken can be used, though the texture will differ.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add some sliced mushrooms (like shiitake or enoki) along with the kimchi for added texture and flavor.
- Include a tablespoon of doenjang (soybean paste) in the marinade for an extra layer of umami.
- For a vegetarian version, substitute the pork belly with firm tofu or king oyster mushrooms.