Kimchi Bokkeum

Ingredients

• 14⅛ ozKimchiwell-aged and sour, cut into bite-sized pieces
• 8¾ ozPork bellythinly sliced or cut into small pieces (optional)
• 1 tbspVegetable oilfor frying
• 1 tspSugarbalances the sourness of the kimchi
• 1 tbspSesame oiladd at the very end
• 1 tbspSesame seedstoasted, for sprinkling
• 2Spring onionsliced, stir-fried along or used as garnish
• 1 clovesGarlicfinely chopped
• 1 tbspRice wineto deglaze the meat (optional)
• 1 tspGochujangfor a stronger flavor (optional)
• 1 tspGochugarufor color and heat (optional)
• ½ ozButterstirred in at the end for richness (optional)
• 2 tbspWateradd a spoonful at a time if the pan gets too dry (optional)

Method

1. Cut the kimchi into bite-sized pieces, slice the green onions into rings and finely chop the garlic.
2. Cut the pork belly into thin slices or small pieces, fry it in a hot pan with the vegetable oil until it takes on color, then deglaze with the cooking rice wine.
3. Add the garlic and some of the green onion and stir-fry briefly until fragrant.
4. Add the kimchi and sugar and fry over medium heat for 3 to 5 minutes, stirring now and then, until the kimchi softens and the color shifts from red to orange.
5. If the pan gets too dry, add water a spoonful at a time so nothing scorches.
6. Season to taste with gochujang, gochugaru and a little more sugar if you like, and let it fry for a moment longer.
7. Stir in the sesame oil and sesame seeds and take the pan off the heat after about 30 seconds. If you want, fold in the butter now.
8. Scatter over the remaining green onion and serve with rice.

Tips and variations

The recipe works just as well without meat: kimchi, oil, sugar and sesame oil, with garlic and green onion as a base if you like. For a bolder seasoning alongside the pork belly, reach for gochujang, gochugaru, garlic and soup soy sauce (guk-ganjang), and a knob of butter at the end rounds everything out. For a pretty plate, arrange slices of tofu in a circle around the kimchi and pork belly and add some pan-fried onion. The kimchi and pork belly mixture keeps well — cook a batch, freeze it, and turn it later into kimchi jjigae with tofu or kimchi fried rice with egg, nori and sesame. It tastes good hot, at room temperature and even cold.