Korean Pork Belly Kimchi Stir Fry (Dwaejigogi Kimchi Bokkeum) | 돼지고기 김치볶음
Pronounced: Dwae-ji-gogi Kimchi Bokk-Eum
What: Dwaejigogi (pork belly) Kimchi Bokkeum (stir fry)— stir fried pork belly and kimchi with a little Korean seasoning. This stir-fry is like a sister of kimchi stew. You take one bite, and immediately need another bite.
Taste: Super savory, fatty, meaty, and juicy. It has the spices and tanginess from the kimchi, the fat and savory taste from the pork belly, and just the right amount of seasoning.
How It’s Made: Cook pork belly. Set aside. Cook kimchi in pork belly fat/oils. Add in seasoning. Mix. That’s it!
What to Serve it With:
We ate this with rice, soybean soup, and additional banchan (side dishes) that included: fresh seaweed, gochujang, and young radish kimchi.
Definitely eat this with rice. It’s a salty, savory dish so you need that carb source to balance it out!
Notes & Tips:
You MUST use very fermented kimchi aka old kimchi. Kimchi should taste very tangy, look less vibrant, and a bit more pruned.
We used semi-thin pork belly— we personally don’t buy the chunky kind of pork belly. We buy our pork belly from the local Korean Grocery Store.
Use high quality Korean Red Pepper Flakes
High quality should be imported from Korea, looks vibrantly red, and costs $18-25 for 2.2lbs or 1kg.
Korean Pork Belly Kimchi Stir Fry (Dwaejigogi Kimchi Bokkeum) | 돼지고기 김치볶음
Ingredients:
- Pork belly, chopped into 1" pieces (0.67lbs or 308g)*
- Kimchi, VERY fermented (do NOT use fresh kimchi!) (300-340g or 3 big "pinches" from a tong); pick up with kimchi juice intact*
- 1 Tbsp garlic, minced
- 1/2 tsp ginger, minced
- 1/2 Tbsp sugar
- 3/4 tsp dashida beef stock powder (we use CJ brand)
- 1/2 Tbsp gochugaru/Korean Red Pepper Flakes*
- Sesame oil
- 1 Tbsp sesame seed, roasted
- Green onion
Instructions:
- Trim off any excess fat on pork belly and chop into 1" pieces. Chop kimchi into big pieces if not already done.
- Heat large pan over medium to medium-high heat. Add in pork belly (no need to oil pan). Cook pork belly until both sides are crispy & golden. Remove pork belly. Do not turn off heat. Keep all the pork belly oil in the pan. Be quick to the next step; you don't want the oil to burn.
- Add kimchi (dump in the kimchi juices too) to the same pan. Mix around kimchi in pork belly oil. Add in cooked pork belly. Then add in all seasonings: garlic, ginger, sugar, dashida beef stock, Korean red pepper flakes. Mix mix mix mix.
- Once all mixed, turn OFF heat. Add a drizzle of sesame oil, handful of green onions, and sesame seed. Mix and serve with some rice and banchan (side dishes).
Notes:
Steps with visuals
Trim off any excess fat on pork belly (308g) and chop into 1" pieces. Chop kimchi (300-340g / 3 tong pinches) into big pieces if not already done.
Heat large pan over medium to medium-high heat. Add in pork belly (no need to oil pan). Cook pork belly until both sides are crispy & golden. Remove pork belly. Do not turn off heat. Keep all the pork belly oil in the pan. Be quick to the next step; you don't want the oil to burn.
Add kimchi (dump in the kimchi juices too) to the same pan. Mix around kimchi in pork belly oil. Be careful. Oil is hot and will splatter.
Add in cooked pork belly. Then add in all seasonings and mix:
1 Tbsp garlic, minced
1/2 tsp ginger, minced
1/2 Tbsp sugar
3/4 tsp dashida beef stock powder (we use CJ brand)
1/2 Tbsp gochugaru/Korean Red Pepper Flakes
Turn OFF the heat. Add in:
Drizzle of sesame oil
1 Tbsp sesame seeds
Green onions for garnish.
Serve and enjoy!
Very easy, right? Make this and impress your guests or yourself! It’s so so SO good, and I don’t say that lightly. I take one bite, and come back running for more. Definitely give this a try!
Eat Well!
Sarah
For more recipes & tips, check out the Instagram! | ahnestkitchen
