Seungwoo Dad's Dwaejigogi Kimchi Bokkeum
Stir-fry well-fermented kimchi in rendered pork fat until crisp, then finish with a soy sauce seasoning and a touch of sesame oil—a classic banchan.
Ingredients needed 2 servings
Recipe
Cooking tips
- By stir-frying the meat first without seasoning, even beginners can easily check if the meat is properly seared, and it releases plenty of pork fat, making the kimchi tastier when stir-fried.
- Sesame oil is heat-sensitive, so if heated too long its aroma dissipates. Add it when cooking is nearly done and stir-fry for no more than 1 minute to preserve the fragrance.
Recommended for
- Those who want to make a fail-safe favorite banchan using leftover kimchi and boiled pork from the fridge.
- Those who want to enjoy the authentic taste of crispy kimchi stir-fried in rich pork fat.
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