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:
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, the old kimchi. Kimchi should taste very tangy, look less vibrant, and a bit more pruned.
We used semi-thin pork belly
Use Korean Red Pepper Flakes if not you can use any red pepper flakes.
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
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, 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).
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!
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