📝 About This Recipe
Transform humble fermented cabbage into a savory, caramelized masterpiece with this authentic Kimchi Bokkeum. This classic Korean banchan (side dish) balances the sharp acidity of aged kimchi with the richness of pork belly and a touch of sweet heat. It’s a versatile comfort food that captures the essence of Korean home cooking, offering a complex depth of flavor that only improves with time.
🥗 Ingredients
The Foundation
- 3 cups Aged Napa Cabbage Kimchi (well-fermented/sour, chopped into bite-sized pieces)
- 1/4 cup Kimchi Brine (strained from the kimchi jar)
- 1/2 lb Pork Belly (sliced into thin strips; can substitute with bacon)
Aromatics & Vegetables
- 1/2 Yellow Onion (thinly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths, whites and greens separated)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Fresh Ginger (grated)
The Seasoning Sauce
- 1-2 tablespoons Gochugaru (Korean red chili flakes; adjust for heat)
- 1 tablespoon Soy Sauce (use a high-quality naturally brewed sauce)
- 1 tablespoon Granulated Sugar (essential to balance the acidity of the kimchi)
- 1 tablespoon Toasted Sesame Oil (for finishing)
- 1 tablespoon Mirin (rice wine for sweetness and depth)
- 1 tablespoon Neutral Oil (vegetable or canola oil)
Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 Red Chili (thinly sliced for extra heat and color)
👨🍳 Instructions
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1
Prepare your kimchi by cutting it into 1-inch bite-sized pieces. Ensure you save the precious juice (brine) from the container for later use.
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2
In a small bowl, whisk together the soy sauce, sugar, mirin, and gochugaru to create a concentrated flavor paste.
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3
Heat a large skillet or wok over medium-high heat with one tablespoon of neutral oil.
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4
Add the pork belly strips to the pan. Sear them until they are golden brown and the fat has rendered out, about 4-5 minutes.
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5
Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not burnt.
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6
Add the sliced yellow onions and the white parts of the green onions. Stir-fry for 2 minutes until the onions soften slightly.
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7
Incorporate the chopped kimchi into the pan. Stir well to coat the cabbage in the rendered pork fat.
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8
Pour in the kimchi brine and the prepared seasoning sauce. Reduce the heat to medium.
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9
Cook the mixture for 8-10 minutes, stirring occasionally. The kimchi should become translucent and soft, and the liquid should reduce into a thick, glossy glaze.
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10
If the pan becomes too dry before the kimchi is tender, add a splash of water or dashi stock, 1 tablespoon at a time.
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11
Once the kimchi is caramelized and tender, stir in the green parts of the green onions and the sliced red chili.
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12
Turn off the heat. Drizzle the toasted sesame oil over the dish and toss one last time to emulsify the flavors.
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13
Transfer to a serving plate and garnish generously with toasted sesame seeds.
💡 Chef's Tips
The secret to the best Kimchi Bokkeum is using 'Shin-Kimchi' (over-ripened, sour kimchi); fresh kimchi will not provide the necessary depth. Do not skip the sugar—it reacts with the lactic acid in the kimchi to create a mellow, savory profile. If you are vegetarian, swap the pork for thick slices of shiitake mushrooms and use a vegan kimchi. For a deeper umami hit, add a teaspoon of gochujang (Korean chili paste) along with the other seasonings. Cooking the kimchi slowly over medium heat allows the sugars to caramelize without burning the spices.
🍽️ Serving Suggestions
Serve hot as a side dish (banchan) with a bowl of steamed short-grain white rice. Place a fried egg (sunny-side up) on top and mix the runny yolk into the kimchi. Serve alongside warm, sliced tofu (Dubu Kimchi) for a classic Korean drinking snack. Use leftovers as a base for Kimchi Fried Rice or as a topping for a quick noodle bowl. Pairs beautifully with a chilled glass of Makgeolli (Korean rice wine) or a crisp lager.