Fried kimchi with pork (Kimchi pokkum)

6 servings

60 minutes

Fried kimchi with pork, or Kimchi Bokkeum, is a passionate blend of spiciness and rich flavor characteristic of Korean cuisine. Kimchi, the main ingredient, not only adds heat but also reveals the depth of fermented aroma. Pork fried to a golden crust absorbs the spicy juices of kimchi, creating a harmony of flavors. Onion adds subtle sweetness while green onion refreshes the dish with light spiciness. Historically, kimchi was used to preserve vegetables for winter and has become an integral part of Korean culinary heritage. Kimchi Bokkeum is served as a standalone dish or as a side to rice, creating a balance of textures and flavors. It is enjoyed hot, savoring the rich depth of flavor that warms and invigorates.

Energy value per serving

• Calories: 211.2
• Proteins: 14.4g
• Fats: 14g
• Carbohydrates: 7.6g

Ingredients

• Pork: 400 g
• Cabbage kimchi: 600 g
• Green onions: 1 bunch
• Yannem: 2 tbsp
• Salt: to taste
• Vegetable oil: 2 tbsp

Cooking steps

1. We cut the meat into pieces 0.5 cm thick and 2.5 cm wide.

2. We cut the kimchi into 1.5–2 cm wide pieces.

   Required ingredients:

   • Cabbage kimchi: 600 g

3. Chop the green onion leaves into 2.5 cm lengths.

   Required ingredients:

   • Green onions: 1 bunch

4. We place the meat on a heated pan and fry it thoroughly.

   Required ingredients:

   • Pork: 400 g
   • Vegetable oil: 2 tablespoons

5. Then we add kimchi, onion, salt, mix it all and fry for 20 minutes, then cover with a lid and simmer on low heat for another 10 minutes.

   Required ingredients:

   • Yannem: 2 tablespoons
   • Salt:  to taste

6. Add green onions and sauté for another 3 minutes.