The second batch was more successful. Definitely tastier with a better balance between tangy and sweet. Here is what I did the second time around…
Kimchi Bokum
Kimchi (enough for 4 servings), roughly sliced to be the same size as the pork slices
1 med. onion, thinly sliced
vegetable oil
1 lb. Pork belly (I bought my presliced – it looks like bacon, but not cured or smoked), cut into 1-inch strips
2(ish) T. gochujang (red pepper paste)
1(ish) T. sesame oil
2 green onions, thinly sliced
sesame seeds
2 cloves garlic, minced
In a bowl, mix gochujang, sesame oil, green onions, sesame seeds and garlic with the pork belly. Make sure the pork is thoroughly coated. Rinse kimchi, drain and squeeze as much liquid out as you can. Set aside. Saute onions in oil over medium high heat. Once softened or translucent, add pork and saute until cooked through. I like to cook it enough until a crust (fond) forms on the pan. Add the kimchi and cook for about 3 minutes. Add about an 1/8 cup water and let simmer for another few minutes.
This was obviously all for me and I enjoyed every bite. Let me know if you have a good recipe for kimchi bokum!
