🇰🇷 South Korea · Food
Kimchi Bokkeum
By eatmundo · August 3, 2026
🇰🇷 KRA savory, spicy stir-fry that perfectly balances the tangy fermentation of aged kimchi with the richness of fatty pork. It is the ultimate comfort food, best enjoyed with a bowl of steaming white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 600g of pork belly into bite-sized pieces and slice 1 large onion into thin strips.
- 2
Heat a large skillet over medium-high heat and sear the pork belly until the edges become golden and the fat renders out, about 5 minutes.
- 3
Add the sliced onion and 4 minced garlic cloves to the skillet, sautéing until the onion becomes translucent and aromatic.
- 4
Stir in 400g of roughly chopped kimchi, cooking for 6-8 minutes until the cabbage softens and darkens in color.
- 5
Lower the heat to medium and stir in 2 tbsp of gochugaru, 1 tbsp of soy sauce, and 1 tbsp of sesame oil, tossing everything to coat evenly.
- 6
Continue cooking for another 3 minutes, stirring constantly to prevent the bottom from burning while the flavors marry.
- 7
Garnish with 2 finely sliced green onions for a fresh crunch and serve immediately while piping hot.
Frequently Asked Questions
How aged should the kimchi be?+
Use well-aged, sour kimchi for the best flavor; fresh kimchi will lack the necessary depth and acidity.
Can I use other cuts of pork?+
Pork shoulder or loin works, but pork belly provides the essential fat needed to balance the sharp tang of the kimchi.
Is it supposed to be very spicy?+
The spice level depends on the gochugaru; adjust the amount to your preference without altering the core flavor profile.
What should I serve this with?+
Serve with plain steamed white rice or folded into a lettuce wrap to counteract the richness of the pork.
