How to Prepare Appetizing Kimchi Bokkeum (Kimchi Stirfry) fit for newbie.

Cooking is a form of art and there are many different kinds of cooking that you can discover. You can become a chef or you can simply try to master the art of cooking great meals within your residence. Several work in the workplace employ chefs, prep-cooks as well as managers that also oversee cooks. We hope this Kimchi Bokkeum (Kimchi Stirfry) recipe can help make you a far better cook.

You need pork shoulder or belly meat, sliced into roughly 1/4"thick, 1" x 2" pieces.
Use kosher salt.
You need to prepare ripe kimchi with the excess liquid squeezed out (reserve 1 Tablespoon of the liquid for seasoning) By *ripe*, I mean at least as sour as a kosher dill.
You need sliced onion (about 1/2 medium).
You need green onions, sliced into 2 inch segments.
You need to prepare gochujang (Korean red chili paste).
You need soy sauce.
You need minced garlic (about 1 small clove).
You need to 1 Tablespoon sugar (depending on how sweet you like your food).
You need kimchi liquid.
Prepare neutral oil.
You need to prepare butter (optional).
You need optional toasted sesame oil.

Short Tips:

Season the pork with the salt. I purposely add only a little salt to the meat because the kimchi is pretty darned salty, as we all know..
In a large wok or skillet, heat about 2 teaspoonfuls of oil over medium high to high heat and wait until it's so hot that it starts to smoke. If you look closely, you can somewhat sorta see that the oil's so hot it's rippling..
Stir fry the meat in two equal batches, adding oil to the second batch, until the meat is cooked through and browned on both sides. Because these slices of pork are a little big for regular stir fry, you may want to let them sit on the cooking surface for a minute or so to give them a nice sear before you start stirring. Set aside the cooked pork..
Now add 2 Tablespoons of oil to the wok or skillet and let it heat up again before adding the onions, green onions and kimchi. Keep the heat on high as you stir fry these components until the onions start to become translucent..
Once the onions are translucent, remove the wok from the heat and make a well in the center where you'll add 1 Tablespoon of oil and, if you like, a half Tablespoon of butter..
Put all the seasoning components into the well and return the wok to the heat. Stir to incorporate all the seasoning ingredients and wait until you see the gochujang bubbling a bit - this is when the sugars start to caramelize..
When the seasoning sauce has been bubbling for 20 to 30 seconds, stir in the veg and then the cooked pork along with whatever juices come with it. Add in 1 to 2 teaspoons of toasted sesame oil for flavor at this point if you like. Give it a few good stirs to make sure all the flavors are evenly distributed, and there ya have it - kimchi bokkeum..

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