Bossam Kimchi Deopbap
Mix 1 tbsp each of gochujang, soy sauce, oligosaccharide syrup, and sesame oil in a small bowl before cooking, or the gochujang stays in clumps on the pork. Stir-fry the onion for 2 minutes over medium heat, add the pork and kimchi for 2 minutes, then cook with the sauce about 3 more minutes, stirring often, until it reduces to a glossy coating. Give watery kimchi 1 extra minute so the topping is not soupy over rice.
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Boiled pork and bossam kimchi left over from a bossam meal get a second life here, stir-fried with onion in a gochujang sauce and spooned over rice.
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The kimchi is chopped coarsely with its stuffing still in it.
Ingredients
Instructions
- 1
Cut 220 g boiled bossam pork into 3 to 4 cm pieces.
Coarsely cut 160 g bossam kimchi together with its stuffing, then slice 80 g onion into 0.5 cm strips.
- 2
Combine 1 tbsp each gochujang, soy sauce, oligosaccharide syrup, and sesame oil in a small bowl, stirring until evenly mixed.
- 3
Heat 1 tbsp cooking oil in a pan over medium heat.
Add the onion and stir-fry for 2 minutes, stopping when the edges begin to turn translucent.
- 4
Add the pork and kimchi and stir-fry over medium heat for 2 minutes.
Turn the pieces with a spatula so they do not stick to the pan, then add the prepared sauce.
- 5
Add the sauce and cook for about 3 more minutes, stirring often, until the liquid reduces to a glossy coating.
If the kimchi is watery, simmer 1 extra minute so the topping is not soupy over rice.
- 6
Divide 400 g warm rice between two bowls and spoon the pork and kimchi mixture over it while hot.
Scatter 15 g sliced scallion between the bowls and mix the topping into the rice before eating.
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