Savory Kimchi Bokkeum (Stir-Fried Kimchi) with Beef
A stir-fried side dish combining rich beef short plate and aged sour kimchi for a savory, spicy, and deep flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This kimchi bokkeum brings out the deep flavor of aged sour kimchi using the rich rendered fat from beef short plate. Green onions and Cheongyang chili peppers cut through the richness, while kimchi brine keeps it moist and perfectly seasoned for a spicy treat. It makes a wonderful side dish for rice or a great snack with drinks.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Beef short plate200 g
- Aged sour kimchi300 g
- Onion1/2
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)2
Meat marinade
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Sugara little
- Kimchi brine3–4 tbsp
- Toasted sesame seeds
- Ground black pepper
- For the meat, you can use thinly sliced pork belly, or thinly sliced beef for bulgogi if you prefer something less fatty.
Steps
Prepare the ingredients
Prepare the beef short plate, aged sour kimchi, onion, large green onion, and Cheongyang chili peppers.
For the meat, you can use thinly sliced pork belly, or thinly sliced beef for bulgogi if you prefer something less fatty.
Cut the ingredients
Shake off some of the stuffing from the aged sour kimchi and cut it into bite-sized pieces.
Cut the onion and large green onion into large chunks, and finely slice the Cheongyang chili peppers.
Stir-fry the beef
Place the meat in a pan and add 1 tbsp regular soy sauce (jin-ganjang), 1/2 tbsp minced garlic...
1 tbsp mirin, and a little ground black pepper, then stir-fry the meat.
Once the meat cooks through and releases a good amount of savory rendered fat...
Stir-fry the kimchi
Add the large green onion and Cheongyang chili peppers to stir-fry, introducing a spicy aroma and green onion flavor to cut through the meat's richness, then add the kimchi and stir-fry.
If the color looks a bit pale, add 1 tbsp gochugaru (Korean chili flakes). Once the kimchi becomes tender, add the onion and stir-fry until it wilts slightly.
Taste it, and if it feels bland, add 3-4 tbsp kimchi brine to adjust the seasoning and replenish moisture.
Add 1/2 tsp sugar to neutralize the sourness, and finish by sprinkling a little toasted sesame seeds or ground black pepper at the very end.
I skipped it, but you can also add a little perilla oil or toasted sesame oil for extra nuttiness.
Complete
It has a glossy sheen from the rendered fat of the beef short plate.
Ppunwife's tips
- Stir-fry the large green onion and Cheongyang chili peppers first to infuse heat and green onion aroma to cut through the richness of the meat, then add the kimchi to stir-fry.
- Taste it, and if it feels bland, add 3-4 tbsp kimchi brine to both season it and add moisture.
- Neutralize the tartness with 1/2 tsp sugar, and finish with a light sprinkle of toasted sesame seeds or ground black pepper at the end.
- You can add a little perilla oil or toasted sesame oil for extra nuttiness.
FAQ
Can I use another cut of meat instead of beef short plate?
You can substitute thinly sliced pork belly, or thinly sliced lean beef for bulgogi if you prefer a lighter flavor.
How can I use any leftover stir-fried kimchi?
You can chop the leftovers finely and stir-fry them with rice for delicious fried rice, or serve them alongside tofu pan-fried in perilla oil for tofu kimchi.
Is there a way to tone down the sourness of the kimchi?
Adding a small amount of sugar will help mellow out the strong tartness unique to aged sour kimchi.
