Description
Kimchi pokkum. All kind time of day! It so happened that I have formed over kimchi, so I decided to cook her a hot meat dish - kimchi pokkum. Literally translated from Korean, "kimchi pokkum" means "fried kimchi". As it turns out the Korean version of "a hodgepodge of sauerkraut". Very tasty and unusual.
Ingredients
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Pork
900 g
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Cabbage
1200 g
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Brine
0.5 glass
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Onion
500 g
Cooking
Ingredients. 1). Kimchi pokkum is produced only from pork, other meat here will not go. Pork must be VERY VERY FAT!!! 2). Traditionally, kimchi pokkum - winter dish. So cimci should be pretty podcase. Kimchi if you have a little fermented, hold on to it for a few days in the warmth. In any case, do not use fresh kimchi here. Otherwise the taste will not be enough saturated. 3). Brine from kimchi you can replace pasta "Kochuten", annema (Korean "hot sauce"), or their combination. 4). Onion it in Korea onion
Cooking dishes of national cuisine, the main thing to create the right national mood (in this case Korean). The right national mood is obtained by the preliminary use of the national beverage. For Korean food, soju is well suited. But I ended on this I will use a Korean beer. Open. Pour. Have a drink or two. Cracker dip into the paste "Kochuten", a snack. (This step of the recipe is repeated after each step!) The correct Korean mood created. Begin to cook. GO!
Pork cut into bars and a half-two centimeters.
Repeat step # 2. Next, put the meat in a deep frying pan and fry until Golden brown.
Kimchi, pre-cut, add to the pan (I have kimchi was already cut at the stage of salting). Repeat step # 2.
Fry for 3-5 minutes.
Pour in the brine. Optionally, you can add the pasta "Kochuten" and/or annem. I kimchi itself is sharp, this put the paste "Kochuten" only one teaspoon. Repeat step # 2.
Mode large bow feathers. It is important! Unlike us, pale people, cutting across the onion, Asians cut it exclusively along.
Throw the onions, lightly push it in the pickle and close the lid. Stew under the lid for 5-8 minutes. Repeat step # 2.
After 5-8 minutes open the lid, stir and fry on medium heat until evaporated all the brine.
The dish is ready. The photo shows that all the water evaporates, cabbage fried in melted fat.
Served with fresh rice and panchangam.
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