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  • (Chopping)

  • (Cheery music)

  • Hello everybody!

  • (laughs)

  • Today's recipe is kimchi-bokkeum.

  • Stir fried kimchi.

  • I'm going to make this and I will make a Korean lunchbox.

  • Dosirak. I used to make this for my family all the time.

  • They love it! And I love it, too!

  • You will be surprised to see how easy it is.

  • How many delicious dishes did I make with kimchi?

  • Kimchi is such and important Korean ingredient.

  • That's why Korean housewives make a lot of kimchi.

  • And this kimchi in the refrigerator.

  • Even a lot of Koreans have kimchi refrigerators.

  • This refrigerator is just for kimchi only.

  • But I don't have one. I have no room in my apartment

  • to put my kimchi refrigerator if I buy this.

  • So onion, just a little bit.

  • For one pound of kimchi, just only a quarter cup.

  • See? This is a quarter cup.

  • And then kimchi!

  • This is exactly 1 pound of kimchi.

  • 453 grams.

  • Usually I don't measure like this when I cook.

  • Just, you know, approximately I take out my kimchi.

  • For you guys I measured this exactly.

  • Ok I made 18 pounds of kimchi!

  • And now, it's really well fermented.

  • By the way, red hands! (laughs)

  • Well fermented kimchi tastes sour

  • so this is perfect for me to make this kind of kimchi-bokkeum.

  • Easy, easy!

  • So this kimchi, one pound, I'm going to chop it up.

  • And I always eat this part also. This top part. Chop it into small pieces.

  • Now, let's stir fry.

  • Cooking oil around 1 tablespoon.

  • My oil is vegetable oil but you can use any type of cooking oil.

  • And then I will just add kimchi.

  • This is medium-high heat.

  • (sizzling)

  • And onion.

  • Just keep stirring until the cabbage is withered and cooked.

  • This side dish is for a lunchbox so it should not be really watery.

  • If your kimchi has a lot of water then you should squeeze out the excess water.

  • And then stir fry like this.

  • So around one minute I cooked.

  • Sugar, one teaspoon.

  • And gochujang around one or two tablespoons.

  • Like this.

  • So you gotta keep stirring.

  • Another version for this recipe is I add some pork or beef.

  • But this time I will just make this without meat.

  • (timer rings)

  • I stir fried for 5 minutes.

  • And I'm going to turn off.

  • That's it! Easy easy!

  • And last touch! What is it?

  • Sesame oil!

  • Sesame oil is very important.

  • Because it makes it taste really better.

  • One tablespoon sesame oil.

  • Yeah, once I add sesame oil this dish is much much more delicious looking.

  • And a little bit shiny, and smells sesame oil-y.

  • Yum! yum!

  • That's it!

  • I think this is one of Koreans' most favorite side dish for lunch boxes.

  • Kimchi-bokkeum! What else do you need?

  • Rice and kimchi-bokkeum, all you need is those 2!

  • But we need some protein so I made more side dishes.

  • (crunching) Mmm!

  • Yum, yum yum!

  • These days it's wintertime.

  • So on winter days when I make lunchboxes for my children

  • I use a special lunchbox, a thermos.

  • Thermos lunchbox.

  • I'll bring my Thermos and show you what I did!

  • Just before filming I made 2 recipes.

  • All these recipes are from my website.

  • This is ojingeo-chae-bokkeum, it's shredded dried squid.

  • And this is tuna.

  • Just a can of tuna and I made these tuna pancakes.

  • 6 pancakes from one can of tuna.

  • This is what Korean moms are doing.

  • Waking up early in the morning and then making all the lunchboxes.

  • So the reason I use this Thermos is because in wintertime

  • my children - or even myself, I want to enjoy this warmth.

  • Sometimes I put the rice here. Sometimes I add some soup here.

  • But today let's add rice here.

  • I made this rice.

  • This is really hot.

  • But once you cover this it's going to be ok for hours, really hot.

  • And then kimchi-bokkeum.

  • So I just cover this.

  • And I will just add here.

  • Let me taste.

  • (laughs) I can't wait!

  • (crunching) Mmm!

  • Crunchy, sweet, squid-y. (laughs)

  • And this is tuna pancakes.

  • ... this is green stuff ...

  • Don't forget chopsticks!

  • And a spoon.

  • And water.

  • That's it! Now I still have a lot of left over side dishes, I can make more.

  • Why don't you make Korean dosirak?

  • Just like this. Not only for your children, but if you work,

  • you go to a company, make you own lunchbox.

  • That's the most delicious, made with love.

  • Isn't it? You are going to make this, you are supposed to put all your passion inside. (laughs)

  • Ok let's open! Lunchtime everybody! Come over! (laughs)

  • And rice...

  • kimchi-bokkeum.

  • Mmm! (laughs) Yummy yummy!

  • Whenever I taste kimchi-bokkeum I feel my appetite is really boosted.

  • Mmm! (laughs) Soft and a little crispy.

  • Savory. Kimchi-bokkeum is a little cooked but still crispy.

  • And sweet and a little sour and spicy and sesame oil-y.

  • Perfect Korean side dish for a lunchbox.

  • But you guys can also keep it in the refrigerator.

  • Put it in an airtight container and keep in the refrigerator for up to one week.

  • No problem. Oh, by the way, oh my God exciting!

  • Next video I will use exactly this kimchi-bokkeum to make a really beautiful beautiful

  • really delicious recipe.

  • So today we made kimchi-bokkeum, stir fried kimchi.

  • Enjoy my recipe, see you next time!

  • Bye!

(Chopping)

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B2 kimchi oil thermos sesame oil tuna sesame

Stir-fried kimchi dosirak (Kimchi-bokkeum lunchbox: 김치볶음 도시락)

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    林宜悉 posted on 2020/03/26
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