Kimchi Bokum | 김치복음
3 cups fermented cabbage Kimchi
3 tablespoons sesame seed oil
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
Remove the root portion and discard.
If using Mak Kimchi (those that have already been cut to bite size pieces), you can skip the first 2 steps.
Slice in one inch sections.
Wearing plastic gloves, take about a cupful in the palm of your hand. Using both hands, squeeze the Kimchi to remove excess liquid. Repeat with the rest of the Kimchi. Transfer to a bowl.
Heat a pan in medium high heat. After the pan has been heated. Add the sesame oil.
Add the Kimchi.
Pan Fry for about a minute until the Kimchi pieces are coated with sesame seed oil.
Add the sugar while constantly stirring.
Add the freshly ground black pepper. Continue to pan fry for another 2 minutes constantly stirring so that the Kimchi doesn’t burn.
Transfer to a serving dish. If not served right away, cool and store in the refrigerator.