One Dish

Cooking With Idols

2013.07.05 : Kimchi and goya Okinawan stir fry

In case you weren’t aware,  I have more than a bit of a thing for Maa-kun cooking Korean food. The most important thing in all these recipes is to make sure you get some good, real Korean kimchi; none of this kimuchi nonsense. The bitterness of the goya and the spiciness of the kimchi are really interesting together.

Sakamoto Masayuki’s Kimchi and Goya Okinawan Stir Fry
Recipe type: Main
Cuisine: Korean, Japanese, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • Bitter melon (goya)
  • Cooking oil (appropriate amount)
  • Eggs (2)
  • Bacon (1500g)
  • Firm tofu (150g)
  • Kimchi (120g)
  • Soy sauce (1/2tsp)
  • Bonito flakes (to garnish)
  1. Chop the goya in half, spoon out the insides
  2. Chop the goya horizontally into little 5cm long pieces
  3. Whip up a little mixture for scrambled eggs
  4. Pour an apporpriate amount of cooking oil into the pan, cook the scrambled eggs until they’re done.
  5. Remove from heat, plate, and set aside
  6. Cut the bacon into bite-sized pieces and cook
  7. Strain the tofu and cut it into bite-sized pieces
  8. Drop it in the pan with the bacon.
  9. When it’s cooked on one side, drop the goya in
  10. When the bacon is thoroughly cooked, throw in the kimchi.
  11. When the kimchi is coated and cooking well, add in the scrambled eggs from before.
  12. Coat the eggs and break them up into little pieces.
  13. Coat everything in soy sauce.
  14. When everything is coated and it smells yummy, remove from heat and plate.
  15. Drizzle with a great many bonito flakes and enjoy

For the scrambled egg mixture, I like this one

2013kimchimain dishstir fry

tokaikko • November 26, 2014

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