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.
- Bitter melon (goya)
- Cooking oil (appropriate amount)
- Eggs (2)
- Bacon (1500g)
- Firm tofu (150g)
- Kimchi (120g)
- Soy sauce (1/2tsp)
- Bonito flakes (to garnish)
- Chop the goya in half, spoon out the insides
- Chop the goya horizontally into little 5cm long pieces
- Whip up a little mixture for scrambled eggs
- Pour an apporpriate amount of cooking oil into the pan, cook the scrambled eggs until they’re done.
- Remove from heat, plate, and set aside
- Cut the bacon into bite-sized pieces and cook
- Strain the tofu and cut it into bite-sized pieces
- Drop it in the pan with the bacon.
- When it’s cooked on one side, drop the goya in
- When the bacon is thoroughly cooked, throw in the kimchi.
- When the kimchi is coated and cooking well, add in the scrambled eggs from before.
- Coat the eggs and break them up into little pieces.
- Coat everything in soy sauce.
- When everything is coated and it smells yummy, remove from heat and plate.
- Drizzle with a great many bonito flakes and enjoy
For the scrambled egg mixture, I like this one