Korean Pork and Kimchi Stir-Fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The sourer the kimchi, the better this turns out.
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It fries with the pork for a good while, until it deepens to a dark red and picks up the taste of the meat.
Ingredients
Instructions
- 1
Cut 250 g pork shoulder into 4 cm bite-size pieces and pat off surface moisture.
Squeeze 200 g napa cabbage kimchi firmly, cut it into 4 cm pieces, and slice 1 green onion on the diagonal.
- 2
Heat a pan over medium-high heat, add 1 tablespoon cooking oil, and spread the pork in a single layer.
Leave it mostly undisturbed for about 2 minutes so the surface browns instead of steaming.
- 3
When the pork edges turn brown and fat begins to render, stir-fry for 1 more minute.
Do not cook it completely at this stage, because it will continue cooking with the kimchi.
- 4
Add the kimchi and stir-fry over medium-high heat for about 5 minutes.
If the pan looks dry, lower the heat slightly, and keep cooking until the kimchi absorbs the pork fat and turns a deeper red.
- 5
Add 1 tablespoon soy sauce and 0.5 tablespoon gochugaru, then stir-fry for 2 more minutes.
If the seasoning starts sticking to the pan bottom, toss quickly so it coats the pork and kimchi without turning bitter.
- 6
Add the green onion, turn off the heat, and toss for 30 seconds with the residual heat.
Drizzle 1 tablespoon sesame oil, check that the pork is fully cooked, and serve right away while glossy and hot.
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