Korean Pork and Kimchi Stir-Fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Dwaejigogi kimchi bokkeum browns pork shoulder first, cooks squeezed napa cabbage kimchi in the rendered fat, and finishes the pan with soy sauce, gochugaru, green onion, and sesame oil.
Read more
Two hundred fifty grams pork shoulder is cut into 4 cm pieces and dried. Two hundred grams kimchi is squeezed firmly and cut to the same length, while 1 green onion is sliced diagonally. A pan is heated over medium-high, coated with 1 tablespoon cooking oil, and filled with the pork in one layer. The pieces are left mostly undisturbed for the first 2 minutes so their surfaces brown rather than steam. When the edges color and fat begins to render, the pork cooks for 1 additional minute but is not finished through yet. The kimchi is added for a 5-minute stir-fry over medium-high heat. The burner is lowered slightly only if the pan becomes dry, and cooking continues until the kimchi absorbs the pork fat and deepens in color. One tablespoon soy sauce and 0.5 tablespoon gochugaru go in for another 2 minutes. Any seasoning catching on the pan bottom is scraped and folded through before it turns bitter. The green onion is mixed for 30 seconds with the heat off, followed by 1 tablespoon sesame oil. The thickest pork piece is checked for complete doneness before serving.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Heat
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fermented kimchi fat melds with pork neck during a fast stir-fry to create deep umami.
- Finish cue
- Drizzle 1 tablespoon sesame oil, check that the pork is fully cooked, and serve right away while glossy and hot.
- Avoid this
- Do not cook it completely at this stage, because it will continue cooking with the kimchi.
Troubleshooting While Cooking
Use these adjustments when the food is not behaving as expected.
- If the pan looks dry, lower the heat slightly, and keep cooking until the kimchi absorbs the pork fat and turns a deeper red.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 7 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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