Korean Kimchi Pork Stir-fry
Kimchi jeyuk bokkeum is a Korean stir-fry of pork shoulder seasoned with gochujang, gochugaru, and soy sauce, then cooked over high heat with well-fermented aged kimchi. The kimchi's deep acidity tempers the pork fat while amplifying the spicy kick of the chili paste. Searing the pork first builds caramelized edges, and adding kimchi and onion afterward lets the sauce reduce into a concentrated glaze. Scallion and sesame oil finish the dish, and wrapping portions in lettuce leaves softens the heat.
Adjust Servings
Instructions
- 1
Cut pork and coat with half of the sauce ingredients first.
- 2
Slice kimchi, onion, and green onion.
- 3
Sear pork over high heat, spreading it out in the pan.
- 4
Add kimchi and onion with the remaining sauce, then stir-fry together.
- 5
When liquid appears, raise heat to reduce and thicken.
- 6
Add green onion and sesame oil, cook 1 more minute, and finish.
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Nutrition (per serving)
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