Korean Kimchi Pork Stir-fry
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Well-fermented sour kimchi goes in, and its sourness does the job of a sauce.
Read more
When the kimchi is salty, the rest of the marinade goes in a little at a time rather than all at once, and wrapping bites in lettuce takes the edge off the heat.
Ingredients
Instructions
- 1
Cut 600 g pork shoulder slices into bite-size pieces.
Mix them evenly with half of the gochujang, gochugaru, soy sauce, minced garlic, and sugar so the seasoning reaches between the slices before cooking.
- 2
Slice 300 g aged kimchi into long strips and cut 150 g onion into not-too-thick slices.
Cut 70 g green onion on the bias and keep it separate, since it goes in at the end.
- 3
Heat a pan thoroughly over high heat, then spread the pork in a single layer without crowding.
Leave it mostly untouched for about 2 minutes so browned edges form instead of steaming the meat.
- 4
When the outside of the pork has cooked, add the kimchi, onion, and remaining seasoning.
Stir-fry over high heat for about 3 minutes, mixing once the kimchi smells sharp and the onion starts to soften.
- 5
Once liquid collects in the pan, lower the heat to medium-high and reduce it for about 3 minutes.
Scrape the bottom before the sauce scorches, stopping when the seasoning looks glossy and clings to the pork.
- 6
Add the green onion and 1 tbsp sesame oil, then stir-fry for just 1 more minute to keep the finish fresh.
Check that the thickest pork pieces are cooked through before serving.
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