Pork and Kimchi Stir-Fry
A recipe for Pork and Kimchi Stir-Fry from the cookbook, Korean Banchan Recipes! Thin slices of pork are tossed with napa cabbage kimchi for a quick and easy dish.
Servings 4 Servings
Ingredients
- 7 ounces (200 grams) pork thinly cut and roughly chopped
A Ingredients:
- 1 tablespoon sake
- 1/2 tablespoon soy sauce
- 1 teaspoon grated garlic
- 1 teaspoon mulyeot or honey
- 1 teaspoon sesame oil
To serve:
- 1 1/3 cups napa cabbage kimchi
- 1 teaspoon rapeseed or canola oil
- 1 teaspoon roasted white sesame seeds
- 1 teaspoon sesame oil
Instructions
- Put the pork and the A ingredients in a bowl and mix.
- Roughly chop up the napa cabbage kimchi.
- Heat the rapeseed or canola oil in a skillet over medium heat, and stir-fry the pork.
- When the meat changes color, add the kimchi, and stir-fry slowly over medium-low heat for 7 to 8 minutes.
- Sprinkle with the sesame seeds and drizzle on the sesame oil.
Notes
This recipe makes enough for 2 servings x 2 times as a part of an assortment of other banchan and dishes. Refrigerate leftovers in the refrigerator for 3-4 days.