Kimchi Pork Stir-fry
This is a super quick and easy stir-fry. To me, this is a sure-tasty dish, since
kimchi is already deliciously seasoned on its own, so you can go light on the seasonings.
This is my to-go recipe when I need to cook in a jiffy. I learnt this from my mum, though I improvised by adding some
gochujang (she doesn’t have this ingredient in her pantry). The result is so good, that we eat this at least once a week.
This stir-fry goes deliciously well with rice (cooked multi-grain rice here).
Kimchi (cut to bite-sized pieces)
Marinaded pork belly. I use the sukiyaki cut with some fat on, the fat makes the dish more tasty.
Kimchi Pork Stir-fry Recipe
Different brands of kimchi differs in taste and saltiness, so season this dish to taste accordingly.
Prep Time: 10 mins
Cook Time: 10 mins
100 grams thinly sliced pork belly
sukiyaki or shabu shabu cut 2 slices thinly sliced ginger
cut to long thin strips
3 cloves garlic peeled and minced 100 grams
kimchi cut to bite-sized pieces
gochujang solution whisk 1/2 tsp gochuhang in 1/4 cup water 2 stalks spring onions (green leafy part)
cut to 5 cm (2 inch) length (A) Marinade
1/2 tsp light soy sauce
1 tsp sesame oil
2 dashes white pepper powder
Marinade pork belly with (A) for 5 minutes.
Heat oil in wok, stir fry ginger and garlic for 30 seconds. Add pork belly and stir fry until cooked on the surface.
Add kimchi and gochujang solution. Cover with lid and simmer for 1 minute. Turn off the heat and stir in the spring onions while the contents are still hot.