Korean · Dinner
Stir-Fried Kimchi with Pork
Sliced pork shoulder stir-fried with fermented kimchi, onion and scallion in a gochujang-spiked sauce, finished with sesame oil and toasted sesame seeds. The pork browns first for caramelized edges, then kimchi and sauce reduce down to a sticky, tangy, savory-spicy coating served over steamed rice.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
34.2gProtein
29.8gFat
38.6gCarbs
9.8gSugar
3.9gFiber
1420mgSodium
124mgChol
9.4gSat Fat
870mgPotassium
65mgCalcium
2.9mgIron
0.9mcgVitamin B12
22mgVitamin C
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mince garlic, slice onion thinly, and chop kimchi into bite-sized pieces.
2
Sear
Heat vegetable oil in a wok over high heat 2–3 minutes, then add pork slices and stir-fry until edges brown and no pink remains.
3
Simmer
Add garlic and onion, stir-fry 2 minutes until softened. Stir in kimchi with reserved juice, gochujang, gochugaru, soy sauce, and sugar. Simmer 5–6 minutes over medium heat, stirring often, until sauce thickens and clings to pork.
4
Plate
Toss scallion and sesame oil into the wok, stir 30 seconds until wilted. Spoon pork and kimchi over rice, scatter toasted sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 cup300g kimchi, with 2 tablespoons juice reserved
- 4 cloves4 cloves garlic
- 11 onion
- 22 tablespoon gochujang
- 22 teaspoon gochugaru
- 22 teaspoon soy sauce
- 22 teaspoon sugar
- 22 teaspoon sesame oil
- 22 teaspoon sesame seeds
- 22 teaspoon vegetable oil
- 1 1/2 cup300g steamed white rice, to serve
