Korean · Dinner
Stir-Fried Kimchi with Pork (Low-Calorie)
A quick Korean stir-fry pairing lean pork tenderloin with tangy fermented kimchi, garlic, and gochujang, cooked in minimal oil to keep richness down. Bright, savory-sour, and mildly spicy, it finishes with scallion and sesame seeds, served over steamed rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
383Calories
40.8gProtein
14.3gFat
22.4gCarbs
6.6gSugar
3.1gFiber
983mgSodium
121mgChol
3.8gSat Fat
900mgPotassium
54mgCalcium
3.3mgIron
1.2mcgVitamin B12
18mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Slice the pork tenderloin into thin strips, mince the garlic, and roughly chop the kimchi so all pieces are ready before cooking.
2
Heat the sesame oil in a nonstick skillet over medium-high heat. Sear the pork strips for 2 to 3 minutes, turning once, until lightly browned and opaque.
3
Add the garlic and sauté over medium heat for 30 seconds until fragrant and pale gold. Stir in the kimchi, gochujang, soy sauce, and sugar.
4
Simmer over medium heat for 4 to 5 minutes until the kimchi softens and the sauce clings to the pork, then remove from heat. Toss in the scallion and sesame seeds. Spoon the rice onto a plate and top with the stir-fry.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 8.4 oz240g cabbage kimchi
- 4 cloves4 cloves garlic
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp sesame oil
- 22 scallion
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp sugar
- 1 tsp1 tsp sesame seeds
- 5.2 oz150g cooked white rice, to serve
