Korean · Dinner
Stir-Fried Kimchi with Pork (Gluten-Free)
Stir-fried pork shoulder and kimchi cooked together in a hot skillet with gochujang, gochugaru, sesame oil and scallion. The pork caramelizes while the fermented cabbage softens and deepens in colour, finished with a splash of gluten-free tamari for a smoky, tangy Korean dish served over rice.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
558Calories
36.8gProtein
29.3gFat
32.5gCarbs
9.8gSugar
4.2gFiber
1831mgSodium
138mgChol
9.5gSat Fat
850mgPotassium
75mgCalcium
3.4mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Slice the pork shoulder thinly against the grain and chop the kimchi into bite-size pieces, reserving the juice.
2
Sear
Heat vegetable oil in a skillet over high heat and sear pork slices for 2–3 minutes, turning once, until edges brown and no pink remains.
3
Stir-Fry
Add garlic, kimchi with juice, gochujang, gochugaru, tamari and sugar; stir-fry over medium-high heat for 4–5 minutes until the liquid reduces.
4
Plate
Drizzle sesame oil, scatter scallion on top, spoon over rice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g pork shoulder
- 2 cup300g kimchi
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp soy-sauce-tamari
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable-oil
- 1 cup160g white-rice-cooked, for serving
