Kimchi Stir-fried Pork 泡菜炒豬肉

A classic Korean dish featuring thinly sliced pork belly or shoulder stir-fried with fermented kimchi and a savory-spicy sauce. It's quick to make and full of robust flavors.

Nutrition (per serving)

Ingredients

• 300g thinly sliced pork belly or shoulder
• 200g chopped fermented kimchi (about 1 cup)
• 1/2 medium onion, thinly sliced
• 2 stalks green onions, chopped (white and green parts separated)
• 3 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 tablespoon Gochujang (Korean chili paste)
• 1 teaspoon Gochugaru (Korean chili powder, optional, for extra spice)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons cooking oil
• 1 teaspoon sesame oil (for finishing)
• 1 teaspoon toasted sesame seeds (for garnish)

Steps

1. Marinate the pork: In a bowl, combine pork with minced garlic, minced ginger, soy sauce, Gochujang, Gochugaru (if using), and sugar. Mix well and let it marinate for at least 10 minutes.
2. Prepare other ingredients: Ensure kimchi is chopped into bite-sized pieces. Slice the onion. Chop the green onions and separate the white and green parts.
3. Stir-fry pork: Heat cooking oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry until it's nearly cooked through and lightly browned. Break up any clumps.
4. Add kimchi and onion: Push the pork to one side of the pan. Add sliced onion and chopped kimchi to the empty side. Stir-fry for 3-5 minutes until the onion softens and the kimchi is fragrant.
5. Combine and finish: Mix the pork, kimchi, and onion together. Add the white parts of the green onions. Cook for another minute. Remove from heat, drizzle with sesame oil, and garnish with the green parts of the green onions and toasted sesame seeds before serving.

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