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Stir Fried Pork with Kimchi

Stir Fried Kimchi with Pork

I met this lovely Malaysian co-worker at work who is constantly feeding me with her delicious cooking and baking. One day, she made some Korean Kimchi (like, ohmygawd, isn’t that like super tedious and difficult? She’s the real chef!) and gave me some in a tub. Though I must admit that I never really fancy eating kimchi as it is (not into sour stuff), I do love eating them accompanied with Korean BBQ meat or using it for stir fry. However, I must say the Kimchi my co-worker made was really delicious and fresh, it was unlike store-bought (they taste stale for some reason) or some of those served in Korean restaurant. She mentioned to me that she made it using Maangchi Kimchi recipe and only omitted the squid part. I must try making my own Kimchi someday.

Anyway, so I heard stir frying Kimchi with pork is really delicious and decided to put her tub of Kimchi into good use. This is such an ideal dish for weekday quick stir fry dinner. Now that I have used up my Kimchi, I have to go back to my friend to beg for more!

Stir Fried Kimchi with Pork

Ingredients:

  • 400g pork chop (ideal for stir fry), sliced into 5mm thick slices
  • 150g Kimchi
  • 4 green spring onion, cut into 2cm batons
  • Half a white onion, finely sliced
  • Half a carrot, julienned
  • 1 tablespoon Korean chili pepper paste (Gochujang)
  • 2 cloves of garlic, minced
  • 2 tablespoon cooking oil
  • Salt and pepper to taste
  • 1 teaspoon corn starch, mix with 2 tablespoon water (to thicken the sauce)
  • 1/2 teaspoon roasted white sesame seed (Optional)

Steps:

  1.  Heat the oil in a wok until just smoking.
  2. Add the pork and stir fry briefly for 2 minutes. Add the garlic.
  3. Cook over a high heat for 5-8 minutes or until browned.
  4. Add the kimchi, onions, carrots, spring onion and stir fry till the vegetables begin to soften. Add the Gochujang and stir fry to combine well. Season with salt and pepper.
  5. Add the cornstarch mixture to thicken the sauce and turn off the heat.
  6. Sprinkle the dish with sesame seeds just before serving. Serve it hot with rice.

Notes: You can adjust the amount of Gochujang based on the spiciness level you prefer. You can also opt to use pork belly instead of pork chop.

Stir Fried Kimchi with Pork

Cooksnaps

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