When we think about kimchi, it immediately remind us of BBQ grill meat and a bowl of steamy rice. Well, beside from that, kimchi can also be a great ingredient for a nice plate of simple stir-fry pork.
The missus and I like kimchi a lot. Especially me. When we visit a Korean BBQ restaurant, kimchi is the only side dish that I would eat nonstop! While waiting for the meat to cook, kimchi is my starter dish. When the meat is readied, it would then become a palate cleanser dish that i take during transition from different type of grilled meats. Since kimchi is free flow in most Korean restaurant, we would make sure that our plate of kimchi would never empty from start to the end of the meal.
Besides from eating it directly from the container, kimchi is also a great ingredient for a nice plate of stir-fry pork. Again, this is a dish that I first ordered and tried from the Japanese Izakaya near us that went out of business. They named it buta kimuchi itame (豚キムチ炒め) as in stir-fry pork and kimchi.
Making one is very simple. Take the amount of kimchi that you need from the container and squeeze out the juice into a bowl. Some starch was added into the juice to thicken it. The pork slices are then being stir-fry together with the kimchi. When its cooked, in with the juice and it is done. That simple!
Some restaurant would add bean sprouts for better crunchy texture, garlic for stronger taste, or just finely chopped chives. They are all optional. If you just want simple, some pork slices, kimchi, and spring onion would be enough.
It is essential to squeeze out the juice from the kimchi as the juice would add as gravy at the end of the stir-frying. Wear a gloves when squeezing the juice out if you do not want your hands to smell like kimchi for the rest of the day. However, if you are like me who do not mind the smell, just do it with your bare hands.
Stir-fry Pork & Kimchi (豚キムチ炒め)
- Frying pan
- 150 g Sliced pork belly, pork shoulder, or any cut. (preferable pork belly with some fat)
- 2 tsp Sake (cooking wine)
- 1 tsp Starch
- 100-150 g Kimchi
- 1 tsp Sesame oil (or cooking oil)
- 1 Spring onion
- Prepare all the ingredients. Marinate the sliced pork with a teaspoon of sake.
- With hands, squeeze out as much juice as possible from the kimchi into a bowl. Add a teaspoon of starch and a teaspoon of sake into the kimchi juice and mix it well.
- Cut the spring onion accordingly. Keep the green part in long shape and thinly dice the rest.
- Add a teaspoon of sesame oil (or cooking oil) into the frying pan, and heat it with medium high heat.
- When the oil is hot enough, start by frying the sliced pork until cooked.
- Add kimchi in and continue to stir-fry for roughly a minute.
- Add the long cut spring onion in and give it a few more toss.
- Lastly, add the juice in and give it a few more toss and it is readied.
- Serve it on a nice plate and top it will the finely chopped spring onion.