Spicy Stir-Fried Pork and Kimchi: The Perfect Pairing for a Rainy Day!
Spicy Stir-Fried Pork and Kimchi: The Perfect Pairing for a Rainy Day!
Create the ultimate main dish that pairs perfectly with a glass of soju on a rainy day! Super simple Spicy Stir-Fried Pork and Kimchi (feat. Pan-Fried Tofu with Perilla Oil)
This is a super simple main dish perfect for those days when you really don’t feel like cooking. I made this for my husband, who absolutely loves kimchi dishes. It’s also a perfect match for a glass of soju on a rainy day! Enjoy a delightful meal with this easy-to-make main course.
Pork Marinade- Pork (neck or belly) 400g
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Black pepper to taste
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking wine (Mirin or Cheongju) 2 Tbsp
Stir-Fry Ingredients- Well-fermented kimchi 1/2 head (approx. 300g), roughly chopped
- Onion 1 medium, roughly chopped
- Scallions 2 stalks, roughly chopped
- Cheongyang chili peppers 3-4, minced or sliced
- Kimchi brine 50ml (approx. 1/4 cup)
- Sugar 1 Tbsp (adjust based on kimchi’s sourness)
- Water 30ml (2 Tbsp)
- Sesame oil 1 Tbsp
- Toasted sesame seeds for garnish
- Gochugaru (Korean chili flakes) 3 Tbsp
Optional Side Dish: Pan-Fried Tofu- Tofu 1 block (approx. 290g)
- Perilla oil (or sesame oil) 3 Tbsp
- Salt 2-3 pinches
- Well-fermented kimchi 1/2 head (approx. 300g), roughly chopped
- Onion 1 medium, roughly chopped
- Scallions 2 stalks, roughly chopped
- Cheongyang chili peppers 3-4, minced or sliced
- Kimchi brine 50ml (approx. 1/4 cup)
- Sugar 1 Tbsp (adjust based on kimchi’s sourness)
- Water 30ml (2 Tbsp)
- Sesame oil 1 Tbsp
- Toasted sesame seeds for garnish
- Gochugaru (Korean chili flakes) 3 Tbsp
Optional Side Dish: Pan-Fried Tofu- Tofu 1 block (approx. 290g)
- Perilla oil (or sesame oil) 3 Tbsp
- Salt 2-3 pinches
Cooking Instructions
Step 1
First, cut the pork into bite-sized pieces. Both pork neck and belly work well, but using a cut with a good balance of fat will result in a more tender and flavorful dish.
Step 2
In a bowl, combine the bite-sized pork pieces with the marinade ingredients: 1 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp cooking wine, 1 Tbsp minced garlic, a pinch of black pepper, and 1 Tbsp sesame oil.
Step 3
Gently mix the ingredients with your hands to ensure the pork is evenly coated. Let it marinate in the refrigerator for about 20-30 minutes. This step tenderizes the meat and allows the flavors to penetrate deeply.
Step 4
While the pork is marinating, prepare the vegetables. Roughly chop the onion. Avoid chopping it too finely, as it can become mushy when stir-fried. Cutting it into quarters or sixths will maintain a pleasant texture.
Step 5
Wash and roughly chop the scallions. You can use both the white and green parts, or focus on the white parts if you prefer.
Step 6
Mince or thinly slice the Cheongyang chili peppers for a spicy kick. If you prefer milder heat, use regular green chilies.
Step 7
(Optional Side Dish) If you’re making the pan-fried tofu, press the tofu block between layers of paper towels to remove excess water. This is crucial for achieving a nicely browned and slightly crispy exterior.
Step 8
Cut the drained tofu into thick slices, about 1.5 to 2 cm thick. Thinner slices are more prone to breaking apart, so aim for a substantial thickness.
Step 9
Heat about 3-5 Tbsp of perilla oil (or sesame oil) in a non-stick skillet over medium-low heat. Pan-fry the tofu slices until golden brown and slightly crispy on both sides. Cooking over medium-low heat ensures the inside is warm while the outside develops a nice crust. Sprinkle with 2-3 pinches of salt as you fry.
Step 10
Now for the main event: Spicy Stir-Fried Pork and Kimchi. Roughly chop about half a head of well-fermented kimchi (around 300g). Using older, more sour kimchi will result in a richer flavor profile.
Step 11
In a large skillet or wok, add the marinated pork and begin stir-frying. Cook over medium heat, being careful not to burn it.
Step 12
Use a spatula to break up any clumps of pork and stir-fry until it’s about halfway cooked through, meaning the pink color has mostly disappeared from the surface.
Step 13
Once the pork is about half cooked, add the chopped kimchi to the skillet. Stir and break apart any clumps of kimchi as you cook.
Step 14
Add about 50ml (1/4 cup) of kimchi brine. This liquid adds moisture and a wonderful depth of flavor to the dish, making it even more delicious.
Step 15
Stir in 3 Tbsp of gochugaru (Korean chili flakes) for spice and 1 Tbsp of sugar to balance the sourness of the kimchi. Adjust the sugar amount depending on how sour your kimchi is.
Step 16
Continue to stir-fry everything together until the kimchi has softened slightly and the seasonings are well combined. Once the kimchi is partially cooked, add the chopped onion, scallions, and chili peppers. Add about 30ml (2 Tbsp) of water to prevent sticking and to create a slightly saucy consistency as it simmers and reduces. Adjust heat as needed to prevent burning.
Step 17
Stir-fry the vegetables briefly, ensuring the onions remain slightly crisp for a pleasant texture. Finish by drizzling in 1 Tbsp of sesame oil for a nutty aroma.
Step 18
Give everything a final gentle toss to distribute the sesame oil and then turn off the heat. Sprinkle with toasted sesame seeds just before serving for an extra nutty flavor and visual appeal. Your delicious Spicy Stir-Fried Pork and Kimchi is ready!
Step 19
Serve the hot, pan-fried tofu alongside the Spicy Stir-Fried Pork and Kimchi. The combination of the spicy, savory pork and kimchi with the mild, tender tofu is absolutely delightful. Enjoy this comforting dish on a rainy day with a bowl of rice or a cold drink!
