Spicy and Sweet Stir-Fried Pork with Kimchi
Spicy and Sweet Stir-Fried Pork with Kimchi
Delicious Stir-Fried Pork and Kimchi for Any Meal
When you’re short on side dishes, this stir-fried pork with kimchi is the perfect main dish. The delightful combination of spicy and sweet sauce, tender pork, and crisp kimchi will surely whet your appetite.
Main Ingredients- Pork (belly or shoulder recommended) 350g
- Well-fermented Kimchi 150g
Seasoning Ingredients- Soy Sauce 1 Tbsp
- Minced Garlic 1 tsp
- Cooking Wine (Mirin or Cheongju) 1 Tbsp
- Sugar 1 Tbsp
- Gochujang (Korean chili paste) 1 tsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy Sauce 1 Tbsp
- Minced Garlic 1 tsp
- Cooking Wine (Mirin or Cheongju) 1 Tbsp
- Sugar 1 Tbsp
- Gochujang (Korean chili paste) 1 tsp
- Gochugaru (Korean chili flakes) 1 Tbsp
Cooking Instructions
Step 1
First, prepare 350g of pork. (Pork shoulder or belly is recommended for tenderness and flavor.) Heat a pan over medium heat and lightly sear the pork, just enough to brown the exterior. Cook for about 1 minute until the pink color disappears from the surface.
Step 2
The pork should develop a appetizing brown hue, similar to the picture. Leaving it undisturbed on medium heat for about 2 minutes is usually enough to achieve this color. Once browned, remove the pork from the pan and cut it into bite-sized pieces (about 2-3 cm). If you’re using a non-stick pan, it’s best to transfer the pork to a plate before cutting to avoid scratching the coating.
Step 3
In the same pan used for the pork, add 150g of chopped kimchi, 1 tsp of minced garlic, and 1 Tbsp of sugar. Stir-fry over medium heat until the kimchi softens and the flavors meld together. Let it cook slowly to allow the sweetness to infuse into the kimchi.
Step 4
Once the kimchi starts to release its delicious aroma, add the cut pork back into the pan and continue to stir-fry. If you’re using thick, home-cut pork, it might still be raw inside even after searing the exterior, so you’ll need to cook it for a few more minutes. Commercially cut pork belly or shoulder is often cooked through by the time the exterior is browned. Check the cut surface of the pork; if it’s not fully cooked, sauté it a bit longer until done. Otherwise, proceed to the next step.
Step 5
Now, add the remaining seasoning ingredients (1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 tsp gochujang, 1 Tbsp gochugaru) to the pan, excluding the sugar and garlic which were added earlier. Mix everything well. Stir-fry while reducing the heat to prevent burning, similar to how you would make Dakgangjeong (sweet and spicy fried chicken). It’s important to keep stirring to ensure the sauce coats the pork and kimchi evenly.
Step 6
Finally, turn off the heat and drizzle in a bit of sesame oil for added aroma. Transfer the well-reduced stir-fried pork and kimchi to a serving plate. Enjoy this delicious dish with a bowl of hot rice!
