Spicy & Sweet Kimchi Pork Stir-fry
Baek Jong-won’s Signature Kimchi Pork Stir-fry: Easy Homemade Recipe
A crowd-pleasing main dish for dinner! Introducing Baek Jong-won’s Kimchi Pork Stir-fry, a perfect harmony of tangy kimchi and tender pork. We’ve added onions and green onions for extra flavor, and a splash of kimchi juice to keep the pork wonderfully moist. Serve it generously with fresh lettuce wraps for a delightful meal. It’s truly a rice-stealing dish! (Tablespoons measured with a standard Korean rice spoon)
Kimchi Pork Stir-fry Ingredients
- 275g Pork shoulder (or thinly sliced pork for bulgogi)
- 92g Well-fermented aged kimchi
- 60g Onion (about 1/4 medium onion)
- 37g Green onion (about 1/4 stalk)
- 1 Tbsp Sesame oil
- 50-70ml Water
- A pinch of sesame seeds
Kimchi Pork Stir-fry Seasoning
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (or oligodang)
- 1 Tbsp Cooking wine (like mirin)
- 1 Tbsp Minced garlic
- A pinch of black pepper
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (or oligodang)
- 1 Tbsp Cooking wine (like mirin)
- 1 Tbsp Minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables that will enhance the flavor of your Kimchi Pork Stir-fry. Cut the well-fermented aged kimchi into bite-sized pieces (about 2-3 cm). Finely chop the green onion and thinly slice the onion into approximately 2-3mm thick strips. Have 1 tablespoon of minced garlic ready.
Step 2
Gently press the pork shoulder with paper towels to absorb any excess blood. Removing the blood helps reduce any gamey smell and keeps the pork tasting fresh.
Step 3
Cut the prepared pork into manageable, bite-sized pieces (about 3-4 cm) using scissors or a knife. This ensures the seasoning penetrates evenly and makes it easier to eat.
Step 4
Now, let’s make the heart of this delicious stir-fry – the seasoning! In a bowl, combine 1 tablespoon of sugar, 1 tablespoon of corn syrup, 2 tablespoons of soy sauce, and 1 tablespoon of cooking wine. Next, add 2 tablespoons of gochugaru, 1.5 tablespoons of gochujang, and 1 tablespoon of minced garlic. Finally, sprinkle in a pinch of black pepper. Stir everything together until well combined.
Step 5
Pour all the prepared seasoning over the cut pork. Wearing disposable gloves, gently knead and mix the pork with your hands to ensure the seasoning coats every piece evenly. Let the pork marinate for at least 10 to 20 minutes in the refrigerator for a deeper flavor.
Step 6
Heat a pan over medium heat. Add the marinated pork to the pan and stir-fry, tossing it with a spatula or chopsticks to prevent sticking. Cook until the pork is fully cooked through.
Step 7
Once the pork has turned opaque, add the prepared aged kimchi to the pan. Stir-fry together for about 1-2 minutes until the kimchi’s tanginess and the pork’s flavors meld together.
Step 8
Next, add the sliced onions and stir-fry. Cook for just 1-2 minutes until the onions become translucent but still retain a slight crispness.
Step 9
For a moist stir-fry, pour about 50ml of water around the edges of the pan. Once the water boils, stir everything together to ensure the sauce coats the pork and vegetables evenly.
Step 10
Taste the stir-fry during cooking and adjust the seasoning as needed. If it’s too bland, add a little more soy sauce. If you prefer it sweeter, add a touch more sugar or corn syrup to suit your preference.
Step 11
Just before turning off the heat, add the chopped green onions and stir briefly. The aroma of the green onions will enhance the dish. Turn off the heat and let it finish cooking in the residual heat.
Step 12
Finally, drizzle 1 tablespoon of sesame oil over the stir-fry and mix well. The nutty aroma of sesame oil will whet your appetite.
Step 13
Transfer the Kimchi Pork Stir-fry to a serving dish and sprinkle with sesame seeds. Your delicious Baek Jong-won style Kimchi Pork Stir-fry is ready! Enjoy it with warm rice, fresh lettuce wraps, and ssamjang.
