Empty My Fridge
Pork and Kimchi Stir Fry (Buta Kimchi)
Ingredients
- Pork belly · thinly sliced200 g
- Salt
- Black pepper
- Flour1 tbsp
- Vegetable oil½ tbsp
- Garlic1 clove
- Ginger1 tsp
- Onion¼
- Oyster sauce1 tsp
- Cabbage200 g
- Sugar1 tsp
- Soy sauce½ tsp
- Dashi1 pinch
- Chive30 g
- Sesame seed · toasted
- Scallion · finely chopped
- Chili pepper · dried
- Toasted sesame oil
Instructions
- Season the pork slices with a pinch of salt and pepper, then lightly coat them with 1 tbsp flour.
- Heat a frying pan over medium-low. Add ½ tbsp oil, 1 garlic clove and 1 tsp ginger, and fry until fragrant.
- Raise the heat to medium, add the pork and sear on both sides until the fat is slightly crispy.
- Add ¼ onion and fry until it is as soft as you like.
- Add 1 tsp oyster sauce and 200 g kimchi with all its juice and mix well.
- Add 1 tsp sugar, ½ tsp koikuchi shoyu and 1 pinch dashi granules. Stir fry for a few minutes until the kimchi is hot all the way through.
- Add 30 g garlic chives and stir fry for one more minute.
- Plate up and garnish with toasted white sesame seeds, chopped green onions, dried red chili slices and a drizzle of toasted sesame oil.
Summarized from Sudachi's video. Watch it for the details.
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