Kimchi Spicy Pork Stir-fry.
Stir-fryingIngredients
- 600g of pork neck meat (or shoulder/leg cuts).
- 3 tablespoons of soy sauce.
- 1.5 teaspoons of sugar.
- 4 pinches of black pepper (approximately 0.5 teaspoons).
- 4 tablespoons of gochujang.
- 3 tablespoons of gochugaru (Korean chili powder).
- 2 tablespoons of corn syrup.
- 2 tablespoons of minced garlic.
- 5 tablespoons of "Matsuul" (a type of seasoned alcohol).
- Fresh Kimchi (unfermented), 200g.
- 1/2 onion.
- A handful of green onions.
- 2 green chili peppers.
- 1 tablespoon of perilla oil.
Instructions
Cut the pork into pieces about 5-6 cm in size. Marinate the pork with soy sauce, sugar, and pepper for 30 minutes.
Mix gochujang (Korean chili paste), gochugaru (Korean chili flakes), honey, minced garlic, and rice wine to create a marinade. Let the mixture sit at room temperature for 10 minutes.
To prepare the kimchi, rinse the seasoning from it under water, squeeze out the excess moisture, and then chop it into pieces roughly the size of the meat.
Slice the onion and green onions, and cut the chili peppers diagonally. Prepare these ingredients.
Heat perilla oil in a wok over medium heat, then stir-fry the kimchi until it's nicely browned.
Add the meat and cook it over high heat. Then, mix it with kimchi and simmer for one minute.
Add all the seasoning ingredients and stir-fry for 2-3 minutes.
Add the vegetables and stir-fry for another 2 minutes, then turn off the heat and sprinkle with sesame seeds.