Kimchi Stir-Fried Pork (韓式泡菜炒豬肉)

Ingredients

• One piece of pork belly (or one box of pork belly slices for hot pot)
• One bowl of Korean kimchi
• 3 green onions
• 1/2 onion, if desired

Seasoning

• 1 tbsp of Korean red pepper paste (gochujang)
• 3 tbsp of kimchi juice
• 1 tbsp of sugar (Korean kimchi fried pork has a slightly sweet taste, so reduce sugar if you don’t like it too sweet)
• 1 tbsp of rice wine
• 1 tbsp of soy sauce
• 1 tsp of sesame oil
• 1 tbsp water

Instructions (My version)

1. Slice the pork belly thinly. Cut the kimchi into small pieces, and chop the green onions into segments. (Using pork belly with some fat is tastier, but if you prefer lean meat, you can use it, but the texture will be a bit tougher.)
2. Marinate the pork with the rice wine, sesame oil, and couple dashes of soy sauce.
3. Mix the gochujang, kimchi juice, sugar, soy sauce, and water in bowl to make the sauce.
4. Heat wok until it’s smoking hot and add cooking oil. If using onions, cook those first until fragrant and starting to brown and remove from wok. Stir-fry the pork and green onion segments until fragrant.
5. Then add in the kimchi (and onions) and sauce. Stir-fry until everything is well combined.

Instructions (Original)

1. Slice the pork belly thinly. Cut the kimchi into small pieces, and chop the green onions into segments. (Using pork belly with some fat is tastier, but if you prefer lean meat, you can use it, but the texture will be a bit tougher.)
2. Mix the pork belly, green onion segments, and the seasoning ingredients together. Marinate for 10-15 minutes.
3. Heat a pan, add a bit of oil, and stir-fry the pork belly and green onion segments until fragrant.
4. Then add the kimchi and stir-fry until everything is well combined. Enjoy!