Name: Stir-fried kimchi
Yield: Serves 2–3
Cuisine: Korean
Ingredients: steamed rice or noodles in broth, to serve; 150 g/5 oz cabbage kimchi; 2.5 ml/½ tsp sesame seeds; 1 spring onion (scallion), sliced; 2.5 ml/½ tsp sugar; 15 ml/1 tbsp vegetable oil; 50 g/2 oz pork; 5 ml/1 tsp dark soy sauce; 2 garlic cloves, finely chopped; 5 ml/1 tsp sesame oil

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Although kimchi is characteristically a cold dish, this stir-fried version gives the vegetables a delicate quality and subtle flavour. The pungent flavour of the raw kimchi is removed by the cooking, and replaced by a nutty sweetness that works perfectly with a simple accompaniment of steamed rice.

Ingredients

150 g/5 oz cabbage kimchi
50 g/2

Asia
Korea
Side dish
Street Food

Method

Slice the cabbage kimchi into 2cm/¾in lengths, and roughly chop the pork into similar sized pieces.
Coat a pan with the vegetable oil and stir-fry the garlic until lightly browned. Add the pork and stir-fry until crisp and golden. Drain off any excess oil.
Add the kimchi and stir-fry for one minute or until the kimchi has darkened

Photos

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Photos

Part of