This is a Japanese dish using Korean kimchi. This dish is tasty and showed off the flavour and spiciness of the kimchi. This pork and kimchi stirfry is actually a staple on most Izakaya menu. You would see this dish usually next to the Karage (fried chicken).
This dish is pretty much fail proof. Prep work is minimal, and the whole dish takes maybe 10 minutes to make. I love to cook this when it is a last minute call asking me to cook lunch or dinner.
I prefer to serve this straight from my skillet and have it with steam rice.
Ingredients: Serves 2
250 g sliced pork collar (used for shabu shabu)
1 clove garlic, chopped
1 tbsp sake
1 tsp oyster sauce
2 tsp gochujang (Korean hot bean paste)
few drops of sesame oil
1/2 tsp mirin
2/3 cup kimchi
3 stalks scallions, cut to about 5cm segments
Cilantro for garnishing
1. Mix sake, oyster sauce, gochujang, sesame oil and mirin together in a bowl.
2. In a heated pan or skillet, add in some oil and chopped garlic. Fry until fragrant.
3. Put in the pork and stir fry. Use a chopstick to separate them if they get stuck together
4. Once the pork is cooked, add in kimchi and scallions. Stir fry for another minute.
5. Move the pork and kimchi aside, and pour in the seasoning. Let it sizzle for a few seconds before mixing them in.
6. Coat well with the sauce and turn off heat. Garnished with Cilantro. Serve with steamed rice.