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Stir-fried pork kimchi | White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

Ribs (thin slices) : 200g
Pickled Chinese cabbage kimchi : 150-200g
onion : 1/2 ball
Bean sprouts : 1/2 bag (100g)
Chinese chive : 1/2 bundle
Ginger : 1 piece (about 10g)
Sesame oil : 1 tsp

Time required

20minutes

Procedure

1) Prepare 00:40
Wash the bean sprouts quickly and drain. Ginger is peeled and chopped, and onions are chopped along the fibers to a width of 3-4 mm. Cut the pork into 2 cm widths and the leek into 3-4 cm widths. If the kimchi is not cut, cut it into pieces that are easy to eat.
2) Fry the pork 04:08
Put sesame oil and ginger in a frying pan and heat over medium heat. When the scent comes out, spread the pork and fry both sides quickly.
3) Add onions and bean sprouts 06:13
If the pork is cooked to some extent, set it to high heat and add the onions and bean sprouts. Shake the frying pan and fry, then cook the onions.
4) Season 08:30
When the onions are cooked, season with soy sauce and pepper.
5) Add kimchi and leeks 09:10
Once the soy sauce has spread, add kimchi and leeks. Mix the whole and lightly remove the juice from the kimchi to complete.

Point

・ Since thinly sliced meat tends to stick to each other, it is recommended to peel off the meat to some extent when adding it. If one side is cooked, it will be easier to peel off, so if there is sticking meat, fry it while loosening it.
・ Pork kimchi tends to rely on the seasoning of kimchi, but if you add soy sauce to the whole before adding kimchi, it will be well-flavored and delicious.
・ By adding bean sprouts, it becomes an accent to the texture and is delicious. You can change it to normal bean sprouts if you like.
・ Add kimchi at the end and do not overcook.