Spicy stir-fried pork and kimchi (돼지김치 두루치기: Dwaeji-kimchi d

Name: Spicy stir-fried pork and kimchi (돼지김치 두루치기: Dwaeji-kimchi d
Prep time: 3 min
Cook time: 25 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1 pound of pork belly (or chicken, or beef), cut into ¼ inch thick bite size pieces; ¼ teaspoon Kosher salt; 1 pound fermented kimchi, chopped; 2 teaspoons plus 1 tablespoon toasted sesame oil; 1 medium size onion, cut into chunks; 1 dae-pa (Korean large green onion) or 4 green onions, cut into 1 inch long pieces; 1 small carrot, sliced; 1 small bunch of enoki mushrooms (pangyee-beoseot in Korean), trimmed and washed (about 1 cup); Lettuce or inner part of Napa cabbage leaves, washed and drained (optional); One sunny-side-up egg per person (optional); 2 tablespoons gochujang (Korean hot pepper paste); 2 tablespoons gochu-garu (Korean hot pepper flakes); 2 tablespoons rice syrup (or corn syrup, or sugar) (optional); 1 tablespoon soy sauce; 2 tablespoons water; 4 garlic cloves, minced; ½ teaspoon ground black pepper

4 servings

servings

3 minutes

active time

28 minutes

total time

Start Cooking

Ingredients

1 pound of pork belly (or chicken, or beef), cut into ¼ inch thick bite size pieces

¼ teaspoon Kosher salt

1 pound fermented kimchi, chopped

2 teaspoons plus 1 tablespoon toasted sesame oil

1 medium size onion, cut into chunks

1 dae-pa (Korean large green onion) or 4 green onions, cut into 1 inch long pieces

1 small carrot, sliced

1 small bunch of enoki mushrooms (pangyee-beoseot in Korean), trimmed and washed (about 1 cup)

Lettuce or inner part of Napa cabbage leaves, washed and drained (optional)

One sunny-side-up egg per person (optional)

2 tablespoons gochujang (Korean hot pepper paste)

2 tablespoons gochu-garu (Korean hot pepper flakes)

2 tablespoons rice syrup (or corn syrup, or sugar) (optional)

1 tablespoon soy sauce

2 tablespoons water

4 garlic cloves, minced

½ teaspoon ground black pepper

Directions

Combine gochujang, gochu-garu, rice syrup, soy sauce, water, garlic, and black pepper in a small bowl. Mx well and set aside.

Heat a large pan over medium heat. Add the pork, 2 teaspoons sesame oil, and ¼ teaspoon salt and stir for about 5 to 6 minutes until the pork is no longer pink and is slightly cooked.

Add kimchi and stir in for about 6 to 7 minutes.

Add onion, carrot, green onion, and the seasoning paste. Add 1½ cups water. Cover and cook for 12 to 13 minutes over medium heat until the pork cooks thoroughly and tender. Occasionally stir well with a wooden spoon.

Uncover and add the mushrooms on top as well as the remaining 1 tablespoon sesame oil.

Turn up the heat to medium high heat and let cook, stirring for 2 to 3 minutes uncovered.

Remove from the heat and serve right away.

Place the pork kimchi duruchigi in the center of table with a large serving spoon.

Diners take some duruchigi in their own bowl, mix it with some rice, a sunny-side-up egg, and eat. You can also wrap some in a lettuce or Napa cabbage leaf and enjoy it that way too!