Pork & Kim Chi Stir-Fry *

 

The amount of belly pork to kim chi is up to you. The pork must be quite fatty.


You can add some oil to the pan but I prefer not to.


This is overdone. Fry the pork until just done.


Add the kim chi and fry at medium low heat so that the kim chi flavor gets onto the pork.


Add the scallions and drizzle some sesame oil over.



Pork & Kim Chi Stir-Fry
1 cup thinly-sliced skinless pork belly
3/4 to 1 cup kim chi, cut same size as the pork
1/4 cup scallions, cut into short lengths
sesame oil

1. Arrange the pork single-layer on a non-stick pan and turn on the heat to medium high. Turn over when half done and fry both sides until lightly golden and just cooked. Do not overcook or the belly pork will be tough and dry.

2. Pour as much oil from the pan as possible, keeping the pork in the pan. Return the pan to the stove, add the kim chi and stir to mix the pork and kim chi over medium-low heat for about 2 minutes.

3. Add the scallions and drizzle some sesame oil over. Plate up and serve with hot plain rice.

 

 

http://hungerhunger.blogspot.sg/2011/11/pork-kim-chi-stir-fry.html

 

 

 

Kimchi Gyoza [Not So Korean]

 

 

Ingredients (makes 12 pcs):

12 pcs Dumpling Wrapper

 

Filling;100gm minced pork
1 tsp finely chopped ginger
1 tsp oyster sauce
¼ tsp garlic powder or finely chopped garlic
1 tsp sesame oil
1 tsp mirin (optional)
¼ tsp salt or to taste
¼ tsp ground white pepper
½ tbsp corn flour
½ cup finely chopped kimchi

Methods:

1. Filling: Bring together all ingredients except kimchi in a medium mixing bowl, mix well and marinate for 10-15 minutes.
2. Squeeze out all liquid in kimchi and chop finely, add in (1) and mix well.
3. Assemble: Place one tablespoonful of filling in the middle of each wrapper. Wet the edges of the dumpling with water in necessary. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal.
4. Cook: Heat oil in a medium size non-stick frying pan, arrange dumplings in the pan. Pour in hot water and cover the pan immediately. Dumplings will be cooked by hot steam. Listen to the sizzling sound, once the sizzling sound goes off remove the cover. Let it cook further for 1-2 minutes. Flip dumplings over, pan-fry the other side until lightly browned.
5. Serve warm with dumpling vinegar and finely shredded ginger.

 

 

http://mykitch3n.blogspot.sg/2010/08/kimchi-gyoza-not-so-korean.html

 

 

 

 

 

Beef and Kimchi Stir-fry

Prep time: 15 mins
Cook time: 15 mins
Yield: serves 2

Ingredients:

• 250 g beef (I used rib-eye) - cut into very thin slices
• 1 cup kimchi - coarsely chopped
• 1 tsp grated ginger
• 3 cloves garlic - finely chopped
• Light soy sauce
• sesame oil

For marinade:

• 1 tbs kochujang
• 1 tbs kimchi juice
• 1 tsp light soy sauce
• 1 tsp brown sugar
• 1 tsp sesame oil

Directions:

• Mix together beef and all ingredients for marinade and marinate for at least 30 mins.
• Heat up a bit of oil in a wok or pan, stir-fry kimchi until fragrant and almost dry. Remove from pan and leave aside for later use.
• Add more oil to wok, fry ginger and garlic until fragrant.
• Add beef, stir-fry until half cooked.
• Pour in all the kimchi, stir-fry until beef is cooked through.
• Season to taste and drizzle a bit of sesame oil before serving.

 

http://www.pigpigscorner.com/2011/06/beef-and-kimchi-stir-fry.html