Just as in my last post, I can’t really take credit for this recipe…. but luckily for me, I do get to claim it, because it came from my husband! Sean and I generally enjoy a nice synergy in the kitchen based on our natural talents and inclinations: I cook, he eats. We share a love of food, and although we come at it from different angles, we generally are happy to delight together in a successful meal — I because whatever new recipe I tried, has turned out; he because it just tastes so darn good.
Occasionally, though, we step out of our usual roles and he cooks while I eat. I have to admit that I struggle to give up the reigns in the kitchen. I enjoy cooking so much, and it’s both personally fulfilling to me as well as (I think?) healthy for us newly married people. Sean takes care of me so well — cooking for him is one of the few things I do for him that I think he honestly couldn’t do for himself! He totally ruins my theory when he takes over the kitchen and produces such successful food…… but that’s OK, because then I can slip right into his preferred role, the happy eater.
This is a really really simple stir fry that really doesn’t require a recipe, but in case you want to try your hand at Korean food at home, I’ll try to give a rough estimate of ingredients and some instructions.
Kimchi Fried Pork
Makes two generous servings
- 1/2 lb (approx.) Samgyeopsal, or pork belly that is very thinly sliced and cut into 1-inch pieces
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2-3 cups kimchi (depends on your taste preference). Chop the kimchi into 1-inch pieces if there are any big chunks.
Heat a large frying pan over medium-high heat. Flick a drop of water onto the pan — if it sizzles, the pan is hot enough. Spread the pork onto the pan in one layer. After one minute (no longer), flip the pork over to the other side. When it is cooked through, add the onions. Fry the onions in the pork fat until they soften a bit, then add the garlic. Stir fry for 30 seconds, then add the kimchi. Stir fry to mix the flavors and until the mixture thickens a bit.
Serve warm with rice and banchan.