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Korean Stir-Fried Pork with Kimchi

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-frylocal_fire_departmentMedium
Allergens:warningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:15

Peel and halve 1 onion, then cut it into thin slices and set aside.

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Watch out

Hold the knife firmly when slicing onions to prevent slipping and cutting your fingers.

Ingredients:Onion
Tools:chef's knifecutting board
02
Preparation
00:00:22
warningStay safe

Wash your hands thoroughly before and after handling raw pork to prevent bacterial cross-contamination.

Cut 200g pork slices into bite-sized pieces, then separate the slices with your hands.

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Watch out

Be sure to separate the pork slices by hand

otherwise, they will stick together and cook unevenly in the pan

Ingredients:sliced pork
Tools:chef's knifecutting board
03
Preparation
00:00:32

Place 200g pork slices in a bowl, add 2 tbsp kimchi juice, 1 tsp cornstarch, and 1 tsp sesame oil, then mix well by hand until absorbed.

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Watch out

Do not add too much cornstarch

excessive starch will make the pork gummy and stick to the pan

Ingredients:sliced pork (200 g)kimchi juice (2 tbsp)cornstarch (1 tsp)sesame oil (1 tsp)
Tools:mixing bowl
04
Preparation
00:00:55

Roughly cut 150g kimchi into smaller bites; peel and mince 3 cloves of garlic; slice 1 scallion into chopped green onions.

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Watch out

Do not chop the kimchi too finely

keeping bite-sized pieces retains a crunchy texture

Ingredients:KimchiGarlicscallion
Tools:chef's knifecutting board
05
Active Cooking
00:01:15
warningStay safe

Oil may splatter when adding meat to hot pan; stand slightly back to prevent burns.

Heat 1 tbsp cooking oil in a wok over high heat. Add the marinated pork slices and stir-fry quickly until separated and the surface turns white, then remove and set aside.

local_fire_departmentHigh heat, about 60 seconds
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Watch out

Do not overcook the pork at this stage

scoop it out as soon as it turns white to avoid toughness

Ingredients:Cooking oil (1 tbsp)sliced pork
Tools:spatulawok
06
Active Cooking
00:01:37

Using the remaining oil in the pan, add 1 sliced onion and 150g kimchi over high heat. Splash 1 tbsp rice wine along the edge of the wok to sizzle. If it gets too dry, add 2 tbsp water and stir-fry until onion turns soft and translucent.

local_fire_departmentMedium-high heat, about 60 to 90 seconds
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Watch out

Keep heat adequate and splash water if pan dries out, otherwise onions will burn and taste bitter.

Ingredients:Onion (1 piece)Kimchi (150 g)rice wine (1 tbsp)water (2 tbsp)
Tools:spatulawok
07
Active Cooking
00:02:47

Return the seared pork slices to the wok along with any juices, add 3 minced garlic cloves, and stir-fry over high heat until the sauce thickens and coats everything evenly.

local_fire_departmentHigh heat, about 30 seconds
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Watch out

Reduce sauce quickly over high heat and turn off stove as soon as sauce coats food, otherwise meat will dry out.

Ingredients:sliced porkGarlic (3 clove)
Tools:spatulawok
08
Active Cooking
00:03:02

Transfer the kimchi stir-fried pork to a serving plate, garnish with chopped green scallions on top, and serve warm.

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Watch out

Kimchi is naturally salty

refrain from adding extra salt unless preferred after tasting

Ingredients:scallion (1 piece)
Tools:plate

groceryAll Ingredients

sliced pork200 g
Kimchi150 g
kimchi juice2 tbsp
Onion1 piece
Garlic3 clove
scallion1 piece
cornstarch1 tsp
sesame oil1 tsp
Cooking oil1 tbsp
rice wine1 tbsp
water2 tbsp

blenderAll Tools Needed

chef's knifecutting boardmixing bowlspatulawokplate