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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 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 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
  • 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