Kimchi Spicy Pork Stir-fry
Be sure to thaw the meat beforehand! It's also delicious when you stir-fry it together with cabbage or extra kimchi.
Ingredients
Main ingredients
- Napa Kimchi 70 g
- Pork Shoulder 200 g
- Minced Garlic 1 티스푼
- Green Onion 80 g
Seasonings/Sauce
- Dark Soy Sauce 3 g
- Gochugaru (Korean Chili Flakes) 1.5 스푼
- Low Sugar Gochujang 18 g
- Low Sugar Oyster Sauce 4 g
- Black Pepper 1 g
- Liquid Allulose 40 스푼
Nutrition summary
Carbohydrates
44.85 g
38%
Protein
45.48 g
39%
Fat
12.27 g
23%
Cooking steps
-
1
Heat a pan, add olive oil, and stir-fry 1 tablespoon of minced garlic.
-
2
Add 250g pork shoulder, 0.8T cooking wine, 1.5T allulose, 0.4T black pepper, and 0.6T oyster sauce. Stir-fry.
-
3
Pour 0.8T soy sauce around the edge of the pan and let it sizzle for a bit until slightly scorched, then stir together with the meat over medium heat.
-
4
When the meat is half cooked, add onion and green onion. Add 0.7T gochujang (Korean red chili paste), 0.5T gochugaru (Korean chili flakes), and 2T water. Stir-fry (omit the water for a drier stir-fry) over medium heat.
-
5
Finish by stir-frying briefly over high heat at the end.
