Kimchi Pork Stir-fry
Defrost the meat in advance! It's delicious if you stir-fry with cabbage or extra kimchi. Try adding a bit of curry powder for a new twist.
Ingredients
Main ingredients
- Napa Kimchi 40 g
- Dried Wood Ear Mushrooms 8 g
- Pork Shoulder 180 g
- Minced Garlic 1 티스푼
- Green Onion 50 g
Seasonings/Sauce
- Dark Soy Sauce 3 g
- Korean Chili Powder 3 스푼
- Low Sugar Gochujang 16 g
- Low Sugar Oyster Sauce 4 g
- Allulose Liquid 40 스푼
Nutrition summary
Carbohydrates
46.89 g
41%
Protein
41.3 g
36%
Fat
11.1 g
22%
Cooking steps
-
1
Add olive oil to a preheated pan and stir-fry 1 tablespoon of minced garlic.
-
2
Add pork shoulder, 0.8 tablespoons of cooking wine, 1.5 tablespoons of allulose, 0.4 tablespoons of black pepper, and 0.6 tablespoons of oyster sauce. Stir-fry together.
-
3
Pour 0.8 tablespoons of soy sauce around the edge and let it bubble and caramelize slightly, then mix with the meat (medium heat).
-
4
When the meat is about half cooked, add onion and green onion, then stir-fry with 0.7 tablespoons of gochujang, 1 tablespoon of chili powder, and 2 tablespoons of water (remove water for drier stir-fry, medium heat).
-
5
Finish by stir-frying a bit more on high heat.
