Kim chee pork is one of my favorite Korean one pot… or should I say one wok meals. There is no mystery to this dish. The title describes it perfectly, kim chee and pork.
I always have a jar of kim chee in my fridge and more often than not, it becomes an over ripe jar of kim chee, which is exactly what is needed to make kim chee pork (it’s not as good with fresh kim chee). So maybe, subconsciously, I get a big jar of kim chee so that I will eventually have ripe kim chee in my fridge for this exact dish.
I could eat kim chee pork once a week and never get tired of it. The simple pungent flavors of ripe kim chee tossed together with tender marinated sliced pork, garlic and green onions. All brought together with the heat of the spicy kim chee sauce is to me the perfect throw together dinner anytime. This dish screams for a bowl of hot rice and that’s all, because the kim chee is already in the dish.
To make this dish spicier, simply add more Korean hot pepper flakes. Spicy Tofu makes for a great side dish that is a delicious compliment to the kim chee pork.
KIM CHEE PORK
¾ pound pork butt, sliced thin
2 Tbsp. soy sauce
1 Tbsp. cornstarch
½ tsp. Korean hot pepper flakes
2 Tbsp. oil
2 cups ripe kim chee, with sauce
3 cloves garlic, sliced thin
1 bunch green onion, cut into 2” pieces
½ cup water
½ tsp. kosher salt
¼ tsp. black pepper
Marinate the pork in the soy sauce, cornstarch and hot pepper flakes for 15 minutes.
Heat a wok on high; add 2 Tbsp. oil and stir fry the pork until browned.
Add garlic and stir to mix.
Add kim chee and stir to mix.
Add ½ cup water and green onions and stir to mix.
Bring to a boil and season with salt & pepper. Serve with a bowl of steamed white rice.