Two bowls of pork belly stir-fried kimchi rice is basic!
Make it simple with leftover pork belly :)
2 serving
Within 30 minutes
엘린84
Ingredients
  • Kimchi
    1bowl
  • Pork belly meat
    1bowl
  • leek
    1paper cup
  • a beautiful forest
    1TS
  • crushed garlic
    1TS
  • Red pepper powder
    1/2TS
  • Sugar
    1TS
  • Vinegar
    1TS
  • Sesame oil
    1TS
  • Sesame
    little
Cooking Steps
STEP 1/7
When you make stir-fried kimchi, you need ripe kimchi
The ripened kimchi fell off, so I made it with kimchi that my mom gave me not too long ago
STEP 2/7
First, grill the pork belly on the pan until it's golden brown
The pork belly I bought this time is not greasy
I put a bit of oil on it and cooked it's grilled
STEP 3/7
When the pork belly is golden brown, add kimchi and stir-fry it together ~
STEP 4/7
Stir-fry it a little bit. 1 tablespoon of mirin, 1 tablespoon of minced garlic, 1/2 tablespoon of red pepper powder,
Add 1 tablespoon of sugar and 1 tablespoon of vinegar and stir-fry it again
The kimchi is kind of spicy, so I added chili powder to make it more colorful
Since kimchi is not ripe, to add a bit of sour taste
I added 1 tablespoon of vinegar ~
The kimchi was a bit salty, so I purposely didn't put in the kimchi soup
It got dry with red pepper powder, so I added 1/5 cup of water with a paper cup
STEP 5/7
Add a cup of green onion when the color of the pork belly is finely cut
Stir-fry it until you mix it evenly
STEP 6/7
Add 1 tablespoon of sesame oil and sprinkle sesame seeds
STEP 7/7
It's not ripened kimchi. It was a bit disappointing
I added a little bit of vinegar, and it tasted even better with the sour taste ~
It's good to eat as a side dish or as a side dish for alcohol, pork belly stir-fried kimchi!!
It turns into a great side dish with tofu
If it's ripe kimchi, you don't need to add vinegar
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