Name: Pork Kimchi Stir-fry and Seaweed Soup
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Thinly sliced pork belly 200g; Napa cabbage kimchi 150-200g; Onion 1/2; Bean sprouts 1/2 bag (100g); Chives 1/2 bunch; Ginger 1 piece (approx. 10g); Dried wakame seaweed 3g; Green onion 1/2 to 1/3 stalk; Dashi stock 300ml; Sesame oil 1 tsp; Soy sauce 1 tbsp; Black pepper a pinch; Salt to taste; Sesame oil 1 tsp; Soy sauce 1 tsp; Sugar a pinch; White sesame seeds 1/2 tsp

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Original: English

Pork Kimchi Stir-fry and Seaweed Soup

by 白ごはん.comチャンネル

A 2-dish Japanese meal from Shiragohan.com, featuring Pork Kimchi Stir-fry and Seaweed Soup. This easy-to-make recipe offers a perfect balance of textures and flavors, achievable in approximately 20 minutes of actual cooking time.

Steps

Finely mince half to one-third of a green onion. To achieve fine minced pieces, make diagonal cuts, flip, make crosswise cuts, then finely chop from the edge. Adjust larger pieces with your knife.
🕒 01:54
Heat 1 tsp of sesame oil in a pot over medium heat. Once hot, reduce heat slightly and add the minced green onion, lightly sautéing to release its fragrance. Infusing oil with ingredients' aromas enhances flavor in stir-fries. Green onions can burn easily, so add them after warming the oil.
🕒 05:05
Once the green onion softens, pour in 300ml of dashi stock and return heat to medium.
🕒 07:41
Bring to a boil, add 3g of dried wakame seaweed, and season with 1 tsp of soy sauce and a pinch of sugar.
🕒 08:13
Transfer the seaweed soup to another area and wash the cutting board to prepare ingredients for the pork kimchi.
🕒 08:59
Quickly rinse 1/2 bag (100g) of bean sprouts and drain thoroughly.
🕒 12:32
Trim the ends of half an onion and slice into 3-4mm thick pieces. Place the sliced onion and drained bean sprouts together on a plate.
🕒 13:08
Cut half a bunch of chives into 3-4cm lengths. Chives cook quickly, so keep them separate from other ingredients.
🕒 14:10
Julienne 1 piece (approx. 10g) of ginger.
🕒 15:16
Cut 200g of thinly sliced pork belly into 2cm pieces. If your kimchi (150-200g) is not pre-cut, chop it into bite-sized pieces.
🕒 15:34
After all ingredients are cut, wash your knife and cutting board. If cutting strong-smelling ingredients like garlic for a stir-fry, washing a wooden cutting board immediately can prevent the scent from soaking in.
🕒 16:30
Add 1 tsp of sesame oil to a frying pan before heating, then add the julienned ginger.
🕒 17:34
Once the ginger is fragrant, add 200g of pork belly, breaking it apart as you place it in the pan. For cold meat, gently separate the slices with chopsticks as the pan heats up to prevent clumping.
🕒 19:32
Once the pork is mostly broken apart and cooked, add half an onion and 100g of bean sprouts that were prepared earlier.
🕒 20:53
Increase heat to high and stir occasionally, cooking until the onions become translucent. With home stove power, it's more effective to sear the bottom for a while before stirring, rather than constantly tossing the pan, to cook evenly without burning.
🕒 21:44
Once the onions are cooked, season with 1 tbsp of soy sauce and a pinch of black pepper. Seasoning at this stage before adding kimchi ensures a well-defined flavor.
🕒 23:11
Stir-fry briefly, then add 150-200g of kimchi and the chopped half bunch of chives.
🕒 24:20
Stir-fry everything together until the kimchi liquid evaporates and the chives are cooked. The Pork Kimchi is ready. Adjust seasoning with salt to taste if needed.
🕒 24:35
Gently reheat the seaweed soup until just before boiling.
🕒 25:27
Ladle the warmed seaweed soup into bowls. Finish with a grind of black pepper and a sprinkle of 1/2 tsp of white sesame seeds. Grinding pepper by hand at the end enhances its aroma.
🕒 26:47
Serve the rice and Pork Kimchi on plates. Ready to enjoy!
🕒 27:23