Sung Si-kyung's Katsuobushi Kimchi Stir-fry
A unique kimchi stir-fry that maximizes flavor by topping savory stir-fried pork and sour kimchi with rich, umami-packed katsuobushi.
Ingredients needed 2 servings
Recipe
Cooking tips
- The stronger the sourness of the kimchi, the more sugar you should add little by little to neutralize the sourness and achieve a clean overall balance.
- Use cuts like pork belly or shoulder that render plenty of pork fat, so the kimchi becomes plump and tender when stir-fried.
- In the final cooking step, a splash of cooking wine enhances the characteristic umami and pairs perfectly with beer.
Recommended for
- Those who want to add a special Japanese touch to the usual pork and kimchi stir-fry.
- Those who want to enjoy the distinctive smoky aroma and deep umami of katsuobushi.
- Those looking for a salty and spicy side dish to accompany a cold beer.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Choi Kang-rok's Katsuobushi Broth
- Sung Si-kyung's Katsuobushi Broth Fried Udon
- Shin Dong-min's Black Sea Bream Katsuo Shabu Shabu
- Kim Dae-seok's Kimchi Bokkeum
- This Man's Cook Spam Kimchi Stir-Fry
- This Man's Cook Spicy Sausage Kimchi Stir-Fry
- Solo Cooking God's Kimchi Fried Rice with Soybean Paste and Mayonnaise
- Seungwoo Dad's Deulgireum Kimchi Bokkeum
- Lee Hye-jung's Chicken Thigh Tomato Kimchi Stir-fry
- Seungwoo Dad's Dwaejigogi Kimchi Bokkeum
