Sung Si-kyung's Katsuobushi Kimchi Stir-fry

Name: Sung Si-kyung's Katsuobushi Kimchi Stir-fry
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200g pork (shoulder or belly); 1/4 head sour kimchi; 1/2 tbsp sugar; 1 tbsp cooking wine; a handful of katsuobushi

A unique kimchi stir-fry that maximizes flavor by topping savory stir-fried pork and sour kimchi with rich, umami-packed katsuobushi.

15 min Difficulty Easy side dish

Main ingredients

porkkimchicooking winekatsuobushi

Ingredients needed 2 servings

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pork kimchi cooking wine katsuobushi

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200g pork (shoulder or belly)

1/4 head sour kimchi

1/2 tbsp sugar

1 tbsp cooking wine

a handful of katsuobushi

Recipe

Cut the sour kimchi and pork into similar bite-sized pieces.
Heat a pan and add the fatty pork, cooking until the surface is golden brown.
When the savory oil renders from the meat, push the meat to the edge of the pan and start stir-frying the sour kimchi in the oil.
Adjust the sugar according to the sourness of the kimchi, and stir-fry over low heat until the kimchi becomes translucent.
When the kimchi is tender, mix in the reserved pork and cooking wine, and stir-fry quickly over high heat to lock in the flavor.
Place the well-stir-fried kimchi stir-fry generously in a bowl.
While still hot, sprinkle plenty of katsuobushi on top to garnish, letting it flutter.

Brown the pork in a pan to render savory pork fat.
Add sour kimchi and sugar to the pork fat, stir-fry until translucent, then combine with the pork and cooking wine.
Plate and top with katsuobushi while hot.

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.

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