This Man's Cook Old Kimchi Pork Belly Stir-Fry

• pork belly 400g
• aged kimchi (or fresh kimchi) 400g
• peeled garlic 7 cloves
• onion 1/2 medium
• green onion 1 stalk
• green chili pepper 2
• carrot 1 handful
• soy sauce 3 tablespoons
• gochujang 2 tablespoons
• red pepper powder 3 tablespoons
• sugar 1 tablespoon
• oyster sauce 1 tablespoon
• mirin 5 tablespoons
• minced garlic 1 tablespoon
• black pepper 4 pinches
• sesame seeds 1 tablespoon
• sesame oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Thoroughly wash both the outer seasoning and inner ingredients of aged kimchi to eliminate its characteristic heaviness and off-flavors, resulting in a clean, refreshing taste.
• Avoid over-charring the pork belly at the beginning, as this can make the texture tough when later mixed with vegetables and sauce.
• To prevent the dish from becoming soggy, maintain high heat throughout the entire cooking process from start to finish.
• Delicate aromatic vegetables like green onion and chili lose their freshness once overcooked, so add them right before turning off the heat and let them barely wilt in the residual heat to preserve crispness.

Recommended for 🙋

• ⭐Those who want a quick, chewy, and deeply flavorful meat side dish more satisfying than bulgogi or kimchi stew.
• ⭐Home cooks looking to transform old, forgotten kimchi or hard-to-handle aged kimchi into an elegant, gourmet meal.