During our hot summer, I often cook spicy food. Toban Djan (Chili Bean Sauce) and Chilli Garlic Sauce are essential seasonings for me, and so is Kimchi. I often use it for cooking. ‘Buta (Pork) & Kimchi’ is a very popular combination and here is another ‘Donburi’ (Rice Bowl) dish recipe for you to try.
150 to 200g Pork *thinly sliced
1 pinch Salt
1 teaspoon Sesame Oil
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped or grated
6 Dry Black Fungus Mushrooms *soaked in water to soften, then finely sliced
80-100g Garlic Chives OR Spring Onion *cut to 3-4 cm in length
1/2 cup Wombok Kimchi *cut to 3-4 cm in length
1 tablespoon Soy Sauce
1 Spring Onion *finely chopped
Toasted Sesame Seeds
Freshly Cooked Rice 2 servings
- Slice Pork as thin as you can. Give 1-2 pinches of Salt and massage.
- Heat Sesame Oil in a frying pan and cook Pork until nicely browned. Add Garlic, Ginger, Black Fungus and Garlic Chives (‘Nira’ in Japanese) and stir-fry for a few minutes.
- Add Kimchi and Soy Sauce, and stir to combine. Do not over cook.
- Half fill a bowl with hot cooked rice and cover it with the pork & kimchi mixture. Place some finely chopped Spring Onion on top, and sprinkle with some Toasted Sesame Seeds.
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