Recipe

Pork, Egg, and Kimchi Stir-Fry

Korean-style stir-fried pork and kimchi with beaten eggs poured over the top and gently set, oyakodon-style. Served over brown rice for a quick weeknight dinner.

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Ingredient batch: 2× original. Base yield: 4 servings.

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Yield
8 servings
Prep
20 minutes
Cook
15 minutes
Total
35 minutes

Ingredients

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 4 servings.

  • 1.5 lb boneless pork butt steaks thinly sliced
  • 2 tbsp canola oil
  • 3 frozen garlic cubes like Dorot
  • 1 tsp ginger paste
  • 1 cup frozen sliced onions
  • 1.5 cups kimchi chopped
  • 2 tbsp kimchi juice from the jar
  • 1 tbsp reduced-sodium shoyu
  • 1 tbsp sugar
  • 4 large eggs
  • 1 tbsp sesame oil
  • 3 green onions sliced
  • 1 tbsp chili crisp optional
  • 1 tbsp sesame seeds
  • cooked brown rice for serving (missing amount)

Instructions

  1. Slice the pork: Put the pork in the freezer for 15 minutes so it's easier to slice thinly, then slice it across the grain.
  2. Brown the pork: Heat the canola oil in a large skillet over high heat. Add the pork in a single layer and cook until browned, stirring a couple of times. Stir in the garlic and ginger and cook about 30 seconds, until fragrant.
  3. Add the kimchi and onions: Add the onions, kimchi, kimchi juice, shoyu and sugar. Stir-fry until the kimchi softens and starts to caramelize.
  4. Pour in the eggs: Beat the eggs with the sesame oil. Turn the heat to medium-low, pour the eggs evenly over everything and scatter most of the green onions on top. Cover and cook 2 to 3 minutes, until the eggs are just set but still soft.
  5. Finish and serve: Drizzle with chili crisp, then sprinkle with the rest of the green onions and the sesame seeds. Spoon over brown rice.

Notes

Older, more sour kimchi works best here, so it's a great way to use up the end of a jar. This is made like oyakodon: instead of frying the eggs separately, beat them and pour them over the pork and kimchi, then cover the pan until they just set.

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