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.
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.
Ingredient batch: 3× original. Base yield: 4 servings.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 12 servings
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
Ingredients
- 2041 g boneless pork butt steaks thinly sliced
- 89 mL canola oil (volume measure)
- 9 frozen garlic cubes like Dorot — count retained
- 15 mL ginger paste (volume measure)
- 710 mL frozen sliced onions (volume measure)
- 1065 mL kimchi chopped (volume measure)
- 89 mL kimchi juice from the jar (volume measure)
- 44 mL reduced-sodium shoyu (volume measure)
- 44 mL sugar (volume measure)
- 12 large eggs — package or uncertain unit retained; no metric conversion
- 44 mL sesame oil (volume measure)
- 9 green onions sliced — count retained
- 44 mL chili crisp optional (volume measure)
- 44 mL sesame seeds (volume measure)
- cooked brown rice for serving (missing amount) — original amount unchanged; adjust manually — count retained
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
- 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.
- 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.
- Add the kimchi and onions: Add the onions, kimchi, kimchi juice, shoyu and sugar. Stir-fry until the kimchi softens and starts to caramelize.
- 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.
- 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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