Yield: 4 Servings
|1 tablespoon||Peanut oil|
|2 cups||Napa Kimchee|
|½ pounds||Pork butt, sliced into|
|1 teaspoon||Garlic, peeled and crushed|
|\N \N||Pieces 1/8\" thick by|
|½ teaspoon||Korean red pepper flakes|
|\N \N||1 1/2\" long|
|\N \N||Salt & fresh ground black|
|4 \N||Scallions,cut into 2\" pieces|
|\N \N||Pepper to taste|
|\N \N||Toasted sesame seeds|
This dish is so simple that you'll suspect I've made a mistake. No, I haven't. Once you get the pickles prepared, you're in for some very profound but uncomplicated Korean cooking. Heat a wok, add the oil, and chow(stir-fry) the pork for a couple of minutes, adding salt and pepper. Add the scallions and toss a bit. Add the Napa Kimchee, garlic, and red pepper. Chow (stir-fry) for a couple of minutes until all is hot. Remove to a plate and sprinkle with toasted sesame seeds.
Note: Be careful with the salt because the Napa Kimchee is already salty.