Yield: 4 Servings
Measure | Ingredient |
---|---|
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 |
GARNISH
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.