Fried Kimchi and Pork Belly with Mixed Vegetables
Though I am not a Korean, I have always kept a big jar of kimchi and Korean red chili paste at my fridge. Kimchi stew, kimchi soup, kimchi pancake, there are loads of kimchi dishes I love. Among all, fried kimchi with pork belly is the one I made most often. And adding lots of vegetables in is my family’s preference.
I like to make and serve the dish in a medium size pan, so as to keep it hot for a big longer, just like how it’s usually served in Korean bistros.
Pork belly, 200g, slice into about half centimeter’s thick;
Kimchi, 1cup, cut to similar size as pork;
Korean rice cake, 1cup. Rice cake must be kept in freezer, so better soak them in water for a while to soften;
Beech mushroom, or any type, 2cups;
Carrot, 1/2cup, slice into similar size as kimchi;
Spring onion, 1/2cup, cut into stick;
Garlic, 4cloves, I like to eat garlic so I don’t slice them;
Korean red chili paste, 3tbsp;
Toasted sesame seeds and sesame oil.
How to do –
1. Heat a little oil in a medium size pan, pan-fry the pork belly till golden and fat released;
2. Put in garlic and fry till fragrant; then in with the kimchi and chili paste, fry till fragrant;
3. Put in carrot and rice cake, put in water till all ingredients mostly covered, lid on, bring to boil in high heat then lower to medium heat, simmer for 5 minutes;
4. Add in mushroom, lid on and cook for 2 minutes in high heat;
5. Mix everything well and reduce the sauce in high heat if there is too much, sprinkle spring onion, sesame seed and sesame oil on top, serve right away, better with steamed rice.