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Reasonably Accurate
This week's Resolution Recipe: Stir-Fried Pork with Kimchee.
"You're in for some very profound but uncomplicated Korean cooking."
1 Tbsp peanut oil
1/2 lb pork butt, sliced in 1/8" thick by 1 1/2" long pieces
4 scallions, cut in 2" pieces
1 tsp garlic (Ha! I used... more.)
2 cups kimchee
1/2 tsp red pepper flakes, if needed
Heat a wok, add the oil, and saute the pork for a couple of minutes, adding pepper. Add the scallions and toss a bit. Add the garlic, kimchee, and red pepper. Saute 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 kimchee may already be salty.
What worked: This was very quick, easy, and tasty over rice. The rice took longer than anything else. I didn't add any red pepper as the locally-made kimchee was pretty spicy already (on the edge of too hot for the wife). I managed to not set off the smoke alarm this time when heating the wok.
What didn't: Not well written, omitting a few things that might be an issue if you didn't read through beforehand. I did, so it wasn't.
Will I make it again? Not all that often because of the salt levels, but sure.
"You're in for some very profound but uncomplicated Korean cooking."
1 Tbsp peanut oil
1/2 lb pork butt, sliced in 1/8" thick by 1 1/2" long pieces
4 scallions, cut in 2" pieces
1 tsp garlic (Ha! I used... more.)
2 cups kimchee
1/2 tsp red pepper flakes, if needed
Heat a wok, add the oil, and saute the pork for a couple of minutes, adding pepper. Add the scallions and toss a bit. Add the garlic, kimchee, and red pepper. Saute 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 kimchee may already be salty.
What worked: This was very quick, easy, and tasty over rice. The rice took longer than anything else. I didn't add any red pepper as the locally-made kimchee was pretty spicy already (on the edge of too hot for the wife). I managed to not set off the smoke alarm this time when heating the wok.
What didn't: Not well written, omitting a few things that might be an issue if you didn't read through beforehand. I did, so it wasn't.
Will I make it again? Not all that often because of the salt levels, but sure.
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