- 1-4 tbsp gochujang
- 1-4 tbsp soy sauce
- 1 tbsp garlic (minced)
- 1 tbsp sesame oil
- 1 tbsp ginger juice (or powder)
- 3 tbsp sugar
- Black ground pepper to taste
- 1 tbsp red pepper flakes (optional)
- 1 package of firm tofu (optional)
- 20 oz. pork loin or belly
- ½-1 cup kimchi, bite sized
- 1 onion
- 2 stalks green onions
- ½ carrot
- 1 bell pepper (optional)
- 2 jalapeño peppers (optional)
- In a bowl, add 1-4 tbsps of gochujang depending on how you want your level of spiciness. Make up any difference with 1-4 tbsps of soy sauce. For example, if you prefer a mild taste, add 2 tbsps of gochujang and 2 tbsps of soy sauce but the total combination should not be more than 4 tbsps.
- Add sesame oil, minced garlic, ginger juice or powder, sugar and pinch of black ground pepper.
- If desired, add 2 tbsps of red pepper flakes to make it spicier.
- Mix all ingredients well and put aside for later use.
- For pork loins, use a meat tenderizer and lightly beat on meat until they are become very thin. Cut into desired, bite sized pieces thereafter. For pork bellies, cut thin strips into bite size pieces.
- Add pork meat to the bowl of sauce that was prepared earlier and thoroughly marinate meat. Optimal time for meat to marinate is 30 minutes — put aside to prepare vegetables.
- Cut onion and carrot into thin strips, and cut green onion diagonally. Bell pepper and jalapeños are optional.
- In a large pan, stir-fry pork for about 4-5 minutes in med-high heat.
- Add kimchi along with vegetables into mix. Cook until pork is thoroughly cooked.
- To prepare tofu, boil water in pot and add entire block of tofu for 3-5 minutes in hot water. Rinse with cool water and cut them into smaller, bite-sized “blocks.”
- Place pork and kimchi stirfry in middle of plate and garnish with tofu around the plate.
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