Skillet Pork and Kim Chee
One of the dishes I look forward to after making big batches of kim chee. I prefer to use cabbage kim chee in this dish, but you can certainly adapt it to any of your favorite. Feel free to make it as spicy as you like or, you can leave out the red pepper flakes. Serve with lots of steamed rice and green tea.
1½ lbs. ground pork
1 TB vegetable oil
3 stalks green onions, chopped, white parts only
4 cloves garlic, minced
½ -inch ginger, peeled, minced
1 ½ c. favorite kim chee
1/3 c. ko choo jang sauce
2 TB palm sugar
1 TB Korean red pepper flakes, optional
1 TB Aloha shoyu
½ tsp. freshly ground black pepper
1 tsp. sesame seed oil
Garnish: 3 stalks green onion, chopped, green parts only
In a skillet over medium heat; brown pork in oil. Add white part of green onion, garlic and ginger. Cook 2 minutes. Stir in remaining ingredients to heat through, about 10 minutes. Garnish with chopped green onions. Serves 3-4.