Meat Recipes

In this Momofuku Era, Kimchi is Flying Off the Market Shelves

David Chang, chef/author of the best selling cookbook, Momofuku
(see below), likes kimchi, and so too his readers.  Well . . ., the Koreans have been serving it most meals since the 16th century.  Kimchi is combination of cabbage, other veggies and bold seasonings pickled in vinegar and then fermented to produce a pungent spicy hot condiment.  It serves well also as the supporting ingredient to wok-prepared or stir fried meat and fish dishes. It likes rice.  Recipes for the stuff abound:  “winter” kimchi is hot, “summer” kimchi is more fresh and light.  In the West, it comes in glass jars and is often make with napa cabbage and spicy but not flaming hot peppers, ginger and garlic.  It keeps forever in the fridge.

So, while reading and thoroughly enjoying Momofuku, TLW found a kimchi and pork recipe there and also in the latest issue of Fine Cooking, (they read the book too).  “Let’s have a couple over and make this in the wok fired on the Blue Star,” said she.  Here we have the results inspired by the book and magazine recipes.  This dish is best prepared a la minute with guests watching the show. Have courage!  Do it. It takes about five minutes, if you have your mise en place.

Wok Stirred Pork and Kimchi 

For four

(See abbreviations, if needed)

1         pork tenderloin, cut in quarter inch slices and then into half inch strips

2 T       soysauce

4 T       grapeseed oil or peanutoil

8 oz      fresh shiitake mushrooms, stemmed and hand-brokened into quarters

8          scallions cut in 1.5 inch lengths, white and green

16        broccoli, small flowerets (not shown in photo–after thought)

1 T       garlic, pureed

3.5 C    kimchi, drained and coarsely chopped

4 T       mirin (sweetened sake) or white wine and some sugar

1/2 t     sesame oil (for aoma–not taste)

1/4 C   beef or chicken broth

2 T       white and black sesame seeds, toasted

1.  Prep pork, toss with a tablespoon of soy sauce and set aside

2.  Prep mushrooms and veggies and have them lined up ready to pop into the wok

3.  Add 2 T of oil to the wok, heat gently and swirl carefully up the sides

4.  Heat the oil to shiny hot and then add the marinated pork (don’t splash)

5.  When pork strips break free of the bottom, stir or toss until pork is whitened but still rare

6.  Scoop out the pork and hold in a clean container (not the one used to marinate)

7.  Add 2 more tablespoons of oil and when very hot, add the scallions, mushroom, garlic and broccoli,

in that order–about three minutes for this step

8.  Add the kimchi, another tablespoon of soy sauce, a few drops of sesame oil and toss or stir

9.  At this point, if the whole mess looks too dry (no sauce for the rice), add some broth and BTB

10.  Serve immediately in heated bowls over rice with maybe a side of Asian Cucumbers

11.  Garnish with the toasted sesame seeds

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