Pork & Kimchi Rice Bowl

Name: Pork & Kimchi Rice Bowl
Yield: 2 servings
Cuisine: British
Ingredients: 150-200 g Pork *thinly sliced; 1 pinch Salt; 1 teaspoon Sesame Oil; 1 clove Garlic *finely chopped; 1 small piece Ginger *finely chopped or grated; 6 Dry Black Fungus *soaked in water to soften, then finely sliced; 80-100 g Garlic Chives OR Spring Onion *cut to 3-4 cm in length; 1/2 cup Wombok Kimchi *cut to 3-4 cm in length; 1 tablespoon Soy Sauce; 1 Spring Onion *finely chopped; Toasted Sesame Seeds; Freshly Cooked Rice 2 servings

Hiroko Liston @hirokoliston

Melbourne, Australia

During our hot summer, I often cook spicy food. Toban Djan (Chili Bean Sauce) and Chilli Garlic Sauce are essential seasonings for me, and so is Kimchi. I often use it for cooking. ‘Buta (Pork) & Kimchi’ is a very popular combination and here is another ‘Donburi’ (Rice Bowl) dish recipe for you to try.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

150-200 gPork *thinly sliced
1 pinchSalt
1 teaspoonSesame Oil
1 cloveGarlic *finely chopped
1small piece Ginger *finely chopped or grated
6Dry Black Fungus *soaked in water to soften, then finely sliced
80-100 gGarlic Chives OR Spring Onion *cut to 3-4 cm in length
1/2 cupWombok Kimchi *cut to 3-4 cm in length
1 tablespoonSoy Sauce
1Spring Onion *finely chopped
Toasted Sesame Seeds
Freshly Cooked Rice 2 servings

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Steps

1

Slice Pork as thin as you can. Give 1-2 pinches of Salt and massage.
2

Heat Sesame Oil in a frying pan and cook Pork until nicely browned. Add Garlic, Ginger, Black Fungus and Garlic Chives (‘Nira’ in Japanese) and stir-fry for a few minutes.
3

Add Kimchi and Soy Sauce, and stir to combine. Do not over cook.
4

Half fill a bowl with hot cooked rice and cover it with the pork & kimchi mixture. Place some finely chopped Spring Onion on top, and sprinkle with some Toasted Sesame Seeds.