| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Meats, Main dish | 4 | Servings |
INGREDIENTS
| 1 | tb | Peanut oil |
| 2 | c | Napa Kimchee |
| 1/2 | lb | Pork butt, sliced into |
| 1 | ts | Garlic, peeled and crushed |
| Pieces 1/8" thick by | ||
| 1/2 | ts | Korean red pepper flakes |
| 1 1/2" long | ||
| Salt & fresh ground black | ||
| 4 | Scallions,cut into 2" pieces | |
| Pepper to taste | ||
| Toasted sesame seeds |
INSTRUCTIONS
GARNISH This dish is so simple that you'll suspect I've made a mistake. No, I haven't. Once you get the pickles prepared, you're in for some very profound but uncomplicated Korean cooking. Heat a wok, add the oil, and chow(stir-fry) the pork for a couple of minutes, adding salt and pepper. Add the scallions and toss a bit. Add the Napa Kimchee, garlic, and red pepper. Chow (stir-fry) 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 the Napa Kimchee is already salty. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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