| 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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