Vermicular | Stir-Fried Pork and Kimchi

Stir-Fried Pork and Kimchi

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
3 min

¼ lb (100 g) thinly-sliced pork belly, cut into 1” pieces
1” piece fresh ginger, peeled, julienned
1 tablespoon sesame oil

½ onion, thinly sliced
3 oz soybean sprouts
½ bunch garlic chives, cut into 2” lengths
3 oz kimchi
1 tablespoon soy sauce

  1. Preheat the pan over medium-high heat for about 90 seconds. Add in sesame oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add pork and ginger into the pan. Stir-fry for about 1 minute or until the pork is browned.

  2. Add in onions, bean sprouts and chives and continue to stir-fry over medium-high heat for another minute. Add in kimchi and soy sauce and stir-fry for 1 more minute. Once the sauce in the pan comes to simmer, turn off the heat and serve.

  • Overcrowding the pan with too many ingredients may result in undercooked ingredients. To cook larger serving portions, it is recommended to cook in 2 batches for best results.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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