Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced (about 1 tablespoon minced)
  • 1 1/2 teaspoons minced ginger (from a 1-inch piece)
  • 2 scallions, white parts separated and finely chopped, green parts thinly sliced and set aside for topping
  • 1 pound ground pork
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  •  (Korean hot pepper paste), or to taste
  •  (Korean hot pepper flakes), or to taste
  • 1/2 cup drained chopped kimchi
  • 2 tablespoons kimchi juice
  • 1/2 napa or savoy cabbage (about 10-12 ounces), thinly sliced or shredded (about 4 cups shredded)
  • 2 large carrots, julienned or shaved into ribbons
  • steamed rice, for serving
  • daikon radish, thinly sliced, for topping
  • sesame seeds, for topping

Instruction

  • Heat oil in a large skillet or wok set over medium-high heat.Add garlic, ginger and the white parts of the scallions and sauté for 1 to 2 minutes until fragrant.Add ground pork and cook, breaking up any large chunks, until cooked through, about 6 to 7 minutes.Add gochujang, gochugaru, soy sauce, sesame oil, kimchi and kimchi juice and stir to evenly coat.Push pork mixture to the sides of the skillet; add cabbage and carrot to the center. Cook, tossing occasionally, until cabbage is softened and carrot is tender, about 3 to 5 minutes (green cabbage will take slightly longer than softer napa or savoy cabbage).To serve, spoon steamed rice into serving bowls, then spoon pork mixture over top. Sprinkle with thinly sliced green onions, sesame seeds, and top with thinly sliced daikon. Serve warm.