Ingredients
|
1 package of shabu shabu pork, about a half pound
2 3.5-ounce packages of enoki mushrooms About 1T sesame oil 3 cloves of garlic, finely chopped 1t fresh ginger, finely chopped 2-3T shoyu At least ½ cup of kimchi, chopped, more if you like kimchi Kimchi juice, to taste 2T mirin or sherry |
Optional Add-ins
Bed of fresh spinach 1 bag of bean sprouts Pinch red pepper flakes Fried egg |
What To Do
Separate the thin layers of pork out so that they don't stick together when you flash cook them. Chop off the icky bottom of the enoki mushrooms and separate them out a bit.
Heat sesame oil in a wok. Add garlic and ginger and let them sizzle until you can smell it, about 20 seconds. Use fairly high heat and add pork and 1T of shoyu and cook until it starts to brown. This will happen fast because the meat is thin.
Add enoki in batches as they cook down. Add kimchi, the rest of the shoyu, kimchi juice to taste, and mirin. Mix everything so that all elements are well-blended. Add bean sprouts if you are using them.
Taste one last time, and add shoyu or kimchi juice to your taste and depending on how much sauce you want. Toss in some red pepper flakes if you want still more spiciness. Remove from heat and serve over hot rice, or fresh spinach.
To include an egg, drizzle sesame oil in a separate small frying pan. Crack egg into pan, and flip once to set the yolk. Place over kimchi pork and break open the yolk-ey goodness.
Heat sesame oil in a wok. Add garlic and ginger and let them sizzle until you can smell it, about 20 seconds. Use fairly high heat and add pork and 1T of shoyu and cook until it starts to brown. This will happen fast because the meat is thin.
Add enoki in batches as they cook down. Add kimchi, the rest of the shoyu, kimchi juice to taste, and mirin. Mix everything so that all elements are well-blended. Add bean sprouts if you are using them.
Taste one last time, and add shoyu or kimchi juice to your taste and depending on how much sauce you want. Toss in some red pepper flakes if you want still more spiciness. Remove from heat and serve over hot rice, or fresh spinach.
To include an egg, drizzle sesame oil in a separate small frying pan. Crack egg into pan, and flip once to set the yolk. Place over kimchi pork and break open the yolk-ey goodness.
Notes and Talking Story
- Shabu-shabu cuts of meat can be found in most Asian grocery stores, and it’s important to use the nearly paper-thin slides vs. big chunks of pork. Big chunks of pork throw the balance off the dish.
- All the cooking happens very quickly because the elements are all thin. This is stir-fry and go, about 10-15 minutes.
