Garlic-Scallion Pork and Quick Napa Kimchi

Sesame-oil stir-fried pork belly with garlic and scallions meets quick napa kimchi bright with gochugaru and salted shrimp. As Brine Before the Mountain Frost remembers, kimjang week turned courtyards red with cabbage put up before the freeze.

Serves 4

Every recipe here is free to read.

Ingredients

• 1 lb thinly sliced pork belly
• 1.5 lb napa cabbage
• 6 garlic cloves
• 2 tbsp fresh ginger
• 6 scallions
• 3 tbsp gochugaru
• 2 tbsp salted shrimp
• 3 tbsp fish sauce
• 2 tbsp sesame oil
• 2 tsp toasted sesame seeds
• 4 cups cooked short-grain rice

Instructions

1. 1Thinly slice half the scallions and garlic cloves; reserve the rest.
2. 2For the quick kimchi, chop the napa cabbage into 2-inch pieces, massage with fish sauce, gochugaru, salted shrimp, minced garlic, ginger, and sliced scallions, then let sit 20 minutes while preparing the pork.
3. 3Heat sesame oil in a large skillet over high heat, add the pork belly and stir-fry until golden and crisp, about 6 minutes.
4. 4Add the remaining minced garlic and scallions plus fish sauce, toss for 2 more minutes until fragrant.
5. 5Serve the pork alongside the quick kimchi and warm rice, finishing both with toasted sesame seeds and a light drizzle of sesame oil.