This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.
This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!
Yield: Serves 4 to 6
- 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
- 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
- 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
- 1/2 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 2 to 3 T grapeseed oil, or other neutral oil
- 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
- 6 large garlic cloves, thinly sliced
- 3 T mirin
- 1 T toasted sesame oil
- 2 T sesame seeds, toasted
- 5 scallions, thinly sliced
- brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
- Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
- In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
- In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
- In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
- Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
- Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
- Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
- Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
- Stir in the sesame oil, half of the sesame seeds and half of the scallions.
- Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.