Roasted Kimchi and Pork over Rice



The dish goes well with the Korean people's like in food. Chinese Cabbage kimchi is the usual kimchi for the dish but strip-sliced radish kimchi would also be nice. It needs less water than it needs to cook rice alone, because kimchi already contains water.



Materials(makes for four) and Precooking

2 cups rice
70g (0.15 pounds) pork
1 head Chinese cabbage kimchi
1 spoon sesame seed oil
@ flavorings for dressing
2 spoons aged (to be concentrated) soy sauce
2 spoons minced scallion
1/2 spoon minced garlic
a small amount of roasted sesame seeds and sesame seed oil
rice wash and let sit in water for half an hour, and drain.
cabbage kimchi clean the leaves of stuffing. Squeeze to drain liquid, and mince.
pork mince and apply salt, pepper and wine.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Apply sesame seed oil to a pan and roast pork slices. After a while, add kimchi slices and roast together.
  2. When they are roasted enough, cook rice in another pan.
  3. Mix the roasted pork and kimchi well with the flavorings to make dressing.
  4. Serve rice and roasted pork-and-kimchi dressing in different plates.
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