【150万回再生人気レシピ】10分でできる韓国家庭料理！ビールにもご飯にも！これが本場の旨辛絶品豚キムチ！

【150万回再生人気レシピ】10分でできる韓国家庭料理！ビールにもご飯にも！これが本場の旨辛絶品豚キムチ！

Have to clean before cooking. Oh, hi guys! Filming already? Sorry I was just playacting. Today I’m gonna show you popular series of “Korean home cooking in 10 min”. I will show you delicious recipe of “Only in 10 min ~Korean Spicy Pork & Kimchi~” I’m gonna cook tender and juicy pork & Kimchi.

You must have with rice and beer. Please try it by yourself after this video. So, let’s get started! OK, let’s start cooking. I’m using very simple ingredients as usual. First, “200g of sliced pork belly”. Good for today’s dish. Then, “1/2 of onion”. Make sure not to slice too thin

I wanna keep the cranchy texture. Move on to pork. I wanna cut them bigger. But still wondering how big they should be… Cut in half, but up to you. Put them in a bowl. You don’t have to be strict, but peel off like this. If you do this,

Pork will absorb the sauce well. Next is seasoning. “Salt” and “Black pepper”. Season the pork first. Let me share Tip 1. “1/2 clove of garlic (grated)”. Seasoning is important for Korean food. You remember “Korean BBQ” last time? Next is “200g of Kimchi”. This is Korean pickles. Kind of superfood lacto fermented.

You’ll feel sweetness and sourness of fruits, red chilli, garlic and ginger. Means lots of nutrition. Today’s point is “how to use Kimchi”. Kimchi is the great pickles and seasoning. By Koh Kentetsu. Guys ready? Pour the Kimchi sauce. This sauce is full of nutrition. So when you get Kimch,

Do not throw the sauce away to use for cooking. Pour the sauce on the pork, first. Then… put Kimchi into the pork. Mix together at this timing. I’m trying to repeat the same… “Kimchi is the great pickles and seasoning.” Now it’s working as seasoning. Before frying on the pan,

Make sure to mix them together well. They’re all combined and Kimchi helps to remove the smell of pork. It must be delicious. And look. Mixed well, this is important. Leave the mixed Kimchi and pork for a moment. Move on to next. Cut “1 green onion” for topping.

We usually cut or slice it into small pieces for topping. But look. Slice diagonally, and as thin as possible. If you slice like this, you will get rich flavor of onions and looks gorgeous as well. See? Onions must be suprised now. SO THIN AND DIAGONAL. Put them into the water.

Leave them till they will be mild. “1 tablespoon of sesame oil” Fry them. Let me share my tip while frying on the pan. I said “fry” but like “grill” actually at once. If you cook Kimchi and pork together, you will get “Umami” (rich taste). Do not just put Kimchi without frying

When you make “Kimchi-jjigae (hot pot)”, for example. Cook them till getting flavor. This is my tip to enjoy Umami of Kimchi. And… do you know why Korean spicy pork & Kimchi is tasty? Because they’re using aged sour Kimchi. They eat Kimchi just as pickles before aging,

And use the aged one in the fridge for cooking. It really works. But we don’t eat Kimchi a lot like in Korea. So if you like Kimchi, get 2 packs. you can eat one as pickles, and leave the other in the fridge for 4~5 days.

It becomes sour, then you can use for cooking. So tasty, try it. That’s my another tip. Smells wonderful already, but it will become more, suddenly. And if you get the deep red color, add sliced onions. Onions are thicker than usual for the crunchy texture. Mix thoroughly. And, clean. If dirty, clean it.

Onions look soft, soft and glossy. And, do not forget… “1/2 pack of sprout”. This is bean sprout. Of course you can use normal sprout. But I recommend bean sprout for Korean food because of its nutrition, flavor and color. If you find it at grocery store, please get it to make Korean food.

Put bean sprout on the Kimchi & pork, I’m getting… “2 tablespoons of Sake”. Sake and next… Lid on. Steam them for 3~4 min. Open it! They’re mixed all together. Bean sprout are cooked. Looks silky and glossy. Then, seasoning. “1 tablespoon of Mirin (sweet sake)” and “1 tablespoon of soy”.

Some people add “gochujang (red chilli paste)”, But I want fresh and spicy taste. That’s why I added soy instead. OK. They look silky and finally… add “sesame”. Ready to serve. They are well mixed. You can add sesame more if you like. And… I usually don’t add topping, but I wanna add this today.

Remember super thin and diagonal green onions? If they are left in the water, they become curly like this. Look, super cute. Drain with paper. They’re spicy, so make sure to drain. They’ve got curly hair. Then… Put them on… like this. You can skip this topping or cook together with Kimchi.

But this looks more gorgeous. That’s it. This is my easy Korean recipe in 10 min. “Korean Spicy Pork & Kimchi”. Beautiful. ITADAKIMASU! (Bonappetit) My kids are still very young, so I cannot eat spicy food. What a happy day today. First, move green onions aside… into the sauce… moving this onto…

My favorite “Dive & Bound”. “D & B” Itadakimasu. I think this is the best pork & Kimchi ever with pork belly. 200g of pork belly, salt & pepper, 200g of Kimchi 1/2 clove of garlic (grated), 1/2 pack of bean sprout, 1/2 of onion, 1 green onion, 1 tablespoon of sesame oil, 2 tablespoon of Sake, 1 tablespoon of soy, 1 table spoon of Mirin, sesami for topping. That was so delicious. Thank you for watching today. Do not forget to subscribe. Stay safe, guys:)

簡単だけど本格的な韓国料理のリクエストにお答えするこのシリーズ！
今回は皆さまから沢山リクエストをいただいた豚キムチです！

▼カリカリモチモチ豚ニラチヂミ編

▼ご飯がモリモリ進む野菜たっぷり豚プルコギ編

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【チャプター】
00:00 小芝居
01:02 下ごしらえ
04:49 調理
11:37 試食

■10分でできる！本場の旨辛豚キムチ！
【材料（2人分）】
・豚バラ薄切り肉：200ｇ
・塩、こしょう：各少々
・白菜キムチ：200ｇ
・にんにくのすりおろし：1/2かけ
・豆もやし：1/2袋
・玉ねぎ：1/2個
・好みのねぎ（わけぎ、長ねぎなど）：1本
・ごま油：大さじ1
・酒：大さじ2
・しょうゆ、みりん：各大さじ1
・白いりごま：適宜

【作り方】
①豚肉は半分に切り、塩、こしょう、にんにく、キムチをからめる。玉ねぎは1ｃｍほどのくし切りにする。ねぎはすごい斜め薄切りにして水にさらしておく。

②フライパンにごま油を中火で熱し、キムチと豚肉を入れて焼き付けるように炒める。香ばしい香りが立ってきたら玉ねぎを加えて炒め、全体がなじんだら豆もやしをのせてふたをして3～4分蒸し焼きにする。

③しょうゆとみりんを加えてさっと炒め合わせ、いりごまを混ぜる。器に盛って水けを絞ったねぎをのせる。

【ポイント】
斜め薄切り

◆コウケンテツpresentsテツコウの部屋
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