Kimchi Nureumjeok (Pan Fried Kimchi Skewers)
A pan-fried skewer dish made by threading seasoned aged sour kimchi, pork, and large green onion onto skewers and pan-frying them until golden brown.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special delicacy is made by shaking the seasonings off aged sour kimchi, squeezing out the juice, and threading it onto skewers with seasoned pork and large green onion to pan-fry. It is fun to pull off piece by piece, making it great as a snack or accompaniment to drinks.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pork200 g
- Aged sour kimchi5-6 leaves
- Thick large green onion (daepa)
- Egg2
Pork Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Minced garlic1 tsp
- Mirin (cooking rice wine)1 tsp
- Toasted sesame oil
Kimchi Seasoning
- Toasted sesame oil1 tsp
- Sugar1 tsp
Steps
Cut the pork into 5 cm lengths and slightly thick pieces, then season with the pork seasoning above.
Shake the stuffing out of the aged sour kimchi, cut the broad leaves to match the length of the pork, squeeze out the kimchi juice thoroughly, and season with toasted sesame oil and sugar.
Cut the large green onion to match the length of the meat and kimchi.
Thread them one by one in order onto skewers.
Coat the assembled skewers in flour and dip them into 2 beaten eggs.
Heat oil in a frying pan and pan-fry until the meat is fully cooked.
FAQ
How do I prep the aged sour kimchi?
Shake off the seasonings inside the kimchi, cut the broad leaf sections to match the length of the pork, squeeze out the juice thoroughly, and toss with toasted sesame oil and sugar to prepare.
What ingredients do I use to season the pork?
Toss the sliced meat in a seasoning made of 1 tbsp regular soy sauce (jin-ganjang), 1 tsp minced garlic, 1 tsp mirin (cooking rice wine), and toasted sesame oil to marinate.
What should I do if the meat does not cook through while pan-frying? AI-generated
Because raw pork is threaded onto the skewers, the outside can burn on high heat; it is best to cook over low or medium-low heat, adjusting the temperature so it cooks all the way through to the center.
