Kimchi Stew

Kimchi Breakfast Burrito

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Kimchi Breakfast Burrito

Yield

1

Ingredients US Metric Both

• 1 Tortilla Wrap 
• 2 Eggs 
• Kimchi Mayo 2 tbsp
• Kimchi 2 tbsp
• Smoked Ham 2 tbsp
• Old Gouda 1 tbsp
• Caramelized Onion

Instructions

Caramelized Onions

1. Heat a large, heavy bottomed skillet over medium heat. When the pan is hot, add 4 tbsp of butter.
2. When the butter is melted, add 1 finely sliced onion.
3. Stir to evenly coat the onions in the butter.
4. Cook the onions for 5 minutes, or until they have softened a bit.
5. Reduce the heat to low, and cook for 45 minutes, stirring every 8 to 10 minutes and scraping any browned bits from the bottom of the pan.

Kimchi Mayo

1. Reduce 4 tablespoons of kimchi brine from the jar down to about 1 tbsp.
2. Add 1 tablespoon of mayo and stir.

Kimchi Scrambled Eggs

1. Combine 2 whole eggs and whisk until well combined.
2. Drain 2 tbsp kimchi, squeezing gently to remove excess liquid, & dice small.
3. Dice 2 tbsp smoked ham small.
4. Cook eggs in pan with 2tbsp oil, until partially cooked, on medium heat.
5. Add diced kimchi and ham and finish cooking. 

Assembly

1. Place one tortilla wrap on a flat surface. Brush middle with a light amount of kimchi mayo.
2. Place egg mixture in centre of tortilla.
3. Grate cheese over the egg mixture.
4. Place caramelized onions on top of the cheese.
5. You can also add guacamole and green onions for extra flavour!
6. Roll burrito tightly.
7. Brush seam side of burrito with a light amount of kimchi mayo.
8. Place burrito seam side down in heated skillet, allow to sear for 30 seconds.
9. While searing, brush top side of burrito with kimchi mayo.
10. Flip, and sear for another 30 seconds.

Spicy Pork Stir-fry

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Spicy Pork Stir-fry

Yield

4-6

Prep time

1 H & 30 M

Cook time

15 Min

Total time

1 H & 45 M

This pork dish is out of this world! The perfect amount of sweet, smoky and spicy. Your tastebuds will thank you.

Ingredients

Marinade

• 5 tablespoons gochujang
• 1 tablespoon red pepper flakes
• 3 tablespoons soy sauce
• 3 tablespoon honey
• 2 tablespoons sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon grated ginger
• 1/4 cup apple sauce
• 1 cup kimchi relish (blended)

Pork Mixture

• 2 pounds thinly sliced loin pork, shoulder or pork centre 
• 1 small onion thinly sliced
• 4 green onions cut into 3 inch pieces

Instructions

1. The key to this recipe is to slice the pork extremely thin. To do so put pork in the freezer for about 1 hour so that you can easily slice it very thin.
2. Blend kimchi relish in blender. If you need extra liquid; add sesame oil and soy sauce.
3. Add the rest of ingredients of the marinade to mixture: gochujang, red pepper flakes, honey, garlic, ginger and apple sauce.
4. Slice onions and pork add in to marinade
5. Marinate for at least 1 hour
6. Cook at medium high heat, until slightly caramelized and do not crowd the pan. This may require a cooking couple of batches of the pork marinade.
7. Serve over rice and enjoy!

Kimchi Gazpacho

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Kimchi Gazpacho

Yield

4-6

Author

Farmers' Markets of Nova Scotia

Prep time

20 Min

Inactive time

1 Hour

Total time

1 H & 20 M

Beat the heat with this easy no cook recipe and enjoy a big, delicious bowl of vegetables!

Ingredients

• 2 lbs ripe tomatoes of choice
• 1 medium cucumber
• 1 medium bell pepper of choice
• 1/2 red onion
• 1/2 cup kimchi plus juice
• 1/2 jalapeño, seeds removed (optional)
• 1 garlic clove, minced
• 1/2 Tbsp salt
• 1 lime, juiced
• 2 Tbsp olive oil
• Pepper to taste

Instructions

1. Dice all the veggies and kimchi, and add to a bowl. Set aside 1/2 cup of the chopped veggies for garnish. Add lime juice and salt, then stir and set aside for 20 minutes. (Make sure to wash your hands well if handling a jalapeño!)
2. Add vegetable mixture to a blender and blend while drizzling in olive oil. Blend until smooth. Taste and adjust seasoning.
3. Chill for 1 hour and serve with olive oil, pepper, and toast.

Kimchi Grilled Cheese

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Kimcheese

Yield

1

Prep time

10 Min

Total time

10 Min

A grilled cheese with a kimchi twist!

Ingredients

• 2 large slices of sourdough, or your favourite crusty bread
• ½ cup lightly packed freshly grated old cheddar cheese
• ¼ cup chopped kimchi
• 2 tsp. finely grated parmesan cheese
• 2 tbsps. butter at room temperature

Instructions

1. Spread 1 tablespoon of soft butter on each slice of bread.
2. Spread 1 teaspoon of parmesan cheese on top of the butter on each slice of bread.
3. With butter side down, top one slice of bread with half the cheddar.
4. Add the chopped kimchi on top of the cheddar.
5. Add the remaining cheddar and top with the last slice of bread, buttered side facing up.
6. In a skillet over medium heat, add the kim-cheese and cover with a clear lid. Cook until golden on each side and flip with a metal spatula. About 3-5 minutes per side or until cheese melts.

Red Curry Mussels with Kimchi

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Red Curry Mussels with Kimchi

Yield

4-6

Author

Lauryn Chun (Modified with permission)

Prep time

20 Min

Total time

20 Min

This quick and easy to prepare recipe will please the most discerning palates.

Ingredients

• 1/4 cup unsalted butter
• 4 tablespoons peeled, finely grated fresh ginger
• 4 large garlic cloves, minced
• 4 tablespoons red curry paste
• 1 cup finely chopped napa cabbage kimchi, plus additional for garnish
• 2 (14-ounce) cans coconut milk
• 1/2 cup white wine
• 4 pounds mussels, rinsed and scrubbed*
• 1/4 cup kimchi juice
• 2 bunches of enoki mushrooms
• 500 grams of pancetta
• 1/4 cup finely chopped green onions (about 2 green onions) as garnish

Instructions

1. In a 5-quart Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the ginger and garlic and cook for about 1 minute. Add the curry paste and kimchi and cook, stirring, for another minute. Stir in the coconut milk and wine and bring the mixture to a simmer.
2. Add in pancetta, enoki mushrooms, kimchi juice and simmer for a couple more minutes. Put the mussels in the pot and cover, reduce the heat to low and cook for 5 to 7 minutes, until the mussels open.
3. Remove the pot from the heat before serving with the cover off. Top with the green onions and additional kimchi and serve in deep bowls with baguette or rice.

Spicy & Sour Kimchi Ramen Noodles

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Spicy & Sour Kimchi Ramen Noodles

Yield

2

Author

Jessica Emin

Prep time

5 Min

Total time

5 Min

Ingredients

Sauce

• 1/2 cup Cabbage Patch Kimchi, packed
• 2 Tbsp sesame oil
• 2 Tbsp peanut oil or vegetable oil
• 2 Tbsp pickled ginger
• 1 Tbsp gochujang
• 1 1/3 Tbsp rice vinegar
• 1/2 sheet dry nori (optional)

Noodles

• 2 portions dry ramen noodles

Garnish

• 2 Tbsp sesame seeds
• 2 egg yolks (discard whites, or keep for another recipe)
• 2 Tbsp chives, finely chopped

Instructions

1. Add all ingredients for sauce to a blender, and blend on high until sauce is smooth.
2. In salted water, cook noodles as instructed but without packaged seasoning, then rinse and drain noodles. Place into a large bowl.
3. Using a spatula, spoon the sauce onto the noodles, scrapping any excess off the sides. With tongs or wooden spoon toss the noodles in the sauce until they are all covered.
4. Serve the noodles immediately in two bowls. Top with an egg yolk each, as well as a sprinkling of toasted sesame seeds and chives.

Kimchi Mac & Cheese with Duck

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Kimchi Mac & Cheese with Duck

Yield

6-8

Author

Dany Dugay

Prep time

1 Hour

Total time

1 Hour

Kimchi is the perfect addition to this ultimate comfort food.

Ingredients

Sauce

•  1 cup Cabbage Patch Kimchi, finely diced
•  1 small white onion, peeled and diced
•  1 tsp avocado oil or duck fat
•  3 Tbsp flour
•  Salt to taste
•  Pepper to taste
•  1 cup whipping cream
•  3 cups 2% milk
• 2 cups (approx 350 g) packed, grated Pete’s Aged Cheddar, divided
• 2 cups (approx 350g) packed, grated gruyere cheese, divided
•  1/4 cup cilantro, stem removed and chopped (optional)
•  280 g package Brome Lake Ducks, Duck Legs Confit, bone and skin removed and chopped
• 1/2 cup panko style breadcrumbs

Pasta

• 500 g Rummo Orecchiette Pasta, cooked in salted water, drained and rinsed

Garnish

• Cilantro leaves
• Sliced green onion
• Sliced red finger chili pepper

Instructions

1. Preheat oven to 375F.
2. In a heavy bottomed sauce pot, heat oil over medium heat. Add onion and cook, stirring 1-2 minutes until beginning to soften. Season lightly with salt and pepper.
3. Add kimchi and cook stirring until most of the moisture has cooked out and it starts to stick to the pan.
4. Sprinkle in flour and cook stirring 2-3 minutes until it begins to brown and smells “baked”.
5. Slowly add in milk, whisking gently until full incorporated. Add in cream, whisking gently, allow to come almost to a boil.
6. Remove from heat. Stir in 1.5 cups each of gruyere and aged cheddar. Fold in duck and cilantro. Stir in pasta and test for seasoning. Adjust if necessary.
7. Pour mixture into 9x13” or similar dish (can use a cast iron skillet). Top with remaining cheese and breadcrumbs. Bake until golden, about 10-15 minutes. 
8. Garnish with cilantro, green onion and chili pepper. Serve immediately. Enjoy! 

Braised Pork Belly

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Braised Pork Belly

Author

Dany Dugay

Prep time

20 Min

Cook time

1 H & 30 M

Total time

1 H & 50 M

This flavour rich pork is perfect with rice, on buns, or taco shells with Cabbage Patch Kimchi!

Ingredients

• 2 pounds sliced pork belly
• 125ml hoisin sauce
• 60ml canola oil
• 1 onion, medium dice
• 2 carrots, peeled and medium dice
• 2 ribs celery, medium dice
• 4 cloves of garlic, peeled
• 2” piece ginger, peeled and sliced
• 750ml kimchi stock
• 60ml good quality soy sauce
• 60ml hoisin
• 60ml molasses

Instructions

1. Preheat oven to 300F
2. Rub pork belly with ½ of hoisin.
3. Heat oil in a large pot on medium heat, sear pork on all sides and remove from pan.
4. Add onion, carrot, celery, garlic and ginger to the pan and cook until browned.
5. Add remaining ingredients and return pork shoulder to pot.
6. Bring everything to a boil, then cover pot with a lid or tin foil.
7. Braise in the oven for 1-1.5 hours.
8. Once pork shoulder is tender, remove from pot, and strain the remaining liquid into a new clean pot.
9. Bring liquid to a boil, skimming off the fat with a ladle.
10. Reduce heat to a simmer and reduce the liquid until it is thick to cover the back of a spoon, bringing it to at least half the amount.
11. Shred the pork and add as much of the reduced sauce as desired.

Kimchi Relish Power Poke

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Kimchi Relish Power Poke

Yield

3-4

Author

Dany Dugay

Prep time

20 Min

Total time

20 Min

This bowl is a perfect make ahead salad, tossed together and stored up to 1 week in the fridge. Cabbage Patch Kimchi Relish works as the perfect all-in-one dressing with a kick of spice and a pronounced nutty background from the sesame oil.

Ingredients

• 1 carrot, thinly sliced or grated
• 1 cucumber, thinly sliced, skin on
• 1 cup napa cabbage, shredded
• 1 cup purple cabbage, shredded
• 1 cup cooked and cooled quinoa
• 1 cup cooked, cooled and peeled edamame
• 1/2 cup Cabbage Patch Kimchi Relish
• Optional: 1 egg, boiled
• Optional: black and white sesame seeds, toasted

Instructions

1. Simple, combine all ingredients and enjoy!

Kimchi & Mushroom Steam Buns

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Kimchi & Mushroom Steam Buns

Yield

15

Author

Jessica Emin

Prep time

2 Hour

Total time

2 Hour

These delicious buns can be stuffed with anything, but the combination of spicy sour kimchi and sweet hoisin marinated mushrooms is ideal. This bun recipe is adapted from the awesome Momofuku cookbook by David Cheng, but this version makes for a larger taco-like bun that fits more goodness inside.

Ingredients

• 3/4 Tbsp active dry yeast
• 3/4 cup warm water
• 2 cups bread flour, plus 2 Tbsp
• 3 Tbsp sugar
• 1 1/2 Tbsp nonfat dry milk powder
• 1/2 Tbsp kosher salt
• 1/4 teaspoon baking powder, rounded
• 1/2 teaspoon baking soda
• 2 Tbsp rendered pork fat or vegetable shortening, at room temperature
• vegetable oil
• 300g baby king oyster mushroom
• 1 1/2 cup hoisin sauce
• 1/2 cup ponzu sauce
• 1/2 cup water
• 3 Tbsp grated ginger
• 1/2 cup thinly sliced green onion
• 1 jar Cabbage Patch Kimchi
• Kewpie brand mayonnaise
• 3/4 cup quick pickled cucumber

Instructions

Mushroom Filling

1. Clean mushrooms, and slice lengthwise into 1/2 inch strips.
2. In a medium mixing bowl, whisk together hoisin, ponzu, grated ginger, and 1/2 cup of water.
3. Add mushrooms to hoisin mix to marinate for 15 minutes.
4. Remove mushrooms from marinade and add to a frying pan over medium to low heat. Cook until tender and sticky, then set aside.
5. Add the rest of the marinade to the frying pan and bring to a simmer. Cook until it had thickened.
6. Mix the mushrooms and the reduced marinade. Set aside.

Buns

1. To begin making the buns, stir together the yeast and 3/4 of a cup of warm water in a large mixing bowl. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat. Mix with a wooden spoon until a ball forms, scraping the edges of the bowl. Transfer the ball of dough to a lightly oiled clean surface and kneed for 4-5 minutes. Oil a medium-large sized bowl with vegetable oil and place the dough inside, cover and seal with plastic wrap and let rest in a warm area until it has doubled in size. This will take about 1 hour to 1 hour and a half.
2. Punch the dough down, and place it on a clean work surface. Using a sharp knife, divide the dough into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 3 pieces, making 15 pieces total. They should be about the size of a small lime. Roll each piece into a ball and set them on baking sheets. Cover them with a warm, damp kitchen towel and let them rise for 30 minutes. Cut out fifteen 6-inch squares of parchment paper.
3. Use a rolling pin to roll each ball into a 5-6 inch-long oval. They should be quite thin; below 1/4 inch. Brush lightly with vegetable oil, lay a wooden spoon across the center of the oval, and fold the oval over onto itself to form a bun. Gently pull out the spoon, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the towel, and form the rest of the buns.
4. Set up a small steamer on top of the stove. Work in batches to steam the buns, without them touching, for 5-6 minutes each or until dough has tightened and puffed up, but has not browned. Use the buns immediately, or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months, and use a stove top steamer for 2 to 3 minutes to reheat.

Assembly

1. Open a warm bun and drizzle with kewpie mayonnaise, add 2/3 slices of baby king oyster mushroom, a tablespoon of Cabbage Patch Kimchi, pickled cucumber, and green onion.

Bulgogi Skirt Steak Tacos with Kimchi

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Bulgogi Skirt Steak Tacos with Kimchi

Author

Dany Dugay

Ingredients

• 1 pound skirt steak

Marinade

• 1 clove garlic, minced
• 1 Tbsp Sesame oil
• 1 Asian pear, grated (optional)
• 4 Tbsp soy sauce
• 3 Tbsp brown sugar

Instructions

1. Mix together marinade ingredients and place with steak in ziplock bag for minimum 1 hour or preferably overnight in fridge.
2. Remove steak from marinade and pat dry. Over high heat in cast iron skillet pan, sear steak 3-4 minutes on each side (for medium rare). Allow to rest 2-3 minutes, slice against grain, thinly.
3. Assemble in your choice of taco shell or leaf lettuce with Cabbage Patch Kimchi, shredded red cabbage, avocado, cilantro, green onion, sesame seeds and any other toppings you love!

Korean Pork Burger with Napa Cabbage Slaw

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Korean Pork Burgers with Napa Cabbage Slaw

Yield

4 Burgers

Author

Dany Dugay

A spicy, umami pork burger served with a warm Napa cabbage slaw, Gochujang mayo, kimchi avocado and a sunny side up egg.

Ingredients

Burgers

• 1/2 cup white onion, minced
• 2 cloves garlic, minced
• Canards du lac Brome Rendered Duck Fat
• 5 pounds ground pork
• 2 egg yolks
• 1 tsp sesame oil
• 2 tsp dark soy sauce
• 3 green onions, green parts only, minced
• 1 tsp Sunny Cove honey
• 1 tbsp freshly grated ginger
• 1 tsp red chili paste

Gochujang Mayo

• 2 tbsp red chili paste
• 1/4 cup mayonnaise
• Juice of half a lime

Napa Cabbage Slaw

• 3 cups Napa cabbage, shredded
• 1/2 red pepper, thinly sliced
• 1/2 cup purple cabbage, shredded
• 1 carrot, shredded
• 1/2 red onion, thinly sliced
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 2 tbsp Kikkoman Mirin
• Juice of half a lime
• 1 tsp sesame oil
• 1 tbsp avocado or similar oil
• Salt to taste

To build 4 burgers you will need:

• 4 burger patties
• 2 ripe avocados
• 1 jar Cabbage Patch Kimchi
• 4 Sesame Seed Buns
• 4 eggs, cooked sunny side up
• Gochujang (red chili paste) mayo 
• Napa cabbage slaw 

Instructions

Burger

1. In a cast iron skillet over medium heat, melt 1 tbsp duck fat and sweat off onions until translucent, add garlic and continue to cook 1 minute, allow to cool.
2. Mix all ingredients, including onion and garlic together, ensuring you don’t over mix but it is well combined. Divide into 4 patties, flatten and set aside.
3. In the same skillet as before, over medium-high heat, melt a good smear of duck fat and sear burger on each side for 2 minutes per side and finish for 4-6 minutes in a 400’F oven until cooked through (165’f internal temperature).

Napa Cabbage Slaw

1. In a pan, over medium-low heat, heat sesame and alternative oil, add and sweat Napa cabbage, pepper, onion, carrot and purple cabbage until soft but still maintains crunch. 
2. Add ginger, garlic, sweat 30 seconds more. Add remaining ingredients, toss and remove from heat. Allow to cool slightly.

Gochujang Mayo

1. Mix red chili paste, mayonnaise and lime juice.

Burger Assembly

1. Toast buns. 
2. Smear bottom of toasted bun with mayo.
3. Add sliced avocado, burger patty, kimchi, egg and top with slaw, finish with top of bun. 
4. Open wide, get messy and enjoy!

Korean Caesar

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Kimchi Caesar

Yield

1

Author

Jessica Emin

Ingredients

• 1 oz Nova Scotia Spirit Co. vodka
• 4 oz. Walter Craft Caesar Mix
• 1oz Cabbage Patch Kimchi mignonette
• a squeeze of fresh lemon juice
• rim: lemon juice, Walter Craft Caesar Rim
• garnish: fresh celery, lemon, cucumber slice and kimchi

Instructions

1. Rim glass with lime juice & spice mixture. 
2. Fill a tall collins glass with ice, add vodka, caesar mix, kimchi mignonette, lemon juice and stir gently. 
3. Garnish with a stick of celery, lemon wheel, cucumber slice and kimchi.

Skirt Steak Ssam with Kimchi Puree Chimichurri

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Skirt Steak Ssam with Kimchi Puree Chimichurri

Yield

4-6

Author

Lauryn Chun (Modified with permission)

This Korean/Argentine fusion is an explosion of flavours and great fun to share with company.

Ingredients

Chimichurri Marinade

• 3/4 cup aged cabbage patch kimchi
• 1/2 cup chopped yellow onion
• 1/3 cup chopped cilantro
• ½ cup kimchi juice
• 2 tbsp. minced garlic
• 1 tsp. kosher salt

• 1 1/2 pound skirt or flank steak
• 2 tsp. freshly ground pepper

Ssamjang

• 1 tbsp. toasted sesame oil
• 2 tbsp. doenjang
• 2 tsp. Korean red chilie pepper flakes

Assembly

• Whole pieces of assorted lettuce leaves, separated, washed and dried
• Steamed rice
• 2 cups Cabbage Patch Kimchi, chopped for serving

Instructions

Chimichurri Marinade

1. Blend together all ingredients in a food processor until it reaches a smooth consistency.
2. Pour half of the marinade into a reusable ziplock bag and marinate the steak for 24 hours.
3. Once finished, discard the marinade and pat the steak dry to remove as much of the marinade as possible.

Ssamjang

1. Add sesame oil, doenjang and Korean pepper flakes to the remainder of the marinade. 
2. Refrigerate until ready to serve.

Cooking the steak

1. Heat the canola oil in a cast-iron skillet over high heat until it shimmers. 
2. Add the steak and cook for 4 to 5 min on each side, or to preference. A nice crust on the steak makes it more delicious. 
3. Let the steak rest 10 minutes before cutting thinly against the grain.

Assembly

1. Arrange lettuce leaves on plate, add rice and beef, then drizzle with ssamjang sauce and top off with kimchi. Eat with your hands for the maximum Korean experience!

Soba Noodle Bowl

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Soba Noodle Bowl

Yield

4

Author

Danielle Oron: Modern Israeli Cooking

Prep time

30 Min

Total time

30 Min

Nutritious and delicious! You can conquer a hectic day after this meal.

Ingredients

Sesame Dressing

• 1/2 cup tahini
• 1 Tbsp tamari or soy sauce
• 1 1/2 Tbsp sesame oil
• 3 Tbsp rice wine vinegar
• 2 tsp honey
• 3 cloves garlic, minced
• 3 Tbsp warm water
• 1 tsp red chilli oil (optional)
• 1 tsp salt

Bowls

• 4 bundles Soba noodles
• 4 scallions, thinly sliced
• 2 cups kimchi
• 12 shiitake mushrooms, sliced
• 4 cups kale, stems removed and chopped
• 4 eggs
• sesame seeds (garnish, optional)
• olive oil
• salt & freshly cracked pepper

Instructions

1. Throw all ingredients for the dressing in a jar and shake it up. 
2. Boil enough water to submerge your egg or eggs in a small pot. When the water is at a rolling boil, slowly and carefully lower the eggs into the pot with a spoon to ensure they don’t crack when they hit bottom. Boil the eggs for 6 minutes or 5 1/2 minutes for a bit runnier. Discard the boiling water and run cold water over the eggs. When they are cool enough to handle, peel the eggs carefully. 
3. Add the 4 bundles of soba noodles to 4 quarts of boiling water and cook at a boil for about 5 minutes, stirring occasionally. Drain well and while the noodles are still hot, toss in the dressing.
4. Heat a little bit of olive oil in a medium cast iron pan over medium heat. Sauté the kale lightly for about 2 minutes. Season with salt & pepper. Remove from pan before the kale wilts. Set aside.
5. Heat a little more olive oil in the same pan over medium-high heat. Add in the shiitakes/or other mushrooms in one layer, it's important not to crowd the pan so that the mushrooms sear properly. Season with salt & pepper. Sear for about 2 minutes on each side. Remove from pan and set aside.
6. After you peel the eggs and cut in half, finely chop the scallions, chop the Cabbage Patch Kimchi; the assembly line is ready to go! Use a large bowl and add noodles. Arrange the rest of the items as you like!

Kimchi Tacos

Kimchi Tacos

Ingredients

• Corn tortillas/tacos

• 1/2 lb ground pork

• 1/2 cup chopped kimchi

• 1 tbsp minced garlic

• 1/4 chopped onion

• Sesame/olive oil

• Green onion

• Cilantro

Pour a small amount of sesame/olive oil into a skillet and put over medium heat. Toss the ground pork in with the minced garlic. Let it simmer for a few minutes before adding the kimchi and onion. Be sure to pour in extra kimchi juice, if possible. Sauté the mixture until the pork is fully cooked and then simmer on low heat for about 30-45 minutes so the kimchi juices fully penetrate through the pork, for best results.

I like to top my tacos with green onion, cilantro and salsa verde, but feel free to add any of your favourites!