1 tbsp canola oil

1 tsp sesame oil

¼ cup Green onions, sliced diagonally

2 cups Fresh Spinach, washed and stems trimmed

1/3 cup finely minced fresh cilantro

¾ – 1  – 450g jar Prepared Kimchi (drain and reserve liquid)


¼ cup Soy sauce

¼ cup Mirin

1 tsp    Chili garlic paste

1 tbsp fresh Ginger, finely minced

2 cloves Garlic, finely minced

1  tbsp honey

1 tbsp Rice wine vinegar

1 Pork Tenderloin, sliced into ½ inch pieces


Combine marinade ingredients in a glass dish or plastic resealable bag. Add the pork and chill for 1 hour.

Drain pork reserving liquid. Pour liquid into a small pot and bring to a boil. Remove from heat and set aside.

Heat a wok or large pan over medium-high heat. Add the canola and sesame oil and heat until smoking. Add the pork and sauté in batches (so the pan isn’t crowded) about 3-5 minutes until just crisp. Remove pork to a plate and keep warm. Add the onions, spinach and kimchi and ½ each of the reserved pork and kimchi liquids adding more according to taste. Return pork to the pan and cook about 3-4 minutes more until spinach is wilted. Transfer to a serving dish and garnish with chopped cilantro.

Serve with Rice.

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