by Bernice Hill, www.dishnthekitchen.com
Prep Time: 10 Minutes
Cook Time: 20 Minutes
olive oil or avocado oil
2 medium onions; peeled and cut into slivers
2 medium carrots; small diced
1 lb ground pork
3 cloves garlic; minced
1 tbsp gochugaru (Korean dried red pepper)
1 tsp chili flakes
1 tsp Szechuan Peppercorns
1 tbsp doenjang (Korean fermented bean paste)
1 tbsp soy sauce
1 tbsp sweet black vinegar
1 tbsp brown sugar
3 cups black kale; chopped
cooked noodles or rice as preferred
Add oil to a large frying pan or wok. Add onion and carrot.
Cook until translucent. Remove and set aside.
Add a bit more oil to pan, then add the ground pork. Break it up into smaller chunks as it cooks.
When the meat is almost browned through, add garlic and rest of the seasonings. Cook for a few more minutes.
Add 1/4 cup water to the pan, then add the kale and cover. Cook until the kale becomes wilted.
Serve over noodles or rice as desired.