Fermented Vegetables Sautéed with Ground Meat

A bold, savory sauté—ground meat and tangy fermented vegetables cooked with ginger and chili for depth and warmth. Robust, adaptable, and perfect spooned over rice or wrapped fresh.

Ingredients

  • Ground meat (pork, beef, chicken, or turkey)

  • Fermented vegetables (kimchi, sauerkraut, or any fermented greens), chopped

  • Ginger, minced or finely chopped

  • Green onion, chopped

  • Garlic, chopped (optional)

  • Cooking oil or any animal fat you like

  • Chili flakes or fermented chili sauce / hot pepper sauce

  • Black pepper

  • Salt (use lightly)

Method

1. Heat the pan

  • Add cooking oil or animal fat to a hot pan.

2. Build aroma

  • Add ginger, green onion, and garlic (if using). Stir until fragrant.

3. Cook the meat

  • Add the ground meat. Break it up and stir until the meat changes color.

  • Add chili flakes or fermented chili sauce at this stage and stir together.

4. Add fermented vegetables

  • Stir in the chopped fermented vegetables. Cook briefly until everything is well combined.

5. Season

  • Add a small amount of salt (fermented vegetables are already salty).

Add black pepper and stir well.

6. Finish

  • Drizzle a little sesame oil. Stir well. Turn off the heat. Transfer to the plate.

Serving

  • Spoon it over rice.

  • Serve it on top of pasta.

  • Wrap it in flatbread.

  • Or sprinkle it over a salad for a deep, savory flavor.