• Fast
• Healthy

Ingredients

1. 1/3 cup pine nuts
2. 3 quarts water
3. 2 tablespoons kosher salt
4. 2 pounds pork loin, sliced 1/8 inch thick
5. 1 tablespoon finely grated peeled fresh ginger
6. 2 heads of Boston lettuce, leaves separated
7. 1 cup kimchi (8 ounces)

Directions

1. In a small dry skillet, toast the pine nuts over low heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Transfer the pine nuts to a small bowl and let cool.
2. In a large saucepan, combine the water with the salt and bring to a boil over high heat. Add the pork and cook, stirring, until white, about 1 1/2 minutes. Drain the pork in a colander, then transfer it to a serving bowl and toss with the ginger.
3. Spread the lettuce leaves in a basket and spoon the kimchi into a small bowl. Have guests serve themselves, filling the lettuce leaves with the ginger pork, kimchi and pine nuts.