Buta Kimuchi Itame (Pork and Kimchi Stir Fry)
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Buta Kimuchi Itame (Pork and Kimchi Stir Fry)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 200 g thin sliced pork belly
- 1 pinch salt and pepper
- 1 tbsp cake flour
- 1 tbsp toasted sesame oil
- 1 clove garlic finely diced
- 1 tsp ginger root finely diced
- 50 g yellow onion sliced
- 1 tsp oyster sauce
- 200 g cabbage kimchi
- 1 tsp sugar
- 1 tsp tsuyu sauce
- 30 g garlic chive(s)
- 2 tsp toasted sesame seeds optional, to garnish
- 1 tbsp finely chopped green onions optional, to garnish
Instructions
- Start by sprinkling the surface of 200 g thin sliced pork belly with 1 pinch salt and pepper.
- Next, lightly coat the pork with 1 tbsp cake flour.
- Heat a frying pan on medium and once hot, add 1 tbsp toasted sesame oil, 1 clove garlic and 1 tsp ginger root. Fry until fragrant.
- Add the pork to the pan and fry until sealed and slightly crispy.
- Once browned, add 50 g yellow onion to the pan and fry until it reaches your preferred firmness. (I like the onion to be quite soft.)
- Add 1 tsp oyster sauce and 200 g cabbage kimchi (including all the juices from the kimchi).
- Mix well and add 1 tsp sugar and 1 tsp tsuyu sauce. Stir fry for a few minutes until the kimchi is heated through.
- Add 30 g garlic chive(s) to the pan and stir fry for another 1 minute.
- Dish up and sprinkle with 2 tsp toasted sesame seeds and 1 tbsp finely chopped green onions.
- Enjoy!
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