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Buta Kimuchi Itame (Pork and Kimchi Stir Fry)
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Buta Kimuchi Itame (Pork and Kimchi Stir Fry)

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 portions
Course: Main Course, Lunch, Dinner
Cuisine: Fusion, Japanese, Korean

Ingredients

  • 200 g pork belly thin sliced
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tbsp cake flour
  • 1 tbsp sesame oil toasted
  • 1 clove garlic finely diced
  • 1 tsp ginger root finely diced
  • 50 g yellow onion sliced
  • 1 tsp oyster sauce
  • 200 g kimchi cabbage
  • 1 tsp sugar
  • 1 tsp tsuyu sauce
  • 30 g garlic chives
  • 2 tsp sesame seeds optional, to garnish, toasted
  • 1 tbsp green onion optional, to garnish, finely chopped

Instructions

    Cup of Yum
  1. Start by sprinkling the surface of 200 g thin sliced pork belly with 1 pinch salt and pepper.
  2. Next, lightly coat the pork with 1 tbsp cake flour. 
  3. 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.
  4. Add the pork to the pan and fry until sealed and slightly crispy.
  5. 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.)
  6. Add 1 tsp oyster sauce and 200 g cabbage kimchi (including all the juices from the kimchi).
  7. Mix well and add 1 tsp sugar and 1 tsp tsuyu sauce. Stir fry for a few minutes until the kimchi is heated through.
  8. Add 30 g garlic chive(s) to the pan and stir fry for another 1 minute.
  9. Dish up and sprinkle with 2 tsp toasted sesame seeds and 1 tbsp finely chopped green onions.
  10. Enjoy!