Pork Kimchi Stir-Fry (Buta Kimchi)
User Reviews
4.9
57 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
2
-
Course
Main Course
-
Cuisine
Japanese
Pork Kimchi Stir-Fry (Buta Kimchi)
Report
Pork Kimchi Stir-Fry, known as Buta Kimchi in Japan, is a popular home-cooked dish made with thinly sliced pork, napa cabbage kimchi, and onions. It's an easy and delicious weeknight meal ready in 20 minutes!
Share:
Ingredients
- ½ lb thinly-sliced pork belly (you can slice a block of pork belly on your own; you also may use thinly sliced pork loin)
- ⅛ tsp freshly ground black pepper
- ⅛ tsp Diamond Crystal kosher salt
- ½ lb kimchi (use Fresh Kimchi or traditional fermented kimchi; roughly 1½ cups)
- ½ onion (143 g, 5 oz)
- 2 green onions/scallions
- 1 Tbsp neutral oil
For the Seasonings
- 1 Tbsp sake (sake helps to remove the pork‘s gamey odor; you also can use Chinese rice wine or dry sherry, or otherwise, skip it)
- 1 Tbsp kimchi juice (it‘s the juice from the kimchi jar)
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
Add to Shopping List
Instructions
- Gather all the ingredients.
To Prepare the Ingredients
- Cut ½ lb kimchi into smaller pieces with a knife or a pair of scissors.
- Cut ½ onion into slices ¼ inch (6.3 mm) thick.
- Cut 2 green onions/scallions into 2-inch (5-cm) pieces. If the white parts are too thick, cut them in half lengthwise.
- Cut ½ lb thinly-sliced pork belly into 2-inch (5-cm) pieces.
- Season the pork belly slices with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
To Stir-Fry
- Preheat a large frying pan over medium-high heat. When the pan is hot, add 1 Tbsp neutral oil, spread it evenly, and then add the pork belly slices.
- Stir-fry the pork with a blunt-end wooden spatula until it is no longer pink. If your pork belly has rendered too much fat, you can wipe off the excess oil in the pan with a paper towel.
- Add the onion slices and green onions to the pan.
- Stir-fry until the onions are slightly tender, about 2–3 minutes. Then, add 1 Tbsp sake and mix well.
- Add the kimchi and stir to mix with the rest of the ingredients.
- Add 1 Tbsp kimchi juice and 2 tsp soy sauce. Stir-fry until there is no liquid left in the pan, about 1 minute.
- Drizzle 1 tsp toasted sesame oil on top and mix it all together. Transfer the stir-fry to a serving plate or individual plates. Serve hot with steamed rice.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.
Genuine Reviews
User Reviews
Overall Rating
4.9
57 reviews
Excellent
Other Recipes
You'll Also Love
