Spice up dinner with our pork kimchi stir-fry! Quick, flavor-packed fusion dish with a zesty kick—perfect for an unforgettable, sizzling meal tonight!
Pork Kimchi Stir-Fry (Buta Kimchi)
Difficulty: ★★★☆☆2
servings10
minutes10
minutesPork Kimchi Stir-Fry (Buta Kimchi) Ingredients
Pork Belly (thinly sliced): 200g (about 7 oz)
Substitute: Bacon slices or thinly sliced pork shoulder if pork belly is unavailable.Kimchi (napa cabbage): 150–200g (5–7 oz)
Note: Adjust the amount for desired spiciness and tang.Onion: 1/2, sliced (~3–4 mm width)
Daizu Moyashi (soybean sprouts): ~100g (about half a bag)
Substitute: Regular bean sprouts if soybean sprouts aren’t available.Nira (garlic chives): 1/2 bunch
Substitute: Scallions or leeks for a milder flavor.Ginger: 1 piece (~10g), peeled and julienned
Substitute: 1/2 teaspoon grated ginger if fresh is unavailable.Sesame Oil: 1 teaspoon
Substitute: Any neutral oil plus a dash of toasted sesame oil at the end for aroma.Soy Sauce: 1 tablespoon
Black Pepper: a pinch
Salt: final seasoning if needed
Pork Kimchi Stir-Fry (Buta Kimchi) Directions
- Gather & Prep Key Ingredients
Ginger: Peel and cut into thin julienne strips.
Onion: Slice along the grain into ~3–4 mm strips.
Pork Belly: Slice into ~2 cm (~3/4 inch) wide strips for easier handling.
Nira: Cut into 3–4 cm (~1–1.5 inch) lengths.
Kimchi: If it’s in large pieces, chop into bite-size chunks.
Tip: Adding ginger and nira amplifies flavor and aroma. Soybean sprouts add crunchy texture (regular sprouts also work). - Stir-Fry Steps
Heat Pan: In a frying pan or wok, warm 1 tsp sesame oil over medium heat.
Add Ginger: Once slightly hot, add julienned ginger. Stir until fragrant (~30 seconds).
Add Pork Belly: Spread the pork in a single layer if possible, cooking for ~2 minutes per side.If slices stick, gently separate them once partially cooked.
Increase to High Heat: Toss in onion and soybean sprouts. Stir-fry for 2–3 minutes.Onions should begin to soften, sprouts remain slightly crunchy.
Season: Sprinkle a pinch of salt if desired to help draw out moisture.
Flavor with Soy Sauce & Black Pepper: Drizzle in 1 Tbsp soy sauce, plus pepper, stirring to coat the meat and veggies thoroughly. - Add Kimchi & Nira
Kimchi: Stir in the chopped kimchi. Cook at high heat for ~1 minute, letting the kimchi juices meld with the pork.
Nira: Add the garlic chives last, mixing for ~30 seconds until they wilt slightly.
Taste & Adjust: Depending on kimchi brand, you may want an extra pinch of salt at the end.
Tip: Overcooking kimchi can reduce its tanginess. A short sauté intensifies flavor without making it soggy. - Finish & Serve
Once the liquid from the kimchi reduces slightly (just enough to coat everything), turn off the heat.
Plate: Scoop the stir-fry onto a serving dish.
Enjoy: Serve hot with steamed rice or as a side dish. Adjust salt if needed based on your kimchi’s salt level.
Notes
- Tips & Points
Kimchi Varieties: Different brands vary in saltiness/spiciness. Taste often and add salt only if needed.
Extra Kick: Add sliced fresh chilies or chili oil if you prefer even more heat.
Pork Alternatives: Thinly sliced beef or leftover roasted pork can work, but pork belly remains the classic choice.
Umami Boost: A splash of sake or mirin can help balance the spice if your kimchi is extra hot.
Veggie Options: Mushrooms, carrots, or bell peppers can also be added—stir-fry them with onions.