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Buta Kimchi (Pork and Kimchi Stir-Fry)
Serves 2 · About 15 min
Pork belly, napa cabbage kimchi, onion and garlic chives stir-fried together. The spicy, sour kimchi goes well with the smell of sesame oil. Great with rice.
① Cut the ingredients→② Stir-fry the pork→③ Stir-fry the onion→④ Finish with kimchi and garlic chives
What to buy
Meat
Vegetables & pickles
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How to make it
1
Cut the ingredients
- On the cutting board, cut the pork into about 5 cm lengths
- Cut the onion in half lengthwise, then slice along the lines into 5 mm wide thin slices
- Line up the ends of the garlic chives and cut into about 4 cm lengths
- If there are large pieces of kimchi, cut them to 2–3 cm
How to tell it's doneEverything is cut and set apart next to the cutting board.
2
Stir-fry the pork
- Heat 1/2 tbsp sesame oil in a frying pan over medium heat
- Spread the pork in the pan and stir-fry while breaking it apart with a spatula
How to tell it's doneThe pink color of the meat is gone, and it's whitish brown all over. Cut the thickest slice: there is no pink inside.
3
Stir-fry the onion
- Add the onion to the pan from step 2 and stir-fry, mixing with the pork
How to tell it's doneThe onion is soft, and the edges are starting to look a little see-through.
4
Add the kimchi and garlic chives to finish
- Add the kimchi with its juice and stir-fry for 1 minute
- Add 1 tsp soy sauce, 1/2 tsp sugar and the garlic chives, and mix
- Just before turning off the heat, drizzle 1/2 tbsp sesame oil around
- Taste it. If the flavor is weak, add soy sauce a little at a time
ReadyThe garlic chives are soft, and everything is red from the kimchi. Put on plates.
Be carefulIf you stir-fry garlic chives too long, they lose their color and give off water. Turn off the heat 30 seconds–1 minute after adding them.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Too sourThe kimchi was very sour. Add sugar a pinch at a time and taste.
WateryYou stir-fried too long after adding the garlic chives and kimchi. Next time, finish step 4 within 2 minutes.
The flavor is weakEvery kimchi has a different saltiness. Add soy sauce 1/2 tsp at a time.
The meat is toughYou stir-fried too long over high heat in step 2. Next time, use medium heat and move on once the pink is gone.
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