Buta Kimchi Recipe

**Comforting Stir Fried Pork with Kimchi, Buta Kimchi**

Simple, easy, and satisfying. This stir fried pork with kimchi recipe will be sure to pleased for those of you who are looking for a deliciously comforting Korean-inspired meal.
**Servings:** 2
**Calories:** 1071 kcal (per serving)
**Prep Time:** 20 minutes

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What is Stir Fried Pork with Kimchi (Buta Kimchi)

Buta Kimchi, contrary to what you might think, originated in Japan and is a delicious homemade meal made with kimchi (of course), thinly sliced pork, and scallions. It’s quick, easy, and is typically served with rice.

“Buta” means pork in Japanese and traditionally Kimchi is Korean. However, back Japanese cuisine did not contain many spicy dishes. Korean cuisine has brought in a lot of influences to Japan and kimchi is enjoyed today due to its spicy flavors, so much so that it became a staple in Japanese cuisine.

This kimchi and stir fried pork dish is one of the many comfort foods that many households in Japan will have in their repertoire due to it being easy to make and satisfying to eat.

What Kind of Kimchi to Use?

If you don’t know, Kimchi is a Korean dish made of any kind of vegetable pickled and fermented with spices. The taste is sour, spicy, and the vegetables are very crunchy and oh so satisfying to your taste buds.

Generally I would recommend you use a cabbage or leafy vegetable kimchi. However, this dish is very open ended and you can use any vegetable kimchi you’d like, although I will say that something leafy and crunchy will work best.

As the main flavor component of this dish comes from the kimchi, I would recommend you choose one that you are familiar with and one that you like the flavor of.

I like my kimchi to be spicy and with a little bit of sourness, not too much. Using this type of kimchi will make the overall buta kimchi more umami and more like comfort food, at least for me.

For this dish I use cabbage kimchi which is easy to find and is widely available in every Asian supermarket, you can probably even find it at your local supermarket, Asian or not.

What is Gochujang?

Gochujang is a fermented soybean and chili paste that is used generously in Korean cooking. The taste is not very spicy, actually it is more comforting and umami. I know Buta Kimchi is a Japanese dish but it still has that Korean inspiration. For this recipe we will use Gochujang to add a little bit of extra umami to the dish.

If you don’t know where to find Gochujang they are usually sold at your local Asian supermarket, or you can order them from here: CJ Haechandle Gochujang.

There are many brands but the one linked is the one I always have in my kitchen.

What about the Buta or Pork?

I wholeheartedly recommend you use, any kind of thinly sliced pork such as pork belly or pork shoulder.

I would say that using minced pork or thicker chunks of pork is not what is normally recommended but if you do not have accessed to sliced pork or you would rather prefer thicker cuts, then you can try experimenting with different types of cuts.

Buta Kimchi Ingredients

1 tbsp vegetable oil

340g (0.75lbs) thinly sliced pork belly
340g (0.75lbs) kimchi (any type)
1 clove of garlic (finely chopped)
1/4 white onion (sliced)
1 tsp oyster sauce
1 1/2 tbsp soy sauce
1/4 tsp sesame oil
1 thinly sliced scallion (optional)

Buta Kimchi Recipe

Heat oil in a pan - In a large skillet, heat the vegetable oil over high heat until the oil is shimmering.
Cook your pork - add the pork and cook until the pork is done and slightly crisp (around 6 minutes).
Add in garlic - add in the garlic and stir fry for a few seconds to release the flavor of the garlic.
Stir fry the kimchi - add the kimchi and onion and stir-fry over high heat for 2 minutes.
Add in soy sauce and oyster sauce - add in the soy sauce and oyster sauce and stir fry for a few seconds then transfer to a serving plate.
Sesame oil and garnish - Drizzle on the sesame oil and garnish with the scallion.
Serve and enjoy! - Serve with steamed rice for the perfect comforting meal.

Tips

Don’t discard that kimchi juice! Add it in for extra flavor.
For a more pronounced umami taste, use older more fermented kimchi. Young kimchi creates a more vibrant and sour flavor.
If available use a wok to give the dish a smoky flavor.