Buta Kimuchi Itame (Pork and Kimchi Stir Fry)

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What is Buta Kimchi Itame?

Buta kimchi itame (豚キムチ炒め) is a well-loved Japanese stir fry dish based on a Korean dish called “Dwaejigogi-bokkeum”. In Japanese, buta means pork, kimuchi means kimchi, and itame means stir fry. So, it is a general term for stir-fried dishes using pork and kimchi, including other vegetables and other ingredients.

As you can probably guess, the Japanese version is not so spicy. I’d say this dish is quite similar to “Shogayaki” ginger pork, but flavored with kimchi instead.

The thinly sliced pork is lightly coated in flour and fried to make it golden and lightly crispy, and then onions and kimchi are added to the pan and fried. I’ve added a few extra seasonings to make it special, but this recipe only requires a few ingredients. It’s so easy and quick, perfect for a mid-week dinner!

This dish is usually served as a main dish with freshly cooked Japanese-style rice, but it can also be enjoyed in smaller portions as a side dish.

Japanese buta kimchi itame (pork and kimchi stir fry) on a black plate topped with chopped green onion, dried chili and sesame seeds served next to a bowl of kimchi, rice and miso soup. (side view)

How I Developed This Recipe

When preparing this Kimuchi Itame recipe, I focused on achieving the perfect balance between kimchi’s intense, tangy flavor and the sweet, savory notes of pork and other seasonings.

To complement the boldness of the kimchi, I opted for sweet, fatty pork belly. This cut of meat brings a richness and depth that pairs beautifully with the acidity and spice of the kimchi. The fat from the pork belly mellows out the sharpness of the kimchi while adding a luxurious texture to the dish.

For the seasonings, I selected each one thoughtfully to enhance the dish’s overall flavor without overpowering the distinctive taste of the kimchi. I encourage you to try making it at home. It’s a wonderful way to experience the vibrant tastes of Korean-inspired cuisine with a delightful balance of ingredients!

What Kind of Kimchi to Use for This Recipe?

At the heart of the recipe lies the star ingredient: Kimchi! This renowned spicy pickled delicacy hails from Korea and has garnered global fame. The most common variant is made from napa cabbage. However, you can also find intriguing twists such as radish and cucumber.

Kimchi’s popularity extends to Japan, where the fondness for pickles is nearly universal. For my Buta Kimuchi recipe, I recommend a slightly sweet, cabbage-based kimchi. But remember, the world of kimchi is as diverse as it is delicious, showcasing a range of spice levels, sweetness, and tanginess.

My palate leans towards a kimchi that’s both spicy and slightly tart, but ultimately, your choice should cater to your own flavor preferences. After all, it’s the primary flavor driver in this recipe. Always taste your kimchi before incorporating it into your dish. It’s a simple step that can save you from a regrettable result.

In this particular recipe, I’ve opted for a slightly sweet napa cabbage kimchi, a common and easily accessible choice that you can find in any Asian supermarket.

Ingredients & Substitution Ideas

Thinly sliced pork belly – Other parts of the pork can be used, but I recommend pork belly the most. Also, if thin slices of pork are hard to come by, cutting a block of pork belly into thick slices also works great and gives the dish a meatier feel!
Salt and pepper – You can use your usual salt and black pepper.
Cake flour – To coat the pork and create a crispy surface. It also helps make the kimchi juices thick, glossy and stick better to the surface of the pork. (All-purpose flour also works for this.)
Sesame oil – It is used to add subtle flavor to the dish. I recommend Kadoya’s sesame oil.
Garlic – It is used finely diced but can be grated or crushed.
Ginger – Again, I use finely diced fresh ginger but can it’s fine to use grated if you prefer.
Yellow onion – Thinly sliced onions add depth and additional sweetness to the dish. In Japan, yellow onions are most common, but white onions can also be used.
Oyster sauce – The addition of oyster sauce adds depth and umami.
Cabbage kimchi – I used slightly sweet kimchi made with napa cabbage.
Sugar – It can be made with white or brown sugar.
Tsuyu sauce – If you can’t find umami-rich tsuyu sauce, feel free to use soy sauce instead. And if you’re interested in making your own tsuyu sauce from scratch, please check out my recipe for tsuyu sauce.
Garlic chives – Adding it at the end brings a little extra flavor and color. If you cannot find it in your area, substitute it with regular chives.
Toasted sesame seeds – This is used to garnish the dish but is optional.
Finely chopped green onion – It adds the final touch.

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Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Buta Kimuchi Itame at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Season and flour the pork

Sprinkle the pork with a pinch of salt and pepper.

thinly sliced pork belly sprinkled with salt and pepper in a metal container

Coat with a thin even layer of cake flour. (All-purpose flour also works fine.)

thinly sliced pork belly coated with cake flour in a metal container

STEP

Fry ginger and garlic

Heat a wok on medium and once hot, add sesame oil, finely chopped garlic and finely chopped ginger. Fry until fragrant.

STEP

Fry the pork

Add the pork to the wok.

thinly sliced pork belly frying in a wok

Fry until sealed and the fat is slightly crispy.

STEP

Add the onions

Add the onions to the wok and stir-fry until slightly softened.

STEP

Add the kimchi

Add oyster sauce and kimchi to the wok (make sure to add all the juices from the kimchi too!).

Adding kimchi to the wok to make buta kimchi itame

STEP

Add sugar and tsuyu

Add the sugar and tsuyu sauce and mix well. Continue to stir-fry until the kimchi is warmed through.

STEP

Add garlic chives

Add the garlic chives and stir-fry for one more minute before taking the wok off the heat.

Adding chopped garlic chives to buta kimchi

STEP

Dish up

Transfer to a serving plate and top with toasted sesame seeds and finely chopped green onion.

Japanese style buta kimchi itame on a black plate on a white background

Enjoy!

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How to Store

Storing Buta Kimchi Itame can be effectively accomplished through two primary methods: refrigeration and freezing. Refrigerating the dish offers a short-term solution, retaining its optimum flavors for approximately 2 to 3 days.

For more extended preservation, freezing is the recommended method. This technique significantly extends the shelf life.

If you make a big portion of buta kimchi, it is advisable to partition it into smaller, manageable portions before freezing. This facilitates convenient usage in the future without compromising on quality.

Storage summary

Room temperature – Not recommended.

Refrigerated – 2 to 3 days.

Frozen – Up to 1 month.

FAQ

What is the Japanese version of kimchi?

Although there is no such thing as a Japanese version of kimchi, kimchi sold in Japan is often less spicy and sweeter than the authentic version.

Why stir fry kimchi?

Although it is not always necessary to stir-fry kimchi, stir-frying it with pork not only gives the pork the flavor of kimchi, but kimchi also has the property of reducing its acidity when heated.

Why isn’t kimchi vegetarian?

This is because kimchi is mostly made with vegetables such as Napa cabbage and fermented seafood as well as salt, chili peppers, and garlic.

Picking up buta kimchi with black chopsticks.

I hope you enjoy this Buta Kimuchi Itame recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!