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Absolutely delish!
★★★★★
– Esther
What if that half-forgotten jar of kimchi in your fridge became tonight’s best dinner? In just 15 mins, you’ll transform pork belly into something sizzling, tangy, and irresistibly savory.
I’ll show you the one move that changes everything!
Buta Kimchi
Recipe Snapshot
- What is it? A stir-fry featuring crispy-edged pork belly and tangy fermented kimchi, flash-cooked in a spicy-sour-umami sauce.
- Flavor profile: A bold, appetizing kick of garlicky heat and tangy fermentation that cuts perfectly through the rich, melting pork fat.
- Why you’ll love this recipe: Real dinner in 15 mins! Quick sear, quick sauce, quick finish, perfect for a packed day when you still want something special over plain rice.
- Must-haves: Kimchi (with juices), Pork belly, A large skillet or wok.
- Skill Level: Easy
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What is Buta Kimchi?
Buta kimchi itame (豚キムチ炒め) is an itamemono (stir-fried dish) made by quickly frying “buta” (pork) with “kimchi” and often a few simple vegetables like onion. It’s typically cooked in one pan and served hot as a “rice companion” with freshly cooked Japanese rice.
In Japan, it’s popular as everyday home cooking and also sometimes appears on izakaya menus. In a way, I consider buta kimchi as Korean fusion of shogayaki in that both use pork cooked quickly in a pan, but shogayaki is defined by a ginger-soy sauce, while buta kimchi gets most of its punch from kimchi’s tangy-spicy fermentation.
You can also say it’s the “dry” counterpart to the winter favorite kimchi nabe, using similar ingredients and widely enjoyed in Japanese households.
Buta Kimchi Ingredients
- Cabbage kimchi: Napa cabbage kimchi (baechu kimchi / hakusai kimchi) is fermented cabbage seasoned with chili, garlic, and salt. You’ll find it in the refrigerated case at Asian groceries, and it’s also commonly stocked at regular supermarkets.
- Pork (Sliced Belly or Shoulder): Pork belly is the classic choice (though the picture above is shoulder). Look for pre-sliced pork at Asian markets, or grab shabu-shabu or sukiyaki slices from any grocery store. Shoulder gives you meatier chew with less richness if that’s your preference. You can simply get a slab and slice it into 5mm thick.
- Onion Yellow onion adds natural sweetness that balances kimchi’s tangy heat, but any type except red onion works here.
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
How to Make My Buta Kimchi Itame
Before you start (Mise en place):
- Thinly slice the onion.
- Cut garlic chives into 5cm long.
- If you use slab of pork, slice it into 5mm thick.
- Finely dice garlic and ginger.
To develop this buta kimchi recipe, I used a 30cm carbon steel wok.
But any large pan you have will work!
i. Lay your pork slices on a clean surface and sprinkle them with a light pinch of salt and freshly cracked pepper.
ii. Then dust on a thin coating of all-purpose or cake flour. Just enough to lightly veil each piece without creating visible clumps.
This delicate starch layer does double duty: it creates micro-pockets that brown beautifully when they hit hot oil, and it acts as a thickening agent that helps the final sauce cling to every slice.
i. Set your wok or large frying pan over medium heat and let it warm. Swirl in cooking oil, then scatter in your finely minced garlic and ginger.
ii. Watch for the edges to turn the palest gold while a sweet-savory fragrance fills your kitchen. This aromatic base infuses your cooking oil with flavor that will permeate every ingredient that follows.
i. Lay your seasoned, flour-dusted pork slices into the pan in a single layer. Resist the urge to stir immediately, let the slices sit undisturbed for 30 to 45 seconds while the Maillard reaction works its magic, transforming pale protein into something deeply savory and gorgeously golden.
ii. You’ll know it’s time to flip when the edges turn opaque and you spot caramel-brown patches forming on the underside.
iii. Continue cooking until fat edges turn slightly translucent and crispy.
iv. Add the onions and stir-fry until the edges turn translucent and glossy but still have snap.
i. Add the kimchi and oyster sauce, then crank up the heat to medium-high, pour in the kimchi juice to deglaze the browned bits on the wok (if any). It’ll hiss, steam, and turn the pork red. Keep stir-frying until it’s hot and the sound shifts back toward a dry sizzle.
ii. Add sugar, soy sauce, and a pinch of dashi granules, then toss so the flour on the pork gelatinizes and turns the kimchi juices into a clingy glaze. Keep stir-frying until hot and glossy.
i. Add the garlic chives and stir-fry 1 minute, then pull the wok off the burner.
ii. Plate and top with sesame seeds, a drizzle of toasted sesame oil, and chopped green onion.
If you follow the default recipe, it will yield 2 main servings, or 3-4 side servings.
Essential Tips & Tricks
- Spread pork in one layer and leave it alone 30-45 seconds for browned spots.
- Add onions after the pork browns, and add kimchi late so moisture and acid don’t stop browning.
- Let the kimchi juice sizzle until it turns glossy and coats.
With these simple tips in mind, you’re set for success every time you make buta kimchi.
Storage & Meal Prep
Fridge: Store leftovers in an airtight glass container (to prevent staining and odor transfer) for up to 2-3 days. The sauce will thicken as the fat solidifies and the pork may firm up.
Freezer: Not recommended. Freezing destroys the texture of both the kimchi and onions.
Meal Prep: Slice pork, portion seasonings, and cut kimchi up to a day ahead.
Reheating: Reheat in a hot skillet over medium-high heat for 2-3 minutes, stirring frequently, until the fat re-liquefies and the dish is steaming throughout.
What to Serve With This Recipe
Buta Kimchi FAQ
Yes, but technique varies slightly. For chicken, use thigh meat to prevent drying out. While pork belly’s rendered fat is key to the ultimate flavor, you can mimic that richness with other meats by adding a little extra sesame oil or butter off the heat at the end.
Bloom garlic/ginger on medium-low to medium until fragrant, then add pork before the garlic turns deep golden-garlic goes from perfect to bitter fast. Keep it moving and use the pork’s rendering fat as a buffer.
Watery stir-fry usually means your moisture load beat your evaporation. Overcrowding or a lukewarm pan can make the pork and kimchi steam instead of sear. Turn the heat up, push the solids to the sides, and boil the liquid hard in the center to reduce back to a glossy coat.
More Japanese Pork Recipes
- Tonkatsu
- Japanese Style Mapo Tofu
- Crispy Pork Gyoza
- Tonteki (Japanese Pork Chop Steak)
Hungry for more? Explore my Japanese pork recipes to find your next favorite dishes!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Buta Kimuchi Itame (Pork and Kimchi Stir Fry)
Ingredients
- 200 g thinly sliced pork belly shabu-shabu/sukiyaki slices, or pork shoulder
- 1 pinch salt and pepper
- 1 tbsp all-purpose flour or cake flour
- ½ tbsp cooking oil neural
- 1 clove garlic finely diced
- 1 tsp ginger root finely diced
- ¼ onion sliced
- 1 tsp oyster sauce
- 200 g cabbage kimchi Napa/baechu
- 1 tsp sugar
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 pinch dashi granules
- 30 g garlic chive(s)
- toasted white sesame seeds optional garnish
- finely chopped green onions optional garnish
- dried red chili pepper slices, optional garnish
- toasted sesame oil optional garnish
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Sprinkle the surface of 200 g thinly sliced pork belly with 1 pinch salt and pepper, then lightly coat it with 1 tbsp all-purpose flour.
- Heat a frying pan on medium-low and once hot, add ½ tbsp cooking oil, 1 clove garlic and 1 tsp ginger root. Fry until fragrant.
- Increase the heat to medium and add the pork to the pan. Sear on both sides until the fat turns slightly crispy.
- Add ¼ onion to the pan and fry until it reaches your preferred softeness.
- Add 1 tsp oyster sauce and 200 g cabbage kimchi with all the juices.
- Mix well, then add 1 tsp sugar, ½ tsp Japanese soy sauce (koikuchi shoyu) and 1 pinch dashi granules. Stir fry for a few minutes until the kimchi is heated through.
- Add 30 g garlic chive(s) and stir fry for one more minute.
- Dish up and sprinkle with toasted white sesame seeds, finely chopped green onions, dried red chili pepper and a drizzle of toasted sesame oil. Enjoy!
Absolutely delish!
Thank you, Esther!