• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sudachi Recipes
  • Home
  • Recipes
  • About
  • Videos
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Videos
  • Contact
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Videos
  • Contact
×
Home » Recipes

Buta Kimuchi Itame (Pork and Kimchi Stir Fry)

Published: Mar 26, 2021 · Modified: Sep 16, 2023 by Yuto Omura

Jump to Recipe Pin Recipe Leave a comment

Buta Kimchi Itame is a flavorful stir-fry dish inspired by Korean cuisine. Made with crispy pork belly and succulent onions fried together with mild cabbage kimchi and garlic chives, this dish really packs a punch and goes perfectly with rice!

Disclaimer: This post contains Amazon affiliate links. Sudachi Recipes earn a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Jump to:
  • What is Buta Kimchi Itame?
  • What Kind of Kimchi to Use for This Recipe?
  • Ingredients and Substitutions
  • Step-by-step Process
  • Storage Options
  • Buta Kimuchi Itame (Pork and Kimchi Stir Fry)
  • FAQ

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)

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.

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.

Ingredients and Substitutions

  • 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 it is optional.
  • Finely chopped green onion - It adds the final touch.
Japanese Pantry Ideas

I have listed my recommended Japanese condiments, tools, and ingredients in the Sudachi Recipes Amazon shop. If you want to keep making various Japanese foods at home, please check it out!

Buta kimchi close up

Step-by-step Process

Here are my step-by-step instructions for how to make delicious Japanese buta kimchi 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.

frying finely chopped garlic in a wok
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.

thinly sliced pork belly frying in a wok
STEP
Add the onions

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

sliced onion added to fried pork
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.

Stir-frying buta kimchi in a wok
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!

Storage Options

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.

Picking up buta kimchi with black chopsticks.

Buta Kimuchi Itame (Pork and Kimchi Stir Fry)

Yuto Omura
How to make quick and easy Buta Kimuchi. Thinly sliced pork lightly coated in flour and fried, then stir fried with onions, garlic and crunchy cabbage kimchi.
No ratings yet
Print Recipe Pin Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Lunch, Main Course, Meat
Cuisine Japanese
Servings 2 portions

Ingredients
 
 

  • 200 g pork belly - thinly sliced
  • 1 pinch salt and pepper
  • 1 tbsp cake flour
  • 1 tbsp sesame oil
  • 1 clove garlic - finely diced
  • 1 tsp fresh ginger - finely diced
  • 50 g yellow onion(s) - sliced
  • 1 tsp oyster sauce
  • 200 g cabbage kimchi
  • 1 tsp sugar
  • 1 tsp tsuyu sauce
  • 30 g garlic chive(s)
  • 2 tsp toasted sesame seeds - optional, to garnish
  • 1 tbsp finely chopped green onion(s) - optional, to garnish
Prevent your screen from going dark

Instructions
 

  • Start by sprinkling the surface of 200 g pork belly with 1 pinch salt and pepper.
    thinly sliced pork belly sprinkled with salt and pepper in a metal container
  • Next, lightly coat the pork with 1 tbsp cake flour. 
    thinly sliced pork belly coated with cake flour in a metal container
  • Heat a frying pan on medium and once hot, add 1 tbsp sesame oil, 1 clove garlic and 1 tsp fresh ginger. Fry until fragrant.
    frying finely chopped garlic in a wok
  • Add the pork to the pan and fry until sealed and slightly crispy.
    thinly sliced pork belly frying in a wok
  • Once browned, add 50 g yellow onion(s) to the pan and fry until it reaches your preferred firmness. (I like the onion to be quite soft.)
    sliced onion added to fried pork
  • Add 1 tsp oyster sauce and 200 g cabbage kimchi (including all the juices from the kimchi).
    Adding kimchi to the wok to make buta kimchi itame
  • Mix well and add 1 tsp sugar and 1 tsp tsuyu sauce. Stir fry for a few minutes until the kimchi is heated through.
    Stir-frying buta kimchi in a wok
  • Add 30 g garlic chive(s) to the pan and stir fry for another 1 minute.
    Adding chopped garlic chives to buta kimchi
  • Dish up and sprinkle with 2 tsp toasted sesame seeds and 1 tbsp finely chopped green onion(s).
    Japanese style buta kimchi itame on a black plate on a white background
  • Enjoy!

Video

Click here to add your own private notes.
Keywords Buta kimchi, buta kimchi recipe, buta kimchi stir fry recipe, Buta Kimuchi Itame, Buta Kimuchi recipe, How to make buta kimuchi, pork and kimchi stir fry
Tried this recipe?Let us know what you thought!

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.

Reader Interactions

Leave a star rating and feedback or ask a question! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Yuto

Profile picture

Thanks for visiting Sudachi Recipes. My name is Yuto and I'm a Japanese guy with a passion for food. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen.

More about me
  • Pinterest
  • Instagram
  • Facebook
  • YouTube
  • TikTok

Get My Free E-Book

Everyday Japanese Recipes E-Book front cover

Sign up for email updates and receive my free ebook! Click here to go to the sign up form!

Latest recipes

decorative temarizushi made with various seafood, eggs and vegetables topped with leaves, salmon roe, flowers and lemon slices

Temari Sushi (Bitesize Sushi Balls)

09/11/2023

Continue Reading Temari Sushi (Bitesize Sushi Balls)

Japanese dry curry on a white oval plate topped with green onions, red chilis and onsen tamago top down

Japanese Dry Curry Rice

09/06/2023

Continue Reading Japanese Dry Curry Rice

Yakitori donburi made with chicken, zucchini, green onions and bell peppers cooked in a yakitori-style tare (sauce) served in a black bowl and topped with green onion and shichimi

Yakitori Donburi (Japanese Chicken Rice Bowl)

09/04/2023

Continue Reading Yakitori Donburi (Japanese Chicken Rice Bowl)

Spicy beef gyoza with hot dipping sauce sprinkled with chopped green onion and dry chilis on a white plate

Spicy Beef Gyoza with Hot Dipping Sauce

08/28/2023

Continue Reading Spicy Beef Gyoza with Hot Dipping Sauce

Footer

back to top

Newsletter

Sign up to our newsletter for exclusive monthly updates and our free e-cookbook including 25 delicious everyday Japanese recipes! Click here to go to the sign up form!

Sudachi recipes

About Us
Recipes
Privacy Policy
Disclaimer
Recipe policy
Contact us
Media mentions

Food & Recipes

Beef
Pork
Chicken
Fish
Salads
Desserts
Recipe collections

  • Pinterest
  • Instagram
  • Facebook
  • YouTube
  • TikTok
  • Mail

Copyright © 2023 Sudachi Recipes

As an Amazon Associate I earn from qualifying purchases.