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Buta Kimuchi Itame (Pork and Kimchi Stir Fry)
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By
Yuto Omura
https://sudachirecipes.com
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!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
Fusion, Japanese, Korean
Servings
2
portions
Prep Time:
5
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
15
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
Fusion, Japanese, Korean
Servings:
2
portions
Ingredients
Metric
US Customary
1x
2x
3x
▢
200
g
thin sliced pork belly
▢
1
pinch
salt and pepper
▢
1
tbsp
cake flour
▢
1
tbsp
sesame oil
▢
1
clove
garlic
finely diced
▢
1
tsp
ginger root
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 onions
optional, to garnish
Instructions
Start by sprinkling the surface of
200 g thin sliced pork belly
with
1 pinch salt and pepper
.
Next, lightly coat the pork with
1 tbsp cake flour
.
Heat a frying pan on medium and once hot, add
1 tbsp sesame oil
,
1 clove garlic
and
1 tsp ginger root
. Fry until fragrant.
Add the pork to the pan and fry until sealed and slightly crispy.
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.)
Add
1 tsp oyster sauce
and
200 g cabbage kimchi
(including all the juices from the kimchi).
Mix well and add
1 tsp sugar
and
1 tsp tsuyu sauce
. Stir fry for a few minutes until the kimchi is heated through.
Add
30 g garlic chive(s)
to the pan and stir fry for another 1 minute.
Dish up and sprinkle with
2 tsp toasted sesame seeds
and
1 tbsp finely chopped green onions
.
Enjoy!