As you may already know, traditional Japanese food doesn’t have spicy dishes. Back then when I was growing up, foreign ingredients such as bell peppers, bok choy, zucchini, and avocado were not common at the supermarkets. But time has changed and Japanese cuisine has evolved with so many new flavors and spices. Korean cuisine, in particular, has influenced how families eat at home in Japan. For example, kimchi has become a staple dish and there are many Japanese-style, milder Korean recipes that have taken the stage of Japanese dinner tables and in lunch boxes. This Pork Kimchi Stir-Fry, or what we call Buta Kimchi (豚キムチ炒め), is now one of the popular home-cooked dishes on the menu of izakaya restaurants.
Why You’ll Love This Recipe
Super fast and easy! With minimal ingredients and one pan, you can get this quick stir-fry on the table in less than 20 minutes! You’ll love it for a delicious quick weeknight dinner. All pantry-friendly ingredients. I always store different kinds of thinly sliced meat in the freezer. They defrost faster than a big chunk of meat. I keep a jar or two of kimchi in my fridge to make Kimchi Nabe, Kimchi Noodle Soup, Kimchi Fried Rice, and of course, this recipe. The rest of the ingredients and condiments are all pantry staples for Japanese cooking. Flavorful and delicious. When you only have time for one simple dish to go with the rice, I highly recommend cooking something flavorful and savory. Spicy food is even better as it will wake up your senses. To speed things up, I suggest freezing some cooked rice in advance when you can. I always have a few containers of steamed rice saved for the hectic days. When they are reheated, it is just as fresh as freshly cooked rice! See how I store my rice here.
If you’re familiar with the Korean dishes, this recipe will remind you of the spicy pork stir-fry dish known as jeyuk bokkeum but Buta Kimchi is a much milder, simpler version.
Ingredients for Buta Kimchi
Thinly sliced pork belly Kimchi (well-fermented or fresh) – I recommend well-fermented kimchi for this dish, but if you’re not a kimchi fan, definitely try this with fresh kimchi! Onion Green onions Seasonings: sake, soy sauce, kimchi juice from the kimchi jar, and roasted sesame oil
How to Make Pork Kimchi Stir-Fry
3 Tips to Make the Best Pork Kimchi Stir-Fry
Cut the onion into thin slices so that they will cook faster. Thinly-sliced onion is added after the pork is fully cooked and no longer pink. However, if you have (thick) onion slices, they require more time to cook, so add the onion while cooking the pork. Add sake (Japanese rice wine) to remove pork’s gamey odor. You will notice that we use sake frequently in Japanese cooking. When the alcohol in sake evaporates, it takes away any odor from the fish and meat. The fermented rice in the sake also leaves natural sweetness and umami to the food. You can substitute it with Chinese or Korean rice wine or dry sherry. Careful not to overcook the pork. Pork gets tough when it’s overcooked. That’s why thinly sliced pork belly is a great choice for stir-fry dishes as it has enough fat and doesn’t dry up easily. If you are going to use pork loin, for example, you may want to transfer the meat to a plate as soon as it’s no longer pink and add it back into the wok/pan when you mix everything together at the end.
What to Serve with Buta Kimchi
For a well-rounded dinner, buta kimchi is amazing as a main dish to go with rice, a side of veggie, and miso soup. Or you can serve it over rice as Buta Kimchi Don (rice bowl). It is even delicious as a topping over ramen. Give it a try!
Love Kimchi? Make These Delicious Kimchi Recipes!
Kimchi Fried Rice Kimchi Nabe (Hot Pot) Kimchi Gyoza Nabe (Hot Pot) Kimchi Soup with Clear Noodles
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