Make this quick and tasty Kimchi Pork stir fry in just 20 minutes! We saute pork belly with kimchi and season with pantry staples like soy sauce and sesame oil. Super delicious with a big bowl of rice. Enjoy for lunch or dinner.
We love pork belly. We love kimchi. It's only natural that they come together for a stir fry dish!
Kimchi Pork stir fry satisfies requirements for a weeknight dinner:
- Quick and easy. Only 20 minutes to make!
- Simple, easy to find ingredients like pork belly and kimchi.
- Pantry staples for seasoning like soy sauce and green onions.
This is an easy to love dish that's packed with flavor. Don't forget to cook rice! Like most of the dishes on this blog, it's best with a big bowl of rice ^_^
FYI: This dish is also called Buta Kimchi! Buta is the Japanese word for pork. You might see it on the menu of some restaurants here in Hawaii.
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Ingredients
Here's what you'll need:
- Pork belly - You need thinly sliced pork belly for this recipe. You can purchase this at most Asian markets. We find it most easily at our local Japanese markets. The thinly sliced meats are often labeled as "sliced for sukiyaki or shabu shabu."
- Kimchi - You can buy this at all Korean markets and many Japanese and Chinese markets. In Hawaii we can also find kimchi at regular supermarkets, Longs Drugs, and even Costco Hawaii.
- Onion
- Green onions
- Soy sauce
- Sesame oil - Make sure to use roasted/toasted sesame oil.
See recipe card for quantities.
Instructions
Let's get cooking:
Cook the pork belly.
In a large pan over medium-high heat, saute the pork belly until just cooked. This should take about 3 minutes. Remove the cooked pork belly to a plate.
Brown the onion.
In the same pan (there's no need to add oil since there should be some fat/oil left in the pan from the pork belly), add the sliced onion and saute until it starts to brown, about 4 minutes.
Add green onions.
Then add the green onions and cook for 1 more minute.
Add kimchi.
Add the chopped kimchi and cook for 2 more minutes.
Add the pork belly back.
Add the cooked pork belly back into the pan and saute for 1 more minute.
Season.
Add the soy sauce and sesame oil. Stir to mix evenly. Turn off the heat.
Eat and enjoy!
Plate and eat with rice!
Substitutions and Variations
A few tasty ideas:
- Lettuce - This dish is also great for lettuce wraps. Instead of (or in addition to) rice, you can place some of the kimchi pork on a nice lettuce leaf, fold and eat! We like to use butter lettuce for this because it's soft and easy to fold.
- Sesame seeds - Sprinkle toasted/roasted sesame seeds on top of the finished dish.
- Carrots - Add julienned carrots to the dish. Add it to the pan right before you add the green onions.
Try just one or try them all!
Equipment
No special equipment needed 🙂
This recipe calls for chopped kimchi. You can easily chop it with your regular kitchen knife on a cutting board. BUT what we love to do is use kitchen scissors to cut the kimchi. It saves the step of cleaning another cutting board!
Storage
Kimchi pork leftovers will keep in the refrigerator for 2-3 days. Make sure to store the leftovers in a sealed container. Reheat in the microwave in 30 second increments.
Top Tip
Buy extra packages of thinly sliced pork belly and store it in the freezer. There are a million different and delicious dishes you can make with pork belly. It great for last minute meals!
Japanese markets usually sell thinly sliced pork belly in half-pound packages. I like to buy several at a time and keep them in the freezer. Each package is perfect for a simple 2 person dinner.
FAQ
For recipes using thinly sliced pork belly:
- Pork Shiso
- Ginger Scallion Pork
- Goya Champuru (Okinawan Bitter Melon Stir Fry)
For recipes using regular (not thinly sliced) pork belly:
- Thit Kho (Vietnamese Braised Pork and Eggs)
- Rafute (Okinawan Shoyu Pork)
Oh man, we really love to eat kimchi in Hawaii. Aside from just eating kimchi plain with rice, there are many different ways to cook with kimchi.
Here are a few favorites recipes using kimchi:
- Kimchi Dumplings
- Kimchi Udon With Cheese
- Kimchi Fried Rice
P.S. If you're in Hawaii, make sure to try a Korean Plate Lunch which will definitely come with kimchi ^_^
Yes! The ratio of ½ pound pork belly with ½ pound kimchi is a good default and crowd pleaser. But if you really love kimchi, feel free to use more!
Kimchi Pork Recipe
Kimchi Pork
Ingredients
- ½ pound pork belly thinly sliced and cut into 2-inch pieces
- ½ pound kimchi chopped
- 1 medium onion sliced
- 2 stalks green onions cut into 2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
Instructions
- In a large pan over medium-high heat, saute the pork belly until just cooked. This should take about 3 minutes. Remove the pork to a plate.
- In the same pan (no need to add oil since there should be some fat/oil in the pan from the pork belly), add the sliced onion and saute until it starts to brown, about 4 minutes.
- Then add the green onions and cook for 1 more minute. Add the kimchi and cook for 2 more minutes.
- Add the cooked pork belly back into the pan and saute for 1 more minute.
- Add the soy sauce and sesame oil. Stir to mix evenly. Turn off the heat. Plate and eat with rice!
Related
Looking for other recipes like this? Try these:
Mahalo for Reading!