Grilled & Fried
Pork and Kimchi Stir-fry
Pork and kimchi stir-fry, or buta kimchi, is one of the most popular quick weeknight dinners in Japanese households. While kimchi originates from Korea, it has become a staple in Japanese kitchens since the 1980s. Japanese-style kimchi tends to be milder and sweeter than its Korean counterpart, and this dish reflects that fusion — a savory, slightly sweet stir-fry that Japanese families have made their own. It is a go-to izakaya menu item and a comfort food that students and busy workers rely on for a fast, satisfying meal.
A classic stir-fry of pork and kimchi. Spicy and appetizing, perfect with rice.
Prep 10 minCook 10 minServes 2Easy
Ingredients
- 200g thinly sliced pork belly
- 200g napa cabbage kimchi, roughly chopped
- 1/2 onion, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon gochugaru (Korean chili flakes), optional
- Steamed rice, for serving
Watch How to Make It
Instructions
- 01Heat sesame oil in a large skillet or wok over medium-high heat.
- 02Add pork belly slices and cook until lightly browned, about 3 minutes.
- 03Add onion and stir-fry for 1 minute until slightly softened.
- 04Add kimchi (including the juice) and stir-fry for 3-4 minutes.
- 05Season with soy sauce, sugar, and gochugaru if using. Toss to combine.
- 06Serve hot over steamed rice.
Pro Tips
- Use well-fermented, sour kimchi for the best flavor. Fresh kimchi lacks the depth needed for stir-frying.
- Don't drain the kimchi juice — it adds umami and helps create a natural sauce.
- If you can't find pork belly, pork shoulder slices work well too.
- Add a drizzle of mayonnaise on top for an izakaya-style presentation.
Nutrition Facts
Per serving (approximate)
350Calories
25gProtein
15gCarbs
20gFat
Frequently Asked Questions
- Can I use chicken instead of pork?
- Yes, thinly sliced chicken thigh works well. Chicken breast can be used but tends to dry out faster, so cook it quickly over high heat.
- What makes Japanese kimchi different from Korean kimchi?
- Japanese kimchi is typically milder, sweeter, and less fermented than Korean kimchi. It often contains added sweeteners and less garlic. For this recipe, either style works, but well-aged Korean kimchi gives a deeper, more complex flavor.
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat. The flavor actually improves overnight as the kimchi continues to meld with the pork.
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