Buta Kimchi Recipe (Pork and Kimchi Stir-Fry)
Buta Kimchi is a quick and flavorful stir-fry made with tender pork and spicy, fermented kimchi. This savory dish is packed with umami and comes together in minutes, making it perfect for busy weeknights or as a satisfying appetizer.
Popular at izakaya (Japanese pubs serving small plates with drinks) and in home kitchens across Japan, Buta Kimchi is loved for its bold taste and simplicity.
What Is Buta Kimchi?
Buta Kimchi is a dish that combines thinly sliced pork (“buta”) with kimchi—spicy, fermented napa cabbage. The pork is stir-fried until juicy and slightly crispy, then tossed with kimchi to create a rich, tangy, and spicy flavor combination.
This dish is a staple at izakaya, where it’s often served as a small plate to pair with beer or sake. It’s also a popular home-cooked meal thanks to how fast and easy it is to prepare.
What is Kimchi?
Kimchi is a traditional Korean fermented dish most commonly made with napa cabbage, though varieties using daikon radish and other vegetables are also popular. It is seasoned with chili peppers, garlic, salt, and often seafood-based ingredients, then fermented to develop a deep, complex flavor.
In Japan, kimchi (often called “kimuchi”) is widely enjoyed. It’s commonly served as a side dish with steamed rice, but it’s also used as an ingredient in many recipes.
When cooked, kimchi becomes milder and richer, adding depth and umami to dishes with very little effort—making it perfect for stir-fries like Buta Kimchi.
Key Ingredients and Substitutions for Buta Kimchi
- Pork: Thinly sliced pork belly or pork shoulder works best. Pork belly is more flavorful but releases more fat as it cooks—drain excess oil during stir-frying if needed.
- Kimchi: Napa cabbage kimchi is ideal, but daikon (radish) kimchi can also be used.
- Sesame Oil: Adds a rich, toasted aroma. You can substitute with other cooking oils if needed.
- Soy Sauce & Sake: Enhance umami and depth of flavor. Adjust the amount depending on how salty or strong your kimchi is.
Tip: Look for high-quality kimchi at Asian grocery stores or in the refrigerated section of major supermarkets for the best flavor.
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Ingredients
- 10 oz pork (thinly sliced)
- 3 green onions
- 1 Tbsp sesame oil
- 1 cup Kimchi
- 1 tsp Soy Sauce
- 1 tsp Sake
Instructions
- Cut pork into bite-size pieces, and cut green onions into 2″ (5cm) length.
- Heat sesame oil in a frying pan at medium heat. Add pork and stir-fry until browned. Add onions and Kimchi and cook for a minute. Add Soy Sauce and Sake. Stir, and cook until liquid is almost gone.
