Buta Kimchi is stir-fried pork and Kimchi, chili pickled nappa cabbage. This spicy dish is popular in Japan at Izakaya (bars which serve a lot of small appetizers with drinks) and also at home as a quick and easy appetizer.
Kimchi is the famous Korean spicy pickled dish with nappa cabbage or other vegetables like Daikon radish. It is also well known and loved by many people in Japan. Kimuchi is eaten as is, of course, along with steamed rice, but it is also cooked in different dishes. Kimuchi is pickled with salt and often some kind of seafoods, then fermented to produce a complicated savory flavor beyond chili’s spiciness. Because of that, it can give a great taste to dishes with minimal effort.
Buta Kimchi is such an easy and delicious dish to make if you have Kimchi on hand. This is something you will make over and over once you try it. Find Kimchi (most Asian stores carry it), and make it tonight!
Buta Kimchi Recipe
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.
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