Pork and kimchi stir fry recipes - Main course

Author: Maureen Wilkerson

Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat. Pork belly and kimchi is is tender, juicy and full of flavor.

Pork Kimchi Stir-Fry (Buta Kimchi)
Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum) Recipe
Korean Pork Belly Kimchi Stir Fry (Dwaejigogi Kimchi Bokkeum)
Pork Belly and Kimchi
How do you make kimchi stir fry pork?
What is kimchi made of pork?
What is kimchi sauce made of?
Should you fry kimchi?

Pork Kimchi Stir-Fry (Buta Kimchi)

Pork Kimchi Stir-Fry, known as Buta Kimchi in Japan, is a popular home-cooked dish made with thinly sliced pork, napa cabbage kimchi, and onions. It's an easy and delicious weeknight meal ready in 20 minutes!
Provided by: Namiko Chen
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 11

Ingredients:

½ lb thinly-sliced pork belly
⅛ tsp freshly ground black pepper
⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
½ lb kimchi
½ onion ((143 g, 5 oz for 2 servings))
2 green onions/scallions
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
1 Tbsp sake ((sake helps to remove the pork's gamey odor; you also can use Chinese rice wine or dry sherry, or otherwise, skip it))
1 Tbsp kimchi juice ((it's the juice from the kimchi jar))
2 tsp soy sauce
1 tsp roasted sesame oil

How to cook:

Gather all the ingredients.
To Prepare the Ingredients
Cut the kimchi into smaller pieces with a knife or a pair of scissors.
Cut the onion into slices ¼ inch (6.3 mm) thick.
Cut the green onions into 2-inch (5 cm) pieces. If the white parts are too thick, cut them in half lengthwise.
Cut the thinly sliced pork belly into 2-inch (5 cm) pieces.
Season the pork belly slices with salt and pepper.
To Stir-Fry
Preheat a large frying pan over medium-high heat. When the pan is hot, add the sesame oil, spread it evenly, and then add the pork belly slices.
Stir-fry the pork with a blunt-end wooden spatula until it is no longer pink. If your pork belly has rendered too much fat, you can wipe off the excess oil in the pan with a paper towel.
Add the onion slices and green onions to the pan.
Stir-fry until the onions are slightly tender, about 2-3 minutes. Then, add the sake and mix well.
Add the kimchi and stir to mix with the rest of the ingredients.
Add the kimchi juice and soy sauce. Stir-fry until there is no liquid left in the pan, about 1 minute.
Drizzle the sesame oil on top and mix it all together. Transfer the stir-fry to a serving plate or individual plates. Serve hot with steamed rice.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days and in the freezer for a month.

Notes: Stir fried kimchi with pork belly, 김치두루치기, Korean food, When kimchi is well fermented and sour, we Koreans cook many different kinds of kimchi food Duration: 3:06

Tags:

pork belly kimchi stir fry dwaejigogi kimchi bokkeum 돼지고기 pork and kimchi stir fry korean pork belly kimchi stir fry dwaejigogi kimchi bokkeum pork kimchi stir-fry buta kimchi pork with chilies and kimchi jaeyook kimchi bokum recipe pork kimchi stir-fry buta korean spicy marinated pork with chilies and kimchi jaeyook

Easy Stir Fry Kimchi & Pork Belly

Stir fry kimchi and pork belly is so simple to make yet out of this world satisfying! Full recipe Duration: 1:50

Stir Fried Pork with Kimchi | Korean spicy stir-fried pork

Spicy stir-fried pork | Korean spicy stir-fried pork | SPICY KOREAN PORK STIR-FRY | Korean
Duration: 4:52

Quick Pork Kimchi Stir-Fry(RECIPE)

Just a few ingredients and 10 minutes is all you need to whip up this amazing dish. Serve with hot Duration: 3:19

Korean Spicy Marinated Pork With Chilies and Kimchi (Jaeyook Kimchi Bokum) Recipe

There are too many great meat dishes in the Korean canon to pick a favorite, but this one of stir-fried marinated pork with kimchi is definitely in my top five. Easy to make, it features thin strips of pork shoulder in a spicy-sweet blend of Korean chili paste, garlic, ginger, soy sauce, and sesame oil—plus a bit of Asian pear for both flavor and its tenderizing effect on the meat.
Provided by: Daniel Gritzer
Total time: 145 minutes
Yields: 6 servings
Cuisine: Korean
Number of ingredients: 18

Ingredients:

1/3 cup gochujang (Korean chili paste; see note)
1/4 cup chopped peeled Asian pear (see note)
1 1/2 tablespoons minced garlic (about 6 medium cloves)
1 tablespoon minced peeled ginger (about one 1-inch knob)
1 tablespoon soy sauce
1 tablespoon toastes sesame oil
1 tablespoon sugar
1 tablespoon Asian rice wine
2 teaspoons gochugaru (Korean dried chili pepper flakes; see note)
2 pounds pork shoulder, cut into thin strips
6 tablespoons vegetable or canola oil, divided
1 medium yellow onion, thinly sliced
2 scallions, white and light green parts only, thinly sliced
1 fresh Korean green chili pepper, stemmed and cut crosswise into 1/4-inch pieces (see note)
1 packed cup drained kimchi
Kosher salt
Sesame seeds, for garnish
Lettuce leaves and cooked medium-grain rice, for serving

Nutrition:

How to cook:

In a food processor, combine gochujang, Asian pear, garlic, ginger, soy sauce, sesame oil, sugar, rice wine, and gochugaru and process until a smooth marinade forms.
In a large bowl, toss pork with marinade, cover with plastic, and refrigerate for at least 2 and up to 8 hours.
When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add onion, scallion, and green chili pepper, and cook, stirring and tossing occasionally, until softened and starting to brown around the edges, about 3 minutes. Transfer to a platter.
Heat 1 more tablespoon oil in the wok until smoking. Add kimchi and cook, stirring and tossing occasionally, until heated through and excess liquid has evaporated, about 2 minutes. Transfer to the platter with the onions.
Working in 4 batches, heat remaining oil in wok until smoking. Add pork and stir-fry until just cooked-through and starting to brown in spots, then transfer to platter. Return all ingredients to wok and cook, tossing and stirring, until heated through. Season with salt, transfer to a serving platter, and sprinkle with sesame seeds. Serve right away with lettuce leaves and rice.

Notes: Pork Kimchi Stir Fry 豚キムチ #shorts, Pork Kimchi Stir-Fry, known as Buta Kimchi in Japan, is a popular home-cooked dish made Duration: 0:58

Korean Pork Belly Kimchi Stir Fry (Dwaejigogi Kimchi Bokkeum)

This pork belly kimchi stir-fry is like a sister of kimchi stew. You take one bite, and immediately need another bite. Super savory, meaty, juicy, and delicious with some rice. It has the spices and tanginess from the kimchi, the fat and savory taste from the pork belly, and just the right amount of seasoning. ⁣⁣⁣⁣⁣
Provided by: Sarah Ahn
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 10

Ingredients:

Pork belly, chopped into 1" pieces (0.67lbs or 308g)⁣⁣⁣⁣⁣*
Kimchi, VERY fermented (do NOT use fresh kimchi!) (300-340g or 3 big "pinches" from a tong); pick up with kimchi juice intact⁣⁣⁣⁣⁣*
⁣⁣⁣⁣⁣1 Tbsp garlic, minced⁣⁣⁣⁣⁣
1/2 tsp ginger, minced⁣⁣⁣⁣⁣
1/2 Tbsp sugar⁣⁣⁣⁣⁣
3/4 tsp dashida beef stock powder ⁣⁣⁣⁣⁣(we use CJ brand)
1/2 Tbsp gochugaru/Korean Red Pepper Flakes⁣⁣⁣⁣⁣*
⁣⁣⁣⁣⁣Sesame oil⁣⁣⁣⁣⁣
1 Tbsp sesame seed, roasted⁣⁣⁣⁣⁣
Green onion ⁣⁣⁣⁣⁣

How to cook:

Trim off any excess fat on pork belly and chop into 1" pieces. Chop kimchi into big pieces if not already done.⁣⁣
Heat large pan over medium to medium-high heat. Add in pork belly (no need to oil pan). Cook pork belly until both sides are crispy & golden. Remove pork belly. Do not turn off heat. Keep all the pork belly oil in the pan. ⁣Be quick to the next step; you don't want the oil to burn.⁣⁣⁣⁣
⁣⁣Add kimchi (dump in the kimchi juices too) to the same pan. Mix around kimchi in pork belly oil. Add in cooked pork belly. Then add in all seasonings: garlic, ginger, sugar, dashida beef stock, Korean red pepper flakes. Mix mix mix mix. ⁣⁣⁣⁣⁣
⁣⁣⁣⁣⁣Once all mixed, turn OFF heat. Add a drizzle of sesame oil, handful of green onions, and sesame seed. Mix and serve with some rice and banchan (side dishes).

Notes: Korean Pork Belly Kimchi Stir Fry (Dwaejigogi Kimchi Bokkeum), Trim off any excess fat on pork belly and chop into 1" pieces. Chop kimchi into big pieces if not already done. · Heat large pan over medium to medium-high heat.

Pork Belly and Kimchi

Pork belly and kimchi is is tender, juicy and full of flavor. Even better? It takes only three easy steps to make. I am super excited to share the recipe.
Provided by: Spice the Plate
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 3 servings
Number of ingredients: 10

Ingredients:

How to cook:

Marinate the pork belly with Korean hot pepper paste, soy sauce and sugar for about 10 minutes.
Heat oil in a medium high heat, stir fry the onion for about 3 minutes until browned.
Stir in the pork belly and cook for 3-4 minutes until changed color.
Add in the kimchi and stir fry for another 2 minutes.
Drizzle with sesame oil and sprinkle with a handful of white sesame seeds and serve.

Notes: Easy Stir Fry Kimchi & Pork Belly, Slice the pork belly as thin as possible. · Heat a heavy bottom pan (I use cast iron). · Add the kimchi into the pan, stir fry for another 2