Perhaps the best thing about Buta Kimchi is that it comes together in under 30 minutes, and yet the complex flavors from the kimchi and pork give it a depth that will convince most people that the sauce took hours to make. Be careful though, it can become precariously addictive, especially if you pair it with an alcoholic beverage of your choosing (wine, shochu and beer all work). It's so addictive that you'll likely find yourself checking into a weight-loss center faster than you can say "more buta kimchi please."
Personally I'm not a fan of adding the mayo, and Koreans would probably shriek in horror if they saw this, but in Japan, a squirt of Kewpie mayo always accompanies this dish. I squirted some on for authenticity and then quickly regretted it soon after.
- Heat a skillet or wok until very hot. Add the pork in a single layer and fry undisturbed until some fat has rendered out. scrape the pork off the pan and quickly stir fry until cooked. Transfer the meat to a plate and drain off all but a tablespoon of fat.
- Add the kimchi, and onion and stir fry for a minute. Return the pork to the pan along with the gochujang and soy sauce then continue stir frying until the kimchi is cooked and the pork is tender. If your pork is sliced thicker than a few millimeters, you'll probably need to cover it and cook over low heat for 10-15 minutes to tenderize it. If there's any extra liquid remaining at the bottom, turn the heat up to high and reduce until the sauce coats the meat and kimchi.
- Drizzle with sesame oil, sprinkle with scallions and serve. If you want, you can squirt some Kewpie mayonaise on top.