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Buta Kimuchi (Pork & Kimchi Stir-fry)

Buta Kimuchi(豚キムチ) is milder Japanese version of the original Korean Jaeyook Bokkeum, with only a few simple ingredients it makes for a delicious quick weeknight dinner.
Course Entree
Cuisine Japanese, Korean
Level Beginner
Main Ingredient Pork
Diet Dairy-Free, Low-Carb
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 226kcal

Equipment

Ingredients

  • 200 grams pork thinly sliced
  • 1 teaspoon sake
  • 1 teaspoon potato starch
  • 250 grams kimchi (weight after squeezing)
  • ½ cup kimchi juice (squeezed from )
  • 2 tablespoons sake
  • 1 teaspoon potato starch
  • 1 teaspoon toasted sesame oil
  • 20 grams garlic chives (chopped into 2-inch lengths)
  • 1 scallion (finely chopped, for garnish)
Grams + US Cups - US Standard

Instructions

  • Add the 200 grams pork and 1 teaspoon sake to a bowl and mix well to combine. Add the 1 teaspoon potato starch and mix again to distribute evenly.
    200 grams pork, 1 teaspoon sake, 1 teaspoon potato starch
  • For the 250 grams kimchi, squeeze out as much juice as you can and weigh out 250 grams. You should squeeze it until you can't get any more liquid to come out. You'll probably want to use gloves or your hands will turn orange and smell like kimchi for the rest of the day. This should produce about ½ cup of liquid. If you don't have enough liquid, pour some more in, or if you have too much, pour some out.
    250 grams kimchi
  • Add 2 tablespoons sake and 1 teaspoon potato starch to the ½ cup kimchi juice and stir to combine.
    ½ cup kimchi juice, 2 tablespoons sake, 1 teaspoon potato starch
  • Heat a frying pan over medium high heat until hot. Add the 1 teaspoon toasted sesame oil and swirl to coat the pan. Add the marinated pork and spread it out into a single layer. When the pork pieces have browned on one side, flip them over and brown the other side.
    1 teaspoon toasted sesame oil
  • Add the squeezed kimchi and stir-fry until the kimchi starts to brown.
  • Give the kimchi juice another stir, and then add it to the pan along with the 20 grams garlic chives. Toss to coat everything evenly. The buta kimchi is done when the sauce has thickened. Garnish with the chopped 1 scallion and serve.
    20 grams garlic chives, 1 scallion

Nutrition

Calories: 226kcal | Carbohydrates: 5g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 550mg | Potassium: 393mg | Fiber: 2g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg