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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
Level Beginner
Main Ingredient Pork
Diet Dairy-Free, Low-Carb
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 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)


  • Add the pork and sake to a bowl and mix well to combine. Add the potato starch and mix again to distribute evenly.
  • For the kimchi, squeeze out as much water 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 1/2 cup of liquid, if you don't have enough liquid, pour some more in, or if you have too much, pour some out.
  • Add 2 tablespoons of sake and 1 teaspoon of potato starch to the kimchi juice and stir to combine.
  • Heat a frying pan over medium high heat until hot. Add the sesame oil and swirl to coat the pan. Add the marinated pork and then spread it out into a single layer. When the pork has browned on one side, flip them over and brown the other side.
  • 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 garlic chives. Toss to coat everything evenly. The buta kimchi is done when the sauce has thickened.