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What is Buta Kimchi Itame?
Buta kimchi itame (豚キムチ炒め) is a well-loved Japanese stir fry dish based on a Korean dish called “Dwaejigogi-bokkeum”. In Japanese, buta means pork, kimuchi means kimchi, and itame means stir fry. So, it is a general term for stir-fried dishes using pork and kimchi, including other vegetables and other ingredients.
As you can probably guess, the Japanese version is not so spicy. I’d say this dish is quite similar to “Shogayaki” ginger pork, but flavored with kimchi instead.
The thinly sliced pork is lightly coated in flour and fried to make it golden and lightly crispy, and then onions and kimchi are added to the pan and fried. I’ve added a few extra seasonings to make it special, but this recipe only requires a few ingredients. It’s so easy and quick, perfect for a mid-week dinner!
This dish is usually served as a main dish with freshly cooked Japanese-style rice, but it can also be enjoyed in smaller portions as a side dish.
How I Developed This Recipe
When preparing this Kimuchi Itame recipe, I focused on achieving the perfect balance between kimchi’s intense, tangy flavor and the sweet, savory notes of pork and other seasonings.
To complement the boldness of the kimchi, I opted for sweet, fatty pork belly. This cut of meat brings a richness and depth that pairs beautifully with the acidity and spice of the kimchi. The fat from the pork belly mellows out the sharpness of the kimchi while adding a luxurious texture to the dish.
For the seasonings, I selected each one thoughtfully to enhance the dish’s overall flavor without overpowering the distinctive taste of the kimchi. I encourage you to try making it at home. It’s a wonderful way to experience the vibrant tastes of Korean-inspired cuisine with a delightful balance of ingredients!
What Kind of Kimchi to Use for This Recipe?
At the heart of the recipe lies the star ingredient: Kimchi! This renowned spicy pickled delicacy hails from Korea and has garnered global fame. The most common variant is made from napa cabbage. However, you can also find intriguing twists such as radish and cucumber.
Kimchi’s popularity extends to Japan, where the fondness for pickles is nearly universal. For my Buta Kimuchi recipe, I recommend a slightly sweet, cabbage-based kimchi. But remember, the world of kimchi is as diverse as it is delicious, showcasing a range of spice levels, sweetness, and tanginess.
My palate leans towards a kimchi that’s both spicy and slightly tart, but ultimately, your choice should cater to your own flavor preferences. After all, it’s the primary flavor driver in this recipe. Always taste your kimchi before incorporating it into your dish. It’s a simple step that can save you from a regrettable result.
In this particular recipe, I’ve opted for a slightly sweet napa cabbage kimchi, a common and easily accessible choice that you can find in any Asian supermarket.
Ingredients & Substitution Ideas
- Thinly sliced pork belly–Other parts of the pork can be used, but I recommend pork belly the most. Also, if thin slices of pork are hard to come by, cutting a block of pork belly into thick slices also works great and gives the dish a meatier feel!
- Salt and pepper – You can use your usual salt and black pepper.
- Cake flour – To coat the pork and create a crispy surface. It also helps make the kimchi juices thick, glossy and stick better to the surface of the pork. (All-purpose flour also works for this.)
- Sesame oil – It is used to add subtle flavor to the dish. I recommend Kadoya’s sesame oil.
- Garlic–It is used finely diced but can be grated or crushed.
- Ginger–Again, I use finely diced fresh ginger but can it’s fine to use grated if you prefer.
- Yellow onion–Thinly sliced onions add depth and additional sweetness to the dish. In Japan, yellow onions are most common, but white onions can also be used.
- Oyster sauce – The addition of oyster sauce adds depth and umami.
- Cabbage kimchi – I used slightly sweet kimchi made with napa cabbage.
- Sugar – It can be made with white or brown sugar.
- Tsuyu sauce – If you can’t find umami-rich tsuyu sauce, feel free to use soy sauce instead. And if you’re interested in making your own tsuyu sauce from scratch, please check out my recipe for tsuyu sauce.
- Garlic chives – Adding it at the end brings a little extra flavor and color. If you cannot find it in your area, substitute it with regular chives.
- Toasted sesame seeds–This is used to garnish the dish but is optional.
- Finely chopped green onion–It adds the final touch.
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Buta Kimuchi Itame at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
STEP
Season and flour the pork
Sprinkle the pork with a pinch of salt and pepper.
Coat with a thin even layer of cake flour. (All-purpose flour also works fine.)
STEP
Fry ginger and garlic
Heat a wok on medium and once hot, add sesame oil, finely chopped garlic and finely chopped ginger. Fry until fragrant.
STEP
Fry the pork
Add the pork to the wok.
Fry until sealed and the fat is slightly crispy.
STEP
Add the onions
Add the onions to the wok and stir-fry until slightly softened.
STEP
Add the kimchi
Add oyster sauce and kimchi to the wok (make sure to add all the juices from the kimchi too!).
STEP
Add sugar and tsuyu
Add the sugar and tsuyu sauce and mix well. Continue to stir-fry until the kimchi is warmed through.
STEP
Add garlic chives
Add the garlic chives and stir-fry for one more minute before taking the wok off the heat.
STEP
Dish up
Transfer to a serving plate and top with toasted sesame seeds and finely chopped green onion.
Enjoy!
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How to Store
Storing Buta Kimchi Itame can be effectively accomplished through two primary methods: refrigeration and freezing. Refrigerating the dish offers a short-term solution, retaining its optimum flavors for approximately 2 to 3 days.
For more extended preservation, freezing is the recommended method. This technique significantly extends the shelf life.
If you make a big portion of buta kimchi, it is advisable to partition it into smaller, manageable portions before freezing. This facilitates convenient usage in the future without compromising on quality.
Storage summary
Room temperature – Not recommended.
Refrigerated – 2 to 3 days.
Frozen – Up to 1 month.
FAQ
What is the Japanese version of kimchi?
Although there is no such thing as a Japanese version of kimchi, kimchi sold in Japan is often less spicy and sweeter than the authentic version.
Why stir fry kimchi?
Although it is not always necessary to stir-fry kimchi, stir-frying it with pork not only gives the pork the flavor of kimchi, but kimchi also has the property of reducing its acidity when heated.
Why isn’t kimchi vegetarian?
This is because kimchi is mostly made with vegetables such as Napa cabbage and fermented seafood as well as salt, chili peppers, and garlic.
I hope you enjoy this Buta Kimuchi Itame recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Stir-fry Recipes
- Authentic Yakisoba(Japanese Stir-fried Noodles)
- Goya Champuru(Okinawan bitter melon stir fry)
- Niku Yasai Itame(Japanese Vegetable Stir Fry with Pork)
- Chinjao Rosu(Japanese Style Pepper Steak Stir Fry)
Buta Kimuchi Itame (Pork and Kimchi Stir Fry)
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By Yuto Omura
Buta Kimchi Itame is a flavorful stir-fry dish inspired by Korean cuisine. Made with crispy pork belly and succulent onions fried together with mild cabbage kimchi and garlic chives, this dish really packs a punch and goes perfectly with rice!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course Dinner, Lunch, Main Course
Cuisine Fusion, Japanese, Korean
Servings 2 portions
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Japanese, Korean
Servings: 2 portions
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Ingredients
- 200 g thin sliced pork belly
- 1 pinch salt and pepper
- 1 tbsp cake flour
- 1 tbsp sesame oil
- 1 clove garlic finely diced
- 1 tsp ginger root finely diced
- 50 g yellow onion(s) sliced
- 1 tsp oyster sauce
- 200 g cabbage kimchi
- 1 tsp sugar
- 1 tsp tsuyu sauce
- 30 g garlic chive(s)
- 2 tsp toasted sesame seeds optional, to garnish
- 1 tbsp finely chopped green onions optional, to garnish
Instructions
Start by sprinkling the surface of 200 g thin sliced pork belly with 1 pinch salt and pepper.
Next, lightly coat the pork with 1 tbsp cake flour.
Heat a frying pan on medium and once hot, add 1 tbsp sesame oil, 1 clove garlicand1 tsp ginger root. Fry until fragrant.
Add the pork to the pan and fry until sealed and slightly crispy.
Once browned, add 50 g yellow onion(s) to the pan and fry until it reaches your preferred firmness. (I like the onion to be quite soft.)
Add 1 tsp oyster sauce and 200 g cabbage kimchi (including all the juices from the kimchi).
Mix well and add 1 tsp sugar and 1 tsp tsuyu sauce.Stir fry for a few minutes until the kimchi is heated through.
Add 30 g garlic chive(s) to the pan and stir fry for another 1 minute.
Dish up and sprinkle with 2 tsp toasted sesame seeds and 1 tbsp finely chopped green onions.
Enjoy!
Video
Keyword Easy, Homestyle
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