Stir-fried pork and kimchi (Buta kimuchi)

Buta kimchi（豚キムチ）

Buta = pork

Pork, cabbage, and kimchi are stir-fried. The garlicky aroma of the kimchi will whet your appetite. This dish uses plenty of pork, which has fatigue-relieving properties, and will give you stamina when you eat it.

This time, I used my favorite harucabbage (cabbage harvested in spring). The leaves of harucabbagge are soft and sweet, and very delicious. Depending on the season, you can also use Chinese cabbage or bean sprouts.

The two most popular dishes that use kimchi in Japan are kimchinabe (kimchi hotpot) and butakimchi. These two dishes can be easily made in any household.

When I studied abroad in Australia for a short period of time, I was shocked by how delicious the kimchi made by a Korean exchange student was. The kimchi looked bright red, the marinade was thick and rich, and it had a sweet taste in addition to its spiciness. I also clearly remember that it contained satsumaage (fish cake).

At that time, the kimchi sold in Japanese supermarkets was similar to asazuke (tsukemono) in Japan and had a light taste. In recent years, various types of kimchi have become available in Japan.

The spiciness, sourness, and sweetness vary greatly depending on the product, so please use the one you like.

For more information on kimchi, check out the kimchi nabe recipe.　👉　Kimchi and pork hot pot dish

NUTRITION FACTS

307kcal Protein 20.4g Fat 21.5g Carb 12.9g Salt Equivalent 2.9g

INGREDIENTS (2SERVINGS)

pork loin 220g
cabbage 200g
garlic 5g
sesame oil 3g
chicken broth mix 2g
kimchi 150g
mirin 5g

If you want a firm bite, use pork loin; if you like softer meat, use pork shoulder or pork belly.

COOKING INSTRUCTIONS

① Roughly chop the cabbage.

② Slice the garlic.

③ First, fry the garlic and cabbage, then transfer them to a plate and fry the meat.　

Pork loin becomes tough when cooked for a long time, so it is stir-fried separately from the cabbage.

④ Once the meat has changed colour, return the cabbage to the pot and add the chicken broth mix, stirring.

⑤ Put the kimchi into the pot and stir fry over high heat. Use all the liquid that the kimchi was soaked in together.

⑥ Add mirin and mix thoroughly.

⑦ When all the water has evaporated, it’s done.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊