Buta kimchi（豚キムチ）
Buta kimchi is a stir-fried dish of pork and kimchi. 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.
pork = buta
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. If you use Chinese cabbage or bean sprouts instead of cabbage, the volume will decrease after heating. Therefore, the appropriate amount of those vegetables to use is double the amount you would use if you were using cabbage.
The pork used is pork shoulder kiriotoshi or komagire.
About kimchi
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. Kimchi is made from Chinese cabbage, radish, cucumber, and other ingredients. Use “Chinese cabbage kimchi” for this dish.
Needless to say, whether you can make this dish deliciously depends on whether the kimchi you use suits your taste.
NUTRITION FACTS of Buta kimchi (Spicy stir-fried pork)
Total nutritional value
- 606kcal
- Protein 42.0g
- Fat 37.5g
- Carb 28.1g
- Salt Equivalent 6.1g
Nutritional value per serving
- 303kcal
- Protein 21.0g
- Fat 18.8g
- Carb 14.0g
- Salt Equivalent 3.0g
INGREDIENTS for Buta kimchi (Spicy stir-fried pork) (2SERVINGS)
- Cabbage 200g
- Garlic 5g
- Sesame oil 3g
- Pork loin 220g
- Chicken broth mix 2g
- Napa cabbage kimchi 150g
- Mirin 5g
If you want a firm bite, use pork loin; if you like softer meat, use pork shoulder or pork belly.
Buta kimchi (Spicy stir-fried pork) COOKING INSTRUCTIONS
- Cut the cabbage into 5cm cubes.
- Thinly slice the garlic.
- Heat sesame oil in a frying pan and fry the cabbage and garlic.
- When the garlic starts to smell, remove the cabbage from the pan and place it on a plate.
- Add the pork loin to the frying pan and fry until it changes color.
- (Pork loin is fried separately from the cabbage because it becomes tough when heated for a long time. If you are using pork shoulder or pork belly, you can fry them together.)
- Put the cabbage back into the frying pan, add the chicken broth mix, kimchi, and mirin, and fry over high heat. (Add all of the kimchi marinade liquid to the frying pan as well.)
- When most of the water has evaporated, it’s done.
MEMO
Buta kimuchi goes great with rice, but “buta kimuchi yaki udon,” which is made by stir-frying buta kimuchi with udon, is just as delicious. My recommended way to eat it is with cheese and nori seaweed toppings.
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