Buta Kimchi: The Ultimate Japanese Stamina Stir-Fry
Buta Kimchi (Pork & Kimchi) is one of Japan’s most beloved “stamina” dishes. Combining the fatigue-fighting Vitamin B1 of pork with the spicy, probiotic punch of kimchi, it’s a nutritional powerhouse that recharges your body in just 10 minutes.
Why This Recipe Works
- How to Choose Kimchi: Kimchi can be made with various ingredients like napa cabbage, daikon radish, or cucumbers, but napa cabbage kimchi is the perfect match for pork kimchi (Buta Kimchi). Even among napa cabbage kimchis, each maker’s creation has its own distinct character, ranging from sweet to tangy. The secret to making delicious pork kimchi is finding your own favorite napa cabbage kimchi.
- By the way, I love Yoshinoya’s kimchi. It has a mild flavor with little pungency, making it easy to pair with various dishes. They also sell small individual packs, which is very convenient.
- The “Cabbage” Secret While many use napa cabbage, I love using fresh, green cabbage. It stays crunchy and provides a fantastic contrast to the juicy pork. Note: If substituting with bean sprouts or napa cabbage, double the volume as they shrink significantly when cooked.
- Choose Your Pork
- Pork Loin: For a firm, meaty bite.
- Pork Shoulder or Belly: For a tender, juicy texture.
Pork loin cuts are known for their meaty texture, but they tend to get tough when cooked. Therefore, when using pork loin cuts, dusting the meat lightly with potato starch before stir-frying helps keep it tender. Another advantage is that it adds a slight thickness to the sauce, making it cling to the meat much easier.
My Kimchi Journey: A Flavor That Changed My World
My perspective on kimchi was transformed during a short-term study abroad trip to Australia. A Korean friend treated me to their homemade kimchi—it was vibrant red, thick, savory, and had a perfect balance of spice and sweetness. I still vividly remember the addition of Satsuma-age (fried fish cakes) in the mix!
While Japanese kimchi used to be light and mild like a salad (Asazuke), you can now find a huge variety of rich, authentic styles in Japanese supermarkets.
Check out my other favorite ways to use this spicy superfood: [Recommended recipes using Kimchi]
NUTRITION FACTS (Total for 2 Servings)
Total (2 Servings)
- Calories: 701 kcal
- Protein: 45.2 g
- Total Fat: 47.3 g
- Total Carbohydrates: 29.3 g
- Sodium (Salt Equivalents): 5.4 g
Per Serving (1 Person)
- Calories: 350.5 kcal
- Protein: 22.6 g
- Total Fat: 23.65 g
- Total Carbohydrates: 14.65 g
- Sodium (Salt Equivalents): 2.7 g
INGREDIENTS (2 Servings)
- Cabbage: 200g (Cut into 5cm squares)
- Garlic: 5g (Thinly sliced)
- Sesame Oil: 3g
- Pork loin: 220g
- Chicken Stock Powder: 2g (Granules)
- Napa Cabbage Kimchi: 150g (Including the juice)
- Mirin: 5g
STEP-BY-STEP INSTRUCTIONS
- Cut the cabbage into rough pieces, place it in a microwave-safe dish, cover loosely with plastic wrap, and microwave for about 1 minute. This is to shorten the subsequent cooking time and prevent the meat from getting tough due to overcooking.
- Heat sesame oil in a frying pan and stir-fry the pork shoulder and garlic until fragrant.
- Once the meat is cooked through, add the cabbage and stir-fry everything together.
- When the cabbage becomes tender, add the chicken bouillon powder, kimchi (along with its juice), and mirin.
- Stir-fry quickly over high heat.
- Once the moisture evaporates and the seasoning coats everything evenly, it’s ready!
The “Yaki-Udon” Twist If you have leftovers, toss them with Udon noodles! Top with melted cheese and nori seaweed for a “Buta Kimchi Yaki-Udon” that is pure comfort in a bowl.
Read the Japanese version of this article here! [10分でスタミナ補給！豚キムチ炒め]
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