Buta kimchi, literally pork and kimchee, is my favorite Korean-Japanese fusion stir fry ever! We love kimchee, and whenever we go out to eat, hubby and I would order a side of kimchee, so naturally we can't have enough of this dish.
Back in the states, I've tried various recipes of buta kimchi, but none turned out quite like this version. Not only is this version a whole lot more simple, it tastes just like the buta kimchi they serve at the restaurants too! The secret (and quite critical) ingredient? Gochujang.
Here's my recipe for Buta Kimchi.
Ingredients:
- Pork, enough for 2 servings, preferably the cut with some fat, thinly sliced shabu shabu style
- Onion, 1 medium, sliced thickly
- Kimchee, however much or little you want
- Optional: garlic scapes, a small bunch, chopped into 2-inch lengths
- Beni shoga, for garnish
Yes, scapes of garlic are edible. In fact, they're quite delicious and nutritious too! If I have to compare, I'd say it has a crunchy texture like asparagus, only mildly garlicky and not too strong.
Seasonings:
- Sesame oil, 1 Tablespoon, or to taste
- Gochujang, 2 teaspoons, or more if you want
- Salt, a few sprinkles towards the end
- Ichimi or shichimi, to taste. If you want your dish mild, skip this one.
- Black sesame, for garnish
Steps:
- Heat oil in skillet, add onions and stir fry for a couple of minutes
- Add gochujang, continue to stir fry onion until edges are translucent
- Add garlic scapes and pork, mix well
- Add kimchee, stir fry for a few minutes, then cover, stirring occasionally to make sure nothing is sticking to the pot
- Season with salt to taste, add ichimi or shichimi, mix well
- Serve hot, garnish with black sesame and beni shoga.
As you can see, I put a whole lot of kimchee as well as ichimi in my dish, turning the whole thing red. I made a gigantic 4-5 servings portion, you know, for leftovers ^.^
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