🇰🇷 South Korea · Food
Dweji-kimchi-bokkeum (Spicy Pork and Kimchi Stir-fry)
By eatmundo · August 3, 2026
🇰🇷 KRA quintessential Korean comfort food where savory pork belly is stir-fried with aged, tangy kimchi, creating a perfect balance of smoky, salty, and acidic flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 500g of pork belly into thin, bite-sized pieces; the fattier the pork, the richer the final flavor will be.
- 2
Cut 300g of aged kimchi into large pieces and 1 medium onion into thick slices to provide texture.
- 3
In a large wok over medium-high heat, sear the pork belly until it releases its fat and turns light golden brown, about 5-7 minutes.
- 4
Add the minced garlic and onion to the pan, cooking until the onion becomes translucent and the garlic is fragrant.
- 5
Incorporate the kimchi and stir-fry for another 5-8 minutes; the acidity of the kimchi should mellow slightly as it caramelizes with the pork fat.
- 6
Season with 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, and 1 teaspoon of sugar to unify the flavors.
- 7
Continue stir-frying on high heat for 2-3 minutes, allowing the sauce to thicken and coat everything evenly in a vibrant, glossy red glaze.
- 8
Finish by removing from heat and serving immediately with warm white rice to soak up the delicious spicy sauce.
Frequently Asked Questions
Can I use fresh kimchi?+
Aged kimchi is much better because its tanginess cuts through the fat of the pork, providing a deeper flavor.
What if the kimchi is too sour?+
Simply add a little extra sugar or honey to balance the acidity to your personal preference.
Is pork belly necessary?+
You could use pork shoulder, but the belly adds essential fat that is key to this dish's richness.
Can I add other vegetables?+
Yes, green onions or bell peppers can be added at the end for extra crunch and color.
🇰🇷 KRMundo Match
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