🇰🇷 South Korea · Food
Stir-fried Kimchi with Pork
By eatmundo · August 3, 2026
🇰🇷 KRA robust and spicy dish where caramelized pork belly meets aged kimchi, creating an addictive balance of heat and umami. It is the perfect accompaniment to a bowl of steamed rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 300g pork belly into bite-sized strips and 200g kimchi into medium chunks.
- 2
In a frying pan, cook the pork belly until browned and fat renders, about 5 minutes.
- 3
Add the sliced onion and minced 2 cloves of garlic to the pan, stir-frying for 2 minutes.
- 4
Incorporate the kimchi and 30g gochujang, stirring to coat the ingredients evenly.
- 5
Stir-fry on medium heat for 8-10 minutes until the kimchi becomes translucent and soft.
- 6
Add 100g cubed tofu and toss gently to warm through without mashing it.
- 7
Finish with a drizzle of 5ml sesame oil and serve immediately.
Frequently Asked Questions
Should the kimchi be old or fresh?+
Aged, sour kimchi works best as the acidity deepens the flavor of the dish.
What if it's too spicy?+
You can add a teaspoon of sugar or a splash of water to balance the heat.
Can I replace the pork?+
Canned tuna or Spam are popular alternative protein choices in Korean households.
What is the best way to enjoy it?+
Enjoy it as a topping for hot steamed rice or wrap it in a fresh lettuce leaf.
