Sunday, July 31, 2011

Buta Kimchi (豚キムチ) Recipe

Today was a hot day, so I didn't have much appetite. All I wanted was something savoury and spicy, so I cooked Buta Kimchi (豚キムチ, pork kimchi stir-fry) for lunch. Kimchi is obviously from Korea, but the Japanese have a pretty darn good version of it. Well, in my opinion at least. I haven't tried an authentic Korean Buta Kimchi yet haha. Sorry, I don't know the original Korean name of this dish too.

Dad was in Korea recently for work and brought back huge packets of Kimchi {and other Korean goodies} for mum. I nicked a packet because I just love Kimchi!!! I cooked this dish quite often in Japan because you could get pretty decent {in non-Korean standards heh} Kimchi in 業務スーパー for an affordable price. Kimchi here isn't that cheap, unless you buy in bulk from the Korean supermarkets, but as Korean supermarkets are out of the way for us, I don't buy it often.

Again, I cooked this dish out of memory so measurements aren't 100% accurate. My mum always says that the most important thing when you cook is to taste the food as you are cooking, and to adjust accordingly. What one person deems as just right, might be too salty for you.

One thing you must know though, is that Buta Kimchi isn't just all about Kimchi. There's another important ingredient... which is Chogochujang (vinegared hot pepper paste). Usually people just use Gochujang (hot pepper paste), but I like Chogochujang because it gives it an added interesting flavour to the spiciness.

Time taken:
About 30 minutes


300g pork belly (sliced)
1 ricebowl of Kimchi (chunked)
2 medium purple onions (thinly sliced)
1 tsp sesame oil
2-3 tbsp Chogochujang
1 tbsp soya sauce
1/3 ricebowl of water
200g enoki mushrooms (chop off the roots)
A few pea sprouts

  1. Heat and oil the pan with sesame oil. Don't need too much as the pork belly is really fatty.
  2. Make sure pan is really hot then add the pork belly layer by layer.
  3. Stir fry the pork belly, and when cooked add in the Kimchi and onions.
  4. Add in the Chogochujang and soya sauce.
  5. Continue stir frying for about 2-3 mins.
  6. Add enoki mushrooms and water.
  7. Turn the heat low and cover it for about 10 mins. This is to tenderise the pork and cook the enoki mushrooms.
  8. After you open the cover, add cornflour in water to the dish if the sauce is to watery to thicken it. The sauce should be a thick lovely red and cover all the ingredients evenly.
  9. Garnish with pea sprouts.
  10. Serve hot.
Ok, I didn't have 長ネギ(naganegi, spring onions) so I used pea sprouts as a garnish. If you have 長ネギ use that instead. This dish can probably serve 4. It would be a great side dish to チヂミ (Korean pancakes, Jeon) or to a nice cold beer, like how its served in izakayas (Japanese tapas bars).

Warning though, this is a highly addictive dish! The boy loves it so I guess I will be making it more often :)

{Erm sometimes the Japanese serve it with mayonnaise. I don't like it like that, but you can try if you want to.}


jellybelly said...

Looks good! I love kimchi myself but I buy the bottled kind from the Korean store.

The Twerp and I

abeachcottage said...

Looks delicious! Thanks for sharing the recipe at Beach Cottage Good Life Wednesdays.

SJ @ Homemaker On A Dime said...

I know that you have so many blog parties to choose from so thank you for choosing Creative Bloggers' Party & Hop. This post is added to the party blast! Enjoy the rest of the week :)

May said...

When my Korean sister-in-law first came to America she would make huge batches of kimchi. My eyes would water just being near where she was working. She would get her hands in the bowl to mix ingredients and her hands would end up a startling shade of red from the heat! You brought back some fun memories for me!

Ai Sakura said...

thanks for all your lovely comments ladies!

jellybelly, May: homemade kimchi is the bomb!! wish I knew how to make my own :P but ya.. I usually buy the ready-made ones too.

Rachel said...

My husband and all of his coworkers always go into New York City for fancy Korean food, and I swear all he talks about is how good kimchi is! I sent this link to him, he's probably going to make me cook it! Thanks for a yummy looking recipe!

-rachel w k

The Charm of Home said...

That sounds really good. My kids would love it. Thanks for linking it up at Home Sweet Home!

Sherry @ No Minimalist Here said...

It looks delicious! Thanks for joining the Open House party this week.

Cristy @ Art•ing Shed•quarters said...

Via Homemaker on a Dime
I can't wait to spend some time reading all your recipes!