By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 3
193 cal · 15 min
Buta Kimchi (Pork & Kimchi Stir-fry)
Recipe GLPR068e64e8b970dd
A vibrant Korean-inspired stir-fry featuring tender sliced pork and tangy kimchi in a savory sesame glaze. Quick to prepare and bursting with umami flavors, this dish combines marinated pork with fermented kimchi, garlic chives, and a thickened sauce that coats every component beautifully.
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Ingredients
200 grams Pork, thinly sliced
3 teaspoons Sake
2 teaspoons Potato starch
250 grams Kimchi, squeezed dry
½ cup Kimchi juice, squeezed from kimchi
1 teaspoon Toasted sesame oil
20 grams Garlic chives, chopped into 2-inch lengths
1 Scallion, finely chopped for garnish
Directions
In a mixing bowl, combine the thinly sliced pork with 1 teaspoon sake and mix well. Add 1 teaspoon potato starch and stir until the starch is evenly distributed throughout the pork.
Squeeze the kimchi firmly with your hands (wearing gloves to avoid staining) to extract as much liquid as possible. You should have approximately 250 grams of squeezed kimchi and about 1/2 cup of extracted kimchi juice.
In a small bowl, whisk together the 1/2 cup kimchi juice with 2 tablespoons sake and 1 teaspoon potato starch until smooth.
Heat a large frying pan over medium-high heat. Once hot, add the toasted sesame oil and swirl to coat the pan evenly. Add the marinated pork in a single layer and cook until browned on one side, then flip and brown the other side until the pork reaches an internal temperature of 145°F.
Add the squeezed kimchi to the pan and stir-fry for about 2 minutes, allowing the kimchi to develop light brown edges.
Whisk the kimchi juice mixture once more, then pour it into the pan along with the garlic chives. Toss everything together to coat evenly. Continue cooking until the sauce thickens, about 1-2 minutes. Top with the finely chopped scallion and serve immediately.
Comments
Pork and kimchi stir-fry is quick and punchy, but you'll need to hunt for garlic chives and sake beyond the major chains in Charlotte—garlic chives specifically are a specialty Asian market find, likely requiring a trip to H-Mart or another independent. The 15-minute time is honest for stovetop work, but assumes pork is already cut and kimchi already jarred; plan an extra five minutes for butchering. Cost per serving runs $4.50 to $5.50 depending on pork cut, with kimchi as the big variable. The dish reheats reasonably but loses crispness, so it's best same-night; it's also not fussy and handles weeknight timing well once you've sourced the ingredients.
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