Pork Kimchi (Buta Kimchi)

Here is a recipe of Korean origin with a Japanese spin.  The main ingredient in this dish is the Korean kimchi.  I first encountered this dish while working in a Japanese Izakaya restaurant some time ago. This dish is usually eaten as an appetizer.

I am not too fond of spicy food but the blend of sweet, salty and spicy flavors of this dish made this dish a staple in our household.  Paired with steamed rice (which is a must for me to tone down the spiciness), this dish surely hits the spot.     


1 lb of pork tenderloin, sliced thinly

salt and pepper to taste

2 tsps sake

1 tbsp vegetable oil

1 medium onion, sliced thinly

1 tsp Hondashi granules (optional)

1 tbsp GoChuJang (substitute – mix chili paste with minced garlic, miso               paste, sugar and soy sauce)

2 tsps soy sauce

1/2 cup kimchi

1 small head Napa cabbage, sliced (optional)

2 tsps sesame oil


In a bowl mix together pork, salt, pepper and sake.  Marinate for at least 15 minutes.

Heat pan until hot. Add oil and swirl it around the base of the pan to make sure that the pan is greased.  Add the pork.  Cook pork until slightly golden brown.

Add the onion slices and cook for 2 minutes.  Add Hondashi, soy sauce, GoChuJang, Kimchi and Napa Cabbage.  Cook until Napa Cabbage is slightly wilted and the extra liquid (from the vegetables) have dried out.

Drizzle with sesame oil and serve.


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