It’s been soooo long since I’ve had Korean food and I was craving for some! I had some pork belly strips sitting in the freezer and have been wanting to clear it, so I decided to do a simple Kimchi Pork Belly Stir-fry for dinner. This is a really easy dish to make and you can literally whip it up in under 15 minutes! And trust me, it tastes great as well! Let’s move on to the recipe:
These are the main ingredients you’ll need: (frozen) pork belly, yellow onion, kimchi and gochujang (Korean chilli paste). You’ll also need light soy sauce and sugar which are not captured in the photo above.
You can use pork fillet instead of pork belly, but pork belly will taste far better!
In a frypan over medium-high heat, add some oil. Fry onions till translucent.
Add pork belly and fry till no longer pink.
Add kimchi and fry for a while.
Finally, add gochujang, light soy sauce and sugar. You can also add some kimchi juice if you want, but I ran out of it so I didn’t. Combine well. You may want to add more gochujang for more spice, and reduce the amount of light soy sauce accordingly since gochujang is salty in itself.
Serve with rice!
This dish is probably not the most photogenic dish out there but it tastes even better than it looks. You get spicy, savoury and sweet all in one dish. I tend to avoid eating rice at night but Kimchi Pork Belly goes so well with rice that I downed a full bowl of rice T_T Time for some exercise!
Kimchi Pork Belly Stir-fry
- 200 g pork belly
- 150 g kimchi
- ½ yellow onion sliced
- 1 tbsp gochujang Korean chilli paste
- ½ tbsp light soy sauce
- ½ tbsp sugar
- 1-2 tbsp kimchi juice optional
- Heat a frypan over medium-high heat, then add 1 tbsp of oil. Add onions and fry till translucent.
- Add pork belly and fry till no longer pink.
- Add kimchi and fry for a while.
- Finally, add gochujang, light soy sauce, sugar and kimchi juice (optional), and combine well. Serve with rice.