Buta Kimchi Recipe ( 豚キムチ～ )

Photo: Uncut Recipes

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Buta Kimchi is basically stir-fried pork and Kimchi, chili pickled nappa cabbage. A very common japanese version of a Korean dish.

This spicy dish is popular in Japan at Izakaya ( bars which serve a lot of small appetizers with drinks ) and also at home as a quick and easy appetizer.

Kimchi is the famous Korean spicy pickled dish with nappa cabbage or other vegetables like Daikon radish.

Kimchi is a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.

In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, kimchi refrigerators are more commonly used to make kimchi

Although Japan and Korea do not really like eachother ( in historical terms ), Kimchi is well known and loved by many people in Japan. Kimuchi is eaten as is, of course, along with steamed rice, but it is also cooked in different dishes. Kimuchi is pickled with salt and often some kind of seafoods, then fermented to produce a complicated savory flavor beyond chili’s spiciness. Because of that, it can give a great taste to dishes with minimal effort.

This traditional basic Buta Kimchi recipe is such an easy and delicious dish to make if you have Kimchi on hand.

You can find Kimchi at virtually all Asian stores, or make it yourself ( Homemade Kimchi Sauce Recipe Here ).

JUMP TO:

INGREDIENTS:

Kimchi Selection: Quality Matters. Not all kimchi is created equal. For a dish like Buta Kimchi where it's a prominent ingredient, you'll want to opt for traditional Korean kimchi that has been fermented long enough to have a deep, tangy flavor. If available, go for varieties that are labeled "aged" or "mature."

Alternatives: In case traditional kimchi isn’t available, consider using a different variety of fermented vegetables, like sauerkraut. However, it's essential to remember that it won't offer the same flavor profile as kimchi.

Reason for Use: Kimchi brings the dish's primary flavor profile, adding spice, tanginess, and a touch of umami that complements the pork.

Pork Selection: The Right Cut. For Buta Kimchi, pork belly is often the preferred choice due to its balance of meat and fat. This balance ensures the dish remains juicy and flavorful. If you can't find pre-sliced pork belly, ask your butcher to thinly slice it for you.

Alternatives: If you're aiming for a leaner variant, pork shoulder can be an option, though it may not provide the same succulence as pork belly.

Reason for Use: Pork adds a richness and depth to the dish that pairs harmoniously with the spicy and acidic notes of kimchi.

MAIN STEPS:

Pork Bite-Sizing: Precision in Portion. The size of your pork pieces matters. While the recipe suggests bite-sized pieces, aiming for consistent sizes ensures even cooking. Unevenly sized pieces may result in some being undercooked while others are overdone. Uniformity is the key here, which can affect texture and the overall eating experience.

Green Onion Length: Harmony in Length. The suggested 5cm or 2-inch length for green onions not only makes them easy to eat but also provides an aesthetic appeal to the dish. Too long, and they become cumbersome to eat; too short, and they might get lost amidst the pork and kimchi.

Pork's Golden Cue: Visual Cooking Indicator. Achieving a golden brown on the pork isn't just for aesthetics. This color indicates the Maillard reaction, where amino acids and sugars in the meat interact under heat, leading to a flavor-packed crust. It's a cue that the pork is not only cooked but also packed with flavor.

SERVED WITH:

Starter: Shumai (Japan): These are delicate, steamed dumplings that are often served with a light dipping sauce. Their tender and slightly sweet profile would provide a good contrast to the spicy Buta Kimchi.

Side Dish: Miso Soup (Japan): A traditional Japanese soup made from fermented soybean paste. Its rich and umami flavors will complement the spicy and tangy notes of Buta Kimchi.

Main Course: Bibimbap (Korea): A rice dish topped with assorted vegetables, meat, and spicy gochujang sauce. Mix everything together to enjoy a burst of flavors and textures. The diversity in this dish harmonizes with the strong flavors of Buta Kimchi.

Second Course: Grilled Mackerel (Saba Shioyaki - Japan): This is a simply seasoned and grilled fish dish that's salty and savory. The oily richness of the mackerel balances the spicy kick of the Buta Kimchi.

Dessert: Mochi Ice Cream (Japan): Soft mochi rice cake filled with creamy ice cream. The sweet and cold nature of this dessert will provide relief and contrast after the spiciness of Buta Kimchi.

Cake: Castella (Kasutera - Japan): A popular Japanese sponge cake made from sugar, flour, eggs, and starch syrup. Its light and sweet profile will be a gentle follow-up to the strong flavors of the main meal.

Drink: Soju (Korea): This is a clear, colorless distilled beverage that originates from Korea. It's often consumed with spicy foods and would be a fitting accompaniment to Buta Kimchi. The smoothness of soju can help neutralize the spiciness of the dish and refresh the palate.

ALTERNATIVES:

Main Course: Kimchi Jjigae (Korea): This is a hearty kimchi stew often made with pork, tofu, and a variety of vegetables. The stew is spicy, savory, and has a comforting depth from the fermented kimchi. It's commonly enjoyed in Korea, especially during colder months.

Starter: Kimchi Jeon (Korea): Essentially a Korean pancake made with kimchi and often some meat like pork. It's crispy on the outside, soft on the inside, and perfect for those who love a spicy kick in their appetizers.

Side Dish: Kimchi Fried Rice (Korea): A popular and quick dish made by stir-frying rice with kimchi and usually topped with a fried egg. Additional ingredients like pork or seafood can be added, and it's a flavorful way to use up leftover rice.

Main Course: Pork Bulgogi (Korea): Thin slices of marinated pork grilled or pan-fried to perfection. The marinade usually consists of soy sauce, garlic, sugar, sesame oil, and gochujang or red pepper flakes. Its sweet and spicy profile makes it a favorite in Korean BBQs.

Starter: Nikujaga (Japan): A classic Japanese comfort dish made with meat (usually beef, but pork can be used), potatoes, onions, and carrots simmered in a sweet and savory sauce made from soy sauce, sugar, and sake.

Main Course: Chicken with Miso (Japan): This dish is a simple stir-fry where chicken is the main stars, brought together with the umami-rich flavors of miso paste.

Side Dish: Tonkatsu (Japan): While this dish doesn't use kimchi, it's a beloved pork dish in Japan. It's a breaded and deep-fried pork cutlet, crispy on the outside and tender on the inside, usually served with a thick, savory tonkatsu sauce.

HISTORY:

Buta Kimchi, when broken down, consists of "Buta" (pork in Japanese) and "Kimchi" (a traditional Korean fermented vegetable dish, often made from napa cabbage and Korean radishes). This dish is a delightful union of Japanese and Korean culinary traditions. Essentially, it involves stir-frying pork with kimchi and various seasonings.

Japan and Korea, due to their geographical proximity, have a history laden with interactions, exchanges, and unfortunately, certain dark periods of conflict. Over time, these interactions resulted in cultural exchanges, including culinary ones. Buta Kimchi stands as an example of such an exchange, where the rich flavors of Korean kimchi found harmony with Japanese cooking techniques and ingredients.

While kimchi is unequivocally Korean in origin, its integration into Japanese cuisine showcases the fluidity of culinary borders. Japan, having its own rich culinary tradition, didn't just adopt kimchi as it was but added its own twists, incorporating ingredients like pork to craft new dishes, which is how Buta Kimchi was birthed.

The addition of pork has its own significance. Pork is widely consumed in both Korean and Japanese cuisines. Its fatty richness complements the spicy and tangy flavors of kimchi perfectly.

As Korea's influence grew in the global scene, especially in the realms of entertainment and culture in the late 20th and early 21st centuries, Korean cuisine gained international recognition. Kimchi, being a staple, was one of the primary ambassadors of Korean food culture. Japan, always having a close link with Korea, naturally saw an increase in the popularity of dishes that incorporated kimchi.

Buta Kimchi grew in popularity in izakayas (Japanese taverns) and home kitchens alike. It represents a quick, flavorful dish that marries the deep umami of pork with the vibrant, spicy tang of kimchi.

Today, Buta Kimchi is a beloved dish in Japan, especially amongst those who have a penchant for spicy food. While it is, in essence, a simple stir-fry, the layers of flavors — from the spicy, fermented kimchi to the rich, savory pork — make it a favorite for many. Restaurants in Japan might offer variations, incorporating other ingredients or adjusting the spice levels to cater to different palates.

TIPS:

Pork Marinade: Elevate the pork's flavor by marinating it in a mixture of mirin (sweet rice wine), grated ginger, minced garlic, and a dash of white pepper. Allow it to marinate for at least 1 hour in the refrigerator. This imparts depth to the pork and ensures a more flavorful result.

Render Pork Fat: If using pork belly or cuts with a decent fat cap, start by searing the fat side down in a cold pan. As the pan heats, the fat will render out, and the pork can be cooked in its own fat. This adds a richer flavor to the dish.

Fermentation Technique: Make homemade kimchi: Cabbage, salt, fish sauce, grated ginger, minced garlic, sugar, gochugaru (Korean red chili powder), and other preferred vegetables. Allow it to ferment for weeks. Homemade kimchi offers better control over flavor and spice levels.

Use Kimchi Juice: When adding kimchi to the pan, don't forget to add a splash of kimchi juice (the liquid from the kimchi container). This tangy liquid brings an added depth of flavor.

Wok Hei Technique: Use a wok instead of a frying pan. The high heat and quick cooking method infuse the dish with a unique charred flavor known as "wok hei" or "breath of the wok."

Toasted Sesame Seeds: Finish the dish with a sprinkle of toasted sesame seeds. Toasting the seeds in a dry pan until golden brown enhances their nutty flavor.

Gochujang Twist: Add a spoonful of gochujang (Korean red chili paste) to the dish for a richer, spicier flavor profile. This fermented chili paste adds a deep, umami-rich flavor.

Smoking Technique: Impart a smoky flavor to the dish by using the stovetop smoking method. After cooking, place the Buta Kimchi in a metal sieve. Underneath, place smoldering wood chips in a pot. Cover the sieve and pot together, letting the smoke infuse the dish for a few minutes.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

Preparing Your Ingredients:

01 - Begin by taking your Pork and cutting it into small, bite-sized pieces. Imagine pieces that are easy to pick up with a fork or chopsticks!

02 - For the Green Onions, cut them into pieces that are around 5cm or 2in long. Think about the length of a short finger.


Cooking the Dish:

03 - In a frying pan, pour in the Sesame Oil. Turn on your stove to a medium heat setting, waiting for the oil to warm up a bit.

04 - Now, add the Pork pieces you cut earlier into the frying pan. Stir them around and cook until they change color to a lovely golden brown.

05 - It's vegetable time! Add in your cut Onions and the Kimchi. Cook everything together, stirring occasionally for about a minute. This helps the flavors meld together.

06 - Pour in the Soy Sauce and Sake into the pan. Mix everything well and let it cook until you notice that most of the liquid has evaporated or been absorbed by the ingredients, leaving behind a flavorful mix.

Photo: Uncut Recipes

Notes:

Pork Quality: Use pork belly or pork shoulder for this recipe as they are flavorful and tender when cooked. Ensure that the pork is thinly sliced for a quicker and even cooking process.

Green Onions: The white part of the green onion has a stronger flavor, while the green part is milder and more tender. Including both parts can give a balanced flavor and color to the dish.

Kimchi Aging: Aged Kimchi (kimchi that has been fermented for a longer period) is ideal for cooking since it has a deeper flavor. If the Kimchi is too fresh, the taste might be milder.

Heat Management: Sesame oil can burn at high temperatures. Ensure that the heat is set to medium and adjust accordingly if you notice the oil smoking.

Cooking Pork: Make sure the pork slices are spread out evenly in the pan and not crowded. This ensures that they brown properly rather than steam.

Kimchi Juice: If your Kimchi is packed with some juice or liquid, you can add a little to the pan for additional flavor. However, adjust the cooking time to ensure the liquid is mostly evaporated.

Soy Sauce and Sake: These ingredients not only add flavor but also deglaze the pan, pulling up any tasty bits that have stuck to the bottom.

Sake Substitute: If you don't have Sake on hand, you can use Chinese rice wine or dry sherry as an alternative.

Additional Ingredients: For a spicy kick, you can add a little gochugaru (Korean red chili powder) or thinly sliced fresh chili peppers.

Leftovers: Store any leftover Buta Kimchi in an airtight container in the refrigerator. It can last for 2-3 days. When reheating, use a pan over low-medium heat to maintain the dish's flavors.

Freezing: Although best enjoyed fresh, you can freeze the cooked Buta Kimchi for up to a month. Thaw in the refrigerator before reheating.

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Written by: Uncut Recipes

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