At one point I had never tried buta kimchi, a Japanese homecooking and izakaya staple, and out of curiosity I tried to make it for myself. Skimming a few Japanese recipe sites I found some of the general ratios, and made it for myself. To me, this is a great 'all seasons' dish. Personally, I love it in the summer. I like to add a bit of numbing sichuan peppercorns, then combined with the tartness of the kimchi it makes for something that while not exactly 'light' stays very well rounded. I love to serve this with rice, a side salad, and a beer.
Ingredients
- 400g thin sliced pork, preferrably something not too fatty like shoulder
- 1/2 large white onion, or 1 small onion sliced into small moons
- 1 clove garlic minced
- 1 inch ginger minced
- 1 bunch scallions, whites sliced thin and greens cut into 1 inch sections
- 300g kimchi with ample 'juice'
- 1tbsp soy sauce
- 1tbsp sake
- 1tsp sesame oil
- (OPTIONAL) 1tsp sichuan pepper oil
Directions
- On medium-high heat in a preheated pan, cook sliced pork and onions, until a bit of color develops and the pork is cooked through, about 4 minutes
- Lower heat to medium and add in garlic, ginger, and scallion whites, cooking until fragrant, about 1 minute
- Add in kimchi with a bit of it's liquid, and cook down a little bit until the pan appears a bit dry again, about 1 or 2 minutes
- Add in soy sauce, sake, and scallion whites, stirring to combine
- Remove from heat and add sesame oil and the optional sichuan pepper oil, and serve with rice on the side
