Buta Kimchi is a fusion of Japanese and Korean flavours. Basically, it is a dish of fried strips of pork belly with kimchi. Wonderfully flavourful, buta kimchi makes a quick and easy meal served with a bowl of rice and miso soup.
Usually, I make this amount for 2 people.
1 lb of pork belly, cut into strips (like bacon)
1/2 onion, sliced finely
1 cup kimchi, or more if preferred
handful of chopped green onions
salt and sugar to taste
(other vegetables can be added, such as sliced green/red peppers and enoki mushrooms. Enoki mushrooms should be added near the end, since they cook quickly.)
Add a little oil to a frying pan or wok, and add the kimchi and onion. Fry until the onion softens, then add the pork. Cook until the pork is done, and add salt or sugar to taste. Just one minute before taking off the heat, add the green onions and stir. Then serve.
Please note that some people prefer to add the pork first to flavour the pan. However, I like my onion to be cooked thoroughly, so I prefer to add it at the beginning. It’s up to you, though!