There are few weeknight dinners I reach for faster than pork and kimchi. The pork belly gets golden around the edges while the kimchi cooks down into something softer, tangier, and almost jammy. Once that kimchi hits the hot pork fat, the kitchen starts smelling seriously good.
Use well-fermented napa cabbage kimchi if you have it. The older and more sour it is, the better it works here because its sharpness cuts through the richness of the pork. A little gochugaru adds smoky Korean chili heat without turning the whole dish into a sauce-heavy stir-fry.
I like serving it straight from the pan with hot steamed rice and a few simple banchan. The leftover pork and kimchi are also excellent tucked into fried rice the next day.
Pork Kimchi Stir Fry
Thin pieces of pork belly are browned until lightly crisp, then tossed with sour kimchi, garlic, ginger, and Korean chili flakes. A final drizzle of sesame oil brings everything together.
Prep 10 min
Cook 15 min
Cuisine Korean
Yield
4 servings
Ingredients
Instructions
Mix the garlic, ginger, gochugaru, sugar, and Dashida together in a small bowl. If your kimchi is very dry, stir in 1 tablespoon of reserved kimchi juice to loosen the mixture.
Heat a large skillet over medium-high heat. Add the pork belly in a single layer. Cook for about 5–6 minutes, turning occasionally, until the pork is cooked through and the edges are golden and lightly crisp. You shouldn't need oil at first; the pork will render plenty of fat.
If there is a large pool of rendered fat, carefully spoon off some, leaving enough to coat the pan. Keep the heat at medium-high so the pork stays browned rather than steaming.
Add the sliced onion and stir-fry for 2 minutes, until it starts to soften but still has a little bite.
Add the chopped kimchi and its reserved juice. Toss everything together and cook for 4–5 minutes. Look for the kimchi to darken slightly, soften, and develop browned edges; that's where the deep flavor comes from.
Add the garlic-gochugaru mixture and toss continuously for 2–3 minutes. Let the seasoning cling to the pork and kimchi, but don't leave the pan unattended—the sugar can scorch quickly.
Turn off the heat and drizzle in the toasted sesame oil. Toss once more, then scatter over the green onions and sesame seeds.
Serve immediately with steamed rice. Spoon some of the pork and kimchi over the rice so the spicy, savory juices soak in.
Notes & Variations
Use old kimchi: Very fresh kimchi works, but fermented kimchi gives this dish the sour, punchy flavor that balances the fatty pork.
Watch the fat: Pork belly can render quite a bit. Drain some before adding the kimchi if the pan looks greasy; you want glossy, not oily.
Make it milder: Reduce the gochugaru to 1 teaspoon. The kimchi itself can vary a lot in heat, so taste before adding more chili.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a hot skillet; freezing isn't ideal because the kimchi and pork texture can suffer.
Nutrition (approx., per serving): Calories: 625 · Protein: 28 g · Carbs: 15 g · Fat: 50 g · Saturated fat: 18 g · Cholesterol: 105 mg · Sodium: 1150 mg · Fiber: 3 g · Sugar: 8 g Estimated values based on ingredients used; actual nutrition may vary depending on the pork belly, kimchi, and seasonings.
FAQ
Q: What kind of kimchi is best for pork kimchi stir fry?
Well-fermented napa cabbage kimchi is the best choice for a deeper, tangier flavor. Older kimchi has more acidity and stands up especially well to rich pork belly. If your kimchi is still quite fresh, add a little extra kimchi juice and let it cook a few minutes longer so the flavors concentrate.
Q: Why is my pork kimchi stir fry too greasy?
Pork belly can release more fat than you need, so spoon off the excess after browning the pork. Leave a thin coating in the skillet for frying the kimchi, then continue cooking until the kimchi absorbs some of that richness. The finished dish should look glossy rather than have a layer of oil around it.
Q:Can I use pork shoulder instead of pork belly for pork kimchi stir fry?
Yes, thinly sliced pork shoulder is a good leaner substitute for pork belly. Because it has less fat, add a small amount of neutral oil to the pan before cooking and avoid overcooking it. Thin slices work best because they brown quickly and stay tender.
Q: How long does pork kimchi stir fry last in the fridge?
Store it in an airtight container in the refrigerator for 3–4 days. Reheat it in a skillet over medium heat until steaming hot, adding a teaspoon or two of water if it looks dry. It's especially good the next day spooned over freshly steamed rice.
Q: Can I make pork kimchi stir fry less spicy?
Yes, reduce the gochugaru first, since the kimchi already brings its own heat. You can also use a milder kimchi and keep the gochugaru to about 1 teaspoon. The pork's richness and the natural sourness of the kimchi will still give the dish plenty of character.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She shares approachable Korean recipes — rice, soup, banchan, and fermented staples — explained simply for cooks outside Korea.
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