Kimchi Pork Stir-fry

This is a super quick and easy stir-fry. To me, this is a sure-tasty dish, since kimchi is already deliciously seasoned on its own, so you can go light on the seasonings.

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Kimchi Pork Stir-Fry Recipe

This is my to-go recipe when I need to cook in a jiffy. I learnt this from my mum, though I improvised by adding some gochujang (she doesn’t have this ingredient in her pantry).  The result is really satisfying.

Kimchi Pork Stir-Fry Recipe
This stir-fry goes deliciously well with rice (cooked multigrain rice here).

Kimchi (cut to bite-sized pieces)
Kimchi, (cut to bite-sized pieces)

Marinaded pork belly
Marinaded pork belly. I use the sukiyaki cut with some fat on, the fat makes the dish more tasty.

Kimchi Pork Stir-fry Recipe

Different brands of kimchi differs in taste and saltiness, so season this dish to taste accordingly.


  • 100 grams thinly sliced pork belly sukiyaki or shabu shabu cut
  • 2 slices thinly sliced ginger cut to long thin strips
  • 3 cloves garlic peeled and minced
  • 100 grams kimchi cut to bite-sized pieces
  • gochujang solution whisk 1/2 tsp gochuhang in 1/4 cup water
  • 2 stalks spring onions (green leafy part) cut to 5 cm (2 inch) length

(A) Marinade

  • 1/2 tsp light soy sauce
  • 1 tsp sesame oil
  • 2 dashes white pepper powder


  1. Marinade pork belly with (A) for 5 minutes.
  2. Heat oil in wok, stir fry ginger and garlic for 30 seconds. Add pork belly and stir fry until cooked on the surface.
  3. Add kimchi and gochujang solution. Cover with lid and simmer for 1 minute. Turn off the heat and stir in the spring onions while the contents are still hot.