Name: Stir-fried Pork and Kimchi Don (Buta Kimchi Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Johakuto sugar ½ tsp; Chinese chives (ku chye) 75 g (2⅔ oz), ends trimmed and cut into 4-cm (1¾-in) lengths; Korean spicy bean paste (gochujang) 25 g (⅘ oz) + more if desired; Ground black pepper to taste; Yellow onion 1 heaped Tbsp, peeled and grated; Garlic 1 clove, peeled and grated; Cabbage kimchi 100 g (3½ oz); Steamed rice 400 g (14 oz); Sesame oil for stir-frying; Koikuchi soy sauce 1 tsp; Bean sprouts 100 g (3½ oz), washed and heads removed; Pizza cheese 30 g (1 oz); Sliced pork belly 150 g (5⅓ oz), cut into 3-cm (1¼-in) strips; Salt to taste; Sake 2 tsp

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This Korean-flavoured dish is commonly served in an izakaya, a Japanese-style tavern. Spicy kimchi, a kind of fermented pickled vegetable from Korea, blends very well with other fermented ingredients like soy sauce and cheese.

Ingredients

Korean spicy bean paste (gochujang) 25 g (⅘ oz) + more if desired
Sake

Method

Mix Korean spicy bean paste, sake, sugar and koikuchi soy sauce in a bowl. Set aside.
Heat sesame oil in a pan over medium-high heat. Stir-fry pork belly until it browns.
Add yellow onion and garlic. Fry until fragrant.
Add kimchi and fry for 1 minute.
Add chives and bean sprouts. Season with salt and pepper if desired. Sprinkl