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Korean Kimchi Duruchigi dish: A sizzling stir-fry of thinly sliced marinated pork, vibrant kimchi, and assorted vegetables.

Kimchi Duruchigi - Easy Korean Kimchi Pork Belly Stir Fry

Kimchi Duruchigi is a delightful Korean stir-fry with tender pork belly and flavorful kimchi. It's a treasure for kimchi lovers, offering a perfect balance of savory, tangy, and spicy flavors.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Korean
Servings: 2 people
Author: Cielle

Ingredients

  • 2 tbsp soy sauce
  • ½ tbsp gochugaru (Korean chili flakes)
  • 1 tbsp gochujaang (Korean chili paste)
  • 1½ tbsp sugar
  • 1 tbsp minced garlic
  • ½ tbsp minced ginger
  • ⅓ cup water (80ml)
  • 1 tsp sesame oil
  • ½ bulb onion (sliced)
  • 1 sprig scallion (white and green parts separated and finely chopped)
  • ⅔ cup chopped kimchi with kimchi juice (150g)
  • ⅔ pound thinly-sliced pork belly (300g)
  • ¼ tsp roasted sesame seeds (optional)
  • Steamed rice

Instructions

  • To make the sauce, combine soy sauce, gochugaru, gochujang, sugar, minced garlic, and minced ginger.
  • Render the fat from the pork belly in the pan with some cooking oil, then remove the pork belly from the pan.
  • In the same pan, sauté diced onion and the white part of scallions until fragrant. Add chopped kimchi and its juice.
  • Return the pork belly to the pan and add the sauce. Stir well, then pour 1/3 cup of water (80-90ml).
  • Bring the mixture to a boil over medium-high heat.
  • Once boiling, reduce the heat to medium and cook for about 10 minutes until the sauce thickens.
  • Add the green part of the scallions and a drizzle of sesame oil. Stir to incorporate the flavors.
  • Optionally, garnish with roasted sesame seeds. Serve hot with steamed rice.
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