kimchi pork belly stir fry on white plate

Easy Kimchi & Pork Belly Stir Fry

This kimchi pork may look like a red hot mess, but it is a classic flavor combination that is captured in this simple stir fry with just 5 ingredients. 
Course Main Course
Cuisine Korean
Keyword kimchi, pork
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 296kcal
Author Asian Test Kitchen


  • 1/4 lb thinly sliced pork belly 1/4" thick
  • 1/4 ea onion sliced 1/4" thick
  • 1 c kimchi preferably overfermented and sour
  • 1 Tb ginger minced
  • ea green onion Cut into 2" pieces


  • Heat pan to medium high heat.  Add pork belly and onion.  Cook for 2-3 minutes stirring until pork and onion are slightly browned.  If there is excess oil from the pork belly, remove it before adding kimchi. 
  • Add kimchi and cook for 3-5 minutes until kimchi is almost turning translucent. 
  • Add ginger and green onion and cook for 1-2 minutes to remove rawness.  


  1. If you don't have kimchi that has gone sour or over fermented, this still works with regular kimchi. 
  2. If you are not using a nonstick pan, add a tsp of oil with the pork and onion to keep from sticking. 
  3. If you prefer to keep it simple, skip the onion, ginger, and green onion.  It still works, but I just like adding those vegetables if I have them. 
  4. Kimchi varies so widely in flavor and saltiness.  Stir fry in some soy sauce at the end if it needs more flavor. 
  5. You could try this with bacon instead of plain pork belly, but it may be very, very salty.


Calories: 296kcal | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 18mg | Potassium: 104mg | Iron: 0.3mg