Tumis Kimchi Babi (Buta Kimchi)

Instructions

1. Gather all the ingredients.
2. Cut ½ lb kimchi into smaller pieces with a knife or a pair of scissors.
3. Cut ½ onion into slices ¼ inch (6.3 mm) thick.
4. Cut 2 green onions/scallions into 2-inch (5-cm) pieces. If the white parts are too thick, cut them in half lengthwise.
5. Cut ½ lb thinly-sliced ​​pork belly into 2-inch (5-cm) pieces.
6. Season the pork belly slices with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
7. Preheat a large frying pan over medium-high heat. When the pan is hot, add 1 Tbsp neutral oil, spread it evenly, and then add the pork belly slices.
8. Stir-fry the pork with a blunt-end wooden spatula until it is no longer pink. If your pork belly has rendered too much fat, you can wipe off the excess oil in the pan with a paper towel.
9. Add the onion slices and green onions to the pan.
10. Stir-fry until the onions are slightly tender, about 2–3 minutes. Then, add 1 Tbsp sake and mix well.
11. Add the kimchi and stir to mix with the rest of the ingredients.
12. Add 1 Tbsp kimchi juice and 2 tsp soy sauce. Stir-fry until there is no liquid left in the pan, about 1 minute.
13. Drizzle 1 tsp toasted sesame oil on top and mix it all together. Transfer the stir-fry to a serving plate or individual plates. Serve hot with steamed rice.
14. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days and in the freezer for a month.