Pork Kimchi Yaki Recipe

Prep pork and vegetables

Pat the sliced pork dry with paper towels. If pieces are large, cut into bite-size strips. Chop kimchi into roughly 1-inch pieces, reserving any spicy kimchi juice. Slice the onion, mince garlic and ginger, and cut scallions into 1-inch lengths.

Heat pan

Place a large skillet or wok over medium-high heat. Add the neutral oil and heat until shimmering but not smoking (about 30–45 seconds).

Brown the pork

Add the pork in a single layer (work in batches if needed). Let it sear without moving for 30–45 seconds to develop color, then stir-fry until mostly cooked through, about 2–3 minutes. Transfer pork to a plate and reserve any rendered fat in the pan.

Aromatics & onion

Reduce heat to medium. If pan is dry, add a teaspoon more oil. Add the sliced onion, minced garlic, and ginger. Stir-fry 1–2 minutes until onion softens and aromatics are fragrant.

Cook kimchi

Add the chopped kimchi and 1–2 tablespoons of its reserved juice (or a splash of water) to the pan. Stir-fry for 2–3 minutes until kimchi softens and the mixture becomes saucy.

Combine pork & optional vegetables

Return the browned pork (and any accumulated juices) to the pan. Add optional cabbage or bean sprouts if using. Stir to combine and cook 1–2 minutes so the pork finishes cooking and vegetables soften slightly.

Make and add sauce

In a small bowl, whisk together gochujang, soy sauce, mirin, sesame oil, sugar (or honey), black pepper, and gochugaru if using. Pour the sauce into the pan, stirring to coat the pork, kimchi, and vegetables. Cook 1–2 minutes until sauce thickens and glazes the ingredients.

Adjust seasoning

Taste and adjust: add a pinch of sugar if too sour, a splash of soy if more salt is needed, or a teaspoon of water if too thick. Cook another 30–60 seconds after adjusting.

Stir in the scallion pieces and remove the pan from heat. Sprinkle toasted sesame seeds and drizzle a few drops more sesame oil if desired. Garnish with chopped cilantro or extra scallions.

Serve immediately over steamed rice or with lettuce leaves for wraps. Leftovers keep in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through.