Kimchi Stir Fry

A quick and unique stir fry dish with pork, kimchi, and a few other tasty ingredients.


Kimchi Stir Fry

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Allow me to let you in on a conversation that happens at least once a week in our house:

Betsy: What’s for dinner love of my life?

Nick: I think I’m going to make something with (insert food here – in this case kimchi).

Betsy: Umm… that sounds weird.

Nick: It might be. But it’ll probably be good because (insert food here – in this case kimchi) is The Bomb.

Betsy: Really? It smells kind of weird.

Nick: So do you. BAM!

Betsy: When was the last time you showered?

Nick: Touché! But seriously… you’ll like it.

Usually, the dish does work out but occasionally the dish ends up in the extremes. Meaning that it’s either inedible or it’s way better than expected.

On this occasion, the dish fell soundly in the second category. It was so good that as soon as the meal was over Betsy claimed the leftovers for lunch the next day!

Kimchi Stir Fry

Serves 4.
Prep Time:
Total Time:

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A quick and unique stir fry dish with pork, kimchi, and a few other tasty ingredients.

Adapted from a No Recipes... recipe.


1 pound pork chops or pork belly, cut into cubes
2 Cups kimchi, roughly chopped
3 scallions, white and greens separated
1-2 baby bok choy, chopped
1 Tablespoon soy sauce
3 Tablespoons vegetable oil
1 Tablespoon sesame seed oil
1 package (6 ounces) chow mein noodles
Chili garlic sauce (optional)
Kewpie Mayonnaise (optional)
Marinade for Pork:
2 Tablespoons soy sauce
2 Tablespoons sesame oil
1-2 Tablespoons chili garlic sauce

Show Directions

1) Dice pork and combine with marinade ingredients.  Let sit for a few minutes.

2) Roughly chop bok choy, scallions, and kimchi and set aside.

3) Cook noodles according to package.

4) In wok or large skillet, add vegetable oil and sesame oil over high heat.

5) Once oils are hot, add pork and marinade and cook until pork is cooked through, about 6-7 minutes.

6) Add veggies and an extra dash of soy sauce and chili garlic sauce if you want.

7) Cook another minute until veggies are wilted but still slightly crisp.

8) Serve with noodles, chopped scallion greens, and a drizzle of kewpie mayo.

Prepping the Pork

The original recipe for this uses pork belly which sounds delicious, but I couldn’t find any on this particular day so I just used a few pork chops that I cubed up. If you use pork belly, you can cut the vegetable oil in the recipe down to 1 Tablespoon since a lot of fat will render out of the pork belly.

You could also use chicken or tofu for this dish without a problem I think.

You could use a number of cuts.

I also decided to mix up a quick marinade for the pork. After I cubed my pork, I just let it marinate for about 30 minutes.

It was a good idea. If gave the pork great flavor and kept it really tender.

pork marinade
A simple marinade.

Other Ingredients

If you aren’t familiar with kimchi, the real star of this stir fry, it’s basically fermented cabbage. I’ll be completely honest. Some kimchi versions do not appear to be edible. But trust me when I say it’s maybe the most addictive food in the world. It’s spicy and savory and just a tiny bit sour.

It’s good on its own, but it’s really good in dishes like this.

The other ingredient that I’ve never used before, but used for this dish, was something called kewpie mayonnaise.

This is interesting stuff and it comes in a funny looking bottle. You can find in most Asian markets I think. It’s basically normal mayo with a few spices in it and a tiny bit of MSG. MSG doesn’t bother me at all, but if it bothers you then you would want to skip out on the kewpie.

Various goodies.

The Noodles

I decided to serve my stir fry on some chow mein style noodles. I like these noodles with stir fries because they are sturdy and soak up all the delicious juices. Plus they are dead simple to cook. Seriously easier than spaghetti.

Follow the instructions on your package, but basically boil water, toss them in, turn off the heat, and 4 minutes later they are ready.

You could also just serve this with rice though.

Easy to cook!

Making the stir fry

This is a pretty straightforward stir fry to make. Start by adding the sesame oil and vegetable oil to a wok or large skillet over high heat. Once the oil is hot, add the pork and marinade. The marinade will cook down into a sauce which is great.

Stir this around until the pork is browned and cooked through, about 6-7 minutes.

pork cooked
A good wok helps.

Then add all your other stir fry ingredients including the scallions, bok choy, kimchi, and maybe an extra touch of soy sauce or chili garlic sauce.

Cook this for another minute or two until the veggies are cooked but still slightly crunchy.

You’re done!

Great flavors here.

Serve the stir fry over the noodles with chopped scallion greens on top and a good drizzle of kewpie mayo if that’s your thing.

It’s definitely my thing.

Very tasty.

Fermented cabbage and strange mayo all on one plate.

You might be skeptical, but trust me, if you give this a shot, you’ll be claiming the leftovers!

15 Responses to “Kimchi Stir Fry” Leave a comment

  1. If only I knew what kimchi is ;-) I' gather that I will find it at my local chinese food shop?don't worry I'll google it – looks so yummy Nick!

    1. You can 100% find it at any self-respecting asian market. Sometimes I even see it in the grocery store. It's usually in the refrigerated section next to the pickles and other fermented goods.

  2. My husband and I have the exact same conversation quite a bit, except I'm the one cooking and telling him he smells.

  3. I LOVE kimchi, and this post made me realize I haven't had Korean food since we left LA several years ago. Sadly, this looks like the sort of thing my kiddos would refuse to eat (not because they are picky but because it's new and they're at that age where they turn up their noses at new things). But I would love it! I guess that hasn't stopped me from making other "strange" things, but I do feel a little bad sending them to bed a bit hungry because I made something unfamiliar but refuse to cook something different for them. Maybe I'll try it anyway. This and the Vietnamese noodle salad you posted recently. YUM!

  4. I heart Kimchi AND kewpie! Kewpie has more egg in it than a normal mayo apparently. Plus, when you take the lid off it has frills like a little piping bag! I could just squeeze that stuff down my gullet! :D

  5. I don’t know if you’re still checking this site regarding your kimchi stirfry but if you’re out there, I just wanted to tell you that I made your recipe tonight, pretty much ingredient for ingredient, and it was just delicious. I love kimchi but never would have thought to add it to a stirfry. My wife has never been into kimchi but she was impressed. We will add this to our favorites. And the kewpie mayo, which I had never heard of before and was successful in locating at the second Asian market I tried, was just the icing on the cake. Thanks again for the recipe…

    1. Hey Mark! Thanks man. Yea… I still read all comments (even ones on old posts) just in case somebody has questions about a recipe or something.

      Always happy to hear positive feedback though!


  6. do you have instructions on how to make kimchi? I used to know how, but sadly can’t remember exactly how. thanks

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