Kimchi-Infused Pork and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender pork belly and crisp vegetables simmered in a bold kimchi broth, balanced with sweet soy glaze and toasted sesame oil. This Korean-inspired stir-fry recipe, ready in about 40 minutes, pairs pork belly, kimchi, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (16 oz) pork belly
• 1 cup chopped kimchi
• 8 oz, sliced shiitake mushrooms
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1.5 tbsp toasted sesame oil
• 3 cloves, minced garlic
• 1 tbsp gochujang
• 2 stalks, sliced green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add 1 lb pork belly and cook for 5-6 minutes until browned and nearly cooked through, then set aside.
2. Step 2: In the same wok, add 1 tbsp sesame oil, then sauté 3 minced garlic cloves for 30 seconds. Add 1 cup chopped kimchi and 8 oz sliced shiitake mushrooms, stirring for 3 minutes until softened.
3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp gochujang. Bring to a simmer, then add the pork belly and 1/4 cup water. Cook for 8-10 minutes until pork is tender and sauce thickens.
4. Step 4: Stir in 2 sliced green onions and cook for 1 minute. Serve over steamed rice with additional kimchi on the side.