Stir Fried Pork Belly with Kimchi & Tteokbokki

This recipe save me many times as it’s so easy to put together and a very quick way to get a meal ready. Totally perfect for those days when I worked late and still want to feed the kids with some home cooked food or the don’t-feel-like-cooking but everything-outside-are-expensive days. 😀

You can either serve this dish with a bowl of warm rice, or eat it with lettuce or perilla leaves – wrap the meat & kimchi with the vegetables.

I did not add chilli, but if you prefer the spicy version, you can add Gochugaru (고추가루) during the stir-frying process.

Stir Fried Pork Belly with Kimchi & Tteokbokki

An easy and quick way to serve a meal during busy days. Best with a warm bowl of rice or wrap with lettuce or perilla leaves.
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Korean
Servings 4


  • 300 g Pork Belly thinly sliced
  • 1 Red Onion thinly sliced
  • 8-10 Tteokbokki Stick Type
  • 1 cup Fermented Kimchi & Brine more if desired
  • 2 tpsp Cooking Oil
  • 2 tbsp Korean Soy Sauce
  • 1 tpsp Sugar optional
  • Roasted Sesame Seeds


  • Soak the frozen tteokbokki in water for an hour. Drain and set aside.
  • Heat the pan (medium heat) and add 1 tbsp of cooking oil.
  • Add the tteokbokki to "pan-grill" until they are slightly brown on the outside. Set aside.
  • Heat the pan (medium heat) and add 1 tbsp of cooking oil.
  • Add the sliced onion and stir fry until soft.
  • Add the thinly sliced pork belly.
  • When the pork belly is about 80% cooked, add the tteokbokki back to the pan.
  • Add the fermented kimchi & the brine. Mix well.
  • Season with the soy sauce. If the kimchi brine is too sour, you can add sugar.
  • It's done! Garnish with sesame seeds and serve!

❤️ Ingredients I use ❤️

Sliced Pork Belly ➡️

Tteokbokki Rice Cake ➡️

(Alternative) Fermented Kimchi ➡️

Korean Soy Sauce ➡️

Roasted Sesame Seeds ➡️

K-ART Wok ➡️

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