Stir-fried kimchi

Kimchi-bokkeum 김치볶음

Do you have nicely fermented kimchi in your refrigerator? Then this is going to be one of the easiest, simplest, and fastest recipes you will ever make!

Stir-fry your kimchi for 5 minutes, then it will turn into very delicious side dish! A side dish for what? Yes, I mean rice, cooked rice. Spicy, salty, and a little sweet fried kimchi really goes well with a good bowl of rice.

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Have you ever heard of a “bapdoduk (밥도둑)”?
Bap means cooked rice in Korean and doduk (pronounced “dodook”) is thief. A bapdoduk is a dish that goes so well with rice that as you are eating it you don’t even notice that your rice disappears, it’s so tasty. This dish is a kind of bapdoduk side dish, it’s so delicious that you will keep eating it with your rice.

This dish is also perfect for a dosirak (lunchbox) because cooked kimchi loses the stronger, pungent smell of uncooked kimchi and it has less moisture, too. When you put uncooked kimchi in a lunchbox it can get kind of smelly and the juices can spread to other items in the lunchbox unless you put it in its own container. When making kimchi-bokkeum with really juicy kimchi, squeeze out the excess brine before chopping it up so that your kimchi-bokkeum doesn’t get too watery.

I add a little bit of sugar and gochujang to my stir-fried kimchi because these two ingredients will enhance the taste a lot, of course along with sesame oil.

You can recreate the dosirak I made in the video with my tuna pancakes (chamchijeon: 참치전) recipe and my crunchy squid threads (ojingeo-silchae-bokkeum: 오징어실채볶음) recipe. Wrap them in a lunchbox (here’s the Thermos one I used) along with rice! 

Ingredients

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Directions

  1. Heat the vegetable oil in a skillet over medium high heat. Add the kimchi and onion and stir it with a wooden spoon for about 1 minute.
  2. Add sugar and gochujang. Keep stirring for about another 4 minutes until the kimchi softens and the onion looks translucent.
  3. Remove from the heat and stir in the sesame oil.
  4. Serve as a side dish for rice. Put the leftovers into an airtight container and refrigerator up to 1 week.

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