Easy Stir Fried Kimchi (Kimchi Bokkeum)

Difficulty Easy

A delicious recipe and versatile dish that’s also a great way to use up old kimchi: Stir Fried Kimchi also known as Kimchi Bokkeum! A great side dish in Korean cooking that’s universally adored. Make in 10 minutes. Serve with rice, tofu, and a fried egg for a fast, satisfying, and delicious meal. 

Stir Fried Kimchi (Kimchi Bokkeum)

Stir-fried Kimchi Bokkeum is an easy and popular Korean dish that’s basically stir-fried kimchi. A Korean household staple that takes advantage of old, sour kimchi — the cooking process is simple and only takes 10 minutes total. 

In Korean, Bokkeum is translated as “cooked” or “stir-fried.” Kimchi Bokkeum differs from regular kimchi in that it’s lightly cooked in oil or butter. Although you can enjoy kimchi cold — straight from the jar — it’s also delicious when cooked until soft and warm. The cooking process caramelizes the kimchi and adds an incredibly delicious depth of flavor.

Cooking down the kimchi also mitigates some of the raw intensity of kimchi. Instead of a spicy, acidic bite — stir-fried kimchi is more mellow. In Korean cuisine, it’s a staple for lunchboxes because of this very reason.

As far as Korean recipes go, Fried Kimchi Bokkeum is as basic as they come! I grew up eating this simple side dish. Serve with rice and tofu for simple Korean food at its best.

Ingredients:

  • Kimchi. Old kimchi is preferred over new, freshly made kimchi for cooking and sauteing. A great way to use overripe kimchi. Full of probiotic goodness and good for your gut health! Look for napa cabbage kimchi at the Korean market. 
  • Sugar. A little bit of sweetness balances the sour, acidic flavour of kimchi.
  • Vegetable Oil. You’ll need some vegetable oil to stir fry the kimchi. I recommend avocado oil, grapeseed oil, or canola oil.
  • Butter. *Optional.* Butter is a nice complement and flavour enhancer to fried kimchi. A small pat adds subtle richness.
  • Sesame Oil. A drizzle, right before serving, adds an aromatic, nutty flavor. 

Instructions:

  1. Cook kimchi. Heat a large skillet to medium heat. Add a little vegetable oil and when the skillet is hot, add the kimchi. Cook, stirring often, until soft and warm — about 5 minutes. The color will change from bright red to golden orange. 
  2. Add water while cooking. If the liquid evaporates too quickly, add 1-2 Tbsp of water at a time. The water will steam and cook the kimchi so it doesn’t burn or become too salty.
  3. Garnish. *Optional: for additional richness, add a pat of butter. Stir gently as it melts so that all the kimchi is lightly coated. Transfer to a serving dish and drizzle with sesame oil. Add a sprinkle of green onions (for garnish) if you like. 
  4. Serve. Serve immediately with rice. Tastes good hot, room temperature, or cold. 

PRO Tips:

  • Use a non-stick skillet. A non-stick skillet is the best cooking tool for stir-frying the kimchi until golden. It can easily stick and burn. 
  • Make Vegan Kimchi Bokkeum. To make it vegan, use vegan kimchi. Most napa cabbage kimchi uses shrimp paste or fish sauce. 
  • Double the amount. The recipe easily doubles and triples. 

Serve with:

Make sure to serve with rice – it can be quite salty! Korean Purple Rice is a nice option and adds more fiber and nutrition. 

For a fast and easy meal, I recommend eating with rice, tofu, and a fried egg with runny yolk. 

Fried Kimchi is a simple dish that goes well with many things. Serve with fried pork belly (samgyeopsal) for a more substantial meal.

FAQ:

How long will Kimchi Bokkeum stay good?

Store in the refrigerator, tightly sealed, for 3-4 days. 

What is Kimchi Bokkeum vs Kimchi Bokkeumbap?

Kimchi Bokkeum is stir-fried kimchi. Kimchi Bokkeumbap is kimchi fried rice. The “bap” at the end is the Korean word for rice. 

For Kimchi Bokkeumbap, adding cold, day-old rice to the caramelized and cooked kimchi makes the best, most delicious fried rice. Deliciously savory and umami-packed, the caramelized kimchi adds so much flavor. 

Both Spam Kimchi Bokkeumbap and Tuna Kimchi Bokkeumbap are delicious!

More kimchi recipes:

Easy Stir Fried Kimchi (Kimchi Bokkeum)

A delicious recipe and versatile dish that's also a great way to use up old kimchi: Stir Fried Kimchi also known as Kimchi Bokkeum! A great side dish in Korean cooking that's universally adored. Make in 10 minutes. Serve with rice, tofu, and a fried egg for a fast, satisfying, and delicious meal. 
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Course Side
Cuisine Korean
Servings 2
Calories 59 kcal

Equipment

  • Non-stick Skillet

Ingredients
  

  • 1 cup old, sour kimchi
  • 1-2 tsp vegetable oil
  • 1 tsp sugar
  • 1 pat butter *optional
  • 1 drizzle sesame oil

Instructions
 

  • Cook kimchi. Heat a large skillet to medium heat. Add a little vegetable oil and when the skillet is hot, add the kimchi. Cook, stirring often, until soft and warm — about 5 minutes. The color will change from bright red to golden orange. 
  • Add water while cooking. If the liquid evaporates too quickly, add 1-2 Tbsp of water at a time. The water will steam and cook the kimchi so it doesn't burn or become too salty.
  • Garnish. *Optional: for additional richness, add a pat of butter. Stir gently as it melts so that all the kimchi is lightly coated. Transfer to a serving dish and drizzle with sesame oil. Add a sprinkle of green onions (for garnish) if you like. 
  • Serve. Serve immediately with rice. Tastes good hot, room temperature, or cold. 

Video

Notes

Pro Tips:
    • Use a non-stick skillet. A non-stick skillet is the best cooking tool for stir-frying the kimchi until golden. 
    • Make Vegan Kimchi Bokkeum. To make it vegan, use vegan kimchi. Most napa cabbage kimchi uses shrimp paste or fish sauce. 
  •  
    •  Double the amount. The recipe easily doubles and triples. 

Nutrition

Calories: 59kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 302mgPotassium: 87mgFiber: 1gSugar: 3gVitamin A: 116IUCalcium: 20mgIron: 1mg
Keyword Bokkeum, Fried, Kimchi, Stir Fry
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15 minutes, All Recipes, Kimchi, Korean, Side, Snacks, Weeknight Meals

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