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. 

this recipe

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. For a more substantial meal, serve it with Grilled Pork Belly (Samgyeopsal).

FAQ:

More kimchi recipes:

• Kimchi Jjigae (Kimchi Stew) with Pork Belly
• Kimchi Pancake
• Braised Kimchi with Pork Belly + Tofu (Kimchi Jjim)
• Kimchi Fries with Cheese