Korean Stir-Fried Kimchi (Caramelized Aged Kimchi Banchan)
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
When kimchi has gone too sour, this is the first thing many Korean households think of making.
Read more
The kimchi is cut without squeezing out its juices and fried with onion over medium heat until the liquid in the pan cooks down and clings to the leaves. Besides rice, it often goes on top of ramyeon.
Ingredients
Instructions
- 1
Cut 350 g aged kimchi into 2-3 cm pieces without squeezing out all the brine.
Slice 80 g onion thinly with the grain so it softens quickly and cooks evenly in the pan.
- 2
Preheat a pan over medium heat for about 30 seconds, then add 1 tbsp cooking oil.
Add the onion and stir-fry for about 1 minute, until the edges turn translucent and the raw bite softens.
- 3
Add the kimchi and 1 tsp minced garlic, keeping the heat at medium so the garlic does not scorch.
Stir and turn the kimchi for about 2 minutes, preventing brine from pooling on the bottom.
- 4
Sprinkle in 1 tsp gochugaru and 1 tsp sugar, then mix until the seasoning coats the kimchi evenly.
Cook for about 3 more minutes, until the color brightens and the sharp sourness rounds out.
- 5
If the pan looks dry, lower the heat and keep turning the kimchi.
If it looks watery, continue stir-frying over medium heat until the sauce becomes thick, glossy, and clings to the kimchi.
- 6
Turn off the heat and stir in 1 tsp sesame oil with the residual heat, so the aroma stays fresh.
Sprinkle 1 tsp sesame seeds evenly over the top and serve with rice or ramyeon.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Tot Muchim
onion, sesame seeds
Korean Chilled Seaweed Soup
onion, sesame seeds
Korean Kimchi Porridge (Fermented Kimchi Pork Rice Porridge)
aged kimchi, sesame seeds