Moist and Tender Kimchi Bokkeum (Stir-Fried Kimchi)
A moist and tender 20-minute aged sour kimchi side dish simmered gently in broth until reduced.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish pours broth over aged sour kimchi and simmers it until tender, giving it a soft and juicy texture. With subtle sweetness from onions, it comes together easily in under 20 minutes. It makes a great side dish for rice and is also wonderful served with tofu as a bar snack.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Kimchi1/4 head, 400 g
- Onion1/2
- Large green onion (daepa)1/2 stalks
- Anchovy broth or water (or water)1 cup
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Sugar0.5 tbsp
- Toasted sesame oila little
- Toasted sesame seedsa little
- Brush off just the seasonings inside well-fermented or aged sour kimchi, do not squeeze out the kimchi juice, and cut it into large pieces.
- You can also stir-fry pork or ham together with the kimchi.
Steps
1. Brush off just the seasonings inside well-fermented or aged sour kimchi, do not squeeze out the kimchi juice, and cut it into large pieces.
You can also stir-fry pork or ham together with the kimchi.
I prefer a clean, light stir-fried kimchi, so I did not add meat or ham.
2. Adding onion to stir-fried aged sour kimchi makes it sweet and delicious. Thickly slice half an onion and diagonally slice half a stalk of large green onion (daepa).
3. Heat a pan, add a generous amount of oil, and stir-fry the kimchi.
4. Once the kimchi is somewhat stir-fried, pour in 1 cup of anchovy broth or water and bring to a boil over high heat.
5. Once the liquid starts boiling, reduce to medium heat and cook until the kimchi turns soft.
When the liquid simmers down low, add the onion and stir-fry until translucent...
6. Add the large green onion, gochugaru (Korean chili flakes), and sugar, then stir-fry to adjust the seasoning.
If it tastes bland, add kimchi juice to taste, and if the kimchi is too sour or salty, add a bit more sugar and finish stir-frying.
At the end, drizzle toasted sesame oil and sprinkle toasted sesame seeds to finish.
Ppunwife's tips
- If it tastes bland, add kimchi juice to taste, and if the kimchi is too sour or salty, add a bit more sugar and finish stir-frying.
FAQ
How do I adjust the flavor if the kimchi is too sour or salty?
Stir-frying with a bit more sugar will gently balance out the sourness and saltiness.
What seasoning should I add if it tastes bland?
You can adjust the seasoning by adding extra kimchi juice.
Can I cook it with pork or ham?
Pork or ham pairs very well stir-fried together with the kimchi. If you prefer a clean, light taste, cooking with just kimchi and no extra meats is recommended.
