Stir Fried Kimchi
Stir-fried kimchi, a Korean favorite, transforms fermented cabbage into a savory delight. Cooked with gochugaru and other seasonings, it offers a balanced blend of tangy, spicy, and umami flavors. Softened textures make it a versatile side dish or topping, perfect with rice.
Ingredients
- 1 tsp Vegetable Oil
- 1 Pat butter
- 1 Drizzle sesame oil
- 1 tsp Sugar
- 1 cup Old sour kimchi
Instructions
- Heat a large skillet over medium heat and add a bit of vegetable oil.
- Once hot, add the kimchi and cook, stirring frequently, until softened and warmed through, about 5 minutes.
- The bright red color will turn golden orange.
- To prevent burning or excessive saltiness, add water as needed.
- If the liquid evaporates quickly, add 1-2 tablespoons at a time to steam the kimchi.
- For extra richness, optionally stir in a pat of butter until melted and lightly coat the kimchi.
- Transfer to a serving dish, drizzle with sesame oil, and sprinkle with green onions if desired.