Kimchi Stir Fry


Kimchi Bokum | 김치복음

Ingredients
3 cups fermented cabbage Kimchi
3 tablespoons sesame seed oil
2 teaspoons sugar
1/4 teaspoon freshly ground black pepper



Kimchi Pan Fry

Remove the root portion and discard.

If using Mak Kimchi (those that have already been cut to bite size pieces), you can skip the first 2 steps.




Kimchi Pan Fry

Slice in one inch sections.




Kimchi Pan Fry

Wearing plastic gloves, take about a cupful in the palm of your hand. Using both hands, squeeze the Kimchi to remove excess liquid. Repeat with the rest of the Kimchi. Transfer to a bowl.




Kimchi Pan Fry

Heat a pan in medium high heat. After the pan has been heated. Add the sesame oil.




KimchiPanFry6

Add the Kimchi.




Kimchi Pan Fry

Pan Fry for about a minute until the Kimchi pieces are coated with sesame seed oil.




Kimchi Pan Fry

Add the sugar while constantly stirring.




Kimchi Pan Fry

Add the freshly ground black pepper. Continue to pan fry for another 2 minutes constantly stirring so that the Kimchi doesn’t burn.




Kimchi Pan Fry

Transfer to a serving dish. If not served right away, cool and store in the refrigerator.

Variations

In addition to sesame seed oil and sugar, add 1 tablespoon of Korean Soy Bean Paste.
Follow the recipe shown on Kimchi Sauté as a Topping for Bibimbop
Kimchi Sauté

Kimchi Sauté

Serve alongside Braised Pork Belly, Bulgogi or as a topping for Bibimbop.