Simple & Savory Stir-Fried Aged Kimchi
Aged Kimchi Recipe: Easy Stir-Fried Aged Kimchi Side Dish
As the kimchi-making season approaches, I’ve been busy using up the aged kimchi in my fridge. I washed it thoroughly and stir-fried it for a simple side dish. This recipe reduces the strong fermented flavor and slight grittiness from chili powder, making it palatable even for children. It’s a fantastic banchan (side dish) that keeps well!
Main Ingredients
- 1-2 heads of aged kimchi
- ½ stalk of green onion
Seasoning
- 3-4 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp fish sauce or soy sauce (adjust based on kimchi’s saltiness)
- A pinch of sugar
- A pinch of black pepper
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 3-4 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp fish sauce or soy sauce (adjust based on kimchi’s saltiness)
- A pinch of sugar
- A pinch of black pepper
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Rinse the aged kimchi thoroughly under cold running water to reduce its strong sourness and saltiness. Squeeze out as much water as possible. Cut the kimchi into bite-sized pieces, about 2-3 cm wide.
Step 2
Finely chop the green onion. In a large bowl, combine the prepared aged kimchi and chopped green onion. Add the minced garlic, fish sauce (or soy sauce), sugar, black pepper, and olive oil.
Step 3
Gently mix all the ingredients together with your hands, ensuring the seasoning is evenly distributed throughout the kimchi. Adjust the sugar based on the kimchi’s sourness and your personal preference. Taste a small piece and add more sugar or fish sauce if needed.
Step 4
Heat a pan over medium-low heat. Add the seasoned kimchi and stir-fry for 4-5 minutes, stirring occasionally to prevent burning. Once the kimchi is tender, turn off the heat. Drizzle with sesame oil and sprinkle with toasted sesame seeds to finish.
Step 5
This stir-fried aged kimchi is a perfect side dish for rice! It’s especially recommended when you want to enjoy aged kimchi without its strong fermented smell or the spiciness of chili powder, or if you have young children who can’t eat spicy food. It’s a delicious banchan that’s easy to make and keeps well for future meals.
