Spicy & Sweet Stir-fried Scallion Kimchi (Pa Kimchi Jijimi)
Spicy & Sweet Stir-fried Scallion Kimchi (Pa Kimchi Jijimi)
How to Make Stir-fried Scallion Kimchi Using Aged Pa Kimchi: A Delicious Side Dish
I made a delicious side dish by stir-frying aged pa kimchi. It’s a savory and slightly sweet dish that’s perfect with rice!
Main Ingredients- 238g Aged Scallion Kimchi (Pa Kimchi)
- 1/2 Onion
- 250ml Water
- 1 Anchovy Broth Cube (or water)
Seasoning- 1 Tbsp Doenjang (Korean Soybean Paste)
- 0.5 Tbsp Sugar
- 1 Tbsp Perilla Oil
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Doenjang (Korean Soybean Paste)
- 0.5 Tbsp Sugar
- 1 Tbsp Perilla Oil
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 0.5 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare the aged scallion kimchi and onion. You can make a fantastic side dish with just these simple ingredients.
Step 2
Rinse the aged scallion kimchi thoroughly under running water. You can rinse it more if it’s too salty for your preference. Squeeze out any excess water, then cut it into bite-sized pieces. Mixing the stems and leaves when cutting will create a better texture.
Step 3
In a bowl, combine the prepared scallion kimchi with 1 Tbsp doenjang, 0.5 Tbsp sugar, 1 Tbsp perilla oil, 2 Tbsp gochugaru, and 0.5 Tbsp minced garlic. Gently mix everything together with your hands until the seasoning is evenly distributed. It’s important to mix gently so the ingredients don’t get mashed.
Step 4
Thinly slice the onion. Place the seasoned scallion kimchi into a pot or deep pan. Layer the sliced onion on top, then pour in 250ml of water.
Step 5
Using broth will add extra depth of flavor, but plain water works perfectly fine too. I used 1 anchovy broth cube to easily make the broth. Adding liquid prevents the scallion kimchi from burning and ensures it cooks tenderly.
Step 6
Start cooking over high heat. Once the mixture comes to a rolling boil, reduce the heat to medium-low. This helps the ingredients cook evenly and absorb the flavors.
Step 7
Continue to simmer over medium-low heat until the liquid has reduced to a sauce-like consistency, leaving a little moisture. Having some sauce remaining makes the dish moist and more enjoyable. Stir occasionally as it simmers to prevent sticking and ensure even cooking.
