Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.
Ingredients
- 1 cup kimchi , chopped into bite-sized pieces, or to taste
- 0.5 teaspoons sesame oil , or to taste
- 1.5 teaspoons white vinegar
- 1 tablespoon white sugar , or to taste
Instructions
-
1
Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mini Pumpkin Pies
These mini pumpkin pies are fun to make, easy to eat, and who doesn't love eating an entire pie? Made with prepared pie dough and a simple pumpkin filling, these mini pies are a must for Thanksgiving dessert! Dust with powdered sugar or add a swirl of fresh cream on top.
Cottage Cheese Tomato Soup
This cottage cheese tomato soup is creamy and with a high-protein twist—cottage cheese, bone broth, and nutritional yeast add flavor and nutrients to classic tomato soup
Holiday Cranberry Punch
My mother made this drink every Thanksgiving and Christmas. It is one family tradition I can't live without.