Make this easy stir-fried kimchi recipe with sour kimchi, sweet seasonings and sesame oil. A classic Korean side dish ready in 20 minutes.
Stir-Fried Kimchi Recipe (Korean Comfort Side Dish)
If you have a jar of sour kimchi sitting in your fridge,
this foolproof stir-fried kimchi recipe is the perfect way to transform
it into a delicious Korean side dish. Sweet, savoury, slightly spicy and full
of umami flavour, this simple recipe makes kimchi even more enjoyable with just
a few extra ingredients.
Serve it with warm rice, add it to a Korean meal, or enjoy
it straight from the pan—it’s a comforting dish that never gets boring.
Why You'll Love This Stir-Fried Kimchi Recipe
Stir-frying kimchi is one of the easiest ways to enjoy
fermented kimchi when it becomes too sour to eat fresh. Cooking softens the
sharp tanginess and brings out a deeper sweetness, creating a richer and more
balanced flavour.
This dish is especially popular in Korean home cooking
because it turns a simple ingredient into something incredibly satisfying. It
is budget-friendly, keeps well in the fridge, and pairs perfectly with rice,
eggs, meat dishes or even noodles.
A Taste of Home: My Favourite Korean Side Dish
This fried kimchi is one of my favourite side dishes from
growing up. I could honestly eat it with every meal—just a bowl of warm rice
and a generous spoonful of stir-fried kimchi is enough to make me happy.
In Korean homes, bokkeum kimchi (볶음김치) is
a familiar comfort food that often appears alongside everyday meals. The
longer-fermented kimchi works especially well because the heat balances the
sourness and creates a deeper, sweeter flavour. For the best result, choose
kimchi that has a strong fermented taste rather than freshly made kimchi.
Stir-fried kimchi recipe with sweet and savoury cooked
kimchi, onion and spring onion served in a pan.
Key Ingredients & Their Role
Kimchi - The star ingredient. Fermented kimchi
provides spice, tanginess and deep umami flavour.
Kimchi Juice - Adds extra fermented flavour and helps
create a richer sauce.
Sugar - Balances the sourness of aged kimchi and
brings out its natural sweetness.
Onion - Adds sweetness and soft texture as it cooks.
Spring Onion (Green Onion) - Provides freshness and
aromatic flavour.
Gochugaru (Korean Red Pepper Flakes) - Enhances the
colour, spice and traditional Korean flavour.
Soy Sauce - Adds savoury depth and extra umami.
Mirin - Adds mild sweetness and helps balance the
spicy and sour flavours.
Oligo Syrup - Creates a glossy finish and gentle
sweetness.
Sesame Oil - Adds a nutty aroma and completes the
Korean flavour profile.
Sesame Seeds - Adds texture and a nutty finishing
touch.
Stir-Fried Kimchi Recipe (Bokkeum Kimchi)
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Korean
Estimated Calories: ~120 kcal per serving
(Approximate estimate only, not laboratory tested. Based on 4 servings and
excludes rice.)
Servings: 4 as a side dish
Ingredients
Main Ingredients
- 700
g cabbage kimchi (1.5 lb)
- ½
tbsp kimchi juice
- 1–2
tbsp sugar (adjust depending on kimchi sourness)
- 1
small onion, sliced (about 100 g / 3.5 oz)
- 1–2
spring onions (green onions), white parts chopped (about 30 cm / 12
inches)
- 2
tbsp cooking oil
Kimchi Seasoning
- 1
tsp soy sauce
- 1
tbsp oligo syrup (or corn syrup/honey)
- 1½
tbsp gochugaru (Korean red pepper flakes)
- 1½
tbsp mirin
- 1
tbsp sesame oil
Garnish
- 1
tbsp sesame seeds
- ½
tbsp sesame oil
Instructions
1. Prepare the Kimchi
Place the kimchi into a large bowl.
Using kitchen scissors, cut the kimchi into bite-sized
pieces directly in the bowl.
This method is easier and creates less mess than using a
chopping board.
Add:
- Kimchi
juice
- Sugar
Mix well and set aside.
2. Prepare the Vegetables
Slice the onion.
Chop the white parts of the spring onion.
Set aside.
3. Stir Fry the Kimchi
Heat a large frying pan over medium heat.
Temperature guide:
- Medium
heat: approximately 160–180°C (320–356°F)
Add cooking oil.
Add the prepared kimchi.
Stir fry for about 1 minute.
4. Add the Seasoning
Add the kimchi seasoning ingredients directly over the
kimchi in the pan:
- Soy
sauce
- Oligo
syrup
- Gochugaru
- Mirin
- Sesame
oil
There is no need to mix the seasoning separately in a bowl.
Stir everything together until the kimchi is evenly coated.
5. Simmer Until Flavourful
Reduce the heat slightly.
Cook until the kimchi juice reduces and the kimchi becomes
softer and more flavourful.
Add the sliced onion and spring onion.
Pour in ½ cup water (120 ml / 4 fl oz).
Continue simmering until the liquid reduces again and the
onion becomes tender.
This step allows the kimchi to absorb all the delicious
seasoning.
6. Finish the Dish
Turn off the heat.
Add:
- ½
tbsp sesame oil
- Sesame
seeds
Mix gently.
Serve warm with steamed rice.
Tips & Substitutions
Use Older Kimchi for Better Flavour
Fresh kimchi is great for eating as-is, but older sour
kimchi creates the best stir-fried kimchi because the flavour becomes deeper
after cooking.
Adjust Sweetness Based on Kimchi
Every kimchi is different.
- Very
sour kimchi → add closer to 2 tbsp sugar.
- Mild
kimchi → start with 1 tbsp sugar.
Taste and adjust as needed.
Add Protein for a Main Dish
Turn this side dish into a meal by adding:
- Pork
belly
- Tuna
- Tofu
- Spam
- Chicken
Make It Less Spicy
Reduce:
- Gochugaru
amount
- Fresh
chilli additions
The kimchi will still provide plenty of flavour.
Storage Tip
Store leftover stir-fried kimchi in an airtight container in
the refrigerator for up to 1 week.
The flavour often becomes even better the next day.
Vegan Version
This recipe is naturally vegan if your kimchi does not
contain fish sauce or seafood ingredients.
Check the kimchi label if preparing a vegan version.
Frequently Asked Questions
What is stir-fried kimchi called in Korean?
Stir-fried kimchi is called bokkeum kimchi (볶음김치)
in Korean. It is a popular home-style side dish made by cooking fermented
kimchi with seasonings.
Can I use fresh kimchi for stir-fried kimchi?
Yes, but older fermented kimchi usually gives better flavour
because the sourness creates a richer taste when cooked.
How long does stir-fried kimchi last in the fridge?
Stored in an airtight container, stir-fried kimchi can last
about 1 week in the refrigerator.
Can I freeze stir-fried kimchi?
Yes. Allow it to cool completely, then freeze in a sealed
container for up to 2 months. Thaw and reheat before serving.
Why is my stir-fried kimchi too sour?
If the kimchi is very sour, add a little more sugar or oligo
syrup while cooking. The sweetness helps balance the fermented flavour.
Wrap-Up
This stir-fried kimchi recipe is proof that simple
ingredients can create incredibly comforting food. With just kimchi, a few
seasonings and a little cooking time, you can turn sour fermented kimchi into a
delicious side dish that goes perfectly with rice.
For me, this is one of those dishes that brings the feeling
of a Korean home meal—simple, flavourful and always satisfying.
What is your favourite way to eat kimchi? Do you prefer it
fresh or stir-fried?
If you enjoy Korean home-style recipes, you might also like
my Korean Mung Bean Muchim Recipe for another traditional side dish.
Keyword
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Korean side dishes, kimchi bokkeum recipe, Korean comfort food recipe, 볶음김치, 볶음김치 레시피,
김치 반찬,
쉬운 한국 반찬,
집밥 반찬 레시피
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