Ella Walter
Kimchi is a popular Korean side dish made with fermented cabbage. It can be eaten straight from the jar, but cooking it can transform its flavour and texture. Pan-frying kimchi is a simple trick that can turn overly ripe kimchi into a condiment that can be added to almost any dish. The process of pan-frying caramelises the kimchi, adding depth of flavour and reducing its raw intensity. This article will explore the different ways of pan-frying kimchi, the ingredients used, and the various dishes with which it can be served.
| Characteristics | Values |
|---|---|
| Time | 5 minutes |
| Oil | Vegetable oil, avocado oil, grapeseed oil, canola oil, sesame oil, seed oil, butter |
| Other ingredients | Sugar, vinegar, green onions, seaweed, sesame seeds, rice, tofu, egg |
| Kimchi type | Fermented, sour, old |
| Kimchi texture | Soft, warm, golden |
| Kimchi colour | Golden orange |
| Kimchi flavour | Smoky, mellow, less salty, less pungent, less spicy, less sour |
| Kimchi uses | Condiment, side dish, lunchbox food |
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What You'll Learn
Kimchi fried rice
To make kimchi fried rice, start by frying some garlic and bacon in a pan. You can also add mushrooms if you like. Next, add the kimchi and stir-fry until it is about 80% cooked. Then, add the rice and kimchi juice and mix well. Finally, add sesame oil and mix again before serving. The whole process should only take about 5 minutes.
There are many variations and additions you can make to this dish. For example, you can use tuna instead of bacon for a unique protein source, or add an egg on top. If you want to make it vegan, use vegan kimchi and butter or oil instead of butter. You can also adjust the spice level by adding gochugaru (Korean red pepper flakes) or soy sauce.
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Kimchi pancakes
Kimchi, a popular Korean side dish, can be pan-fried to create a deeply flavorful and versatile condiment. This simple trick transforms fermented cabbage into a condiment that can be added to almost anything. Pan-frying kimchi is an excellent way to use up overly ripe kimchi, altering its taste and texture to create a smoky dish.
To make kimchi pancakes, combine the buchimgaru (Korean pancake mix) and water in a medium bowl. Mix until the batter is smooth and free of lumps. Next, add the chopped kimchi, kimchi liquid, and finely ground Korean chili flakes. Mix well until everything is evenly combined.
Heat a pan or skillet over medium-high heat and add a generous amount of cooking oil. Scoop the batter with a ladle and pour it into the pan, using the back of the ladle to spread it into a thin, round pancake. Allow the pancake to cook for 10 to 20 seconds, then flip and cook the other side.
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Kimchi as a condiment
Kimchi is a popular Korean side dish made from fermented cabbage. Other vegetables can also be used and applied with the same fermentation process to produce a similar taste and different textures. While kimchi is often enjoyed straight from the jar, cooking it can add an incredible depth of flavour. Pan-frying kimchi is a simple trick that transforms it into a condiment that can be added to a variety of dishes.
When pan-frying kimchi, it is recommended to use a non-stick skillet or pan to prevent the kimchi from sticking and burning. Heat the pan to medium heat and add a little vegetable oil, such as avocado oil, grapeseed oil, or canola oil. You can also use butter as a flavour enhancer, adding a subtle richness to the dish. Once the pan is hot, add the kimchi and cook for about 5 minutes, stirring often, until it is soft and warm. The colour will change from bright red to golden orange. If the liquid evaporates too quickly, add 1-2 tablespoons of water at a time to prevent the kimchi from burning or becoming too salty.
After pan-frying, kimchi can be served hot, room temperature, or cold. It can be drizzled with sesame oil and garnished with green onions or sesame seeds. Pan-fried kimchi is commonly eaten with Korean meat, especially fatty pork belly, or with lightly boiled tofu. It can also be used as a topping for burgers, hot dogs, grilled cheese, or quesadillas. For a simple dish, pan-fried kimchi can be mixed with rice and a drizzle of sesame oil, or enjoyed with plain rice and tofu.
In addition to pan-frying, kimchi can also be stir-fried to create a dish known as Kimchi Bokkeum. This involves cooking the kimchi in oil or butter until it is soft and warm, with a colour change from bright red to golden orange. The cooking process caramelizes the kimchi, adding depth of flavour and mitigating the raw intensity of uncooked kimchi. Kimchi Bokkeum is often served with rice and is a popular lunch option as it reduces the strong, pungent smell of uncooked kimchi.
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Kimchi with tofu
Yes, you can pan-fry kimchi! In fact, frying kimchi is a simple trick that transforms it into a deeply flavorful and versatile condiment. It can be used as a side dish or added to almost anything, such as burgers, hot dogs, grilled cheese, quesadillas, or rice.
Now, for a kimchi and tofu recipe, here is a simple, meatless weeknight dish that can be prepared in just 30 minutes. The two main ingredients are tofu and kimchi, and it is equally delicious warm or at room temperature.
Ingredients
- 280 g firm tofu
- ⅔ cup kimchi, coarsely chopped, plus 2 tablespoons kimchi juice
- ½ cup cornflour
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp white pepper
- 2 tbsp vegetable oil
- 2 tbsp scallions
- ½ cup water
- 2 tbsp soy sauce
- 2 tbsp sugar
Instructions
- Mix together the cornflour, garlic powder, paprika, salt, and white pepper.
- Drench tofu cubes in the mixture until fully coated.
- Heat vegetable oil in a large pan over medium-high heat.
- Cook tofu cubes until crispy and golden, roughly 3 minutes on each side. Set aside.
- In the same pan, add a little more oil if needed.
- Add the scallions and cook for a few minutes until softened.
- Toss in the kimchi, together with its juices.
- Add the soy sauce, sugar, and water. Stir-fry for 5 minutes.
- Bring the mixture to a boil over medium-high heat, then adjust the heat to medium and simmer until the tofu has absorbed some of the flavors but the mixture remains saucy, 5 to 6 minutes.
- Serve with rice or on its own.
Enjoy your kimchi with tofu!
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Kimchi with pork belly
Kimchi is a popular Korean side dish made with fermented cabbage. Pan-frying kimchi is a simple trick that transforms it into a deeply flavorful condiment. It can be served with Korean meat, especially pork belly, as the zip of the kimchi cuts through the fattiness of the meat.
Ingredients:
- Pork belly
- Kimchi
- Onion
- Gochujang (Korean chili paste)
- Sugar
- Oil
- Scallions, to garnish
Method:
- Heat a wok or skillet over high heat until smoking.
- Add oil to the pan, followed by the pork belly. Stir-fry for about 1 minute, or until the pork is slightly caramelized.
- Add the onion and continue to stir-fry for another minute.
- Add the kimchi and sugar, and cook for an additional 3 minutes.
- Finally, add the gochujang and cook for another minute.
- Serve over steamed medium-grain rice and garnish with chopped scallions.
This dish can be served as-is or with a sunny-side-up egg on the side. You can also wrap the pork belly and kimchi in lettuce or Napa cabbage leaves and enjoy it as a wrap.
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Frequently asked questions
Yes, you can pan-fry kimchi. It is a popular Korean side dish featuring fermented cabbage.
To pan-fry kimchi, heat a non-stick skillet to medium heat. Add some vegetable oil and, once hot, add the kimchi. Cook for about 5 minutes, stirring often, until soft and warm. The colour will change from bright red to golden orange.
Pan-fried kimchi is commonly served with rice. It can also be served with Korean meat, tofu, or Korean barbeque. It can be used as a topping for a burger or hot dog, or in a grilled cheese or quesadilla.
It is recommended to use fermented kimchi, as fresh kimchi will not taste the same. Old kimchi is preferred over new, freshly made kimchi.
