Welcome to the versatile, savory world of Bokkeum Kimchi, or Stir-Fried Kimchi! This isn't just a side dish; it's a culinary transformation of Korea’s most famous staple, Kimchi. The process involves taking fully fermented, sour kimchi—the kind that’s perfect for cooking—and stir-frying it in a wok or pan. The primary ingredients are kimchi itself, often sliced pork belly or tuna, and a touch of sesame oil. Seasoning typically includes sugar or syrup to balance the sourness and sometimes a hint of Gochugaru (chili flakes) for extra color and heat. The result is a richer, softer, and more complex flavor profile than the raw version.

The history of Bokkeum Kimchi is rooted in the practical, thrifty traditions of Korean home cooking. Kimchi is traditionally made in large batches during the late autumn Kimjang season. As the months pass and the kimchi ferments further, it develops a deep, satisfying sourness that makes it ideal for heating. Bokkeum Kimchi and other kimchi stews and pancakes evolved as brilliant methods to use this over-fermented or sour kimchi, preventing waste and creating new, comforting flavors. It’s a testament to the Korean philosophy of utilizing every ingredient.

Bokkeum Kimchi is revered for its versatility. It’s a classic pairing with Dubu (Tofu) to make the popular dish Dubu Kimchi, a fantastic anju (food eaten with alcohol). It’s also a key filling for Kimchi Fried Rice (Kimchi Bokkeumbap) and Kimchi Dumplings (Kimchi Mandu). It serves as a vital component in countless Korean meals, often providing the spicy, savory anchor on the table.

Fun Fact: While the original purpose was to use up old kimchi, the dish is so beloved that many cooks now intentionally let their kimchi ripen to the perfect level of sourness just for stir-frying!

Serves

For 2 Persons Preparation Time ca. 10 Minuten

Ingredients

• Approx. 200g sour kimchi
• 20g Butter
• 1 tablespoon Soy Sauce
• 1 tablespoon Sugar
• A pinch of Sesame or Scallions as a topping

Instructions

• Cut the kimchi into a size that is easy to eat.
• Add butter to a pan and stir-fry the kimchi.
• Stir for 5 minutes over medium heat and add soy sauce and sugar.
• Continue stirring over low heat to retain some moisture.
• Finish with a pinch of sesame or scallions.