Stir-Fried Aged Kimchi with Perilla Oil
Mastering the Classic Flavor: How to Make Delicious Stir-Fried Aged Kimchi with Perilla Oil
Here’s a simple recipe for stir-fried aged kimchi with perilla oil, a staple side dish. Its deep, clean flavor makes it a perfect accompaniment to any meal. Enjoy this comforting dish that evokes a taste of the past!
Ingredients- 1/4 head of aged kimchi
- 3-4 Tbsp perilla oil
- 1/3 stalk green onion
- 1 Tbsp minced garlic
- 0.5 Tbsp soup soy sauce (for seasoning adjustment)
- 0.5 Tbsp brown sugar
- A pinch of sesame seeds
Cooking Instructions
Step 1
Rinse 1/4 head of aged kimchi under running water to remove excess seasoning. Squeeze out as much water as possible with your hands and set aside. This step helps to mellow the sourness and saltiness, making it perfect for stir-frying.
Step 2
Place the squeezed kimchi on a cutting board and chop it into bite-sized pieces, about 2 cm in length. If the pieces are too thick, they will take longer to cook. Thinly slice the green onion diagonally and mince the garlic.
Step 3
In a pot or a deep pan, heat 3-4 tablespoons of perilla oil over low heat. Add the sliced green onions and sauté until fragrant, infusing the oil with their aroma. Be careful not to burn them.
Step 4
Once the green onions release a sweet aroma, add 1 tablespoon of minced garlic. Continue to sauté together over low heat until the garlic is fragrant, avoiding any browning.
Step 5
When the aroma of the green onions and garlic is well developed, add the chopped aged kimchi to the pot. Increase the heat to medium and stir-fry the kimchi until it’s nicely coated and begins to soften.
Step 6
To add a touch of sweetness and depth of flavor, stir in 0.5 tablespoon of brown sugar. Continue to cook until the kimchi has softened and developed a glossy sheen, indicating that the flavors have melded well.
Step 7
Taste the stir-fried kimchi and adjust the seasoning if necessary. You can use soup soy sauce, fish sauce, or salt. Since aged kimchi can vary in saltiness, start with a small amount. I added about 0.5 tablespoon of soup soy sauce to enhance the umami.
Step 8
Once the kimchi is tender and flavorful, turn off the heat. Sprinkle a generous pinch of sesame seeds over the top for a final touch. Serve immediately while warm, or let it cool and store in an airtight container for a delicious side dish that lasts for days.
