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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
- ½ teaspoon sesame oil, or to taste
- 1 ½ teaspoons white vinegar
- 1 tablespoon white sugar, or to taste
Directions
Step 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.
Cook’s Note:
Do not drown the kimchi in vinegar! Just use enough so that it coats the pan. Kimchi is already prepared with vinegar so you do not want to use too much.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 25 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium249mg | 11% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars4g | |
| Protein1g | |
| Vitamin C20mg | 100% |
| Calcium36mg | 3% |
| Iron0mg | 2% |
| Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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