Main ingredients 🥩
kimchideulgireum
Seungwoo Dad's Deulgireum Kimchi Bokkeum
A basic stir-fried kimchi side dish that uses perilla oil instead of sesame oil to enhance flavor and maximizes moisture and red color with kimchi brine.
🙋 Recommended for
- ⭐ Those who want to make a basic yet delicious kimchi side dish for the table.
- ⭐ Those who want to use sour kimchi to make soft and savory rice thief side dish.
Ingredients needed 🛒3 servings
- 1/4 head of kimchi
- plenty of deulgireum
- 1/2 cup kimchi brine
Recipe 🍳
- Place the kimchi on a cutting board and cut it into bite-sized pieces.
- Generously coat a pan with deulgireum (perilla oil), not sesame oil.
- Add the chopped kimchi and begin stir-frying.
- To prevent the kimchi from turning pale and burning only on the surface, gradually add the remaining kimchi brine while stir-frying.
- Continue stir-frying, cooking until the liquid is absorbed and the kimchi becomes soft and tender with a glossy texture.
- Cut kimchi into bite-sized pieces.
- Heat deulgireum in a pan and add the kimchi, stir-frying.
- While stir-frying, add kimchi brine little by little and cook until the kimchi is soft and turns a vivid red, almost like reducing the liquid.
Cooking tips 💡
- Adding too much kimchi brine can make the stir-fried kimchi overly salty, so adjust by tasting.
- Deulgireum has a slightly higher smoke point than sesame oil and a different nutty flavor, which greatly enhances the taste of stir-fried kimchi.
- Using a red cutting board can prevent the cutting board from absorbing the red kimchi juice.
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