Seungwoo Dad's Deulgireum Kimchi Bokkeum

Name: Seungwoo Dad's Deulgireum Kimchi Bokkeum
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1/4 head of kimchi; plenty of deulgireum; 1/2 cup kimchi brine

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.

15 min Difficulty Very easy side dish

Main ingredients

kimchideulgireum

Ingredients needed 3 servings

1/4 head of kimchi

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kimchi deulgireum

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plenty of deulgireum

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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.

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.

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