This Man's Cook Perilla Oil Stir-Fried Kimchi

• half head fresh kimchi (or old kimchi)
• 1 green onion
• 2 tablespoons cooking oil
• 1/2 tablespoon gochujang
• 1/2 tablespoon doenjang
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon mackerel fish sauce
• 1 tablespoon minced garlic
• 1 tablespoon red pepper powder
• 2 tablespoons corn syrup
• 2 tablespoons perilla oil
• 5 tablespoons water
• 2 tablespoons whole sesame seeds

Recipe 🍳

Cooking tips 💡

• If the kimchi is too salty or has a strong musty odor, soak it in water for 1 to 24 hours after rinsing to reduce saltiness, and add an extra 1/2 tablespoon sugar during cooking.
• Don’t hesitate to discard the old kimchi seasoning—thorough rinsing ensures the new seasoning blends evenly and cleanly.
• For added richness, stir in tuna, ham, or dried anchovies along with the kimchi while cooking.

Recommended for 🙋

• ⭐Those struggling with old, neglected kimchi or unappetizing fermented kimchi in their fridge.
• ⭐People wanting a versatile stir-fried kimchi perfect for pairing with tofu kimchi or as a bento side dish.
• ⭐Those seeking a deep, rustic umami flavor through the harmony of doenjang and gochujang.