Quick & Easy Stir-Fried Kimchi (Kimchi Bokkeum Recipe)

Quick & easy stir-fried kimchi (kimchi bokkeum) — bold, tangy, and ready in 15 minutes. A classic Korean side dish anyone can make at home!

Stir-fried kimchi, or kimchi bokkeum (김치 볶음), is a quick and comforting Korean side dish made with well-fermented kimchi. It’s tangy, slightly sweet, and milder than raw kimchi - perfect for packing into lunches or serving alongside your favorite Korean meal. I make mine with my homemade vegan kimchi, but this recipe works beautifully with any kimchi you have on hand.

Why you will love this recipe:

• Quick & easy — ready in just 15 minutes.
• A perfect way to use up sour, well-fermented kimchi.
• Balanced flavors — tangy, slightly sweet, and full of umami.
• Works as a side dish or topping for rice and noodles.
• Naturally vegan if you use vegan kimchi.

Ingredients for Stir-Fried Kimchi (Kimchi Bokkeum)

• Neutral-tasting oil
• Green onions, diced (white and green parts separated)
• Sour, well-fermented kimchi, chopped into bite-sized pieces
• Sugar
• Sesame oil
• Sesame seeds

How to Make Stir-Fried Kimchi

1. Heat neutral oil in a large skillet over medium heat. Add the white parts of the diced green onion and sauté until fragrant, about 2 minutes.
2. Stir in the chopped, sour kimchi and cook, stirring often, for 3 - 4 minutes.
3. Sprinkle in the sugar and continue cooking until the kimchi is slightly caramelized.
4. Add the green parts of the onion, then remove from heat.
5. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds before serving.

Helpful Tips for Stir-Fried Kimchi

• If you’re vegan, make sure to use vegan kimchi. You can find my vegan kimchi recipe here.
• Always use well-fermented kimchi - fresh kimchi won’t have the same depth of flavor or caramelization.
• Use scissors to cut kimchi. It’s quicker, easier, and saves your cutting board from stains.
• For extra umami, try cooking with butter (or vegan butter). It softens the pungency and adds richness. For a traditional taste, stick with neutral oil.
• Not a fan of spicy food? Rinse your kimchi under water, then squeeze it dry before cooking - my mom used to do this for us as kids.
• Want more heat and color? Add a teaspoon or two of gochugaru (Korean red pepper flakes) while cooking to boost the spice and revive the red color.

Stir-Fried Kimchi FAQ

Other Recipes Using Fermented Kimchi

• Kimchi pancake - A crispy, savory Korean pancake perfect for rainy days.
• Kimchi fried rice - A quick and flavorful way to use up leftover rice and kimchi.
• Kimchi ramen fried rice - A fun twist on fried rice, combining two comfort foods in one.

Stir-fried kimchi is one of those simple, nostalgic Korean side dishes that never disappoints — tangy, savory, and so satisfying. If you’d like to try making your own kimchi at home, check out my Vegan Kimchi Recipe for an easy, plant-based version. You can also stock your kitchen with the right ingredients by reading my Korean Pantry Essentials and Vegan Korean Pantry Essentials guides. I hope this recipe inspires you to enjoy a little taste of Korea at your own table!

Quick & Easy Stir-Fried Kimchi (Kimchi Bokkeum)

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A quick and flavorful Korean side dish made with sour, well-fermented kimchi. This simple stir-fry comes together in just 15 minutes and is perfect with any meal

• Author: George
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings as a side dish 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Korean

Ingredients

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• 1 tablespoon neutral-tasting oil

• 2–3 green onions, diced (white and green parts separated)

• 1½ cups sour, well-fermented kimchi, chopped into bite-sized pieces

• 2 teaspoons sugar

• 1 tablespoon sesame oil

• 1 tablespoon sesame seeds

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Instructions

1.  Heat neutral oil in a large skillet over medium heat. Add the white parts of the diced green onion and sauté until fragrant, about 2 minutes.
2. Stir in the chopped, sour kimchi and cook, stirring often, for 3–4 minutes.
3. Sprinkle in the sugar and continue cooking until the kimchi is slightly caramelized.
4. Add the green parts of the onion, then remove from heat.
5. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds before serving.

Notes

• If you’re vegan, be sure to use vegan kimchi. You can find my Vegan Kimchi Recipe for an easy, plant-based version.

• For more tips on spiciness, flavor adjustments, and cooking tricks, check out the Helpful Tips section above in this post.