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

Quick & easy stir-fried kimchi recipe (vegan kimchi bokkeum) - a simple way to use up your fermented sour kimchi in a delicious way!

Stir-fried Kimchi, also known as Kimchi Bokkeum 김치 볶음 (Bokkeum 볶음 means stir-frying), is a very familiar side dish to Koreans. Because stir-fried kimchi tends to be sweeter and milder in flavor than uncooked, fermented kimchi, it is one of the most popular items to pack in many people's lunches. It certainly is a nostalgic dish that reminds me of my school days in Korea. 

Ever since I made my own vegan kimchi, I usually have an abundance of sour kimchi in my fridge. If that's the case for you, this is definitely a recipe you need to try!

Why you will love this recipe:

• This is such a quick and easy recipe (ready in less than 15 minutes)
• This is a great way to use up your sour/fermented kimchi
• It is so versatile - Stir-fried kimchi goes well with noodles, Buddha bowls, or any Korean meal

Frequently asked questions about Stir-fried Kimchi

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How to make stir-fried Kimchi

1. Cook the green onion in neutral-tasting oil until fragrant. When you cook green onion in oil, the oil is infused with savory flavor. This process adds a hint of umami flavor to the dish.
2. Add the chopped, fermented kimchi and stir fry for a few minutes. 
3. Season with sugar, sesame oil, and sesame seeds. The sugar balances the sourness and funk of the fermented kimchi. When sesame oil is cooked, it tends to lose its fragrance and flavor so it is added at the end. 

Helpful tips

• If you are vegan, make sure to use vegan kimchi for this recipe. You can find my vegan kimchi recipe here. 
• Use fermented kimchi for this recipe. If you were to use fresh kimchi, it simply won't taste the same. 
• When chopping/cutting kimchi, cut them with scissors. It is not only easier to cut them but also you don't have to potentially stain your cutting board with kimchi juice. 
• If you want extra umami flavor, you can use butter (use vegan butter if you are vegan) instead of oil. The butter surprisingly goes well with kimchi. It helps tame down the pungent flavor and spiciness of the kimchi. But if you are looking for the traditional flavor, stick with using neutral-tasting oil. 
• If you are not a fan of spicy food, you can wash your fermented kimchi prior to stir fry them. Make sure to squeeze all the water out before you cook them. My mom used to use washed kimchi for my sister and me when we were young. 
• If you want your stir-fried kimchi to be spicier, you can add a teaspoon or two of gochugaru (Korean red pepper flakes). When the kimchi is fermented, it loses its vibrant red color and develops more of a warm orange hue. By adding the gochugaru, you will not only revive the color but also add additional heat to the dish.  

Other recipes with fermented kimchi

• Kimchi pancake - You will absolutely love this savory and spicy pancake!
• Kimchi fried rice - This is a classic kimchi fried rice recipe. This recipe is for both vegan and vegetarian. 
• Kimchi ramen fried rice - If you are looking to give your kimchi fried rice a nice upgrade, this recipe is for you. Although it is packed with flavor, it only requires 3 ingredients! 

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