All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted.
You read a lot about the various uses of kimchi (other than just eating chopstick full late at night), but there doesn't seem to be enough easy recipes on using up old, very ripen, Kimchi, especially if all you have left is about a scant bowl of it. I frequently make sweet and sour kimchi topping, also referred to as 'Kimchi Bokkeum' in Korea, and keep a small container of it in my fridge. Once you have it made, you can easily top this on a bowl of rice with a fried egg for a simple lunch, or like I did here, on top of sliced firm tofu. It's also great as a bibimbap topping, or with soft boiled egg or sliced avocados for a quick breakfast. I have even used it on top of Nachos for my last girl's night and have to admit, it was quite the hit!
TIME 10 minutes
- 1 1/4 cup Kimchi with juice, chopped*
- 1 Tbsp Sesame seeds
- 1 Teaspoon Raw turbinado sugar
- 1 Teaspoon Infrared-roasted sesame oil
- 1/4 Teaspoon Canola, avocado or grape seed oil**
** Look for oil that can stand to high heat
- Add the 1/4 teaspoon of canola or other oil into a wok and when properly heated, add kimchi an its juice.
- After about 3-5 minutes, add sesame seeds and sugar. Cook for another 3 minutes or so, until kimchi softens.
- Take it off the heat, mix sesame oil in.
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