During the 2025 APEC Summit held in Gyeongju, Gyeongbuk, an incredible story emerged: the Crown Prince and the delegation of the United Arab Emirates (UAE) were so impressed by the stir-fried kimchi served at their accommodation that they actually requested some to-go!
Today, I’m going to reveal the secret behind that magical recipe!
1. Preparing Kimchi & Balancing the Sourness
Prep the Kimchi
Slice 1/4 head of aged (sour) Kimchi (approx. 550g) into bite-sized pieces.
Use Raw Sugar
Sprinkle one leveled tablespoon of raw sugar over the kimchi and mix well. The sugar helps neutralize the sharp acidity of the aged kimchi. Let it sit for a while to marinate.
2. Prepping Ingredients & Making Scallion Oil
Prep Sub-ingredients
Prepare half an onion, 25cm of scallion (finely chopped), and one Cheongyang chili pepper (spicy chili).
Starting the Scallion Oil
Drizzle two rounds of cooking oil in a pan and set the heat to medium. Add the chopped scallions to the heated pan to infuse the oil. Sautéing the kimchi in scallion oil significantly enhances the flavor depth.
Add Garlic & Kimchi
Once the scallion aroma blooms, add half a tablespoon of minced garlic. Avoid adding garlic too early as it burns easily. When the aroma peaks, toss in the prepped kimchi.
3. Sautéing & Adding Color
Sautéing
Raise the heat to medium-high and sauté until it sizzles. They say chanting “become delicious” while stirring actually makes it taste better!
Add Chili Flakes
When the kimchi looks slightly pale (since the juices were squeezed out), add one heaping tablespoon of red chili flakes (Gochugaru) and stir-fry thoroughly to coat.
4. Adding Anchovy Broth & Simmering
The Secret Ingredient
Once the sharp sour scent dissipates, add the “highlight” of this recipe: half a cup of anchovy-kelp broth. This broth creates an irresistible umami flavor that sticks to your palate.
Simmering
Stir the broth in, cover with a lid, and let it simmer over medium heat for 3 minutes.
5. Enhancing Texture & Umami
Add Onion & Chili
Add the sliced onion and chili at this stage to maintain the onion’s crisp texture.
Anchovy Fish Sauce
Add half a tablespoon of anchovy fish sauce to boost the savory depth. Be careful not to overcook, as the kimchi can become tough if sautéed for too long.
6. Finishing Touches
Add Perilla Oil
Drizzle one tablespoon of perilla oil at the end for a nutty, rich aroma.
Garnish with Sesame Seeds
Sprinkle a tablespoon of toasted sesame seeds, give it a final mix, and your delicious Stir-fried Kimchi is ready!
- Adding pork shoulder or pork belly into the mix takes the flavor to the next level, making it a truly mouth-watering Korean classic!