Stir-fried kimchi

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Although kimchi is characteristically a cold dish, this stir-fried version gives the vegetables a delicate quality and subtle flavour. The pungent flavour of the raw kimchi is removed by the cooking, and replaced by a nutty sweetness that works perfectly with a simple accompaniment of steamed rice.


  • 150 g/5 oz cabbage kimchi
  • 50 g/2


  1. Slice the cabbage kimchi into 2cm/¾in lengths, and roughly chop the pork into similar sized pieces.
  2. Coat a pan with the vegetable oil and stir-fry the garlic until lightly browned. Add the pork and stir-fry until crisp and golden. Drain off any excess oil.
  3. Add the kimchi and stir-fry for one minute or until the kimchi has darkened