Tired of food waste and looking for a flavorful, exciting meal? This deliciously upcycled kimchi stir-fry recipe is the perfect solution! Transform leftover kimchi, wilting vegetables, and even day-old rice into a vibrant and satisfying dish bursting with Korean-inspired flavors. This recipe isn't just about using what you have; it's about elevating humble ingredients into something truly special. Think spicy, savory, and subtly sweet – a perfect balance that will tantalize your taste buds. It's surprisingly easy to make, too!
This kimchi stir-fry is incredibly versatile. Feel free to adapt it based on your available ingredients and preferred level of spice. From tofu and mushrooms to chicken and shrimp, the possibilities are endless. Ready to create a delicious and sustainable meal? Let's dive into the simple step-by-step instructions below!
Tools Needed
- Pan
- Knife
- Cutting Board
Ingredients
- Old Kimchi: 2 bowls
- Onion: 1
- Green Onion: 1 bunch
- Cheongyang Peppers: 2
- Fish Cake
- Sunflower Oil: 1 bowl
- Sesame Oil/Perilla Oil: 1-2 drops (optional)
- Red Pepper Powder: 2 tablespoons
- Sugar: 1/2 tablespoon
- Soy Sauce/Salt: to taste
- Tuna Fish Sauce: 1 tablespoon (optional)
- Rice Water (optional)
- Cheongju/Soju/Cooking Wine (optional): 2 tablespoons
- Cooked Rice (for serving)
- Laver Powder (for serving)
- Sesame Oil (for serving)
- Sesame Salt (for serving)
Step-by-Step Instructions
Step 1. Prep the Ingredients
- Slice onion, separate pieces. Cut green onions into 10cm pieces, then 7-8cm up and down. Cut Cheongyang peppers into similar sizes.
- Cut in half, then into index finger length pieces. Aim for 70-80% fish meat content.
- Rinse thoroughly with 2 bowls of water, drain, and let it sit.
- (Optional) If kimchi smells strongly, soak in rice water with 2 tablespoons of cheongju, soju, or cooking wine for 10 minutes.
Step 2. Stir-fry the Aromatics and Fish Cake
- Heat sunflower oil in a pan. (Optional) Add a drop or two of sesame or perilla oil for extra nutty flavor.
- Stir-fry onions and green onions briefly.
- Add fish cake and stir-fry for 30 seconds.
Step 3. Cook the Kimchi
- Add old kimchi and stir-fry.
- Add red pepper powder, sugar, and stir-fry until kimchi is cooked.
Step 4. Finish and Season
- Add sesame oil, sliced green onions, and peppers. Stir-fry for 3-4 minutes.
- Add tuna fish sauce for extra savory flavor.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Using a high-smoke point oil like sunflower oil is recommended for stir-frying.
- Adding a bit of sugar helps balance the flavors.
- Serving suggestion: Mix stir-fried kimchi with rice, laver powder, sesame oil, and sesame salt.
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 50-70g
- Protein: 15-20g
FAQs
1. Can I use different types of kimchi in this recipe?
Absolutely! Gochugaru (Korean chili flakes) is key to the flavor, but any kimchi will work – Napa cabbage, radish, or even cucumber kimchi. Adjust the spice level to your preference.
2. What can I substitute if I don't have all the vegetables listed?
This recipe is very forgiving! Feel free to swap in whatever vegetables you have on hand. Broccoli, carrots, zucchini, and bell peppers all work well. Just aim for a similar texture and quantity.
This deliciously upcycled kimchi stir-fry proves that delicious and sustainable cooking can go hand-in-hand. By embracing resourceful cooking, you not only reduce food waste but also create a flavorful and satisfying meal. Enjoy the satisfying crunch and bold flavors of your waste-free creation!