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kimchi-stir-fry
A dish that stir-fries kimchi together with kimchi mandu (dumplings), characterized by a spicy and savory flavor. Great as a quick stir-fry and pairs well with rice.
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CreatedAbout this recipe
A quick one-pan dish of kimchi and kimchi mandu (dumplings). First, fry the kimchi enough to reduce its sourness and moisture once, then add the dumplings so that the kimchi's spicy-salty flavors naturally soak into the dumplings’ surface. It pairs well with rice, making it a good option when you don’t have many side dishes. Time is about 15 minutes, and the key is monitoring the kimchi moisture and the dumplings’ state to adjust the heat. If the dumplings are already cooked, you can just fry until the kimchi softens and warms them. If the dumplings are frozen and still cold inside, kimchi alone may not fully cook them, so it’s safer and more even to cook the dumplings separately before combining. Adjust the soy sauce to the kimchi’s salinity. If the kimchi is salty or has a lot of liquid, don’t add the full one tablespoon listed; taste and then add a small amount to balance."
Taste and Texture
Well-fried kimchi is soft with a slight gloss, with clear acidity from fermentation, spice, and saltiness. The filling of kimchi mandu remains moist, and the dumpling skin has a soft texture that harmonizes with the kimchi. If left on high heat for too long, the edges of the kimchi can caramelize and deepen the savor, but the dumpling skin may tear or become tough. Therefore, fry the kimchi first over medium heat, then add the dumplings and turn them only as needed."
Key to making it delicious
- When adding kimchi to the pan, if there’s a lot of moisture, maintain medium heat and fry until the moisture has reduced enough that the flavor won’t become broth-like after adding the dumplings.
- When the kimchi has softened and the edges look oily, it’s time to add the dumplings. If you turn them too often, the juices can leak; gently mix by tilting the pan or using a wide spatula.
- If the kimchi mandu is frozen, pre-cook it or add a small amount of water and cover briefly to heat through, then uncover to evaporate moisture.
- Add soy sauce at the final step so it coats the kimchi and dumplings evenly. If the kimchi flavor is already strong, you can reduce the soy sauce and only add pepper to keep the flavor direction intact.
Common mistakes
- If you add too much kimchi juice and the pan is flooded, the dish can become stewy rather than fried; keep the kimchi pieces and evaporate excess moisture before adding dumplings.
- If you start turning the dumplings too aggressively as soon as they go in, the fillings can tear; wait a moment and then turn them with a broad utensil once one side sets.
- If the kimchi is still firm and pungent and you add the dumplings too early, the overall cooking time increases and the dumpling skins may become mushy; cook the kimchi 3–4 minutes first to soften, then combine.
- If the sauce is too salty after adding soy sauce, stop adding salt and balance with rice or add unseasoned dumplings to dilute.
Application Ideas
- If you want to reduce spiciness a little, adjust flavor by tasting the kimchi for sourness and saltiness first, then omit or reduce soy sauce to highlight the kimchi mandu flavor instead of increasing heat.
- For a richer fried kimchi flavor, you can reduce the kimchi moisture a bit more before adding the dumplings; if the kimchi starts to stick to the pan, lower the heat or add a small amount of oil.
- If you want a crispier dumpling skin, push the kimchi to one side after frying and briefly sear one side of the dumplings on the pan, then mix. This may not work well if the dumplings are very thin or already soft.
Pairing ideas
- Serve with warm rice to enjoy the salty kimchi and soy sauce flavors without overwhelming them.
- When plating fried kimchi and dumplings together, arrange so the dumplings don’t overlap to prevent moisture from making them soggy.
- Sprinkle pepper after turning off the heat to retain a brighter aroma; this helps if you want more aroma than heat.
Essential ingredients
kimchi
적당한 크기로 자른 김치
kimchi-mandu
김치만두
Optional ingredients
No separate optional ingredients.
Cooking order
김치를 적당한 크기로 자릅니다.
프라이팬에 식용유를 두르고 중불로 예열합니다.
예열된 팬에 자른 김치를 넣고 3-4분간 볶아줍니다.
김치가 부드러워지면, 김치만두를 넣고 함께 볶습니다.
김치와 만두가 잘 섞이도록 2-3분 더 볶아줍니다.
간장 1큰술과 후추를 넣고 잘 섞은 후 1-2분 더 볶습니다.
불을 끄고, 그릇에 담아냅니다.