kimchi-stir-fry

This simple one-dish stir-fry quickly cooks kimchi and kimchi mandu in one pan. First fry the kimchi enough to reduce its sourness and moisture, then add the mandu so the kimchi’s spicy, salty flavor naturally mattes into the mandu’s surface. It pairs well with rice, making it useful when you don’t have many side dishes. Cook time is about 15 minutes, with the key being adjusting the heat while watching the moisture in the kimchi and the state of the mandu. If the mandu is already cooked, you can just fry until the kimchi softens, then heat briefly; if the mandu is frozen and still cold inside, kimchi alone may not cook through evenly, so it's safer and more uniform to cook the mandu separately before mixing. Soy sauce should be adjusted according to the kimchi’s salinity. If the kimchi is salty or has a lot of liquid, it’s better to taste and add only a little more rather than adding all of the recorded 1 tablespoon to balance the flavor.