Garlic sesame kimchi is a simple Korean side dish that can transform your aged pungent kimchi into a nutty aromatic relish. Let’s make it!
Do you have a jar of old Kimchi in your fridge that starts to smell stronger than you can bear and you don’t know what to do with it? Then you should try this super quick (less than 10 mins!) and easy kimchi stir fry.
I like fresh kimchi most of the time. But when the Kimchi turns about 2 weeks old, it starts to develop a sour taste and stronger smell. Then I start eating less and less of this kimchi unless I can disguise it into some other form.
This Garlic Sesame Kimchi is one solution. I simply pan-fry the kimchi until the sesame seeds and sesame oil lightly coats over it. It’s soft, nutty, simple and versatile.
Typically, you serve it with steamed rice as a side dish but you can also serve it over rice as a main meal (aka “Kimchi rice bowl” = 김치덮밥, Kimchi Deopbap). You can also use it as a relish on your hot dog, burger or wraps etc, you just name it!
I hope you enjoy my recipe!
P.S. If you want to know more delicious ways to cook with kimchi, check my how to eat kimchi article!
Ingredients for Garlic Sesame Kimchi (Serves 4)
- 1 cup aged kimchi, chopped into thumbnail size
- 1/2 tsp minced garlic
- 1/4 cup green onion, chopped
- 1/2 tsp brown sugar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp cooking oil (I used rice bran oil)
*1 Tbsp = 15 ml, 1 cup = 250 ml
** If you want to learn more about Korean ingredients, check my essential Korean cooking ingredients list!
How to Make Garlic Sesame Kimchi
1. Preheat a skillet on the stove for 30 seconds. Add the cooking oil and spread well.
2. Add the garlic and green onion and stir them on high heat for 10 seconds.
3. Add Kimchi and the sugar and stir them occasionally. Cook them for 3 to 5 mins (until the Kimchi softens) on medium heat.
4. Add the sesame oil and sesame seeds then stir evenly. Turn the heat off in 30 seconds.
- Garlic Sesame Kimchi can be served hot or cold. It can be stored in an air-tight container in a fridge for up to 2-3 days.
- Aged kimchi works best for this recipe compared to fresh kimchi. The kimchi I used in this recipe is 5-6 weeks old. Meaning it has a fairly sour and pungent taste and smell. If your kimchi is freshly made and you can’t wait to try this recipe, add 1/2 tsp or 1 tsp of vinegar to your kimchi.
- Sugar is used to dilute the sourness. If you naturally enjoy aged kimchi’s sourness, you can omit the sugar.
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Garlic Sesame Kimchi
- Preheat a skillet on the stove for 30 seconds. Add the cooking oil and spread well.
- Add the garlic and green onion and stir them on high heat for 10 seconds.
- Add Kimchi and the sugar and stir them occasionally. Cook them for 3 to 5 mins (until the Kimchi softens) on medium heat.
- Add the sesame oil and sesame seeds then stir evenly. Turn the heat off in 30 seconds.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.