Kimchi is a common side dish in Korea made from fermented and salted vegetables such napa cabbage and Korean radish. Gochugaru (Korean chilli powder), spring onions, garlic, ginger, and jeotgal (salted fish), among other ingredients, are among the many that are utilised. Various soups and stews also contain kimchi. It is served as a side dish with practically all Korean meals because it is a staple food in Korean cooking. There are several varieties of kimchi, all of which use various vegetables as their primary ingredients. Large ceramic fermentation pots, known as onggi, were traditionally used to store winter kimchi, also known as kimjang, in the ground to prevent freezing during the winter and to keep it cold enough to slow down the fermentation process during the summer.
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Koreans are highly accustomed to eating stir-fried kimchi, commonly known as kimchi bokkeum. One of the most common foods to pack in people's lunches is stir-fried kimchi since it often tastes sweeter and milder than uncooked, fermented kimchi.
Tips to make stir fried kimchi-
1. Green onions should be cooked until aromatic in neutral-tasting oil. Cooking green onions in oil gives the oil a delicious flavour. The meal gains a tinge of umami flavour as a result of this technique.
2. Stir fry for a few minutes after adding the chopped, fermented kimchi.
3. Add sugar, sesame oil, and sesame seeds for seasoning. The sweetness counteracts the stink and sourness of the fermented kimchi. Sesame oil is added at the very end since cooking causes it to lose its flavour and aroma.
