Fried Kimchi

Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger! It is so great with Korean barbeque and with plain old rice. It is certainly one of my favorites and so easy to make. Enjoy hot or cold! Sprinkle sesame seeds on top as a garnish.

Step: 1

Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes. Add sesame oil; cook until kimchi is coated, 2 to 3 minutes. Pour in vinegar to coat the bottom of the skillet. Increase heat slightly; bring vinegar to a boil. Add sugar. Reduce heat to low; cook until sugar dissolves and kimchi is browned, about 3 minutes.

Per Serving: 25 calories; protein 0.6g; carbohydrates 4.7g; fat 0.7g; sodium 248.9mg.

Getting stay in and cook your dinner instead of dining out is good a process in the right direction if you’re focusing on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .