Stir-fried Kimchi and Cabbage (Kimchi Yangbaechu Bokkeum)

Photo: Korea Ministry of Food and Drug Safety

Stir-fried Kimchi and Cabbage (Kimchi Yangbaechu Bokkeum)

Name: Stir-fried Kimchi and Cabbage (Kimchi Yangbaechu Bokkeum)
Cuisine: South Korea
Ingredients: 18 g Napa cabbage kimchi; 15 g Cabbage; 10 g Onion; 1 g Scallion; 0.2 g Soy sauce; 0.1 g Dried small shrimp (boli-saeu); 0.5 g Garlic; 0.1 g Black sesame seeds; 2 g Perilla oil

김치양배추볶음

Side dish · Stir-fried

Side dishesCourse

34kcal · per serving

2/5Spice

No pork

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Recipe

Stir-fried Kimchi and Cabbage (Kimchi Yangbaechu Bokkeum)

🌶 Spicy 2/5No porkNo meat or alcoholContains: gluten, soy, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Napa cabbage kimchi배추김치
↔ No Napa cabbage kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
18 g
Cabbage양배추
15 g
Onion양파
10 g
Scallion대파
1 g
Soy sauce간장
0.2 g
Dried small shrimp (boli-saeu)보리새우
0.1 g
Garlic마늘
0.5 g
Black sesame seeds흑임자
0.1 g
Perilla oil들기름
2 g

Nutrition per serving

34kcal

2.75gCarbs

0.89gProtein

2.19gFat

159.33mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Rinse the seasoning off the napa cabbage kimchi to remove the saltiness, then cut into thin strips.
Cut the cabbage and onion into fine strips and slice the scallion diagonally.
Finely grind the dried small shrimp and garlic.
Heat perilla oil in a pan and stir-fry the kimchi, then add the cabbage and onion and stir-fry.
When the cabbage has wilted, add the soy sauce and step 3 to season.
Sprinkle with black sesame seeds.

💡 TipGround dried small shrimp is used instead of salt for seasoning.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.