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Caramelized Kimchi Relish

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This caramelised kimchi relish is a punchy, versatile condiment that brings a vibrant hit of Korean-inspired flavour to your table. By searing half of the fermented cabbage in a hot frying pan with cider vinegar and sugar, you create a sticky, savoury glaze that perfectly balances the natural acidity of the kimchi. It is a fantastic way to elevate a simple jar of kimchi into something truly special.

As a plant-based topping, this vegan relish is an excellent addition to meat-free burgers, hot dogs, or even stirred through a bowl of steamed rice. The combination of the deeply browned, caramelised cabbage and the crisp, raw kimchi provides a satisfying contrast in textures. Serve it at your next barbecue as a modern alternative to traditional pickled onions.

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Ingredients for Caramelized Kimchi Relish

  • 600g kimchi, finely chopped

  • 60ml sugar

  • 120ml cider vinegar

How to make Caramelized Kimchi Relish

Heat large skillet until very hot. In a bowl, toss half of the kimchi with the sugar and vinegar and add it to the skillet. Cook over high heat until the liquid is thickened and sticky and the kimchi is browned in spots, 5 to 6 minutes. Let cool slightly.

Scrape the caramelized kimchi back into to the bowl. Add the uncooked kimchi, then toss and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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