10 Delicious ways to eat Kimchi using my top 10 recipes using Kimchi. From stews and stir-fries to pancakes and dumplings, these recipes with Kimchi prove just how versatile kimchi is and how kimchi makes everything taste soo good!!
Kimchi lovers, I’m sharing with you 10 ways to eat kimchi other than as a side dish. With these 10 easy recipes using kimchi, you can cook amazingly good food whether they are authentically Korean or Korean fusion.
How to use Kimchi for Cooking
It’s best to use fully fermented, ripe sour kimchi for cooking. When the kimchi is fully fermented, taste is smoother and better for cooking. A ripe kimchi is slightly sour but has a zing to it that you just cannot taste in any other dish, which is a great thing when added to your cooking.Plus, it’s a great way to eat kimchi that is sour. Trust me, it becomes delicious again with a little cooking!
When you feel Kimchi is too sour, add a bit of sugar to balance out the sourness when cooking with it. And if the Kimchi is really old (over couple months), you can also use the kimchi by rinsing everything in water first and then cooking with it.
Learn more about Kimchi
If you want to learn more about Kimchi besides these 10 ways to eat Kimchi, I have some great posts for you to check out:
How to Ripen Kimchi properly can be found in myNo Crazy Kimchi post.
Kimchi– what it is, its health benefits and more
10 Kimchi recipes – a collection of different kimchi recipes using different vegetables
My top 10 ways to eat Kimchi:
#1. Kimchi Fried Rice (Kimchi Bokkeumbap)
Keep this one-pan Kimchi Fried Rice recipe handy because it’s a convenient and easy way to eat kimchi. It calls for very simple ingredients and minimum cooking time to produce something satisfyingly substantial and delicious. I’ve been making this kimchi fried rice since my college days!
#2. Army Stew (Budae Jjigae)
Korean Army Stew is my 2nd most favorite way to eat Kimchi. This hearty kimchi stew created after the Korean war with an American contribution: SPAM! Or you can see it as adding kimchi to SPAM… because kimchi makes everything taste better, right? Yes, even cheese, which is why this stew is also served with American or medium cheddar cheese slice on top.
#3. Brussels Sprouts with Kimchi and Pancetta
A tasty way to add some Korean flavor to your favorite vegetable dish is to cook it with some kimchi. Like this amazing brusselssprouts, kimchi, and pancetta combination I made for our Thanksgiving dinner one year. Goes to show how versatile kimchi can be as an ingredient.
#4. Kimchi Stew (Kimchi Jjigae)
It is impossible to not love Kimchi Jjigae if you’re a fan of kimchi. This classic Korean stew is actually really easy to make. Thebest part is it uses old kimchi that may have become too sour toeat fresh but magically turns irresistible when stewed. This is Korean comfort food at its best!
#5. Kimchi Pancake (Kimchi Jeon)
This Kimchi Pancake is my No. 5 way to eat Kimchi. This takes only 20 minutes to make. Koreans love to pair it with Makgeolli as a snack, and it would work just as well as a beer snack. It’s a savory pancake with a uniquelydelectable flavor, and you will appreciate kimchi in a whole new different way.
#6. Bulgogi Kimchi Pasta
This one-dish Korean fusion Bulgogi Kimchi Pasta is the yummy answer forsinglecooks and busy moms. The bulgogi can be made ahead and kept frozen until needed. Then all you have to do is saute with some kimchi, add cooked pasta, and toss them together with some Jalapeno peppers.
#7. Korean Dumpling with Kimchi (Mandu)
Kimchi Mandu is a North Korean-style dumpling served during special holidays. It is filled with pork, beef, kimchi, tofu,and bean sprouts, and can be made vegan by substituting the meat with shiitake mushrooms. Make it a fun cooking project and invite your friends and even kids to make kimchi dumplings with you! You can make a big batch and keep it frozen until you need it.
#8. Cold Kimchi Rice (Kimchi Mari (김치말이)
Here’s a lovely way to eat kimchi and jazz up white rice for kimchi lovers. All you need is 5 ingredients–cooked rice, cabbage kimchi, sesame oil, sugar, and sesame seeds–and 5 minutes to make this side dish to go with your meal. No cooking required except for making the rice. Simple and delicious!
#9. Spicy Soft Tofu Stew with Kimchi (Soondubu Jjigae with Kimchi)
Spicy soft tofu stew is a Korean favorite that makes cold, wintry days better. Do you know what makes it better? Adding kimchi makes it explode with flavors! Serve this with some rice and you have a simple but comforting meal. Ready in 30 minutes or less. Amazing.
#10 BONUS Kimchi Recipe~
3-in-1 Kimchi Pork Freezer Recipe
Consider this a bonus recipe because you can easily turn one simple kimchi and pork belly recipe into 3 classic Korean recipes – Kimchi Jjigae, Kimchi Tofu and Kimchi Fried Rice.Just make my base pork belly and kimchi recipe, freeze it for later and then easily turn it into any one or more of the 3 recipes!
Did you enjoy this kimchi series? You’ve learned about the basics of Kimchi, Kimchi’s health benefits andhow to make kimchi using different vegetables, and now you have 10+ recipes using kimchi to bring some Korean flavors into your cooking. Kimchi lovers unite!
XOXO ❤️ JinJoo
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Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...
Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...
In Korean cooking, kimchi is eaten as a side dish or used as an ingredient in everything from rice and noodle dishes to dumplings and stews. It can also be added to Western dishes like sandwiches, vegetable dishes, and pasta. Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria.
Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.
The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.
The addition of other vegetables to the seasoning paste, such as carrots, daikon radish or green onion, may also help balance the spice level of the dish. Another factor in the spiciness is the length of time the kimchi has fermented.
It's great straight out of the jar for a little snack any time. It's fun to fish out a single piece with a fork whenever the craving hits, but you can also pull a whole bunch of it out of the liquid and arrange it in a bowl and serve it with toothpicks alongside.
In particular, toxins in mold can cause nausea, diarrhea, and vomiting. People with weakened immune systems are more susceptible to food poisoning from molds. Certain ingredients commonly used in kimchi, such as cabbage or shellfish (salted with kimchi) are often associated with food poisoning.
Conclusion - if you want to enjoy the health benefits of live bacteria in kimchi only buy if the label says : “live bacteria” and “unpasteurised”. There are lots of small brands in health food shops with these terms on them - but they still don't seem to have hit the big retailers yet.
The national dish of Korea, kimchi is a made of vegetables such as napa cabbage, radish and scallion, though a wide variety of peppers and seasonings can be added to influence the complex flavors.
It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
The fiber and probiotics in kimchi can help you maintain a healthy digestive system. The probiotics in fermented food can help reduce the negative symptoms of many gastrointestinal disorders, such as irritable bowel syndrome and colon inflammation.
Kimchi is a Korean fermented cabbage dish left to ferment for 3-21 days in a jar. The taste can vary based on the ingredients and spices you add in. Kimchi has many vitamins and nutrients that help you create a balanced diet. The high sodium content in kimchi means you should not eat too much.
As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
Though kimchi is usually fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation. This dish is not only delectable but also offers many health benefits ( 1 , 2 , 3 ).
One hundred grams of kimchi contains roughly 670 milligrams of sodium, so enjoyment of kimchi in moderation is the ticket for anyone who needs to watch their sodium. Another option, one often taken by Korean people wishing to reduce their sodium intake, is to rinse the kimchi in water before eating it.
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