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Sunday, June 16, 2024

How To Eat Kimchi (And What To Eat It With)

How to eat kimchi

Kimchi is a staple ingredient in Korean delicacies. Its pungent and smoky notes fragrance kitchens throughout Korea and has shortly change into a favourite within the west, too. Kimchi is a standard Korean dish produced from fermented greens, primarily Napa cabbage and Korean radishes, infused with a mix of spices. This centuries-old preparation methodology includes salting, seasoning, and leaving the greens to ferment, anyplace between 1 day and as much as two weeks.

Not solely is kimchi scrumptious, it’s additionally a dietary powerhouse filled with a number of well being advantages! The fermentation course of that kimchi undergoes introduces useful micro organism into the combo. These probiotics promote a wholesome intestine microbiome, in addition to aiding digestion and bettering pores and skin well being. It could additionally assist regulate blood sugar, stop in opposition to sure kinds of most cancers, and scale back irritation.

It’s necessary to notice that whereas kimchi presents quite a few well being advantages, it is usually excessive in sodium because of the fermentation course of. People with hypertension or sodium-sensitive situations ought to eat kimchi sparsely.

If you want to make your individual kimchi, scroll right down to the underside of this submit for a scrumptious vegan cabbage kimchi recipe! Or click on right here for a straightforward cucumber kimchi recipe.

Now that we’ve gone via a few of the advantages of kimchi, listed here are some simple methods to prepare dinner with kimchi and what to eat kimchi with.

kimchi ramen

Miso Kimchi Ramen

Improve your ramen sport by including kimchi to the broth. Including kimchi to a bowl of ramen noodle add a very nice stability of smoke and warmth and turns the broth a good looking fiery purple colour. It’s a straightforward method to infuse further taste to this in style Japanese noodle dish and pairs fantastically with candy corn and refreshing bean sprouts. 

kimchi udon stir fry

Kimchi Udon Stir Fry

I served this kimchi udon stir fry at a cocktail party I as soon as hosted at my home. Everybody invited cherished it a lot that all of them ended up making it at dwelling a couple of days later! Not solely is that this stir fry very simple to make, the mixture of salty bacon and pungent and smoky kimchi make for a dish that’s completely seasoned and balanced. Topping the noodles with a fried egg is non-obligatory however makes the dish creamy!

Kimchi Mandu (Kimchi Dumplings)

In search of one thing to pair with a chilly beer or glass of sake? Give these kimchi tofu mandu a attempt! Mandu is the Korean model of Chinese language jiaozi or Jap European pierogi. My recipe for these Korean dumplings is vegetarian and makes use of loads of kimchi to get probably the most quantity of salty and smoky taste per chunk.

kimchi fried rice

Kimchi Fried Rice (Kimchi Bokkeumbap)

This can be a fast and satisfying fried rice that’s filled with taste. Sauté your kimchi with some day previous cooked rice, add a little bit of soy sauce, rice vinegar, Korean pepper flakes (gochugaru), and a splash of sesame oil. High with a fried egg and serve!

Kimchi pancake - kimchijeon

Kimchi Pancake (Kimchijeon)

Kimchijeon makes a pleasant appetizer or snack. Little prepping is required to make this luxurious kimchi pancake. All that’s wanted is a cup stuffed with chopped kimchi, a easy batter product of Korean pancake combine or common flour, water, and egg. Pan-fry till the savory pancakes are good and crispy and prime with some crunchy inexperienced onions and shredded toasted nori. Scrumptious!

Kimchi Soup (Kimchi-Guk)

One other recipe that’s simple and filled with taste is this straightforward kimchi soup, known as kimchi-guk. It’s a well-liked dish served within the winter for it comforting properties and likewise as a result of it’s filling. Tender pork stomach and silken tofu are cooked and served in a kimchi juice broth seasoned with soy sauce and slightly sugar. It’s similar to kimchi jjigae (kimchi stew), however is milder in style and accommodates much less elements. Beef can be used as one other protein choice.

skillet dolsot bibimbap

Kimchi Dolsot Bibimbap

As an alternative of utilizing the standard stone bowl to make this bibimbap recipe, all you want is a deep skillet. A number of cabbage kimchi is used so as to add salty, savory, and spicy notes to the dish.

kimchi pizza

Kimchi Pizza

Utilizing kimchi as a topping for pizza is a enjoyable and distinctive method to serve this traditional Italian dish. Combining salty salami, candy tomatoes, earthy miso paste, gooey cheese, with pungent kimchi, end in a taste bomb you gained’t have the ability to cease consuming!

What To Eat Kimchi With

In Korean meals, kimchi usually takes middle stage as a aspect dish and is served alongside rice and different banchan (aspect dishes) comparable to garlic bean sprouts (sookju namul), spicy cucumber salad (oi muchim), and seasoned spinach (sigeumchi namul). However there are various different methods to get pleasure from this fermented meals. Listed here are a few of my favorites:

  • As a condiment for sandwiches. I really like utilizing kimchi in tacos and subs for it tangy, salty, and smoky notes that no different ingredient can match.
  • Because the filling for kimbap, maki rolls, and onigiri. Rice and kimchi make the right pair so it solely is smart to make use of it as a filling for Japanese rice balls and sushi rolls.
  • With grilled meats. Whether or not you’re grilling rooster, pork, or beef, kimchi makes the right accompaniment to chop via the richness of the meat.
  • With noodles, Kimchi pairs splendidly with numerous noodle dishes comparable to ramen (just like the recipe above), stir-fried noodles, and even chilly sesame noodles for an additional kick of taste.
  • With eggs. Kimchi will be folded into an omelet or blended with scrambled eggs for a spicy and savory breakfast.
kimchi ramen topping

Do not forget that the flexibility of kimchi means you may experiment with it in numerous methods. Whether or not you’re creating fusion dishes or having fun with it in conventional Korean meals, kimchi’s daring flavors can improve a variety of culinary experiences!


Home made Kimchi (Vegan)

vegan cabbage kimchi

This scrumptious jar of kimchi recipe is pungent, spicy and smoky identical to the true factor!

  • Writer: Caroline Phelps
  • Prep Time: 20 minutes
  • Prepare dinner Time: 48 hours
  • Complete Time: 48 hours 20 minutes
  • Yield: about 6 to 8 cups 1x
  • Class: Pickles
  • Methodology: Fermenting
  • Delicacies: Korean
  • Food plan: Vegan




  • 1 napa cabbage (23 kilos)
  • 1/2 cup coarse sea salt

Kimchi Sauce

  • 1 small kabocha squash or acorn squash (about 1 pound), peeled, seeds scooped out, and roughly chopped.
  • 1 Asian pear, peeled, cored, and roughly chopped
  • 1 medium onion, sliced into chunks
  • 1 thumb measurement piece of ginger, peeled and roughly chopped
  • 6 garlic cloves, peeled
  • 3 tablespoons soy sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1/2 cup gochugaru (Korean chili pepper flakes)
  • 1/4 cup water
  • 3 scallions, ends trimmed and sliced in half


  1. Reduce the cabbage in half lengthwise and  in half once more. Take away the core and add them to a big bowl together with the salt.
  2. Utilizing your fingers, toss the cabbage and rub every leaf with salt. Let sit for 1-2 hours, tossing the leaves often to verify all sides are coated.
  3. In the meantime, carry a medium measurement pot of water to boil and add the kabocha squash. Boil for 7-10 minutes, till the items are tender. Drain properly and let  cool to room temperature.
  4. In a blender, add the kabocha squash, Asian pear, onion, ginger, garlic, soy sauce, salt, sugar, gochugaru, and water. Mix till clean and put aside.
  5. When the cabbage leaves have wilted, rinse them beneath chilly water to take away the salt. Take your time to undergo the leaves to take away the surplus salt hidden within the creases. Rinse another time and utilizing your fingers, gently squeeze out extra water. Switch the cabbage leaves to a big bowl.
  6. Add the kimchi sauce to the bowl together with the chopped scallions and blend very properly to verify all of the leaves are evenly coated.
  7. Cowl with plastic wrap and let sit at room temperature, away from direct daylight, for 1 or 2 days. Give it a style and if you’re happy with it, switch to a jar and refrigerate for as much as 1 month.


Make it sugar-free by omitting the sugar and salt within the kimchi sauce. Eradicating the salt helps to stability the flavors.

Make it decrease in sodium by taking out 1/4 cup salt to rub the cabbage leaves, and taking out the salt within the kimchi sauce.

This kimchi recipe doesn’t freeze properly, it’s finest to eat it contemporary.


  • Serving Measurement: about 100 grams
  • Energy: 59
  • Sugar: 2.1g
  • Sodium: 1403.2mg
  • Fats: 0.2g
  • Saturated Fats: 0g
  • Unsaturated Fats: 0g
  • Trans Fats: 0g
  • Carbohydrates: 7.3g
  • Fiber: 0.7g
  • Protein: 1.6g
  • Ldl cholesterol: 0mg

Key phrases: pickled cabbage

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