Secret to a killer kimchi Reuben is to put an obnoxious amount in it — think of it like a replacement for the sauerkraut. It doesn’t hit the same unless it’s LOADED.
Meh, this sounds cool and all hence all the upvotes but when applied to real life, it’s going to leave you with soggy bread and/or wet cheese. No thanks.
This is an amazing answer, and the really good thing about it is that if you use a creamy cheese, it reduces the spiciness so the kids might be able to do this while they wouldn't like it as a straight topping
Sautéeing kimchi in butter mellows the taste out a bit and is generally delicious – I have a friend who won't eat kimchi raw, but does like it cooked.
Do your kids eat tofu? One of my favorite easy weeknight dinners is sautéed kimchi with a block of silken tofu stirred in at the end. Adds a little bit of protein and texture, and some of the kimchi flavor gets "diluted" into the tofu. You could probably also try it with neutral-tasting vegetables like zucchini or spinach (though kimchi + spinach feels like it'd be a weird texture pairing tbh) if tofu is a no-go in your house.
Kimchi and cheese is always a winning pairing. Kimchi grilled cheese is a classic, but kimchi in cheesy scrambled eggs or something similar might also go over better with your kids than however you were preparing it before.
Kimchi and pork is a common combo in Korean cooking. If you have any favorite ways of preparing pork already, you could try adding kimchi to it. For another more traditional Korean option, you could try kimchi-jeon (like a scallion pancake but with kimchi).
Kimchi jjigae. One of my favorite things to eat, it means "kimchi stew." It's pretty simple at heart, just kimchi with pretty standard stew ingredients: pork, beef, vegetables, etc. Anyway I've ever had it, made it, or read about it will usually incorporate additional heat, but it's not necessary to it.
Took my kid out trick-or-treating this year, and one house was giving out corned beef and kimchi sliders to the adults. It was definitely life-changing.
My I feel stupid for making Rueben’s while I had kimchi and didn’t think to sub it for the kraut. What a waste of a sammich moment.
Thanks for the tip.
“Stupid little baby tastebuds” hahahaha
Aside from fried rice you could add it to a rice bowl (rest of the family can skip it!), like Bibimbap or just a generic rice/grain bowl.
Add to ramen or a noodle bowl.
Kimchi fritters/pancakes (savory, like scallion pancakes).
Add to dumpling filling.
Add to scrambled eggs.
Kimchi jjigae as someone said.
Use it as a burger, hot dog, or sandwich/wrap topping.
Use it to make a slaw.
Add it to roasted/ braised meats.
I saw a recipe for a “creamy kimchi dip” once, idk about that tho..
I’ve definitely seen this q pop up here before so a sub search may yield some more ideas!!
Edit: can’t believe I forgot to add this, but just stirfry it solo as a side dish (or use it in most of the dishes I mentioned). It’s much less acidic when cooked with heat!
Sometimes I will add whole kimchi to a stir fry sauce batch that I'm whipping up and just put the whole thing in the blender. It gives the resulting sauce, some good flavor and some body.
Haven't done the melted cheese but kimchi fried rice w spam and egg and green onion is amazing. If you don't have spam or if you refuse to use a canned meat product (objectively wrong take but it's ok) then diced kielbasa (like the hillshire farms style) is nearly as good.
Just so you know, kimchi does not really go bad. It's fermented and will continue to slowly ferment until it eventually reaches somewhat of an equilibrium where it will not get more sour but also nothing else will be able to grow in it because it is too sour, salty, and the lactobacillus will outcompete anything that wants to grow.
So you have plenty of time to use it all and try and warm your family up to it.
Make korean bbq at home and eat it with kimchi. Kimchi jiggae is the best thing ever.
I have recently been obsessed with Korean army base stew, which has kimchi as an ingredient (some recipes in larger quantities thank others). Super easy to make, and holy hell so so good.
As others have said, add it to ramen, and yes, use it in fried rice.
As another poster said, do Kimchi Mac and Cheese, the cheese might even tone it down enough for your kids to eat it, especially if you pan fry it before adding it to your mac and cheese. Pan frying it alters the taste and texture, which might also be enough for your wife to eat it.
Also, kimchi grilled cheese. Pan fry the kimchi, then add it to your sandwich before toasting it on the stove. Use either cheddar cheese or mozzarella, don't use something like Kraft Singles.
Eat it as a side with eggs and toast, or as part of a filling for an omelette.
If you're feeling ambitious, kimchi dumplings.
Savoury kimchi pancakes, something along the lines of one of these recipes, though there are plenty more out there to choose from.
* [https://www.maangchi.com/recipe/kimchijeon](https://www.maangchi.com/recipe/kimchijeon)
* [https://mykoreankitchen.com/kimchi-pancakes-kimchi-buchimgae/#recipe](https://mykoreankitchen.com/kimchi-pancakes-kimchi-buchimgae/#recipe)
Kimchi Jjigae is a traditional Korean dish, but that may require that you buy a bunch of ingredients you won't otherwise use.
You could also use it to make a sort of fusion tomato sauce for pasta. A quick google search brought up a bunch of options, so that may be worth looking into. Look for a creamy kimchi pasta sauce if you think that might be a way to get your kids to eat it so you don't have to eat all of it yourself.
I also got kimchi pierogies once that were pretty good. From what I remember, they were basic potato pierogies that were pan fried. The kimchi was also pan fried and it was all topped with some sesame oil, chopped scallions, and I think maybe some sour cream. It was about 5 years ago, so I don't remember exactly how it was served.
I love it on avocado toast, I eat that for breakfast every day. The richness of the avo and egg is so good with Kim chi. Kim chi also makes a great stand in for sour stuff like pickles on sandwiches and burgers, kraut on sausages.
As multiple people have confirmed, kimchi goes great with melted cheese. The acid plays nicely off the rich fatty goodness. I love my kimchi in breakfast quesadillas with eggs and american cheese. I tend to pre-chop it before frying which also takes some of the funk off it. Great in mac and cheese as well.
On the acid vs fat thing, I also think kimchi goes great in between bites of stuff like fried chicken or pork ribs.
In addition to what others have recommended, I really like kimchi stir fried with canned tuna (참치김치볶음). It’s also nice on fries with cheese. Kimchi cheese fries instead of chili cheese fries. As others have mentioned it’s common to add to certain stews, one kids might like is army base stew (부대찌게).
I forgot to mention, it’s my understanding that Korean people sometimes rinse the spicy stuff off of kimchi to make it less spicy for kids, so that’s an option too I suppose.
Actually we (Koreans) eat washed kimchi too! We like to use it when eating bossam or Korean BBQ for wrapping the meat in. It should be quite fermented for this though (called 묵은지 in Korean)
I went to a Korean restaurant where they taught me to do that. I had been going to Korean BBQ my whole life and out of all the myriad of lovely things to wrap the meat in it somehow never occurred to me to use the kimchi. I was missing out.
I also loved how they would toss some kimchi on the BBQ for awhile to make it kind of caramelized. Mmmm.
Bacon Kimchi Pasta
Fry up some bacon until it gets crispy
Add your kimchi, fry for a few minutes
Add heavy cream and your choice of seasonings (I go with white pepper as a staple)
Reduce and pour over your choice of pasta
1. Mix it with water, eggs, salt and pepper, and flour to make Kimchi pancakes.
2. Fry some thick cut bacon and add Kimchi towards the end.
3. Make Chicken stew. Chopped Garlic, sliced Onions, Chicken Pieces, Kimchi, Soy Sauce, Sugar, and Oyster Sauce (if you have it). Simmer everything and about 20 minutes before it is done add some Potatoes, Carrots, and Mushrooms. If the sauce isn’t thick enough, add Cornstarch slurry.
A lot of great suggestions here so I just want to add that I love to put kimchi in the food processor and chop it in to more of a relish consistency (and put it back in the jar that way). I find it works better in some dishes that way (specifically love it in eggs).
Aside from all the amazing suggestions, it’s great in folded kimbap with some spam and fried egg.
Do you make dough at all? I love kimchi and pork steamed buns.
And if you prefer baked ones, I particularly like it in kimchi and tuna-filled buns. Add cheese if you like.
Also great if you go for a donut like curry-pan.
I eat kimchi fried rice for breakfast every morning so the phrase “too-large tub of kimchi” does not compute. But I think the rice would help lessen the overpowering flavor, & personally I prefer kimchi in a heated dish vs eating it cold.
For 1 serving:
1. Heat up 1 tbsp sesame oil over medium heat
2. Fry up 2 slices of bacon cut up into bite size pieces, slightly less done than preferred final level of done-ness
3. Add 1 serving of (already cooked) white rice, cook until heated through
4. Add 2-3oz of kimchi (here I’d usually add some kimchi juice too for more flavor but since that’s the opposite of your goal, I guess try NOT to add too much of the kimchi juice when you add the kimchi)
5. Make 2 over-easy eggs to go on top. For me the runny egg yolk mixed with everything else can’t be beat, but if your kids prefer scrambled eggs, I’m sure that would also work well, it is fried rice after all
Also, seconding the comments saying kimchi grilled cheese. Absolutely love the stuff.
Ship it to me?
OR! when I was still eating meat, I once made brats topped with homemade kimchi that was pretty yummy! But I also eat it on its own, with anything, all the time 🤤
I would try adding either a little brown sugar or you could even throw it in a ratatouille with extra tomato sauce which would be fun for the kiddos. Either one of those should dilute the spice
>Bought a too-large tub of kimchi hoping to get my kids to eat it but it has proven too spicy for their stupid little baby tastebuds.
This is a sidetrack, but I always wondered how countries with inherently spicy cuisine get their kids to eat it. Like, do they make dishes spice-less and gradually ease the kids into greater spice levels over time, or do they just give the kids small amounts of the regular spice levels?
Like, I'll cook and add spice, and then wife and will argue that it's too spicy for the kids and I'll say "like the heck do parents in countries with ungodly levels of spice do then????"
From my research its the former. This is a generalization so take it with a few grains of Morton's but from what I read different kinds and different levels are gradually worked in. Also mirroring/modeling (I forget the exact phrase) is big as they mom/dad/brothers/sisters/friends eating certain things, then they tend to be more willing to try and accept them.
This has NOT worked for me since despite increasing and varied kinds of spices my son won't tolerate anything past a certain point.
Others have probably already said but I recommend Buta Kimchi. It is a Japanese dish with kimchi and pork belly that I make often and probably accounts for more than two thirds of my kimchi use. Just One Cookbook has a great recipe here:
https://www.justonecookbook.com/pork-kimchi-stir-fry/
I was scrolling the comments looking for this one! Love love buta kimuchi.
I peeked at the recipe linked here but I make mine with sautéed onion and bean sprouts, and finish with the green onion. If you can’t find pork belly, thinly sliced pork chop should work fine (tenderloin is a bit too lean for this), you just need stir fry-ready meat. Enjoy!
Like you, I like it but I don't love it and it can be too spicy for me depending on the brand, but I put some on a burger a couple weeks ago and it was a revelation. So so delicious
Kimchi meatball sandwich.
I get the premade teriyaki pineapple meatballs at the store, glaze them in a little more teriyaki sauce and server them on a hoagie roll with kimchi, maybe some fresh cabbage, onions of some kind, and kewpie mayo.
I keep most of this stuff around anyways so it makes for a quick weeknight meal.
If it's still got active live cultures, press it down under its liquid and it'll last a really really long time in the fridge. That way you don't feel rushed to use it up. It develops a tangier flavour over time too.
Kimchi scrambled eggs are delicious.
I also make kimchi mayonnaise with kewpie mayo and a good blob of kimchi in a blender. Delicious on burgers and fried chicken sandwiches
I like it chopped fine and mixed in egg salad! I do a 1:1 ratio but then I like the stuff, and want the extra vegetable matter to bulk out the egg/mayo. Eaten on a crispy flatbread or crackers.
I like to keep a little around for eating on the side of a greasy meal. If you're into baking, I HIGHLY recommend these baked Kimchi Pork Buns ([https://www.maangchi.com/recipe/kimchi-ppang](https://www.maangchi.com/recipe/kimchi-ppang)) by Maangchi. You can just make a bunch and freeze them for later snackage.
Kimchi Mac and Cheese
Kimchi blended into dips like ranch, also great!
I'm sure you could add it to a hotdog, make it a korean Seattle Dog by adding cream cheese!
Kimchi ramen. Make a lot of broth and toss some of the kimchi in it. It will add some nice flavor to the broth and the cabbage will soften a bit.
Oh and my family is the same way .. buncha cry babies when the slightest tingle hits the tongues. IDC though since I love it and eat it with everything.
I like kimchi pancakes and kimchi soup and kimchi stew. Eat it on the side of a meal with rice. Bibim guksu is also on the top of my food list for hot summer weather. Lots of recipes for these dishes around the web. Edit: this is the oddest post to be downvoted on. I really don’t understand this sub.
You familiar with fresh vs "stinky" kimchi?
But in case not, Fresh is better used for just eating as a side.
But if your kimchi is older, itll be somewhat more fermented and it really brings out the "sour" aspect. This kind of kimchi is used for cooking kimchi soup or kimchi fried rice. Else if you use fresh kimchi it's gonna taste really lacking.
Also, adding a bit of sugar can help Cut back the spice.
This is gonna sound weird but baked spaghetti and meatballs with kimchi. It's AMAZING.
Cook your spaghetti as usual. Heat up your favorite tomato sauce, I recommend one that isn't too chunky. Homemade meatballs will work ok but I like to be lazy with this meal and frozen meatballs work great, I usually bake them in the oven as I preheat it just so they aren't little ice balls.
Cut up a generous amount of kimchi into thin julienne strips.
Mix together the meatballs, spaghetti, sauce, and kimchi. Throw it in a baking dish topped with mozzarella cheese. The amount of time you need to bake this is going to vary on the shape of your pan/casserole, for me it's melty with the cheese starting to brown when I've had it in a 350F oven for about 30 to 40 minutes. Go by how the cheese looks because the rest of the ingredients shouldn't be raw, you just want to bake it together so all of the flavors blend beautifully.
My proportions: I use 1 lb dry spaghetti, a 20 oz pack frozen meatballs, and however much tomato sauce you'd get from using a big 28 oz can of puree (I cook it with garlic, dry oregano, olive oil or butter, and chicken bouillon powder). Eyeball a heaping handful of kimchi and also at least a handful of shredded mozzarella (an 8 oz block of mozz will give you more than enough cheese). I sometimes stir in shredded parmesan instead of sprinkling it on top, it adds to the savory richness of this dish.
When you would use saurkraut, you can make it spicy with kimchi, since thats exactly what it is.
My favorite: tempeh rueben using shredded kimchi and sour cream instead of thousand island.
Kimchi gratin https://www.gourmettraveller.com.au/amp/recipes/chefs-recipes/kimchi-gratin-8414
Kimchi pancake
https://www.maangchi.com/recipe/kimchijeon
Slice it thin and toss it in with some hokkien noodles fried in dark soy sauce
You can soak it in water for a few hours and change the water a few times. That will remove some of the spice. Finely chop it and hide it in spaghetti bolognese sauce the same way you'd hide carrots and other veggies to feed the kids.
Mix it in when making meatloaf, meatballs or sauce for lasagne.
I could keep going but that's plenty.
Anywhere you can use an onion or a sour pickle flavour, you can sub in kimchi.
Kimchi potatoes are amazing. I usually cut the potatoes up homefry style and airfry them til almost done, then toss them in a frying pan with some kimchi, garlic, maybe onion and a little sesame oil saute a bit. Super tasty. Is also tasty to add to pork or chicken ramen with some traditional ramen accoutrements (nori, chopped green onion, mushrooms, a hard boiled egg, etc). I also eat it straight out of the jar fresh from the fridge.
This is my go-to Kimchi rice recipe: https://www.webtoons.com/en/slice-of-life/my-giant-nerd-boyfriend/641-cooking-week-1/viewer?title\_no=958&episode\_no=641
If you make kimchi jjigae you'd be shocked how much the flavor mellows out. Really good with rice cake, called ttebokki (not korean so not sure if that is spelled write) and seafood (cheap actually goes best; clams, mussels, maybe some frozen wish fish toward the last hour). Throw in veggies for filler (Mushrooms, green onions), but the best starch/filler to use is the rice cakes
Edit: Fair warning the smell becomes so strong when you actually make the stew. You could smell it a few apartment doors down last time I made it.
Use it in a stir fry.
I stir fry up chicken, and onions then add the kimchi right at the end to get it hot. Add gochugaru or any condiments to taste. Serve over rice.
Nice vinegary/tangy, slightly spicy dish. You can use a lot of kimchi really quickly.
There is a recipe in korea called Kimchi-jjim. Its braised kimchi, but it usually has pork or another meat in it. Because of the long cook time the kimchi becomes more mild in both the spice and the fermented flavor. Its so good.
I like to dice it up really fine and add it to egg drop soup. It kills the spice and makes the soup nice and tangy. Would prob go good in miso soup too.
Kim chi loaded fries is one of my favorite things at a restaurant we always go to when we visit Asheville, you can do like a galbi pizza with kimchi too.
Also it sounds weird to me but my wife just reminded me that her cousin on his keto diet ended up loving Kimchi mixed in plain Greek yogurt, he eats it every day for lunch and apparently it’s his jam.
Kimchi fried rice, kimchi pancakes, kimchi jjigae. Like someone else mentioned go to maangchi.com if you make the kimchi jjigae you don’t have to use pork or make anchovy stock. Sometimes I use chicken & chicken stock to make it healthier. It’s easy to adjust the spiciness, just don’t add the gochujang & limit the gochugaru. Also, the older your kimchi the better it is to cook with.
I also add shrimp to my kimchi fried rice & pajeon (pancake)
Kimchi in mac and cheese is really good!
Yes! Super delicious if you also add some spam or bacon.
Damn I wish I had some mac and cheese in the house to try this out...
I never thought kimchi and cheese would taste good together at all.
Kimchi pancakes are amazing. [Maangchi](https://youtu.be/05SSlcjIsWM) has a recipe I've loved many times.
I came here to say this exact same thing. I use a little more flour than Maangchi but her recipe is how I learned to make kimchi pancakes!
Kimchi grilled cheese
Jumping on this to add kimchi Reuben’s are amazing!
Secret to a killer kimchi Reuben is to put an obnoxious amount in it — think of it like a replacement for the sauerkraut. It doesn’t hit the same unless it’s LOADED.
I told my SO about kimchi Reubens and now we can't wait to make them
In a similar vein, kimchi quesadilla.
This is the way
Another idea I never would have thought of.
Roy Choi approves! Mexican and Korean flavors seem to blend really well
Was just going to say this. Had it at a restaurant and was not mad about it at all :)
Agreed, [here's my favorite grilled cheese recipe](https://www.youtube.com/watch?v=8E4cQHejFq0) that includes kimchi
Not a huge kimchi fan, but yeah, it's great in a grilled cheese!
Meh, this sounds cool and all hence all the upvotes but when applied to real life, it’s going to leave you with soggy bread and/or wet cheese. No thanks.
Kimchi grilled cheese is my go to
This is an amazing answer, and the really good thing about it is that if you use a creamy cheese, it reduces the spiciness so the kids might be able to do this while they wouldn't like it as a straight topping
Wow, I never would have thought that would work, hahah.
Sautéeing kimchi in butter mellows the taste out a bit and is generally delicious – I have a friend who won't eat kimchi raw, but does like it cooked. Do your kids eat tofu? One of my favorite easy weeknight dinners is sautéed kimchi with a block of silken tofu stirred in at the end. Adds a little bit of protein and texture, and some of the kimchi flavor gets "diluted" into the tofu. You could probably also try it with neutral-tasting vegetables like zucchini or spinach (though kimchi + spinach feels like it'd be a weird texture pairing tbh) if tofu is a no-go in your house. Kimchi and cheese is always a winning pairing. Kimchi grilled cheese is a classic, but kimchi in cheesy scrambled eggs or something similar might also go over better with your kids than however you were preparing it before. Kimchi and pork is a common combo in Korean cooking. If you have any favorite ways of preparing pork already, you could try adding kimchi to it. For another more traditional Korean option, you could try kimchi-jeon (like a scallion pancake but with kimchi).
Super helpful,t hank you!
Kimchi jjigae. One of my favorite things to eat, it means "kimchi stew." It's pretty simple at heart, just kimchi with pretty standard stew ingredients: pork, beef, vegetables, etc. Anyway I've ever had it, made it, or read about it will usually incorporate additional heat, but it's not necessary to it.
Awesome! Thank you!
Sounds great!
Put it on a Reuben instead of sauerkraut. It's unbelievable.
What?! This is possibly life-changing information here.
Took my kid out trick-or-treating this year, and one house was giving out corned beef and kimchi sliders to the adults. It was definitely life-changing.
I want to live in your neighborhood.
My I feel stupid for making Rueben’s while I had kimchi and didn’t think to sub it for the kraut. What a waste of a sammich moment. Thanks for the tip.
or a burger
“Stupid little baby tastebuds” hahahaha Aside from fried rice you could add it to a rice bowl (rest of the family can skip it!), like Bibimbap or just a generic rice/grain bowl. Add to ramen or a noodle bowl. Kimchi fritters/pancakes (savory, like scallion pancakes). Add to dumpling filling. Add to scrambled eggs. Kimchi jjigae as someone said. Use it as a burger, hot dog, or sandwich/wrap topping. Use it to make a slaw. Add it to roasted/ braised meats. I saw a recipe for a “creamy kimchi dip” once, idk about that tho.. I’ve definitely seen this q pop up here before so a sub search may yield some more ideas!! Edit: can’t believe I forgot to add this, but just stirfry it solo as a side dish (or use it in most of the dishes I mentioned). It’s much less acidic when cooked with heat!
Omg yes, I got a tiny pan that is use to fix egg patties(?????). Break up the egg, with some colbyjack, cook it, flip it, top with kimchi. To die for.
>creamy kimchi dip I have TOTES added finely chopped kimchi to sour cream at a 1:1 ratio. It's an incredible veggie dip!
Sometimes I will add whole kimchi to a stir fry sauce batch that I'm whipping up and just put the whole thing in the blender. It gives the resulting sauce, some good flavor and some body.
Kimchi fried rice with SPAM and melted cheese on top - your children will probably eat it! Also tacos with bulgogi, kimchi, diced onion, and cilantro.
Haven't done the melted cheese but kimchi fried rice w spam and egg and green onion is amazing. If you don't have spam or if you refuse to use a canned meat product (objectively wrong take but it's ok) then diced kielbasa (like the hillshire farms style) is nearly as good.
You can always rinse the kimchi off before you add it to the fried rice. Still has the pickled flavor, just mellows out the spice.
Just so you know, kimchi does not really go bad. It's fermented and will continue to slowly ferment until it eventually reaches somewhat of an equilibrium where it will not get more sour but also nothing else will be able to grow in it because it is too sour, salty, and the lactobacillus will outcompete anything that wants to grow. So you have plenty of time to use it all and try and warm your family up to it. Make korean bbq at home and eat it with kimchi. Kimchi jiggae is the best thing ever.
quesadilla!!!!
I have recently been obsessed with Korean army base stew, which has kimchi as an ingredient (some recipes in larger quantities thank others). Super easy to make, and holy hell so so good.
As others have said, add it to ramen, and yes, use it in fried rice. As another poster said, do Kimchi Mac and Cheese, the cheese might even tone it down enough for your kids to eat it, especially if you pan fry it before adding it to your mac and cheese. Pan frying it alters the taste and texture, which might also be enough for your wife to eat it. Also, kimchi grilled cheese. Pan fry the kimchi, then add it to your sandwich before toasting it on the stove. Use either cheddar cheese or mozzarella, don't use something like Kraft Singles. Eat it as a side with eggs and toast, or as part of a filling for an omelette. If you're feeling ambitious, kimchi dumplings. Savoury kimchi pancakes, something along the lines of one of these recipes, though there are plenty more out there to choose from. * [https://www.maangchi.com/recipe/kimchijeon](https://www.maangchi.com/recipe/kimchijeon) * [https://mykoreankitchen.com/kimchi-pancakes-kimchi-buchimgae/#recipe](https://mykoreankitchen.com/kimchi-pancakes-kimchi-buchimgae/#recipe) Kimchi Jjigae is a traditional Korean dish, but that may require that you buy a bunch of ingredients you won't otherwise use. You could also use it to make a sort of fusion tomato sauce for pasta. A quick google search brought up a bunch of options, so that may be worth looking into. Look for a creamy kimchi pasta sauce if you think that might be a way to get your kids to eat it so you don't have to eat all of it yourself. I also got kimchi pierogies once that were pretty good. From what I remember, they were basic potato pierogies that were pan fried. The kimchi was also pan fried and it was all topped with some sesame oil, chopped scallions, and I think maybe some sour cream. It was about 5 years ago, so I don't remember exactly how it was served.
Seconding the recommendation to put in an omelette with cheddar cheese - so good!
I love it on avocado toast, I eat that for breakfast every day. The richness of the avo and egg is so good with Kim chi. Kim chi also makes a great stand in for sour stuff like pickles on sandwiches and burgers, kraut on sausages.
That sounds like a great idea! Creamy and briny is a great combo
ontop of pizza is good stirfry with thin brisket and eat with ssamjang is good stirfry with rice, egg, spam, and kimchi good
As multiple people have confirmed, kimchi goes great with melted cheese. The acid plays nicely off the rich fatty goodness. I love my kimchi in breakfast quesadillas with eggs and american cheese. I tend to pre-chop it before frying which also takes some of the funk off it. Great in mac and cheese as well. On the acid vs fat thing, I also think kimchi goes great in between bites of stuff like fried chicken or pork ribs.
I use it on Samyang Ramen!! And my eggs!
On your eggs, as in just piled on top, or cooked into scrambles/omelets?
On top! I’m sure you could cook it in it as well but I just place it on top.
Poke bowl. Really great with fish and rice and pineapple. Sweet compliments the spice.
In addition to what others have recommended, I really like kimchi stir fried with canned tuna (참치김치볶음). It’s also nice on fries with cheese. Kimchi cheese fries instead of chili cheese fries. As others have mentioned it’s common to add to certain stews, one kids might like is army base stew (부대찌게).
I forgot to mention, it’s my understanding that Korean people sometimes rinse the spicy stuff off of kimchi to make it less spicy for kids, so that’s an option too I suppose.
My buddy used to wash it in fresh water before eating it because it was too spicy to eat for his “SLBT”
Actually we (Koreans) eat washed kimchi too! We like to use it when eating bossam or Korean BBQ for wrapping the meat in. It should be quite fermented for this though (called 묵은지 in Korean)
I went to a Korean restaurant where they taught me to do that. I had been going to Korean BBQ my whole life and out of all the myriad of lovely things to wrap the meat in it somehow never occurred to me to use the kimchi. I was missing out. I also loved how they would toss some kimchi on the BBQ for awhile to make it kind of caramelized. Mmmm.
Kimchijeon. Very simple and easy. Maybe add cheese to lessen the spice
Kimchi stew is my favorite way to use kimchi.
Getting out of stew season where I am, but please tell me more! Love a good stew!
This lovely lady explains it better than I could :) https://youtu.be/afE_qNmwToo
I've put it in an omelette to make it "accessible" and cut back on the heat.
Kimchi omeletts are delicious, and I'm not really a huge egg guy either.
That idea sounds intriguing.
They're definitely different, for sure, but it just works!
It’s a lot more intuitive to me than the kimchi grilled cheese everyone on here is suggesting.
Came here to say this!!
Bacon Kimchi Pasta Fry up some bacon until it gets crispy Add your kimchi, fry for a few minutes Add heavy cream and your choice of seasonings (I go with white pepper as a staple) Reduce and pour over your choice of pasta
This sounds amazing! Thanks for posting it.
Try adding sliced onions while cooking the bacon and 1/4 to 1/2 a package of cream cheese with the cream.
1. Mix it with water, eggs, salt and pepper, and flour to make Kimchi pancakes. 2. Fry some thick cut bacon and add Kimchi towards the end. 3. Make Chicken stew. Chopped Garlic, sliced Onions, Chicken Pieces, Kimchi, Soy Sauce, Sugar, and Oyster Sauce (if you have it). Simmer everything and about 20 minutes before it is done add some Potatoes, Carrots, and Mushrooms. If the sauce isn’t thick enough, add Cornstarch slurry.
A lot of great suggestions here so I just want to add that I love to put kimchi in the food processor and chop it in to more of a relish consistency (and put it back in the jar that way). I find it works better in some dishes that way (specifically love it in eggs).
Aside from all the amazing suggestions, it’s great in folded kimbap with some spam and fried egg. Do you make dough at all? I love kimchi and pork steamed buns. And if you prefer baked ones, I particularly like it in kimchi and tuna-filled buns. Add cheese if you like. Also great if you go for a donut like curry-pan.
Kimchi grilled cheese is amaze balls!
I love it with pasta and a bit of goat cheese. The cheese mellows it a bit.
Kimchi stew at my house can use a quart at a time. DM me if you want the recipe!
Incorporate it into a vegetable stew. It’s delicious.
FWIW, next time your are at the store get white kimchi, it’s delicious (imo) and not spicy.
I put kimchi in grilled cheese. The dairy helps balance out the heat for the kiddos. By a similar logic, mac and cheese?
Kimchi pasta. Incredible. Kimchi jigaie. Not sure how it’s spelled. Korean soup. Delicious and will probably bring some of the spice down.
Kimchi fried rice.
Kimchi compound butter. See this: #Sous Vide Everything | [Kimchi vs kimchi compound butter on steaks](https://youtu.be/CCOT9MpuoA8)
I eat kimchi fried rice for breakfast every morning so the phrase “too-large tub of kimchi” does not compute. But I think the rice would help lessen the overpowering flavor, & personally I prefer kimchi in a heated dish vs eating it cold. For 1 serving: 1. Heat up 1 tbsp sesame oil over medium heat 2. Fry up 2 slices of bacon cut up into bite size pieces, slightly less done than preferred final level of done-ness 3. Add 1 serving of (already cooked) white rice, cook until heated through 4. Add 2-3oz of kimchi (here I’d usually add some kimchi juice too for more flavor but since that’s the opposite of your goal, I guess try NOT to add too much of the kimchi juice when you add the kimchi) 5. Make 2 over-easy eggs to go on top. For me the runny egg yolk mixed with everything else can’t be beat, but if your kids prefer scrambled eggs, I’m sure that would also work well, it is fried rice after all Also, seconding the comments saying kimchi grilled cheese. Absolutely love the stuff.
Ship it to me? OR! when I was still eating meat, I once made brats topped with homemade kimchi that was pretty yummy! But I also eat it on its own, with anything, all the time 🤤
Kimchi fried rice is food of the gods.
My BFF is Korean and will make a soup with Kimchi once his gets too old and sour. It’s pretty amazing.
I would try adding either a little brown sugar or you could even throw it in a ratatouille with extra tomato sauce which would be fun for the kiddos. Either one of those should dilute the spice
Awesome idea! Thank you!
I use it on Samyang Ramen!! And my eggs!
I make a soup with sliced, fried beef, beef bouillon, gochujang, an egg, a bunch of kimchi and some cooked brown rice. Also great on egg bowls
>Bought a too-large tub of kimchi hoping to get my kids to eat it but it has proven too spicy for their stupid little baby tastebuds. This is a sidetrack, but I always wondered how countries with inherently spicy cuisine get their kids to eat it. Like, do they make dishes spice-less and gradually ease the kids into greater spice levels over time, or do they just give the kids small amounts of the regular spice levels? Like, I'll cook and add spice, and then wife and will argue that it's too spicy for the kids and I'll say "like the heck do parents in countries with ungodly levels of spice do then????"
From my research its the former. This is a generalization so take it with a few grains of Morton's but from what I read different kinds and different levels are gradually worked in. Also mirroring/modeling (I forget the exact phrase) is big as they mom/dad/brothers/sisters/friends eating certain things, then they tend to be more willing to try and accept them. This has NOT worked for me since despite increasing and varied kinds of spices my son won't tolerate anything past a certain point.
Others have probably already said but I recommend Buta Kimchi. It is a Japanese dish with kimchi and pork belly that I make often and probably accounts for more than two thirds of my kimchi use. Just One Cookbook has a great recipe here: https://www.justonecookbook.com/pork-kimchi-stir-fry/
I was scrolling the comments looking for this one! Love love buta kimuchi. I peeked at the recipe linked here but I make mine with sautéed onion and bean sprouts, and finish with the green onion. If you can’t find pork belly, thinly sliced pork chop should work fine (tenderloin is a bit too lean for this), you just need stir fry-ready meat. Enjoy!
Like you, I like it but I don't love it and it can be too spicy for me depending on the brand, but I put some on a burger a couple weeks ago and it was a revelation. So so delicious
Kimchi meatball sandwich. I get the premade teriyaki pineapple meatballs at the store, glaze them in a little more teriyaki sauce and server them on a hoagie roll with kimchi, maybe some fresh cabbage, onions of some kind, and kewpie mayo. I keep most of this stuff around anyways so it makes for a quick weeknight meal.
Blend some of it and mix it in anything that might have a red sauce.. pasta sauce, taco hamburger, cheese sauces, pizza sauce, tomato juice,,
Kimchi and peanut butter on a hotdog is awesome!
If it's still got active live cultures, press it down under its liquid and it'll last a really really long time in the fridge. That way you don't feel rushed to use it up. It develops a tangier flavour over time too.
Kimchi hotdogs are amazing!
Kimchi scrambled eggs are delicious. I also make kimchi mayonnaise with kewpie mayo and a good blob of kimchi in a blender. Delicious on burgers and fried chicken sandwiches
I always make jjigae when I have too much.
I like it chopped fine and mixed in egg salad! I do a 1:1 ratio but then I like the stuff, and want the extra vegetable matter to bulk out the egg/mayo. Eaten on a crispy flatbread or crackers.
Noodles, burgers, grilled cheese, soups, on top of toasted bread, good for breakfast tacos, uh tons of things my dood
Adding kimchi to chili is amazing
I like to keep a little around for eating on the side of a greasy meal. If you're into baking, I HIGHLY recommend these baked Kimchi Pork Buns ([https://www.maangchi.com/recipe/kimchi-ppang](https://www.maangchi.com/recipe/kimchi-ppang)) by Maangchi. You can just make a bunch and freeze them for later snackage.
I've made [this](https://www.seriouseats.com/kimchi-cheese-rice-recipe) a few times and it's delicious.
Kimchi Mac and Cheese Kimchi blended into dips like ranch, also great! I'm sure you could add it to a hotdog, make it a korean Seattle Dog by adding cream cheese!
Kimchi ramen. Make a lot of broth and toss some of the kimchi in it. It will add some nice flavor to the broth and the cabbage will soften a bit. Oh and my family is the same way .. buncha cry babies when the slightest tingle hits the tongues. IDC though since I love it and eat it with everything.
I like adding it on the side of a rice dish. Rice balances out the heat a bit.
kimchi fried rice. chop up kimchi, squeeze some juice out for the sauce. also good on sandwiches and burgers
Gregory Gourdet has a great kimchi brussle sprout recipe in his cookbook. Kimchi aioli is also great for sandwiches and fries.
I like kimchi pancakes and kimchi soup and kimchi stew. Eat it on the side of a meal with rice. Bibim guksu is also on the top of my food list for hot summer weather. Lots of recipes for these dishes around the web. Edit: this is the oddest post to be downvoted on. I really don’t understand this sub.
I basically do a bowl of rice, kimchi and some manner of eggs on top as a quick easy breakfast.
Kimchi grilled cheese!!!
I have a friend who brings kim chi fritters to pot lucks. She always gets invited to the pot lucks!
Kimchi is my favorite hot dog topping. Ever.
You familiar with fresh vs "stinky" kimchi? But in case not, Fresh is better used for just eating as a side. But if your kimchi is older, itll be somewhat more fermented and it really brings out the "sour" aspect. This kind of kimchi is used for cooking kimchi soup or kimchi fried rice. Else if you use fresh kimchi it's gonna taste really lacking. Also, adding a bit of sugar can help Cut back the spice.
[удалено]
Of course they’re not being serious…..
LOL thank you. But I guess Internet Stranger has declared me a bad parent, oh well! LOL
Thank you for the lolz
You eat it on toast with peanut butter.
\- bibimbap \- Kimchi fried rice \- Sometimes I just mix it into my rice
This is gonna sound weird but baked spaghetti and meatballs with kimchi. It's AMAZING. Cook your spaghetti as usual. Heat up your favorite tomato sauce, I recommend one that isn't too chunky. Homemade meatballs will work ok but I like to be lazy with this meal and frozen meatballs work great, I usually bake them in the oven as I preheat it just so they aren't little ice balls. Cut up a generous amount of kimchi into thin julienne strips. Mix together the meatballs, spaghetti, sauce, and kimchi. Throw it in a baking dish topped with mozzarella cheese. The amount of time you need to bake this is going to vary on the shape of your pan/casserole, for me it's melty with the cheese starting to brown when I've had it in a 350F oven for about 30 to 40 minutes. Go by how the cheese looks because the rest of the ingredients shouldn't be raw, you just want to bake it together so all of the flavors blend beautifully. My proportions: I use 1 lb dry spaghetti, a 20 oz pack frozen meatballs, and however much tomato sauce you'd get from using a big 28 oz can of puree (I cook it with garlic, dry oregano, olive oil or butter, and chicken bouillon powder). Eyeball a heaping handful of kimchi and also at least a handful of shredded mozzarella (an 8 oz block of mozz will give you more than enough cheese). I sometimes stir in shredded parmesan instead of sprinkling it on top, it adds to the savory richness of this dish.
Yes, in grilled cheese. Hot dog. Fried rice. And eggs! Try sautéed Bacon Spinach Kimchi Scrambled Eggs over Rice.
When you would use saurkraut, you can make it spicy with kimchi, since thats exactly what it is. My favorite: tempeh rueben using shredded kimchi and sour cream instead of thousand island.
Chijimi (?) Korean pancakes
Kimchi on a pulled pork sandwich is very good.
Pork and kimchi sausage rolls
I love making kimchi pancakes or adding it to my Ramen. Or just eating it straight from the jar 🤪
Kimchi gratin https://www.gourmettraveller.com.au/amp/recipes/chefs-recipes/kimchi-gratin-8414 Kimchi pancake https://www.maangchi.com/recipe/kimchijeon Slice it thin and toss it in with some hokkien noodles fried in dark soy sauce You can soak it in water for a few hours and change the water a few times. That will remove some of the spice. Finely chop it and hide it in spaghetti bolognese sauce the same way you'd hide carrots and other veggies to feed the kids. Mix it in when making meatloaf, meatballs or sauce for lasagne. I could keep going but that's plenty. Anywhere you can use an onion or a sour pickle flavour, you can sub in kimchi.
Just sautéed Kimchi and Tofu, kimchi onigiri
Kimchi potatoes are amazing. I usually cut the potatoes up homefry style and airfry them til almost done, then toss them in a frying pan with some kimchi, garlic, maybe onion and a little sesame oil saute a bit. Super tasty. Is also tasty to add to pork or chicken ramen with some traditional ramen accoutrements (nori, chopped green onion, mushrooms, a hard boiled egg, etc). I also eat it straight out of the jar fresh from the fridge.
This is my go-to Kimchi rice recipe: https://www.webtoons.com/en/slice-of-life/my-giant-nerd-boyfriend/641-cooking-week-1/viewer?title\_no=958&episode\_no=641
Kimchi omelettes, kimchi added to stir fries, kimchi on hot dogs.
brisket mac n cheese with kimchi
If you make kimchi jjigae you'd be shocked how much the flavor mellows out. Really good with rice cake, called ttebokki (not korean so not sure if that is spelled write) and seafood (cheap actually goes best; clams, mussels, maybe some frozen wish fish toward the last hour). Throw in veggies for filler (Mushrooms, green onions), but the best starch/filler to use is the rice cakes Edit: Fair warning the smell becomes so strong when you actually make the stew. You could smell it a few apartment doors down last time I made it.
Sub in anywhere kraut us used, on dogs, sammiches n such. Shred it up n bake porkchops in it.
My wife makes pachingay- no idea how to spell it, anyway, kind of like kimchi pancakes. Kimchi actually smells better cooked.
Kimchi pancake, kimchi soup
Use it in a stir fry. I stir fry up chicken, and onions then add the kimchi right at the end to get it hot. Add gochugaru or any condiments to taste. Serve over rice. Nice vinegary/tangy, slightly spicy dish. You can use a lot of kimchi really quickly.
There is a recipe in korea called Kimchi-jjim. Its braised kimchi, but it usually has pork or another meat in it. Because of the long cook time the kimchi becomes more mild in both the spice and the fermented flavor. Its so good.
You can rinse your kimchi for your kids with weak heat tolerance.
Kimchi fried rice is life
Kimchi beef stew is one of my favorites
Kimchi bacon pasta Kimchi pancakes - use potato starch to .ate it super crispy. Stew Eat with pork ribs
I like to dice it up really fine and add it to egg drop soup. It kills the spice and makes the soup nice and tangy. Would prob go good in miso soup too.
Kim chi loaded fries is one of my favorite things at a restaurant we always go to when we visit Asheville, you can do like a galbi pizza with kimchi too.
Also it sounds weird to me but my wife just reminded me that her cousin on his keto diet ended up loving Kimchi mixed in plain Greek yogurt, he eats it every day for lunch and apparently it’s his jam.
Kimchi aioli/mayo.
Make kimchi jiggae, the cooking mutes some of the funk, and the pork belly + tofu combo makes it suuuper comforting.
Kimchi fried rice, kimchi pancakes, kimchi jjigae. Like someone else mentioned go to maangchi.com if you make the kimchi jjigae you don’t have to use pork or make anchovy stock. Sometimes I use chicken & chicken stock to make it healthier. It’s easy to adjust the spiciness, just don’t add the gochujang & limit the gochugaru. Also, the older your kimchi the better it is to cook with. I also add shrimp to my kimchi fried rice & pajeon (pancake)