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Loads of Kimchee-what can I do?

I bought a huge container of the cabbage kimchee (the red spicy one) this week and am tired of eating it. What else can I do with it apart from eating it plain? Is Kimchee eaten in any other way?

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  1. You might do a search on "kimchee" on this board...we've really discussed it at great length recently and some people get VERY creative with it!...that said, sons and I love it on Ramen noodles and miso soup, for starters. Here's a link to a recent discussion....hope this helps you!

    http://www.chowhound.com/topics/30813...

    1. Kimchi potato pancakes or pa jun are popular

        1. re: Humbucker

          I second the jjigae.

          Throw in some tuna or pork, maybe some mushrooms, maybe some tofu, some garlic, sesame oil, fish sauce, water then garnish with green onions and you've got yourself a perfect dinner for a chilly winter evening.

        2. Invite me over for a meal .... :-)

          I really like a kimchee-spam sandwich on an crusty french roll.

          Also, I like to top some melba toast with kimchee and some Raclette as an appetizer.

          1 Reply
          1. re: ipsedixit

            man you're CRAZY! but I like your style. Will have to try it one day.

          2. kimchee fried rice! so good with some day old rice, your favorite meat, and whatever veggies you got lying around.

            3 Replies
            1. re: laonion

              I second this! I made a kimchee fried rice this weekend w/spam this weekend. This is a comfort food that reminds me of the days when I was little and my family was struggling to achieve the american dream. I used really old kimchee for this one, lite spam, jasmine rice (all I had on hand), and sesame oil. It was very tasty.

                1. re: chocolatetartguy

                  Yes! My husband's favorite dish: Kimchee fried rice with butter, bacon and scallions. It's seriously good.

            2. Make dumplings with it mixed into pork.

              1. I avoided really spicey foods most of my life until I found out the health value to eating them. So, I have learned to eat Kimchi with at least one meal a day, when at home. Several tablespoonsful as a side dish.
                I understand that the Koreans maintained their health through the lean war years with large pots of Kimchi in the winter. But there must be more information for this most important dish in relation to preserving health and avoiding disease.
                A few years ago, I learned the value of spicey and fermented foods, which the American diet does not really understand or appreciate. Now, I know that one of the biggest benefits is the control of the sulfur producting bacteria in the gastro-intestinal tract, that causes much of the problems. The sulfur producing bacteria cause the coating (halitosis) on the tongue and mucous. As well as, as the large and small Intestinal digestive processes. There are no doubt many more healthy effects other then TASTE!

                I would really like to learn of the folklore around Kimchi in the diet from those who have a centuries old heritage of including it in the diet. Anyone can help us out here?
                The pepper spices are benevicial in cancerous and Arterial disease processes.
                Isn't it interesting that the hottest spices are grown and eaten in the hotest most humid areas of the world? I suspect one of the reasons is they have a stimulating effect in the hot humid weather!

                2 Replies
                1. re: nutrition

                  Another apparent health benefit is in the fight against bird flu. Some scientists in South Korea found that compounds in kimchee and sauerkraut were helpful...

                  <http://starbulletin.com/2005/11/05/ne...>

                  1. re: nutrition

                    Actually, the tradition of making kimchi with chili pepper in Korea is relatively recent (only 3-4 centuries old) with some of today's most popular kimchi types only gaining popularity since about 1800. Before the chili pepper was introduced to Korea, pickled/fermented vegetables with very common, but they just weren't spicy. In fact, spicy food has only continued to get more popular in Korean in the last half century. (Even some of my friends that really like spicy food complain that some new restaurants in Seoul nowadays have out of control levels of pepper)

                  2. Go with the classics: kimchi chigae (lots of recipes online and I've posted one on CH a few times if you search), kimchi fried rice is really easy and everyone likes it (at our house I'm the only one who eats most kimchi dishes), pajeon (pancakes made with rice flour, kimchi and green onions), and you can also make a big omlette filled with the kimchi fried rice.

                    1. Here are three most popular items made with kimchi;
                      I'd make kimchi jun. chop up some kimchi, some eggs, flour and some rice flour if availabe(it gives that crunch and chewiness). You can add meat(pork preferred) too if you want.

                      I'd also make kimchi Jjiegae, a stew. I love making it with pork neck bone but pork chop with bone will do too. Add some chopped onion and simmer it for like an hour. it gets tastier as you reheat as the all the flavors get concentrated. Add salt to taste. I like adding some dried konbu(dried seaweed, or dashima in Korean) but you don't have to. You can also put some tofu.

                      Kimchi fried rice. This is another classic that everyone loves!!
                      A lot of koreans love to make this with diced Spam(nobody knows why Koreans love Spam) but i like making it with chopped pork meat as it's a bit healthier than Spam. Put a generous amount of oil to a large frying pan(or a wok), stir chopped kimchi and chopped onion and fry them for a while until they look transluscent and browned a bit. Add Spam or meat. Add cooked white rice. mix all them up. Add a generous portion of sesame seed oil and sesame seeds.

                      1. just make kimchi chigae. the easiest way to make kimchi chigae is add water, kimchi + it's juice, and some sort of pork product. You can use pork neck bones, spare ribs, spam, or yes even hot dogs. The best kimchi for this is sour kimchi, so you might want to leave your kimchi out at room temperature (still in the jar) for a few days and it'll get more and more sour.

                        or you can make kimchi jeon - korean pancakes. Just go to a korean grocery store and buy the pancake mix (basically just flour with some garlic powder). You add equal parts ice water to the mix and throw in some kimchi and some of the juice and fry it up.

                        or you can make kimchi fried rice with day old white rice, egg, kimchi, some tuna, or spam or hotdogs.

                        kimchi is also good grilled with some pork belly. kimchi goes well with pretty much any pork product

                        1. maybe I'm stating the obvious (sorry if I am!) but cold kimchi is amazing with hot rice and dried/salted seaweed ("geem" or something like that, in Korean). wrap a piece (a sheet) of seaweed around a spoonful of rice and some kimchi, and eat - it's so simple but so good. I love the mixture of hot and cold, as well as the crispness of the kimchi with the soft rice.

                          1 Reply
                          1. re: bijoux16

                            You're absolutely right bijoux...IMO there is no better way to enjoy kimchi than simply rolling it with some korean salted and toasted seaweed and rice.

                            A close second for me is the pork pairing as bitsubeats mentioned. If I have a large amount of leftover kimchi i'll do a stir-fry type thing with it and some sliced pork. it's wonderful over rice.

                          2. Here's my japanese perspective:

                            A favorite japanese dish in a lot of izakaya restaurants is the buta-kimchee - thinly sliced pork (I could see belly being yummy) sauteed with an ample dose of kimchee. I've also added cooked al dente udon (japanese pasta) to the pork kimchee mixture and made kimchee yaki udon. It's particularly nice with an addition of some carrots and scallions. Yum!

                            If you're not a cook, add some to ramen.

                            1 Reply
                            1. re: kayonyc

                              Personally, have never enjoyed any hint of japenese preparation with Korean foods.

                            2. Kimchi jjigae, kimchi fried rice, kimchi jun are all great recs.

                              Few other suggestions: (sorry for the lack of detail! - If you'd like a recipe, let me know)

                              Kimchi bin dae ttuk - mung bean pancakes with meat and kimchi

                              Kimchi dumplings - ground pork, kimchi, onion, garlic, seasonings

                              Tofu kimchi - Saute kimchi with sliced pork belly. Serve with slices of firm tofu

                              Kimchi noodles (Bibim gooksoo) - boil somen noodles. Slice up kimchi and mix with sugar, sesame oil, sesame seeds and soy sauce. Mix with chilled somen noodles

                              Kimchi kimbap - Chop up kimchi and galbi. Roll it up with rice in nori and slice.

                              1. Yes, kimchi jjigae, kimchi bokkeumbap (fried rice), and kimchi jeon are definitely the top faves, and work well when it's starting to get extra sour :)

                                For quick dinner/snack, I often make kimchi tuna, with just some green onion and water and red pepper powder added. (I make it quite thick, more thick than kimchi jjigae is normally)
                                As already mentioned, it is also good fried with pork and tofu, or even more simply, just with bacon. Or, try adding to pizza, or as a burger topping! Or in oatmeal for breakfast... Kimchi omelet is also nice.

                                One of my recent faves is Japanese fusion dish: kimchi tororo, a dish of kimchi with some grated mountain yam on top and slivers of seaweed.
                                Also in a Japanese vein, I quite like my version of "kimuchi pan": fried battered squash slices (hobak jeon) with kimchi and mayo, in a split roll, as a sandwich for lunch.

                                1. Kim Chee Ice Cream, Iron Chef!

                                  Allez Cuisine!!!!

                                  1. I like it on a Korean Taco. Yes, a Korean taco. Soft flour or corn tortilla brushed with sesame oil (Korean brand only), fried lightly. Fill with Bulgogi or your Korean Grilled Meat of choice(if vegetarian make "bulgogi" portabellos) , add cilantro, kimchee, roasted sesame seeds ( Korean ones), namul of your choice. For a hot sauce add gochujang or thai sweet chili sauce or Sriracha or sambal oelek or whatever floats your boat. The joys of a Korean Taco are only limited by your imagination.
                                    Ohh, I also like to add grilled garlic clove halves, korean green pepper, and creminis.

                                    1 Reply
                                    1. re: maraskywalkeriii

                                      What a good idea! We are having bulgogi this weekend. I will make enough to try this the next night. Thank you.