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Mar 9, 2010 01:09 PM

uses for kimchi juice left over at bottom of jar?

Most of my uses call for me to drain the kimchi, and I am left with a bucketful of the juice at the bottom. ANybody have creative uses for it?

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  1. use it as a base for kimchi jigae or add it to ramen or any other noodle soup. use it as a sauce for some pan fried tofu, make some fried rice and add some of the juice...sometimes use it as the base for other types of homemade kimchi. experiment and have fun!

    4 Replies
    1. re: liveloveat34

      I second the fried rice. We love kimchi fried rice, and when there is little kimchi left we will make fried rice with some other vegetable plus kimchi juice plus meat. Our guilty pleasure is bacon and kimchi fried rice.

      1. re: runwestierun

        shhh but my guilty pleasure is kimchi fried rice w. spam. i know, the horror! :-)

        1. re: liveloveat34

          Since Koreans discovered the pleasures of spam a couple decades ago, spam fried rice (as well as various soups and stir fry dishes) is authentic modern Korean fare.
          No shame, no horror ;-p

      2. re: liveloveat34

        adding it to ramen is brilliant. My brain full stops at anything creative. This is why I must hound you folks all the time.

      3. Make a Bloody Mary-esque cocktail with sake or shochu and garnish with Japanese cucumber, or green scallion stick and let me know how it turns out :)

        1 Reply
        1. re: kemi5

          Kemi, funny that you brought up a Bloody Mary... We were at a restaurant on Sat for lunch that put olive juice in their Bloody Marys and it was delicious! My husband wondered if Kimchi would work...maybe I should try this:o) It probably would work with a radish kimchi as a garnish.

        2. Chop up some fresh napa cabbage, onions, green onions, bell or sweet pepper, red or green chili pepper, slice some garlic, add some of the kimchi juice, and use as "salsa" for tacos.
          Fry some bacon then saute mushrooms, onions, peppers in the bacon grease and some of the kimchi juice - use as filling for omelets.

          And I will repeat the soup, noodle, and fried rice recs.

          3 Replies
          1. re: hannaone

            I was hoping to summon the korean food genie, Hannaone! Thanks! I went the kimchi bacon route and had the best omelette in ages. As for the cocktail suggestions, I find alcohol unbearable in on its own, never mind with such exotic additions! What can I say, my palate is still one of a six year old's, I gag at the taste of any booze.

            1. re: toutefrite

              Just rub the magic kimchi urn ----

              Kimchi and kimchi juice are really useful ingredients.

              They work really well with almost anything Mexican or border fusion.

              Kimchi juice can also be used for seasoning grilling meats (like a wet rub), mixed with sausage for a breakfast patty that bites back, with ground beef for burgers or meatloaf, seasoning for stir fry dishes, in Korean vegetable, meat, or seafood pancakes, etc .........

              Edit to Add: You don't have to wait for the "bottom of the jar" either - fresh (any time after the first 12 hours) kimchi juice is also great in any of the recs above as well as drizzled over fresh greens in salads.

              1. re: hannaone

                kimchi bindaeduk! forgot all about the pancakes, haven't made them in years but my mom would always make them on the weekends...

          2. Obviously with St. Patricks Day coming.... One would add some more salt, put it in rubermaid container, zip or vac bag with a Beef Brisket... and make corned Beef.

            **I prefer a cure with good old fashioned Nitrates/ nitrites.. Tenderquick. And the Good old fashioned Nitrates/nitrites from smoking. But if you want a funky grey color, go with an all Kosher salt brine.

            Corned Beef isnt terribly "authentic" anyway depending on your definition of authentic.. so pay no never mind do the different pickling spices. In 1860's when St Patrick's Day was invented, the NY parade committee when to Kosher Butchers and asked for Back Bacon... they got Corned Beef.

            1. Add some soy sauce, gochujang, mirin and some rice wine and braise pork belly with it.