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Kimchee for Novices

I'll admit to knowing almost nothing about kimchee. Sure, I know what it is, but I'm stymied about what to do with it exactly. Last week, I bought some kimchee at H Mart. I asked the person nearby to recommend one that was a little spicy, but not mindblowingly so. It's in a package with a lable that says "Tobagi," and I don't know if that is a brand or a type. Its sell by date is 3/15, so I guess that I have a couple of weeks to figure out what to do with it. This is the ingredient list:
Cabbage, radish, onion, scallion, chive, water parsley, apple, red pepper, garlic, ginger, hot pepper powder, oyster, fish sauce (anchovy), salted shrimp, salt, xlitol, sesame seed. It is an 8 ounce package.

Help, please!

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  1. lol

    most kimchee is hot.

    it is served in different ways


    Han Ah Rheum in NJ always has bowls out for customers to sample items.

    9 Replies
    1. re: jpr54_1

      To the kimchee lovers,

      Did you eat it as a kid? Did you take your first bite and like it right away? I love sauerkraut but kimchee doesn't make me happy. Maybe I'm trying the wrong kind/source/pairing.

      1. re: ItalianNana

        I didn't grow-up with kimchee.
        I got my first taste of kimchee in 1990's
        I didn't like it right away. My son encouraged me to eat it.

        I tried the samples at Han Ah Reum (H Mart)and I was hooked.

        1. re: ItalianNana

          I grew up in Colorado and Southern California, and the only thing I knew about Korea was that it was a name on the map.
          Joined the Air Force, got stationed in Korea in 1978. Tried a lot of Korean food, including Kimchi, fell in love with both the food and the second best cook in the country. Got married, got the best cook as mother in law, and got both of them into the states. Sponsored the third best cook (sister in law) into the states a few years later. Win/Win/Win.

          1. re: hannaone


            What a great story! I will heist my old butt to the kimchee section!

          2. re: ItalianNana

            I first tasted it about 38 years ago...it was definitely love at first bite. Some kimchee is part of my lunch several times a week. I particularly like the 'poot baechu', made from baby napa.
            Korean sauerkraut definitely _rules_.

            1. re: ItalianNana

              My dad loved it as a kid and I wouldn't go near it because of the smell but as an adult had it for some reason I can't remember and loved it.

              1. re: ItalianNana

                I first tried kimchi when we moved to a Korean neighborhood when I was in the sixth grade. Brother and I loved it but the parents never seemed to develop a taste for it.

                1. re: ItalianNana

                  didn't eat it until well into my late 30s - loved at first bite.
                  it's definitely an acquired taste for some - with its tart/funky/spicy mix, all of which i love.

                  1. re: ItalianNana

                    I had it first as a kid - the wife of one of my dad's colleagues made it for us periodically. My dad grew up in Japan with german parents and has a love for all things pickled - daikon pickle, sauerkraut, the stinkier the better.

                    Now, I really crave those flavors.

                2. I like it plain with rice, stir fried with some shredded pork, or as an addition to soup (it even dresses up a quick ramen if you find yourself in a rush).

                  Regarding the "sell by" date, you can usually disregard it; as on many packaged foods, it's fairly meaningless to a degree. In fact, kimchee is often tastier when it has had a chance to ripen more.

                  1. I like to eat with heavy meats (beef, pork) to cut down the heaviness and fattiness.

                    Old kimchi (when it really starts to stink) is great in kimchee fried rice, kimchee stew, and kimchee "pancake."

                    6 Replies
                    1. re: Unraveled

                      So you eat it just like that? Plain? Is it heated or eaten cold from the fridge, or best left to stand at room temperature?

                          1. re: LMAshton

                            I'm not Korean and I eat it cold, right out of the jar. Or in fried rice, or as a side dish.

                            ETA - make fried rice, toss kimchi in towards end, top with a fried egg and soy sauce/sesame oil/gojuchang (Korean pepper paste). Mix, yum.

                            1. re: HillsofBeverly

                              I recently tried a kimchi soup - essentially cooking chopped kimchi with some pork and a lot of water. A good way of using a lot of kimchi at once

                              1. re: HillsofBeverly

                                besides eating it with korean bbq-style pork/beef, this is my favorite thing to do with kimchi.

                        1. Tobagi is a brand that is widely available across the states.

                          Usually eaten as one of many side dishes with a Korean meal but with almost unlimited other uses. Usually eaten from chilled to room temp, but can also be fried or even grilled and served hot (usually with beef).
                          If the pieces are large enough you can wrap a bite sized piece of grilled meat in it.
                          Use it in lettuce wraps, seaweed and rice rolls, omelets, in tacos, spring rolls, dumplings, etc
                          You are only limited by your imagination.

                          4 Replies
                            1. re: hannaone

                              Made myself hungry so had to have an omelet

                              1. Kimchee is awesome. I think the best way for you is to make kimchee fried rice. There are lots of recipes on the internet, or if you have a favorite fried rice you make, just add chopped kimchee to it and stir in in enough to heat it up.

                                By itself, cold, makes a nice snack or side. Also think about using it wherever you'd use pickles- on a burger or hot dog, in a sandwich.

                                1. Does anyone have any experience is making kimchee at home?

                                  9 Replies
                                  1. re: pagesinthesun

                                    Yes, I do it all the time, it's super easy. Make sure and burp the jar, or it explodes. Not that it's ever happened to me or anything. ;)

                                    1. re: cheesemonger

                                      heehee, thanks for the advice. Do you have a recipe that you like?

                                      1. re: pagesinthesun

                                        Hi, Oddly enough, I've found this recipe from David Leibowitz to be very good. I'm able to find Korean chili threads, and I toast them lightly and then grind them up.

                                        And did I mention the part about burping the jar? I think so :)


                                        1. re: cheesemonger

                                          And whatever you do, DO NOT PACK IN SUITCASES FOR AIR TRAVEL!!!!!!


                                          1. re: hannaone

                                            that's awesome. I can only imagine. At least you can get some new clothes (and case) out of it.

                                    2. re: pagesinthesun

                                      Yep, do it all the time. It really is incredibly easy. If you've made sauerkraut, it's basically the same but with additional ingredients.

                                      Slice cabbage and other vegetables. Add a bit to a crock or whatever you're storing it in. Sprinkle on salt and seasonings. Pound cabbage and veggies a bit, just enough to bruise them. Add another layer cabbage & veggies and seasonings, pound. Repeat and repeat and repeat. By the time you've reached the top of the crock, you should, theoretically, have some liquid coming out of the veggies - that's been brought on by the pounding and the salt. You want to make sure all the veggies are submerged. Put a plate on top and weigh that down if necessary - I tend to use my sugar container since it's a pretty good weight. And the sugar container will, a few hours later, be replaced with something lighter as more liquid exits the veggies - I want that liquid to stay in the crock, not go all over my counter. Then let sit on the counter until it's fermented the way you want it - but keep it covered so no bugs can get in. For me, in a tropical climate, that's about, oh, 4-5 days. Then toss it in the fridge and eat at will.

                                      You want to add enough salt that you've got a salty soup sort of salt level. It's the salt that keeps it from rotting. If you're paranoid, you can add a bit of vinegar, like a tablespoon-ish. Seasonings are to taste, as are the additional vegetables.

                                        1. re: paulj

                                          Ack. That video isn't available in my region. Drat.

                                        2. re: pagesinthesun

                                          This is my favorite kimchi recipe.


                                          The only difference is that I use half the rice porridge as what the recipe calls for. I also don't layer the kimchi leaves - I just cut them up and mix them with the marinade.

                                          The important things are to make sure you get the right kind of Korean salted shrimp sauce and Korean anchovy sauce. Also for the red pepper powder get the coarse kind if you can find it.

                                          Try it, it is very good!

                                        3. I like to put a big hunk of it on a saltine cracker for a snack.

                                          To incorporate it into a meal; my favorite is with plain rice and some kind of grilled/barbecued meat.

                                          1. Tobagi is the brand name. I generally eat cabbage kimchi as a side dish; it is a good foil for heavy dishes. As others have mentioned you can use kimchi as a main ingredient in cooked recipes as well, such as kimchi pancakes (pajeon), fried pork belly (buta kimchi) or rice (bokkeum bap), etc. David Chang has a recipe for brussels sprouts with kimchi (http://www.chow.com/recipes/29507-bru...), highlighting its affinity for pork. It also goes well with cheese and you may come across recommendations for kimchi tacos or quesadillas as well.

                                            Past the sell by date, the kimchi is still edible but will be quite sour and may even taste carbonated at this point. You can tame some of that sourness by cooking it in a soup (see: jjigae or soondubu).

                                            1. Kimchi is a staple at my house. I like doing a quick fried rice (just rice and aromatics) with kimchi, greens, and scrambled eggs on top. Avocado goes well with that too.

                                              The thing that most increased my enjoyment of kimchi was when I figured out to chop it into smaller pieces. Sometimes the chunks in jarred kimchi are really big and it's just more than you need in any one mouthful.

                                              I've got the stuff for homemade kimchi sitting in my fridge, going to try that for the first time.

                                              1. Great ideas here. I don't think I saw this: Kimchi grilled cheese. Sharp cheddar with a layer of kimchi on top on your choice of bread (I like sourdough). Slather with mayo and grill.

                                                4 Replies
                                                1. re: tcamp

                                                  I haven't tried that yet. Sounds good.

                                                  Love kimchi and cheese in a lot of things like the omelet above. Making kimbap with kimchi, lettuce, cheese, spam, and mayo is good also.

                                                  1. re: hannaone

                                                    Yes, kimchi is good with EVERYTHING- or at least anything that needs a balance of a sour, salty, spicy, pungent, and bright aspect. Here are some ideas that no one has mentioned yet:
                                                    -It can make something as unappealing as canned corned beef hash (fried until nice and crispy with caramelized kimchi) into something sexy and delicious! add a runny egg too
                                                    -Even great with tuna salad (helps balance the richness of fish and mayo).
                                                    -Delicious chopped up finely mixed into fried cheesy arancini balls (again helps balance the richness)
                                                    -Kimchi juice mixed into a blood mary
                                                    -Nothing cures a hangover better than a shot of kimchi juice:)
                                                    -Summer radish water kimchi with korean pears (like a refreshing cold soup)
                                                    -Ritz cracker+cream cheese+chopped kimchi topper= So wrong but so good
                                                    I can go on and on....

                                                  2. re: tcamp

                                                    Oh yeah, that sounds fantastic. :D

                                                    1. re: tcamp

                                                      Holy cow, yes. I'm such a sucker for the kimchi and cheese food truck cuisine. I gotta it at home and save myself the 45 minute wait in line.

                                                    2. If you have access to that H Mart again I might pick up some of the marinated bulgogi beef and lettuce - love lettuce wraps with bulgogi, topped with kimchi

                                                      1. Also I am not sure where you are located but at my local H Mart they make in-house Kimchi which is fabulous!

                                                        1. First, I too thought that all Kimchi was the cabbage kimchi that you are talking about. But, according to my Korean wife, kimchi is a basic side dish in Korea and is made many ways, sweet / spicy / pickled and using many different ingredients, not just with cabbage.

                                                          As to a cabbage kimchi recipe, without trying to watch my wife make her's and trying to estimate measurements (she does it by taste), I would suggest this site:


                                                          1. Today and tomorrow making kimchi.

                                                            60 lbs of napa cabbage and 40 lbs of daikon. The napa is salted, now we need to shred all that daikon.

                                                            13 Replies
                                                            1. re: hannaone

                                                              So the kimchi is finished except for letting it sit for a couple of days.

                                                              1. re: hannaone

                                                                That looks good. I greatly prefer it when the cabbages are left together like that.

                                                                1. re: hannaone

                                                                  that looks great! I've never made it while keeping the cabbages intact, thanks for the update, and I'm looking forward to observing the progress.

                                                                  1. re: cheesemonger

                                                                    This is actually a more traditional way of making kimchi than the cut version.
                                                                    The cut version was more for restaurant use so that diners wouldn't have to separate and cut the kimchi at the table. This spread to household use because it is more convenient as a banchan dish.
                                                                    The whole leaf version is still popular though because it is better for use in Ssam style dining and many people think that it is better for soups as well.
                                                                    This version is very good with Bossam (pork belly wraps).

                                                                    1. re: hannaone

                                                                      My wife won't cut the kimchee into small pieces like a restaurant, but she will take the heads of cabbage and quarter them. Something about being easier to get the spice mix in between all the leaves...

                                                                      1. re: THoey1963

                                                                        The quartered cabbage also fits into one gallon jars a lot better. My wife does it both ways, but when she makes a huge batch for sale she does the half cut.

                                                                2. re: hannaone

                                                                  Is daikon the same thing as moo (sp)?

                                                                  1. re: ohmyyum

                                                                    Most daikon (radish) sold in American stores is Japanese, but Korean radish is slightly different from the Japanese one. You can probably use the Japanese one if you have to, but Korean radishes are smaller and wider. Japanese daikon is thin and long.

                                                                    1. re: ohmyyum

                                                                      calumin is right, the long carrot-like white radish is the more common type of Daikon found in many mainstream markets. The flavor is a little different from mu, but not much, and it can be subbed with no problem.

                                                                      The image shows several different varieties of Daikon

                                                                      1. re: hannaone

                                                                        Just a note to anyone who would like to grow their own daikon/mu, I have had good luck with seeds from both these companies:



                                                                        1. re: hannaone

                                                                          Thanks for the links- the selection is great!

                                                                    2. re: hannaone

                                                                      OK I need this recipe!! It looks just like the kimchi that I love at H Mart.

                                                                      1. re: fldhkybnva

                                                                        The batch we just made gave us about 18 gallons of kimchi.

                                                                        For a much smaller batch (about 1 gallon)

                                                                        Actual amounts in the following recipe depend on how much kimchi you want to make so you will need to adjust.

                                                                        For the seasoning paste start with 1/2 half of the amount given for the ingredients. Be sure to taste test the seasoning by swirling some of the radish in the season mix, then adjust according to YOUR taste using the remainder.


                                                                        2 heads napa cabbage (approximately 2 lbs)
                                                                        1/2 cup salt (for brine)
                                                                        1/2 Korean radish (about 1 lb)

                                                                        8 each spring or green onions
                                                                        1 bunch Asian Chives

                                                                        Seasoning paste

                                                                        8 each hot red chili peppers
                                                                        4 tablespoon finely ground red chili powder
                                                                        4 tablespoons coarse ground red chili pepper
                                                                        8 cloves garlic, peeled
                                                                        1/2 small Bae (Korean pear) (sub semi-sweet apple)
                                                                        2 ounces fresh ginger, peeled
                                                                        2 tablespoons sugar
                                                                        1 tablespoon salt
                                                                        1/4 cup Saeujeot (salted shrimp) or fish sauce

                                                                        Prepare the Cabbage

                                                                        Cut the cabbage in half from bottom to top.
                                                                        Place the cabbage in a large pot or other container big enough to handle the cabbage cut side up. Carefully lift the leaves and salt between them using about 1/2 the salt.
                                                                        Slowly add water until there is enough to submerge the cabbage.
                                                                        Add the rest of the salt spread over the cabbage and let sit for at least 4 hours. (overnight is best)
                                                                        After soaking discard brine then rinse cabbage in cold water.

                                                                        Prepare the Daikon, Green Onion, and Chives

                                                                        Cut larger daikon in half from top to bottom.
                                                                        Shred the daikon into a strainer or colander
                                                                        Rinse 1 time in cold water and drain.
                                                                        Place in a small bowl and lightly sprinkle with salt.

                                                                        Cut the green/spring onion into roughly 1 inch sections and add to shredded Daikon.
                                                                        Cut the chives into roughly 1 inch sections and add to Daikon/Green Onion.
                                                                        Add fish sauce and mix well.
                                                                        Set aside until time to mix.

                                                                        Prepare seasoning paste

                                                                        Slice the ginger and pear into small pieces and toss in blender.
                                                                        Remove stems from peppers and add to blender.
                                                                        Add garlic cloves and just enough water to blend into a thick paste.
                                                                        Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well
                                                                        Let stand about fifteen minutes.

                                                                        Mix the Kimchi

                                                                        Add the seasoning paste to the Daikon/Green Onion/Chives and mix well.
                                                                        TASTE TEST - if the mix needs something more adjust by adding very small amounts and tasting after each addition
                                                                        Add the seasoning mix to the Napa cabbage. Be sure to raise the leaves and spread the mix throughout the cabbage.
                                                                        Place the kimchi into storage container(s) and let stand at room temperature for 24 hours, then refrigerate.

                                                                    3. i've still not ventured into making my own (i don't know what's holding me back, i know it's not difficult), but i have a mom-&-pop place that makes their own near my dad's house, and i buy that regularly. i've never tried the mass produced stuff. i've had it in KBBQ restaurants, of course, the place i got to has a sweeter version and a spicy version, and they're both delicious, with plain white rice with an egg on top, or for doctored up ramen, with grilled meats, chopped and sauteed and added to fried rice, as part of a korean pancake... the permutations are endless - anytime you want something tangy and spicy, it's a great addition. i even love the really fermented stuff. i'm thinking of a kimchi burger next time....

                                                                      1. OK this thread is killing me...need some kimchi. I usually eat it with bulgogi but any ideas for how to pair with either seared tuna or shrimp? I think kimchi is in order this weekend.

                                                                        1. One of our uses for kimchi is in a sort of pissaladière - chopped kimchi and caramelized onions on top of a flatbread dough, then baked. The browned kimchi is sweet and pungent and delicious, and gives you that pleasant funk that anchovies give in traditional pissaladière.

                                                                          We similarly doctor-up frozen cheese pizzas with kimchi; a significant improvement.

                                                                          2 Replies
                                                                            1. re: cayjohan

                                                                              That sounds great! Gotta give it a try... :)

                                                                            2. Apart from just enjoying it as a snack, I also add it to salads, stirfries, & ramen soups.

                                                                              I do usually remove the pieces & cut them into bite-size pieces first if they're overly large.

                                                                              1. At home my mom would give it to us on top of fries and cheese. Must cut the cabbage into very small pieces and then fry to make it a little sweet. But my personal favorite: eat it late night with rice and hot water.

                                                                                1. Uh oh kimchee obsession renewed. I bought a jar of Tobagi and the in-house made at H Mart and I can't stop reaching into the fridge. I think I will pair it properly tonight on the side with swordfish.

                                                                                  1. We frequently have kimchee on our wraps. Last night, it was goat tikka masala, kimchee, and sambal oelik on an onion paratha.

                                                                                    1. Try a traditional yet high protein option: kimchee mung bean pancake is a great snack/appetizer. It doesn't sound very sexy but it's pretty delicious, healthy and authentic. Instead of a flour/water/egg medium, use a mungbean/rice mixture. Let the raw mungbeans and rice sit in water for a few hours then blend it into a puree; add sliced onions, scallions, and chopped kimchi. Can serve with a vinegar/soy sauce. Pairs well with makgullee.

                                                                                      1. Let me warn you - kimchi can become seriously addictive!

                                                                                        So much so that I have very bravely made my first batch, as buying it regularly was getting expensive. My first attempt is pretty good IMHO and it was really fun to make. I definitely will make it again but a simpler version (not crazy about the raddish I obediently added) - and I don't think I salted the cabbage long enough so I know my next batch will be even better given the learning!

                                                                                        Roxlet, just be brave and add it to wherever you want a bit of heat, sourness and crunch. For example, I fried up some leftover boiled potatoes, a couple of eggs, and added kinchi on top and a drizzle of sesame oil - so quick and SO good. I made soup with chicken broth, cooked chicken, rice noodles, chopped up kimchi, handful of peas, scallions, and a little cornstarch to thicken the broth, drizzle of sesame oil on top - yummy healthy quick lunch. The possibilities are endless, as they say :)

                                                                                        And ignore the sell by / use by date to a large extent. The Koreans eat kimchi when it has aged for long periods, it just gets more sour. As long as it is kept in the fridge, and not mouldy it will be ok.

                                                                                        1 Reply
                                                                                        1. re: Chookums

                                                                                          Oh yes, I have a good amount in my fridge and have to resist the urges.

                                                                                        2. Re: making your own. I watched a video on YouTube and the author used a bottle of "Kimchee starter". I think she lives in Hawai'i so it is easier for her to find. I will check my local Asian grocery stores.

                                                                                          I also don't like the big leaf aspect of it. Big leaf is ok for fermentation, but I would prefer it chopped up before putting in the jar. I'm not OCD with most things but I like smaller pieces for distributing more evenly on my food.

                                                                                          8 Replies
                                                                                          1. re: pdxgastro

                                                                                            As I mentioned above, the wife quarters the cabbage for marinating, but it is usually cut a little if serving as a side. If cooking with it, she will chunk up as needed. But it is larger in the jar until needed.

                                                                                            1. re: pdxgastro

                                                                                              The whole leaf variety is just more traditional.
                                                                                              Making kimchi used to be a social affair where many women of the court or village would get together and make several huge crocks of kimchi at one time. It was much easier to do the whole leaf when making dozens of gallons.


                                                                                              Some people say there is a difference in the taste of whole kimchi vs cut kimchi, but I haven't been able to detect the difference.
                                                                                              The whole leaf version is easier to use for wraps though.

                                                                                              It's good either way.

                                                                                              1. re: hannaone

                                                                                                I'd never thought of using whole-leaf kimchi for wraps. What a great idea! We love kimchi in pretty much every wrap I make...

                                                                                                1. re: LMAshton

                                                                                                  There is a style of Korean dining called Ssam. In Ssam dining any food item can be wrapped in just about anything. The most common is to wrap a meat in fresh lettuce or steamed/parboiled cabbage.
                                                                                                  A specific type called kimchi bossam is grilled or boiled pork belly wrapped in kimchi leaves, but Koreans will often use kimchi leaves to wrap any meat or seafood.

                                                                                                  1. re: hannaone

                                                                                                    Don't forget about fresh oysters- Yummm

                                                                                                    1. re: hannaone

                                                                                                      So. I have some reading to do. Thanks!

                                                                                                2. re: pdxgastro

                                                                                                  I've seen the starter in a couple of stores in the Seattle area, including 99Ranch. It's with the other fridgerated jared kimchi.

                                                                                                  1. re: paulj

                                                                                                    I used to live in Seatown and I miss 99Ranch (which I called Ranch 99 for some reason) in the Great Wall! We do have an HMart down here, and Fubon of course. I will have to keep looking.

                                                                                                3. Well, I have to put in a vote for fresh prepared kimchi. This past weekend I picked up an in-house batch from H Mart and a jar of Tobagi. I inhaled the in-house batch within 2 days which was only because I held myself back. The Tobagi is still in the fridge, I found it had a very different taste but that could be because it's more fermented and I prefer the fresher taste but just thought I'd report back here in case anyone ever wanted a comparison between H Mart and the Tobagi. I am now really interested to make my own kimchi but fear my house will smell like feet.

                                                                                                  3 Replies
                                                                                                  1. re: fldhkybnva

                                                                                                    Frankly, I dind't notice any smell problems when I made mine. Yeah, if you got right up close or when I open the jar now you can smell it a bit - but it's not like the house reeked of it while it was fermenting.

                                                                                                    I only made a small batch, and femented it in the basement.

                                                                                                    I think if you were REALLY worried, you could sit the fermentation container in a big clean garbage bag, loosley tie it off and then take it outside before you opened it or leave it to ferment in the garage which is easier to ventilate.

                                                                                                    But honestly, the smell wasn't at all bad, not from a small batch anyway and it was great fun to make and my homemade stuff is tasing even better as it sits for longer (in the fridge) so go for it !! :)

                                                                                                    1. re: Chookums

                                                                                                      Oh, I'm not too worried, more sarcasm than anything else. It seems pretty simple, I should give it a shot but H Mart does such a great job.

                                                                                                    2. Aren't there many different kinds of kimchi? I seem to recall being told this by a Korean friend years ago after having my attention drawn to a very benign-looking "water kimchi" while we were eating at a Korean deli.

                                                                                                      2 Replies
                                                                                                      1. re: MacGuffin

                                                                                                        There are probably hundreds of different types. I know of a dozen or so main different vegetable types but I'm sure recipes vary quite drastically.

                                                                                                        1. re: fldhkybnva

                                                                                                          That was my understanding; thanks for confirming!

                                                                                                      2. Just visited the "My Korean Kitchen" site and Sue has another way to use kimchi - in spaghetti with bacon.


                                                                                                        1 Reply
                                                                                                        1. re: hannaone

                                                                                                          Trader Joe's has "kimchi rice" in the frozen section that's really tasty and is also vegetarian. I think they import it from Korea.

                                                                                                        2. I am planning to make some type of quick stir fry tomorrow - think: chicken and broccoli, moo goo gai pan-esque. I am looking for a good way to serve without rice, do you think it would work to serve a simple soy/sesame stir fry over kimchi?

                                                                                                          2 Replies
                                                                                                          1. re: fldhkybnva

                                                                                                            Sure, you can do that but depending on how strong the kimchi is, it might overwhelm the flavors of your stir fry. What about serving over an omelet, if you're trying to avoid carbs.

                                                                                                            1. re: tcamp

                                                                                                              Yea, I do have an omelet quite often so this was my idea or scrambled eggs with kimchi.

                                                                                                          2. I love kimchi and use it in soups, mixed with rice for a snack, in omelets, just plain, etc.

                                                                                                            My favorite breakfast this week has been kimchi quesadillas. Yum.

                                                                                                            There was an interesting article in my newspaper this week for the kimchi lover:


                                                                                                            1. A new favorite because I wanted some kimchi - seared tuna with a soy-sesame sauce and a side of kimchi

                                                                                                              1. Is it OK to leave store bought (in-house H Mart) kimchi at room temperature? Would there be any purpose in doing that or should I leave it in the fridge as it's probably already been sitting a while in store?

                                                                                                                1 Reply
                                                                                                                1. re: fldhkybnva

                                                                                                                  It probably wouldn't do anything for it. Jarred Brand name kimchi sold in the markets has already been "aged".