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Favorite way to use kimchi?

The kimchi thread has me thinking about what to do with kimchi. It has a very strong flavor so I imagine that might limit the uses when you don't want to obscure the flavors of other comments, but any favorite uses for kimchi? I was thinking of pairing it perhaps with swordfish, tuna or shrimp but they are so delicately flavored that I figured it'd be overwhelming and just kind of taste like kimchi. I thought I'd get some of your favorite ideas to get me started.

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  1. I'm boring compared to others I'm sure. I like it in scrambled eggs, bibmi bap, or in good ramin.

    1 Reply
    1. re: Crockett67

      Kimchi, a coddled egg, and pulled pork in my ramen is my favorite way...

    2. Wrapped around a cold wad of rice like a spicy, pickle-ey nori.

      1. Some common uses for kim chee in Hawaii:

        kim chee dip, usually using a cream cheese base
        kim chee fried rice -- chopped kim chee added to fried rice
        kim chee and bulgogi in a sandwich.
        kim chee with pork chops

        1 Reply
        1. re: honu2

          I put kimchee in my fried rice with bacon. It's also good in pancake batter.

            1. re: ipsedixit

              What ipse said. It's meant to be a spicy, cold and pickle-y side dish. I think it would be great alongside your swordfish, tuna or shrimp and a bowl of rice. When we have a really good batch of kimchi at my house, we often eat it with just a bowl of rice to really enjoy the flavor.

              It's used as an ingredient in a few things - stew, pancakes, fried rice, dumplings, etc-. but those things were generally invented to use up old kimchi that was past it's fermented prime. I was actually weirded out the first time I heard/saw someone put the kimchi -in- their ssam (korean bbq). I was thinking the person must be in a big rush to get that food in his mouth. It also seems to muddle the flavors. When I eat ssam, I want to be able to taste the ssamjang and that's difficult to do with kimchi in the same mouthful.

              However, no one can deny the genius of the Momofuku 'Bo Ssam'. One of the condiments is pureed kimchi which I think would be great on almost anything.

              All that being said, one of my favorite snacks is a kimchi roll. Laver (nori), hot brown rice, a liberal streak of 'sauce' - soy sauce, sesame oil, green onions, sesame seeds, gochugaru, chopped jalapenos and a dash of fish sauce - and of course, kimchi. Eaten whole like a sandwich, it really hits the spot when you want a snack that's easy and relatively healthy.

              1. re: soypower

                I was thinking that, do the fish as usual and have the kimchi on the side. I pondered a kimchi omelet or scrambled eggs but that just seemed out to me.

                1. re: fldhkybnva

                  I think you'll find that it's a really good combination where both flavors will shine.

                  In the spirit of culinary innovation, have you thought about kimchi deviled eggs? These look darn good!

                  http://momofukufor2.com/2010/03/kimch...

            2. Throw it in a grilled cheese. Gooey, fatty cheese + pungent kimchi + crispy bread = great contrast of flavors and textures.