Uses for Kimchi
I buy kimchi and I like it. I usually have a salad as a meal or a side, so kimchi as a side feels just too... leafy. I'd like to incorporate it into things. Since I also eat low carb - fried rice is not an option.
I made a great dish with broccoli, baked tofu, a little ground flax, some ginger and good soy sauce. That's a keeper. I also pulverized the kimchi to create a dressing for a salad. Meh - could've been better, but it did help me clean out the fridge so I still count it as a success.
I'll probably have kimchi and eggs for breakfast tomorrow.
Any other brilliant ideas?
Thanks Veg/Vegan board!
kim chi: infinite and varied purposes.
try it with anything cheese. as a filling for onigiri (japanese rice balls). on a veggie/mushroom burger. as a riff on chicken cacciatore. rolled up with tofu in summer rolls. in quesadillas. in soup. omelets or frittatas or quiche. in dumplings. in tofu stew (kimchi soondubu). on any sandwich. in deviled eggs. as part of a salad, as part of stuffing for peppers, on veggie sausage or hot dogs, etc...
I hate to be a downer, but double check the ingredients on your kimchi for not-so-vegetarian/vegan ingredients. Spelling and Korean courtesy of Wikipedia: myeolchijeot (hangul: 멸치젓, brined anchovy allowed to ferment) or saeujeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (Hangul: 멸치액젓, "kkanariaekjeot" 까나리액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker).
Totally loving kimchi this year.
1. Sweet potato fries, jackfruit pulled pork with kimchi and mayo (aka Korean poutine)
2. Chickpea flour pancakes with kimchi inside and overtop
3. Kimchi and avocado with citrus
4. Tofu scramble (or eggs) with kimchi
We had a very nice tofu and kimchi hotpot at Hangawi, a vegan Korean restaurant in NYC. It seemed to be tofu squares, veggie/kimchi broth, well-cooked (till soft) kim chi, and a few of those soft rice cakes used in Korean food. There weren't a lot of those and you could skip them.
I'd recommend some ginger and sesame oil in the broth, too.
I like adding kimchi to pad thai or to Thai curries. -- It goes well with coconut milk.
Good in a tofu scramble
Good in summer rolls (if you fill them with lettuce, sprouts and other veg and soy matter instead of rice noodles, the carb count with just the rice paper cover is pretty low.)
If you mince it fine and add it along with some of the juice, to equal parts sour cream and mayo, along with a splash or two of some rice wine vinegar and any herbs and seasonings you want, it makes a nice dip or sauce. This can also be thinned out to make a creamy salad dressing.
Great in chili, lentil soup or any kind of beans/legumes.
Quiche (crustless or nut crust)
Cream soups or creamy -- cream of cauliflower soup made with roasted cauliflower and kimchi is yummy.
Mix with peanut butter, a little soy sauce and a bit of Chinese black vinegar to make a spicy peanut or satay-style sauce -- great over steamed or sauteed veg or shirataki noodles.
Saute' with tempeh, onion, tomato and Mexican seasonings for a great taco filling-type mix that can be baked layered with thinly sliced zucchini and cheese for a really tasty Tex-Mex casserole.
I sometimes put minced kimchi in raita with cucumbers and grated ginger. A nice side to Indian veg main dishes.