The Best Recipes to Make with Kimchi (2024)

FAQs

What is the best use of kimchi? ›

Kimchi is commonly sliced and added to soups and hotpots or chopped to be stirred through rice. A whole leaf can be used as a wrap for meat, fish or shellfish. Most often it is sliced and enjoyed as a piquant side dish.

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity. That is because kimchi contains a high level of sodium, Jaelin said. “If you're eating three meals a day — maybe you're having kimchi on the side — that's great.

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

So do you eat kimchi hot or cold? If you are eating kimchi because of the amazing live cultures and nutrient availability it offers, we recommend eating it cold. Try some of our own favorite cold kimchi recipes to get started: Cold noodles with kimchi.

To eat kimchi, try eating it straight out of the jar for an effortless snack. Or, you can heat it up in a pan with some vegetable oil if you'd prefer to eat it warm. You can also add kimchi to your favorite dishes, like scrambled eggs, mac and cheese, or stir-fry.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

The use of bold seasonings like gochugaru and, in some regions, salted seafood, offer additional layers of complexity to the overall taste of the kimchi.

As far as timing? It's most optimal to eat enzyme rich fermented food at the beginning of the meal, so they can begin the work of helping digestion as soon as they land in the stomach.

Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

What pairs well with kimchi? ›

The best side dishes to eat with kimchi are steamed white rice, steamed dumplings, fried shrimp, potstickers, beef and broccoli, egg roll in a bowl grilled meat, Korean pancakes, crispy tofu, japchae, Korean fried chicken, bibimbap, and pickled vegetables.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

As a traditional side dish, kimchi is usually served with other side dishes (banchan) in Korean family households and restaurants. Kimchi can be eaten alone or with rice, but it is also included in the recipes of other traditional dishes, including soup, porridge, and rice cake.

Eating kimchi hot or cold for health benefits

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

It is a staple in Korean cuisine and is known for its bold, tangy flavor and numerous health benefits. One common question that often arises is whether kimchi should be eaten hot or cold. The truth is, there is no right or wrong way to enjoy kimchi, as it can be delicious either way.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.