10 Delicious Ways to Eat Kimchi (includes Korean Recipes) (2024)

FAQs

10 Delicious Ways to Eat Kimchi (includes Korean Recipes)? ›

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.

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.

Kimchi is usually served as a side dish (banchan) to be eaten with other elements of a Korean meal (bapsang), including steamed rice (bap), soup (guk), salted dish (jang), and other side dishes consisting of vegetables (namul) and/or protein dishes (meat and fish) [24].

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.

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.

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.

Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.

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.

Fermentation creates tasty molecules that contribute to kimchi's signature punch. There's a study in the Journal of Agriculture and Food Chemistry which identified at least 77 molecules that contribute to the aroma of kimchi -- things from sourness and pungency to buttery cheesy flavors to floral and vegetal flavors.

I found that kimchi agreed with me better when it was consumed with vegetables, rice or meats – not as a separate side dish. While of course one can eat kimchi all on its own, and I do that, it's not really the idea. I had the same tendency as a child – to eat my side dishes on their own.

Can you eat kimchi with plain rice? ›

Teaming starchy white rice with the high-impact flavors of kimchi results in a dish that is temptingly delicious. On its own, kimchi can be cheekily sour, spicy, and pungent. It's a concoction of salted and fermented vegetables that is a staple in Korean cuisine.

Although individuals can cook kimchi, keep in mind that heating any fermented foods can start to kill off the healthy probiotics. So, to retain the health benefits, it is best to add kimchi in at the end of the cooking process.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

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.

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 can be eaten on its own, as a side dish, or as an ingredient in other foods. Its spicy, tangy flavor is an excellent complement to savory foods, and it's often paired with rice dishes to add contrast to a meal.

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.

Yes, canned kimchi can be eaten straight from the can. It is already fully cooked and preserved, so it is safe to consume without further preparation. However, some people prefer to heat it up before eating to enhance the flavors.