How to Eat Kimchi


Kimchi is a traditional Korean dish consisting of primarily fermented cabbage. Other ingredients include vinegar, garlic, chili pepper, scallions, and/or radishes. It has a spicy, tangy flavor great for nearly any meal. Eating kimchi helps maintain gut health, as fermented foods are loaded with beneficial microbes.[1] You can eat kimchi on its own, or you can use it to make rice, noodles, and soup, for instance. Grab chopsticks or a fork and dig in!

Part 1
Eating Kimchi Plain

Eating Kimchi Plain on How to Eat Kimchi

1
Kimchi is ready to eat fresh out of the jar! Grab a fork, twist off the lid, and take a bite.[2] Kimchi by itself pairs great with Korean BBQ.

Eating Kimchi Plain on How to Eat Kimchi

2
Scoop the cabbage out of the jar, and pierce each piece with a single toothpick. Then, arrange each piece on a plate, and serve them as bite-sized snacks.[3] This is a great idea for a dinner party.

Eating Kimchi Plain on How to Eat Kimchi

3
You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways![4] Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

Part 2
Serving Kimchi with Breakfast

Serving Kimchi with Breakfast on How to Eat Kimchi

1
Before you make your eggs, slice your kimchi into bite-sized pieces with a sharp, serrated knife. Then, prepare your eggs on medium heat, and mix your kimchi into your egg batter. Cook your eggs for about 2-4 minutes, or until the liquid is completely solid.[5] Use about 1/4-1 cup (59.2-236.6 grams) of kimchi for 2-3 large eggs, based on personal taste preference. If you’d like, throw your kimchi egg scramble into a tortilla with some sliced avocado to easily make a breakfast taco.

Serving Kimchi with Breakfast on How to Eat Kimchi

2
Heat up a 2-3 egg omelet in a medium skillet, and add 1/4-1 cup (59.2-236.6 grams) of kimchi when you mix in your favorite toppings. Then, fold over your omelet and serve it on a plate. This is a great idea to add spice to your omelet rather than topping it with hot sauce or sriracha.[6] Other yummy toppings you can pair with kimchi include arugula, bacon, or ham.

Serving Kimchi with Breakfast on How to Eat Kimchi

3
Mix together 1/2 cup (118.3 grams) of flour, 1/2 cup (118.3 grams) of potato starch, and 1/4 tsp (1.2 g) of salt in a large bowl. Then, add 1/2 cup (118.3 grams) of kimchi, 1/2 cup (120 mL) of kimchi juice, 3 tablespoons (44 mL) of water, and 1 chopped scallion. Mix it all together, and add the batter to a warmed pan. Fry 1 side until it is brown, and flip it over to fry the other side.[7] To make a dipping sauce, add together 1 tablespoon (15 mL) of soy sauce, 1 tablespoon (15 mL) of water, 1 teaspoon (4.9 mL) of rice vinegar, and 1⁄2 teaspoon (2.5 mL) of sesame oil.

Part 3
Having Kimchi with Dinner

Having Kimchi with Dinner on How to Eat Kimchi

1
To make a yummy, savory sauce, finely chop up 1 cup (236.6 grams) of kimchi using a sharp, serrated knife. Then, warm up 1 stick of butter on medium heat. As the butter heats up, mix your chopped kimchi into the butter. Then, add 2 tbsp (30 grams) of gochujang, 1⁄2 cup (120 mL) of broth, and 1⁄3 cup (79 mL) of kimchi juice. Simmer this for about 3-5 minutes to finish your sauce.[8] Then, you can serve your sauce over udon, rice, or spaghetti noodles. To make the sauce in advance, pour the sauce into a glass jar and refrigerate it for no more than 1 week. You can freeze the sauce for up to 1 month.

Having Kimchi with Dinner on How to Eat Kimchi

2
Pour half of your mac and cheese across the bottom of a baking dish, and top the mac and cheese with an even layer of kimchi (about 1/4 cup or 3312.2 grams). Add the rest of your mac and cheese over top, and then pour another 1/4 cup (3312.2 grams) of kimchi over top. Sprinkle on some shredded cheese if you’d like, and make the dish at 400 °F (204 °C) for 25 minutes.[9] If you’d like, you can garnish the dish with chopped jalepeño, basil, and cilantro. You can either make boxed macaroni and cheese, homemade mac and cheese, or purchase store-made mac and cheese.

Having Kimchi with Dinner on How to Eat Kimchi

3
Rip off leaves from a head of lettuce, and wash them in cool water. Then, mix together 1⁄4 cup (59 mL) of apple cider vinegar and 2 tablespoons (30 mL) of honey. Grab a bowl, pour in your cooked protein, and add in your kimchi. Pour the mixture over top and mix it thoroughly. Finally, scoop your mixture equally over 8-12 leaves of lettuce.[10] You can choose from protein options including cooked tofu, chicken, pork, or beef along with your kimchi. To eat, wrap the contents up in the lettuce and take a bite!

Having Kimchi with Dinner on How to Eat Kimchi

4
First, make 1 cup (236.6 grams) of white rice. Then, add diced onion, garlic, and scallion to the pan and heat for about 1 minute. Mix in your kimchi and rice, and fry the mixture for 5-10 minutes. Garnish the dish with your fried egg, silver nori, and sesame seeds.[11] If you’d like, you can add soy sauce or sriracha sauce to give your dish extra flavor. Silver nori is a form of dried seaweed. You can customize your fried rice by adding or subtracting any ingredient.

Having Kimchi with Dinner on How to Eat Kimchi

5
You can either make a vegetable stir fry or chicken stir fry, for example. Chop up your desired vegetables with a large serrated knife so they are in about 1 in (2.5 cm) chunks. Serve your stir fry over prepared white rice, and add about 1/4 cup (59.2 grams) of cold kimchi on top.[12] Alternatively, you can cook your kimchi into your stir fry for extra spice. To do this, add about 1 cup (236.6 grams) of kimchi to your vegetables when you start to warm them up. This cooks the vegetables in the kimchi flavor, giving the dish a bold, tangy taste. You can stir fry vegetables including broccoli, carrots, snap peas, edamame, and corn.

Having Kimchi with Dinner on How to Eat Kimchi

6
For an easy, quick option, make your soup base, and add 4 cups (946.4 grams) of kimchi after your soup begins to boil. After about 5 minutes, add 1 cup (240 mL) of kimchi juice for extra flavoring. Bring your mixture to a boil, and simmer for 35 minutes.[13] If you’d like, you can season with salt and pepper, and top each bowl with a fried egg yolk and sesame seeds. There are countless Korean stew recipes you can try. Add your favorite ingredients to this recipe, or search online for other Korean stew recipes.