What to Eat With Kimchi: Endless Possibilities
Once you have kimchi in your fridge, the question becomes: what do I put it on? The answer is almost anything. Here are my favourite ways to enjoy it.
The Classics
Rice: The most fundamental pairing. Plain steamed rice with kimchi on the side is a complete, satisfying meal. The rice absorbs kimchi juices, creating something greater than the sum of its parts.
Noodles: Whether it's ramen, rice noodles, or pasta, kimchi adds punch. Stir it into the broth, pile it on top, or mix it through.
Eggs: Scrambled, fried, omelette – eggs and kimchi are natural partners. The richness of egg meets the tang of kimchi beautifully.
Tofu: Silken tofu topped with kimchi. Fried tofu with kimchi on the side. It's a protein-ferment combination that works every time.
Korean Essentials
Kimchi jjigae: The iconic stew – older, well-fermented kimchi cooked with pork or tofu in an intensely flavoured broth.
Kimchi fried rice: Fried rice with chopped kimchi stirred through, topped with a fried egg. My go-to quick dinner.
Samgyeopsal: Grilled pork belly wrapped in lettuce with kimchi. The freshness of lettuce and the ferment of kimchi cut through the fat perfectly.
Bibimbap: Mixed rice bowl with various toppings including kimchi. Harmony of textures and flavours.
Fusion Favourites
Grilled cheese: Kimchi in a grilled cheese sandwich is revelatory. The melted cheese and tangy kimchi create something special.
Burgers: Swap pickles for kimchi. The fermented crunch and heat elevate a burger immediately.
Tacos: Kimchi with grilled meat in a taco works surprisingly well. Korean-Mexican fusion done right.
Pizza: Controversial but compelling. Add kimchi after cooking for best results.
Hot dogs: A Korean-American classic. Kimchi instead of sauerkraut brings new life to a hot dog.
Quick Snacks
Cheese and crackers: A piece of good cheddar with a bit of kimchi on a cracker. Try it.
Toast: Buttered toast with kimchi on top. Simple, satisfying, quick.
Rice cakes: Topped with cream cheese and kimchi for an interesting snack.
Avocado toast: Mash, spread, top with kimchi. Adds the acidity and interest that avocado needs.
In Cooked Dishes
Pancakes: Kimchi jeon – Korean kimchi pancakes – are crispy, savoury perfection.
Dumplings: Kimchi mandu, filled with pork and chopped kimchi.
Soup: Add to any brothy soup for instant depth and interest.
Stir-fries: Throw in at the end of any vegetable or meat stir-fry.
The Unusual
Mac and cheese: Stir through at serving. The acid cuts the richness.
Baked potatoes: With butter and kimchi. Trust me.
Salads: Mixed into grain salads or slaws for fermented punch.
Bloody Mary: Kimchi juice in a Bloody Mary. Game-changing.
Guidelines, Not Rules
These are suggestions, not limitations. Kimchi's bold flavour stands up to almost anything. The worst that happens is you discover a combination that doesn't work for you.
My general principle: if a dish would benefit from something tangy, spicy, and crunchy, kimchi probably works. And honestly, even when I'm not sure, I try it anyway.
The joy of having kimchi around is the constant opportunity for experimentation. Every meal becomes an opportunity to add something interesting.
