Can't get enough funky spicy cabbage!
June 5, 2011 2:31 PM Subscribe
What can I pair with kimchi besides rice?
I recently bought some amazing spicy kimchi at the local farmers' market and I love it. I eat it on its own and with rice, but I'm wondering what other foods folks eat it with. Thanks!
I recently bought some amazing spicy kimchi at the local farmers' market and I love it. I eat it on its own and with rice, but I'm wondering what other foods folks eat it with. Thanks!
For breakfast I like to eat scrambled eggs with a little soy sauce and kimchi.
posted by stray at 2:36 PM on June 5, 2011 [1 favorite]
posted by stray at 2:36 PM on June 5, 2011 [1 favorite]
One of my favourite sandwiches is grilled chicken with kimchee on crusty white bread.
posted by TorontoSandy at 2:37 PM on June 5, 2011 [1 favorite]
posted by TorontoSandy at 2:37 PM on June 5, 2011 [1 favorite]
Like toast? Make it kimchee and cheese on toast. Splash of worcester sauce. Awesome
posted by 0bvious at 2:48 PM on June 5, 2011
posted by 0bvious at 2:48 PM on June 5, 2011
With soup noodles OR (my favorite lately) in the soup noodles with some thin sliced meat and veggies.
posted by everyday_naturalist at 2:49 PM on June 5, 2011
posted by everyday_naturalist at 2:49 PM on June 5, 2011
This is either totally sacrilegious or amazingly awesome depending on your personal beliefs. But kimchi and naan is so so goooood.
posted by raztaj at 2:54 PM on June 5, 2011 [1 favorite]
posted by raztaj at 2:54 PM on June 5, 2011 [1 favorite]
There's a Korean burger joint in Montreal that serves Kimchi on hamburgers, it seems to be pretty popular.
posted by OLechat at 2:54 PM on June 5, 2011
posted by OLechat at 2:54 PM on June 5, 2011
Kimchi Jigae (kimchi soup)
Kimchi Pajun (kimchi pancake)
Also with fried tofu and/or soy-glazed baby bok choy.
posted by 2ghouls at 2:55 PM on June 5, 2011 [4 favorites]
Kimchi Pajun (kimchi pancake)
Also with fried tofu and/or soy-glazed baby bok choy.
posted by 2ghouls at 2:55 PM on June 5, 2011 [4 favorites]
Actually decent to pair with (all suggestions are made an assumptions that they'll be prepared Korean style)
- any kind of meat dishes seasoned and unseasoned (bulgogi, kalbi, as mentioned above)
- seasoned vegetables (bean sprouts, spinach, pickled radish)
- fresh vegetables (lettuce, napa) with ssam-jang (mixture of red pepper sauce and soybean paste)
- soup
- Korean bacon known as sam-gyup-sal (thicker version of American)
- prepared seafood
- noodles (especially with ramen! I'd suggest shin ramen)
- curry
- "kim" a dried seaweed more commonly known as "nori" in Japanese
Rather absurd but some Koreans sometimes pair it anyway (you might like it too)
- sweet potatoes
- milk (?!?!)
- anything that is too sweet to balance it out
Other ways to prepare kimchi rather than just a side dish
- Kimchi Fried Rice try adding a little butter at the end and will do wonders
- Boodae Chigae Kimchi soup mostly with spam or sausages
posted by Kimchee.Noodles. at 3:03 PM on June 5, 2011
- any kind of meat dishes seasoned and unseasoned (bulgogi, kalbi, as mentioned above)
- seasoned vegetables (bean sprouts, spinach, pickled radish)
- fresh vegetables (lettuce, napa) with ssam-jang (mixture of red pepper sauce and soybean paste)
- soup
- Korean bacon known as sam-gyup-sal (thicker version of American)
- prepared seafood
- noodles (especially with ramen! I'd suggest shin ramen)
- curry
- "kim" a dried seaweed more commonly known as "nori" in Japanese
Rather absurd but some Koreans sometimes pair it anyway (you might like it too)
- sweet potatoes
- milk (?!?!)
- anything that is too sweet to balance it out
Other ways to prepare kimchi rather than just a side dish
- Kimchi Fried Rice try adding a little butter at the end and will do wonders
- Boodae Chigae Kimchi soup mostly with spam or sausages
posted by Kimchee.Noodles. at 3:03 PM on June 5, 2011
I use kimchee as a marinade, especially when I am going to do a BBQ in the Korean/japanese style
1. Get yourself some quality beef (rib eye) or pork (loin or shoulder), cut very thinly.
2. Put a bunch of kimchee in a bowl, add some soy sauce and mirin.
3. Using a hand held blender mush all that good stuff up, leaving a few kimchee chunks
4. Add the beef/pork and mix it up, leave for a few hours or overnight
5. Get that bbq very hot and cook the tiny slivers of meat, real fast on both sides. You basically just sit by the flames and cook bits as you want to eat them
Best meat you've ever tasted
posted by 0bvious at 3:04 PM on June 5, 2011 [2 favorites]
1. Get yourself some quality beef (rib eye) or pork (loin or shoulder), cut very thinly.
2. Put a bunch of kimchee in a bowl, add some soy sauce and mirin.
3. Using a hand held blender mush all that good stuff up, leaving a few kimchee chunks
4. Add the beef/pork and mix it up, leave for a few hours or overnight
5. Get that bbq very hot and cook the tiny slivers of meat, real fast on both sides. You basically just sit by the flames and cook bits as you want to eat them
Best meat you've ever tasted
posted by 0bvious at 3:04 PM on June 5, 2011 [2 favorites]
This is a weird suggestion, but I mixed fresh kimchi, tuna, bell pepper, and polenta together on a whim one night, and it was delicious.
Sour cream and kimchi on rye is good. Kimchi and bratwurst is even better.
Basically, I'll mix kimchi into anything and see if it's tasty. I haven't made ice cream yet, but I've considered it...
posted by ElectricBlue at 3:09 PM on June 5, 2011
Sour cream and kimchi on rye is good. Kimchi and bratwurst is even better.
Basically, I'll mix kimchi into anything and see if it's tasty. I haven't made ice cream yet, but I've considered it...
posted by ElectricBlue at 3:09 PM on June 5, 2011
Pancakes! kimchijun are awesome!
posted by klangklangston at 3:19 PM on June 5, 2011
posted by klangklangston at 3:19 PM on June 5, 2011
On a burger. On grilled cheese (I know that sounds weird, but it's awesome.) Substitute it for saurkraut on a Reuben or with sausage, bratwurst, etc. With bacon. Straight from the jar, standing in front of the fridge.
posted by Ideefixe at 3:23 PM on June 5, 2011 [1 favorite]
posted by Ideefixe at 3:23 PM on June 5, 2011 [1 favorite]
There are some varieties of "kimchi with rice" that will make your mouth water. I am picturing you sitting there with a bowl of plain white rice, perhaps even long-grain rice, and I am going to cry if you don't learn some recipes to spice up your rice.
•Kimchi fried rice (bokkum bop). Cut the kimchi into small strips, fry for about a minute in some vegetable oil. Then add the rice, along with just a tiny bit of soy sauce and sesame oil. Maybe some chili paste if you like it super-spicy, but that generally waits until the very end. You can also stir in some meat -- tiny bits of steak, leftover bulgolgi or kalbi if you have it. My mom used to put hot dog slices in.
• Kimchi kongnamul mixed rice or bi bim bop. In mixed rice, you cook the rice in the cooker along with kimchi and bean sprouts. You later mix in a sauce (soy sauce, sesame oil, scallions, garlic, sesame seeds). It's sort of like a porridge; the rice ends up super mushy when it cooks with veggies. Bi bim bop is where you prep the rice and bean sprouts separately. You can also saute a bunch of other veggies and put them in. I like mushrooms and spinach, myself. My mom likes onions, carrots and zucchini. At the end you use chili paste mixed with a bit of soy sauce and sesame oil (sensing a theme here?) to flavor it.
If you're interested in recipes for Korean bean sprouts and/or spinach, MeMail me and I'll dig up my mom's. I can never remember all the steps off the top of my head.
posted by brina at 3:24 PM on June 5, 2011 [1 favorite]
•Kimchi fried rice (bokkum bop). Cut the kimchi into small strips, fry for about a minute in some vegetable oil. Then add the rice, along with just a tiny bit of soy sauce and sesame oil. Maybe some chili paste if you like it super-spicy, but that generally waits until the very end. You can also stir in some meat -- tiny bits of steak, leftover bulgolgi or kalbi if you have it. My mom used to put hot dog slices in.
• Kimchi kongnamul mixed rice or bi bim bop. In mixed rice, you cook the rice in the cooker along with kimchi and bean sprouts. You later mix in a sauce (soy sauce, sesame oil, scallions, garlic, sesame seeds). It's sort of like a porridge; the rice ends up super mushy when it cooks with veggies. Bi bim bop is where you prep the rice and bean sprouts separately. You can also saute a bunch of other veggies and put them in. I like mushrooms and spinach, myself. My mom likes onions, carrots and zucchini. At the end you use chili paste mixed with a bit of soy sauce and sesame oil (sensing a theme here?) to flavor it.
If you're interested in recipes for Korean bean sprouts and/or spinach, MeMail me and I'll dig up my mom's. I can never remember all the steps off the top of my head.
posted by brina at 3:24 PM on June 5, 2011 [1 favorite]
Kimchi quesadilla! Get a big flour tortilla, toast it in a pan and melt cheese all over it, spread on the kimchi, fold it over, eat. It's quick and delicious!
posted by crabintheocean at 3:39 PM on June 5, 2011
posted by crabintheocean at 3:39 PM on June 5, 2011
Kimchi is amazing on an egg sandwich - egg, kimchii and bacon (pork or turkey) on bread or a bun.
I also like to eat it on it's own, but I really love the stuff.
posted by scrute at 4:12 PM on June 5, 2011 [1 favorite]
I also like to eat it on it's own, but I really love the stuff.
posted by scrute at 4:12 PM on June 5, 2011 [1 favorite]
Seconding pancakes (think scallion pancake, not maple syrup-y pancake) or noodles.
My dad eats it straight....
posted by one little who at 4:33 PM on June 5, 2011
My dad eats it straight....
posted by one little who at 4:33 PM on June 5, 2011
Canned mackerel.
posted by JesseBikman at 4:48 PM on June 5, 2011
posted by JesseBikman at 4:48 PM on June 5, 2011
It'd be an adventure to make, but kimchi mandu is excellent
posted by FakePalindrome at 4:59 PM on June 5, 2011
posted by FakePalindrome at 4:59 PM on June 5, 2011
One of my favorite dinners is stirfried beef with kimchi and onions over rice.
I add a little bit of soy and yakiniku sauce, and sometimes some extra kimchi sauce (just the red spicy bits, essentially), but just with a little soy is great.
Beef or pork and kimchi lettuce/cabbage wraps are also great.
posted by Muttoneer at 5:14 PM on June 5, 2011
I add a little bit of soy and yakiniku sauce, and sometimes some extra kimchi sauce (just the red spicy bits, essentially), but just with a little soy is great.
Beef or pork and kimchi lettuce/cabbage wraps are also great.
posted by Muttoneer at 5:14 PM on June 5, 2011
Response by poster: Thanks, everyone, these are all great suggestions! Nom.
posted by Specklet at 5:35 PM on June 5, 2011
posted by Specklet at 5:35 PM on June 5, 2011
The first time I had kimchi, I was visiting a friend from college who was Korean. His mom served bulgolgi for dinner with homemade kimchi. It was a great combination and I remember his mom looking at me with a really worried expression on her face as the sweat was pouring down my face - no really, I'm OK and I'd like some more!
posted by plinth at 7:01 PM on June 5, 2011
posted by plinth at 7:01 PM on June 5, 2011
Super simple, delicious kimchi soup [self link]
posted by (Over) Thinking at 7:46 PM on June 5, 2011 [1 favorite]
posted by (Over) Thinking at 7:46 PM on June 5, 2011 [1 favorite]
Oh, here's another recipe for cold noodles with kimchi:
1. Buy some thin somen noodles and prepare one bunch (pictures here) according to package instructions. Usually you boil the water, cook the noodles just a few minutes, then rinse them in cold water.
2. Chop a handful of kimchi.
3. Mix the noodles with a tiny bit of hot pepper, ground toasted sesame seeds, some soy sauce and maybe a tiny droplet of sesame oil, and the kimchi. Voila! Lunch.
4. Eat quickly, because the noodles will get sticky and less appetizing if you let them sit too long.
posted by brina at 7:50 PM on June 5, 2011
1. Buy some thin somen noodles and prepare one bunch (pictures here) according to package instructions. Usually you boil the water, cook the noodles just a few minutes, then rinse them in cold water.
2. Chop a handful of kimchi.
3. Mix the noodles with a tiny bit of hot pepper, ground toasted sesame seeds, some soy sauce and maybe a tiny droplet of sesame oil, and the kimchi. Voila! Lunch.
4. Eat quickly, because the noodles will get sticky and less appetizing if you let them sit too long.
posted by brina at 7:50 PM on June 5, 2011
Kimchi + hangover = better.
posted by punchtothehead at 8:01 PM on June 5, 2011
posted by punchtothehead at 8:01 PM on June 5, 2011
It's good to add to spring rolls! Also with wontons / dumplings.
posted by ajarbaday at 8:34 PM on June 5, 2011
posted by ajarbaday at 8:34 PM on June 5, 2011
Delicious on beans, too. Especially delicious on white beans with just a little salt and pepper. Of course you do want to add some caramelized onions and garlic...
Earlier today I sauteed some old kimchee with red cabbage, carrots, and japanese mountain potato. Ate it with some rice noodles and covered the whole thing in sesame oil. The roomies loved it.
I also dump kimchee on top of cold soba and add sesame seeds, seaweed, and salt. But that might be crazy.
this is a great ask!
posted by artof.mulata at 10:00 PM on June 5, 2011
Earlier today I sauteed some old kimchee with red cabbage, carrots, and japanese mountain potato. Ate it with some rice noodles and covered the whole thing in sesame oil. The roomies loved it.
I also dump kimchee on top of cold soba and add sesame seeds, seaweed, and salt. But that might be crazy.
this is a great ask!
posted by artof.mulata at 10:00 PM on June 5, 2011
If it sounds good, try it! It's been good in everything I've tried it in so far, including (purchased or made) quesadillas, various kinds of soups (a really simple one is broth, sesame oil, and frozen dumplings or fresh egg noodles), in fried rice with egg/bacon or pancetta/sesame oil/a little kochujang, butakimchi (kimchi and pork), chopped up and stuffed in gyoza/mandu/what have you (I know I'm repeating people, I just want to support some of these ideas!) ... I have a bookmark for David Chang's brussel sprouts with kimchi and bacon, and I hear rumors it's good in cornbread.
Its nature changes when you cook it or plunge it into a hot soup, becoming deeper and mellower. I like it more that way, to be honest.
And don't forget A Ballad for Kimchi.
posted by wintersweet at 10:20 PM on June 5, 2011
Its nature changes when you cook it or plunge it into a hot soup, becoming deeper and mellower. I like it more that way, to be honest.
And don't forget A Ballad for Kimchi.
posted by wintersweet at 10:20 PM on June 5, 2011
The question is, what can you NOT eat with kimchee?
Growing up I used to eat spaghetti bolognase with kimchee. Still get a craving for that combo sometimes.
Anything salty goes pretty well with kimchee. Soupy freeze dried noodles for example. Ditto hot dogs, particularly fried rice with hot dogs. You can have kimchee on the side or fried with the rice (bokum bap).
Thinly sliced pork belly, tofu and kimchee slowly sauteed = heaven.
posted by like_neon at 2:14 AM on June 6, 2011
Growing up I used to eat spaghetti bolognase with kimchee. Still get a craving for that combo sometimes.
Anything salty goes pretty well with kimchee. Soupy freeze dried noodles for example. Ditto hot dogs, particularly fried rice with hot dogs. You can have kimchee on the side or fried with the rice (bokum bap).
Thinly sliced pork belly, tofu and kimchee slowly sauteed = heaven.
posted by like_neon at 2:14 AM on June 6, 2011
Response by poster: Man, you guys really came through. Everything sounds good! And after reading this last night, I hauled out the jar and just ate some plain.
Kimchi + hangover = better.
Heh, already discovered this!
posted by Specklet at 9:07 AM on June 6, 2011
Kimchi + hangover = better.
Heh, already discovered this!
posted by Specklet at 9:07 AM on June 6, 2011
still rice but sinful with bacon and whatnot: Orangette's favorite kim chi fried rice
also, kim chi "quesadillas" are tasty--toasted hot tortilla, some kind of sorta binder (usually tofu, maybe egg), and kim chi.
posted by ifjuly at 10:35 AM on June 6, 2011
also, kim chi "quesadillas" are tasty--toasted hot tortilla, some kind of sorta binder (usually tofu, maybe egg), and kim chi.
posted by ifjuly at 10:35 AM on June 6, 2011
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posted by jet_silver at 2:32 PM on June 5, 2011