Ideas: what to do with extra marinade
April 8, 2012 10:25 PM   Subscribe

What do I do with this kimchi marinade?

I made kimchi using this recipe:

and I just put them in jars in the fridge to sit for 20 days but there's a whole bunch of the extra marinade puree (unfermented). Any ideas about what I can do with it?

posted by parapluie to Food & Drink (9 answers total)
Freeze it until the next time you need to make kimchee?
posted by mollymayhem at 10:30 PM on April 8, 2012

You could use it as a base for some hotpot, or marinate some pork or beef in it and then grill/barbecue the meat.
posted by smoke at 10:56 PM on April 8, 2012

That marinade sounds delicious. It's probably extremely flavorful, so you could use it like a marinade on meat or vegetables (grilled mushrooms might be amazing) but in any application where you'd eat it directly, you'll want to cut it with something. Maybe it would make a tasty soup base, if you whirred it smooth in the food processor and added it in a few spoonfuls at a time to your broth. Add tofu and greens (pea shoots are my current favorite), maybe some radish, and you've got a meal. I think the best thing would be grilling meat, though. You could do it with lettuce wraps and sundry banchan that maybe needs eating.
posted by Mizu at 4:32 AM on April 9, 2012

For something that packs as much punch as kimchi marinade, you'll prolly want to try it with something mild like tofu (the above suggestion of mushrooms is also fantastic), for grilling.

You can also surely use it to repel predators &/or exact terrible revenge on enemies, tbh.
posted by elizardbits at 5:18 AM on April 9, 2012

I read this as kimchi marmalade.

I would marinate meat in it (add sugar) and then grill it. Eat your kimchi with it and put it over rice. Yum.
posted by 200burritos at 7:31 AM on April 9, 2012 [1 favorite]

Make a variation of this traditional kimchi soup recipe.
posted by flug at 9:33 AM on April 9, 2012

Kimchi congee/porridge.

Kimchi fried rice. (Infinite variations with ingredients as long as there is rice; always a winner!)
posted by mild deer at 9:38 AM on April 9, 2012

Use it like how Koreans use it:

Definitely freeze it if you don't see yourself eating it up. I mean kimchi is pretty shelf-stable in general, but since you already have kimchi in the fridge, having the kimchi ssok ("innards") around can be kind of redundant. Kimchi keeps in the freezer very well.

Easy answer: You can just reserve it for regular ssam bab style. When you're eating a bowl of rice, just put wrap some of that kimchi ssok up in fresh Napa cabbage leaves as your banchan.

Upgrade answer: You can eat it as bossam. Steam or poach some pork belly (when poaching the pork belly, you can prepare it soo yook style, in a flavorful broth of dwaenjang, onions and large scallion heads and ginger to both poach as well as remove any overtly piggy smell to the belly), let it cool and squeeze any excess moisture out. Slice up the pork and place on plate. Now take your leftover kimchi ssok, and pile it on one side of the plate (You can gussy it up a bit. Usually the ssok is a bit sweeter for bossam, but obviously, this is according to taste. Another popular addition is shucked oysters). Serve with lightly steamed Napa or fresh cabbage leaves. Just wrap up a slice of pork and some of that kimchi inside into a little pocket of deliciousness and stuff it in your mouth.

Technically you can also use sliced steamed or poached beef as well, or maybe even if just have leftover roasted pork loin or other roast protein lying around.

Extremely DIY Korean dishes that you could use it for option: If you can get a hold of some buckwheat from an Asian store, you can make a sauces for cold mixed noodles in a kind of jaengban guksu or mak guksu style. Or if you want to go in the hot direction, get some wheat vermicelli type noodles and use your kimchi marinade it as one of the toppings for your janchi guksu.
posted by kkokkodalk at 9:43 AM on April 9, 2012 [1 favorite]

posted by cmoj at 11:49 AM on April 9, 2012

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