What To Eat Kimchi With | The Creative & Delicious Recipes

Dive into the vibrant world of Korean cuisine with our latest article, “what to eat kimchi with,” where we explore the versatile and dynamic ways to enjoy this iconic fermented delicacy. Kimchi, with its rich history and deep cultural roots in Korea, is much more than just a side dish; it’s a symphony of flavors and textures that can elevate any meal to a gastronomic experience. This guide is meticulously crafted to offer both beginners and seasoned food enthusiasts an in-depth look into the art of pairing kimchi with a variety of dishes.

We aim to enrich your dining experience by revealing the secrets behind selecting the right type of kimchi for different dishes, offering insights into how its spicy, fermented nature can enhance the flavors of your favorite recipes. Whether you’re looking to add a kick to your breakfast, a new twist to your lunch, or a flavorful accent to your dinner, “What to Eat Kimchi With” is your ultimate guide to discovering the endless possibilities that kimchi presents. Join us on this culinary journey and let your taste buds embark on an adventure that promises to excite, inspire, and satisfy your cravings for bold and unique flavors.

What Is Kimchi?

What Is Kimchi?

Kimchi is a traditional Korean dish that consists of salted and fermented vegetables, commonly using napa cabbage or Korean radish. It is a staple in Korean cuisine, served as a side dish with most meals. Kimchi can be eaten alone, with rice, or incorporated into various traditional dishes like porridges, soups, and rice cakes. The dish is known for its strong, spicy flavors and odors, although milder varieties exist. Kimchi is rich in dietary fiber, low in calories, and contains essential nutrients like vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron.

Health Benefits Kimchi

Kimchi, a traditional Korean dish, offers various health benefits due to its rich nutritional profile and fermentation process. Some key benefits include:

  • Gut Health: Kimchi is a fermented food rich in probiotics that can improve gut health by enhancing beneficial bacteria levels in the gut.
  • Nutritional Value: The fermentation process in kimchi enhances its nutritional value by synthesizing vitamins and minerals, making it a nutrient-dense food.
  • Heart Health: Kimchi may support heart health by reducing cholesterol levels, inflammation, and blood pressure, thus lowering the risk of heart disease.
  • Weight Management: Studies suggest that including kimchi in the diet may promote weight loss due to its low-calorie content, high fiber, and probiotic content.
  • Anti-Inflammatory Effects: Active compounds in kimchi can help suppress inflammation, which is beneficial for overall health and may support vascular health and cognitive function.

Kimchi is generally safe for most people to consume, except for those with specific allergies or histamine intolerance. It is recommended to choose unpasteurized kimchi for optimal benefits and to check the salt content when purchasing commercial products.

How To Make Kimchi Easy?

To make kimchi easily at home, you can follow these simple steps:

Prepare the Ingredients

  • Cut the cabbage into strips and salt it to soften.
  • Make a paste with garlic, ginger, fish sauce, chili sauce, sugar, and vinegar.
  • Rinse the cabbage and mix it with the paste, along with radishes, carrots, and spring onions.

Fermentation Process

  • Pack the kimchi into a jar and let it ferment at room temperature overnight.
  • Transfer to the fridge after fermenting for better flavor; it can be kept for up to 2 weeks

Tips for Making Kimchi

  • Use gloves to protect your hands from stains and smells.
  • Adjust ingredients like red pepper powder to suit your taste preference.
  • Experiment with fermentation times for different levels of tanginess

By following these steps, you can easily create delicious homemade kimchi that can be enjoyed fresh or after further fermentation for enhanced flavor.

How Long Does It Take To Make Kimchi?

The time it takes to make kimchi can vary depending on personal preference and desired flavor. Here are some guidelines:

  • Quick Kimchi Recipe: The kimchi can be served straight away or left to ferment at room temperature overnight, with the flavor improving the longer it’s left. It can be kept in the fridge for up to 2 weeks.
  • Flavor Maturation: While kimchi can be eaten immediately, Korean Bapsang suggests that it takes about two weeks for the flavor to fully mature. Even after two weeks, kimchi can continue to ferment and develop its flavors.
  • Fermentation Duration: The fermentation time for kimchi can range from 1 to 5 days at cool room temperature. It is recommended to check the kimchi daily, pressing down on the vegetables to keep them submerged under the brine. Once it tastes ripe enough for your liking, transfer it to the refrigerator. The flavors continue to develop, and it’s best after another week or two.

Ultimately, how long you let your homemade kimchi ferment depends on personal taste preferences. Some people prefer shorter fermentation times for a fresher taste, while others enjoy longer fermentation for a tangier flavor profile.

When Is The Best Time To Eat Kimchi?

When Is The Best Time To Eat Kimchi?

Kimchi, a spicy fermented cabbage dish, can be consumed at various times throughout the day. Koreans traditionally eat kimchi at breakfast, lunch, and dinner, incorporating it into side dishes, soups, stews, and salads. For those new to fermented foods, starting with sauerkraut before moving on to kimchi is recommended. However, fermented foods like kimchi can be eaten anytime as they are easily digested and can even aid in digesting meals. Starting with a small amount once a day, such as a couple of teaspoons of kimchi at breakfast or lunch, is a good way to introduce fermented foods gradually into your diet

.Kimchi offers numerous health benefits, including strengthening the immune system, reducing inflammation, preventing constipation, increasing bone density, lowering the risk of type 2 diabetes, treating skin problems, and preventing cardiovascular diseases. It is rich in vitamins, minerals, antioxidants, and probiotics that contribute to overall health and well-being.

Kimchi as a Flavor Enhancer

Kimchi’s unique taste takes dishes to the next level. Here are some tasty ways to cook with kimchi:

Stir-Fries & Fried Rice

Kimchi adds a spicy kick and fermented depth to stir-fries and fried rice dishes. Try adding it to:

  • Vegetable stir-fries
  • Tofu stir-fries
  • Chicken or pork stir-fries
  • Kimchi fried rice

Soups & Stews

Kimchi elevates soups and stews with its unique flavor profile. Kimchi jjigae (kimchi stew) is a Korean classic. Also try adding kimchi to:

  • Miso soup
  • Ramen noodle soup
  • Vegetable soup
  • Any stew!


Kimchi adds a spicy and tangy twist to noodle dishes, hot or cold. Try kimchi with:

  • Udon noodles
  • Soba noodles
  • Ramen noodles
  • Cold spicy noodles

Pancakes & Fritters

Kimchi adds texture and flavor to savory pancakes and fritters like:

  • Kimchi jeon (kimchi pancake)
  • Vegetable fritters
  • Corn fritters
  • Zucchini fritters


Fold chopped kimchi into scrambled eggs for a quick and flavorful breakfast. You can also add it to:

  • Omelets
  • Frittatas
  • Egg sandwiches


Kimchi can be blended into a unique and flavorful pasta sauce. Mix it with tomato sauce or make a spicy kimchi alfredo.

Grain Bowls

Top your grain bowls with kimchi for a spicy and probiotic-rich addition. It’s delicious on:

  • Quinoa
  • Brown rice
  • Farro
  • Mixed grains

Sandwiches & Wraps

Layer kimchi into sandwiches and wraps – it adds a tasty crunch! Works well in:

  • Pulled pork sandwiches
  • Chicken wraps
  • Veggie sandwiches

Kimchi with Other Dishes

Kimchi complements and enhances so many cuisines beyond Korean food alone.

  • Korean BBQ: Kimchi is a traditional accompaniment to Korean BBQ, enjoyed wrapped in lettuce with grilled meats.
  • Pizza: Surprise your taste buds with kimchi pizza – a delicious Korean-fusion option. Add kimchi toppings to white or red pizza.
  • Burgers: Spice up your burger with slices of kimchi! Especially tasty on beef, turkey, or veggie burgers.
  • Hot Dogs: Add some tangy kimchi to your hot dog for a fun twist. Works on classic dogs or vegan tofu pups.
  • Tacos: Mix kimchi into the filling or add it as a topping. Fantastic in fish, pork, chicken or tofu tacos.

How To Preserve Kimchi Longer?

How To Preserve Kimchi Longer?

To preserve kimchi longer, follow these key storage tips:

  1. Refrigeration: Store opened kimchi in the refrigerator at or below 4°C to extend its shelf life to about 3-6 months.
  2. Airtight Containers: Use sterile, airtight jars or containers to store kimchi. Ensure all ingredients are submerged in brine before sealing to lessen exposure to air.
  3. Clean Utensils: Always use clean utensils when handling kimchi to prevent introducing unwanted bacteria that can cause spoilage.
  4. Consumption Time: Consume kimchi within 3 months for a milder flavor and crunchier texture. After 3 months, it may become mushy but is still safe to eat for up to 3 more months. Look out for mold as an indication of spoilage.
  5. Signs of Spoilage: Do not consume kimchi that smells off, has visible mold, or tastes significantly different. If unsure, it’s best to discard it.

Conclusion: What To Eat Kimchi With 

With its unique spicy, funky, salty taste, kimchi is a versatile ingredient that can be used in many dishes beyond Korean cuisine. Try it in eggs, sandwiches, pasta, pizza, salads, and more for a flavorful probiotic boost. Adjust recipes based on your desired level of spice. Keep enjoying this fermented Asian staple in creative new ways.