Cooking with Kimchee

Kimchee is more than just a condiment—it’s a great ingredient, in traditional Korean dishes and all sorts of other things. As your kimchee gets older and sourer, it might also be more palatable cooked in a dish than eaten on its own.

Try adding kimchee to omelets, fried rice, or ramen. Kimchee quesadillas are surprisingly addictive, says chocabot, who finds Brie and kimchee especially complementary, in a crazy-but-it-works kind of way. hannaone sticks with pepper jack.

Honey Bee makes a dish of Brussels sprouts with bacon and kimchee. She cooks diced bacon and removes it from the pan, then sautés roasted Brussels sprouts in the bacon fat, and finally adds chopped kimchee and its juice, the reserved bacon, and chopped fresh mint.

hannaone offers this recipe for traditional kimchee stew, noting that you can simply leave out the meat for a vegetarian version, and replacing the water with any stock or broth will result in a richer flavor.

1 cup kimchee
4 ounces pork, chicken, or beef, cut in small pieces
2 cups water
5 ounces medium or firm tofu, in 1/4-inch-thick slices
4 cloves fresh garlic, chopped
1 teaspoon finely ground red chile pepper
1 green onion, cut on diagonal in 1/2-inch lengths

Place kimchee, meat, and water in a medium pot over high heat and bring to a full boil. Reduce heat to medium and cook for about 15 minutes. Skim any oil or foam from the top. Add tofu, garlic, and chile, return to a full boil, and cook for about 10 minutes. Add green onion just prior to serving. Makes 2 to 3 servings.

Board Link: Some Things to do With Kimchi

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