10 Delicious Ways to Eat Kimchi (includes Korean Recipes) (2024)

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10 Delicious Ways to Eat Kimchi (includes Korean Recipes)? ›

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

Kimchi can be eaten on its own, as a side dish, or as an ingredient in other foods. Its spicy, tangy flavor is an excellent complement to savory foods, and it's often paired with rice dishes to add contrast to a meal.

You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways! Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

As a traditional side dish, Kimchi is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white or brown rice, but it is also included in recipes of other traditional dishes, including porridges, soups, and rice cakes.

This kimchi ramen stew is so delicious, and filled with so much flavor. Made with deep flavors or garlic, ginger, gochujang, kimchi and more. This is made all in one pot and comes together in no time.

Kimchi is traditionally eaten as a side dish with rice, and it is often served at every meal. Kimchi can also be used as an ingredient in various Korean dishes, such as kimchi stew (kimchi-jjigae), kimchi fried rice (kimchi-bokkeumbap), and kimchi pancakes (kimchijeon).

Originally created to preserve vegetables over the winter, kimchi has been eaten in Korea for generations. Kimchi is a super versatile dish that can be eaten on its own - seriously, straight out of the jar - as a condiment, or worked into almost any recipe.

Tradition is one of the main reasons why Korean serve kimchi at almost every meal. History shows that Koreans were already eating kimchi as early as 37 BC. During those times, it was common for the locals to make fermented dishes because of the abundance of ingredients and lack of refrigeration.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Can kimchi go bad? ›

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Specific kimchi types also showed a positive effect. Three or more daily servings of cabbage kimchi among men was associated with a 10% lower prevalence of overall obesity as well as a 10% lower prevalence of abdominal obesity compared to those who ate less than one serving daily.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

You can add different flavors to it. You don't have to add it to something else to make it better that's for sure. You can add some sesame oil, vinegar, spicier peppers, or garlic. Heck you can even add peppers in it if you want.

Rinse it. For the benefit of the many over the tastes of the few, it's quite common in certain facilities to fully rinse mature kimchi and the serve accordingly, ensuring a mild flavor profile for all.

Eating up to three servings of kimchi each day is linked to a reduced rate of obesity among men, according to a new study. This study is observational so it's difficult to measure kimchi's direct effect on weight loss.

But generally, kimchi has a tangy, spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process. Some people compare kimchi's spiciness to that of hot sauce or salsa, but with a more complex and layered flavor profile.

Kimchi is eaten plain as a side dish with meals, but it is also used in cooking; pancakes, stews and fried rice are examples.