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

FAQs

What do Koreans eat kimchi with? ›

As a traditional side dish, kimchi is usually served with other side dishes (banchan) in Korean family households and restaurants. Kimchi can be eaten alone or with rice, but it is also included in the recipes of other traditional dishes, including soup, porridge, and rice cake.

Now, Korean researchers say a few servings of the spicy food each day might help stave off weight gain. "Consumption of 1–3 servings/day of total kimchi was associated with a lower risk of obesity in men," and smaller amounts were linked to similar trends among women, concluded a team led by Sangah Shin.

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.

This kimchi ramen combines the fermented deliciousness of kimchi with a comforting bowl of ramen. This dish is a great winter recipe, it's incredibly easy and quick to make, plus it's full of flavor. Add this kimchi ramen to your menu for this week and thank me later.

The use of bold seasonings like gochugaru and, in some regions, salted seafood, offer additional layers of complexity to the overall taste of the kimchi.

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.

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.

Meanwhile, those men with a higher intake of cabbage kimchi (up to three servings a day) had 10% lower odds of obesity and excess fat round their stomach and abdomen. The risk was 8% lower in women for this type of kimchi.

Now, a study of more than 100,000 people by researchers from the Chung Ang University in South Korea has found that men who eat three portions of the dish per day are less likely to be overweight and have less belly fat - the type thought to be the riskiest for type 2 diabetes.

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.

How to know if kimchi went bad? ›

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

your suppose to eat it cold and keep it in the fridge for awhile until it has the sour taste it usually taste better. my mom makes it all the time, with no fish oil. Cabbage kimchi, onion kimchi and radish kimchi are great hot or cold. I've used them in cooking and also enjoyed eating them as banchan on their own.

A 2018 study published in the Journal of Microbiology identified them as yeast. Visible yeast -- colonies of microscopic fungi -- often appears near the surface during the later stage of kimchi production, and it's what's responsible for the formation of white growths on your kimchi.

The best side dishes to eat with kimchi are steamed white rice, steamed dumplings, fried shrimp, potstickers, beef and broccoli, egg roll in a bowl grilled meat, Korean pancakes, crispy tofu, japchae, Korean fried chicken, bibimbap, and pickled vegetables.

Cabbage kimchi, onion kimchi and radish kimchi are great hot or cold. I've used them in cooking and also enjoyed eating them as banchan on their own. Cucumber kimchi is only good cold. I prefer the perilla leaf kimchi cold, wrapped around a little chunk of hot rice.

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.

I love to keep it in my kitchen to top bowls of grains and noodles, stir into soups and stews, and toss with stir fries. But its big, bold flavor can go into just about anything. If you're looking for ways to put kimchi to good use, these recipes from our database are a good place to get started.