kimchi is a classic condiment found on every Korean table. Kimchi can be made with a variety of vegetables, but the most common type, bae-chu, uses napa cabbage, radishes, and Korean red pepper flakes.
Start with a spicy paste mixed with salted cabbage, daikon radish, and aromatics. See our homemade Kimchi recipe for instructions.
How to Use Kimchi
With its perfect balance of brightness, crunch, and heat, kimchi is a natural in many Korean dishes (and some non-Korean ones, too). While it’s most often eaten with a bowl of rice (using chop sticks, pick up a piece of kimchi and fold it around a bit of rice, then pop the little bundle in your mouth), there are myriad ways to enjoy it. Here are a few:
• Hot pot Stir-fry kimchi in sesame oil. Add diced pork and water and cook until the meat is tender. Add tofu, heat through, and then serve with rice.
• Side salad Drizzle chopped kimchi with sesame oil, rice vinegar, and a little sugar.
• Stir-fried noodles Mix chopped kimchi with a bit of hot sauce, ketchup, and sesame oil. Toss with udon, rice, or Korean glass noodles.
• Dumplings Combine drained and finely chopped kimchi with tofu. Place small amounts of the mixture on dumpling wrappers and seal tightly. Steam or boil until cooked.
• Scrambled eggs Sauté kimchi until it develops a caramelized finish, add eggs, and scramble together.
The mixture ferments at room temperature for 24 hours, at which point it can be eaten or refrigerated. It starts o spicy, crunchy, and refreshing, becoming hotter and more intensely sour as it ages (up to a month).