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Kimchi suggestions
Leopoldstoch
Posts: 1,182
Reaching out for advice and suggestions on what to use my newly acquired kimchi for. Haven’t used kimchi a lot. The few times I have had it was simply by itself, but I have to think there are some good ideas as to dishes to make with it.
*they also had a fermented hot sauce I picked up.
*they also had a fermented hot sauce I picked up.
Brandon - Ohio
Comments
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______________________________________________I love lamp..
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I’ve always had it as a side dish, just on its own in small bowl. That’s how you’ll find it in most Korean restaurants as well.
That being said, I did once have an idea for Korean bbq sliders that I think would be pretty good. Korean short rib meat topped with a kimchi-infused slaw and two buns."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
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Not sure if you've opened that jar yet, or not; contents are usually under pressure and it pops pretty good when you remove the lid the first time.
My first jar, I thought was spoiled, and tossed! Don't; it IS spoiled (fermented), and it's supposed to do that.
There's a lot of heat, but also sour/vinegar in kimchi, which makes it pair well with fatty meats. I like JIC's idea above.“Declare victory when you have retreated past the point where you started” - Don Tzu
Ogden, UT, USA
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Straight up as a side. You can add the juice to rice. That’s what my Korean connection does for me.
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JohnInCarolina said:I’ve always had it as a side dish, just on its own in small bowl. That’s how you’ll find it in most Korean restaurants as well.
That being said, I did once have an idea for Korean bbq sliders that I think would be pretty good. Korean short rib meat topped with a kimchi-infused slaw and two buns.Good call on the short ribs.If you are cooking Korean, it's actually used IN many of the dishes. But I get we're looking for "Western" applications. Wherever you can handle the umami and heat...______________________________________________I love lamp.. -
Also, kimchi soup is very popular with the Koreans.
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And quite tasty.
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add sauted kimchi and toasted sesame seeds to this recipe. i think ive made these tacos six weekends in a row now. been just using shaved beef but flank would be better, also add an onion and an asian pear to the marinade. theres frozen marinaded beef in the freezer for this weekend as well
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Collard Greens and Kimchi are an amazing combination. Ed Lee has them in his DC restaurants and his first cookbook.
https://www.southerncastiron.com/edward-lees-collards-and-kimchi/
Leftovers from this recipe are fantastic reheated, and I usually add a couple of poached eggs and have a phenomenal lunch.LBGE
Pikesville, MD
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aS LONG AS YOU ARE DOING kOREAN AND LIKE SPICY CHECK THIS SAUCE SEVERAL CHOICES IF IN kOREAN GROCERY, GREAT ON EGGED CHICKEN. https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/ref=asc_df_B013HB0CC4/?tag=hyprod-20&linkCode=df0&hvadid=312193075834&hvpos=1o4&hvnetw=g&hvrand=2806807845973513471&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9011833&hvtargid=pla-373159530846&th=1
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Heirloom Market outside of Atlanta makes a really good spicy pork sandwich with Kimchi slaw.
https://www.atlantamagazine.com/dining-news/eat-this-heirloom-market-bbqs-spicy-korean-pork-sandwich/
I found this recipe for sliders:
https://www.mindofachef.com/blog/2017/02/01/spicy-korean-pork-sliders-recipe-from-atlanta-chefs-jiyeon-lee-cody-taylor
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
TIL that I threw away a good jar of kimchi a couple months back. Half the contents splattered out upon opening, I couldn't believe the glass jar didn't break.Botch said:Not sure if you've opened that jar yet, or not; contents are usually under pressure and it pops pretty good when you remove the lid the first time.
My first jar, I thought was spoiled, and tossed! Don't; it IS spoiled (fermented), and it's supposed to do that.
There's a lot of heat, but also sour/vinegar in kimchi, which makes it pair well with fatty meats. I like JIC's idea above.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Chop up a little and throw in your scrambled eggs, or on a burger. JICs idea is money.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Next time you smoke a Boston butt, make bbq tacos with sold flour tortillas, a little bbq sauce and some kimchi on the taco. Best concoction you’ll ever try. I’ve been eating that way all year and I don’t think I’ll ever eat a bbq sandwich again.Athens, GA
XL BGE, Large BGE and RecTec590
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