What foods go well with kimchi?

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Kimchi has a crisp and spicy pickled taste that is saltier and less acidic than sauerkraut. It is sour, spicy, and umami. It goes well with practically any meal, but notably Korean cuisine.

Kimchi is a popular condiment or side dish to match with Korean cuisine. It is made from Napa cabbage, salt, red pepper flakes, garlic, and salted shrimp.

What foods go well with kimchi? Kimchi complements steaming rice, fried rice, bibimbap, pancakes, stew, soup, egg dishes, ramen, and dumplings.

It works well in savory foods to provide a spicy and sour taste. The options are unlimited, whether served cold on the side or cooked with the dish.

Kimchi is not only tasty, but it also includes probiotics and digestive nutrients comparable to those found in yogurt.

Feel free to experiment with kimchi if you like it. This page discusses the tastes and dishes that go well with kimchi, as well as whether it should be served hot or cold.

How healthy is kimchi?

In addition to being a fermented meal with natural probiotics, kimchi is strong in beta-carotene and numerous other antioxidant components, which help to lessen the risk of major illnesses including diabetes, cancer, heart disease, and stroke. It is high in chlorine, vitamin A, C, and K, calcium, folate, and potassium.

Vitamin K promotes blood clotting and helps to maintain healthy bones. Vitamin C strengthens the immune system, whilst chlorine benefits the muscles, neurological system, cells, and mood.

Additionally, probiotics promote gut health and help to avoid gastrointestinal illnesses including colon inflammation and IBS.

Yet, because of its high salt content, it is important not to overeat, particularly if you are at high risk of heart disease. The sodium-rich side dish may raise blood pressure and cause an increase in calcium excretion, weakening the bones.

Should I eat kimchi cold or hot?

Kimchi may be eaten cold or cooked in a pan; it tastes delicious either way. Some individuals like the spicy, chilly flavor of kimchi, while others prefer the tangy texture when cooked.

The crunchiness and spiciness of kimchi may be enjoyed when served cold; however, heating kimchi can render it mushy, remove its crunchiness, and somewhat change the flavor.

Moreover, cold kimchi offers additional probiotic advantages since boiling kills the beneficial bacteria in kimchi by destroying the enzymes at roughly 115 degrees Fahrenheit. As a result, if kimchi must be cooked, consider adding it towards the end to maintain the gut health advantages.

What food goes well with kimchi?

Kimchi has a particular taste that goes well with a variety of foods. Whichever components you choose, kimchi may be served hot or cold, depending on your choice.

Here is a list of potential kimchi pairings:

  • Rice: Steamed white or brown rice may be easily altered by tossing in some finely chopped kimchi. It gives the rice a tangy spicy taste, making it more tasty and pleasurable. It also goes well with kimchi fried rice. To optimize the probiotic advantages, mix it in last after everything has finished cooking.
  • Pancakes: Kimchi lends a crispy, spicy-tart taste to savory kimchi pancakes or any fritter kind. Add onions and pork fitters or sweet potato pancakes if desired.
  • Dumplings: Whether they’re made of meat or vegetables, adding chopped kimchi as an ingredient makes dumplings spicy and flavorful. With the dipping sauce, always garnish with soy sauce, red pepper flakes, and a dash of rice vinegar.
  • Eggs: If you prefer scrambled eggs with cheese, you’ll love kimchi scrambled eggs even more. The pairing is a match made in heaven.
  • Kimchi may be added to stews or soups to provide funk and spice. Try a tofu stew with veggies, pork, or spam from Korea.
  • Noodles containing broth, such as ramen noodles or spicy cold noodles, go well with kimchi. Hot, sweet, tangy sauce and meaty stocks combine well with kimchi.

What flavor goes well with kimchi?

Salted oysters or salted shrimp, fish sauce, garlic, ginger, and chili flakes or gochugaru provide a rich, umami taste to kimchi. If you like something simple and light, try sliced apples, pear, or daikon radish.

To add some spice, garnish with hot peppers or red pepper flakes.

  • Kimchi, rice, fried eggs, and avocado
  • Kimchi, pork, scallions, and pancake
  • Scrambled egg + kimchi + cheese + bread
  • Kimchi with chicken, soy sauce, poached eggs, and honey
  • Tofu + dumplings + mung beans + kimchi + ground beef + glass noodles + soy sauce + sesame oil

Eat With Kimchi: Conclusion 

Kimchi has an infinite number of applications. It’s very adaptable, so it goes well with practically any dish that requires a salty, tangy, or umami taste to compliment it.

It goes well with steaming rice, fried rice, bibimbap, pancakes, stew or soup, scrambled eggs, ramen, and dumplings.

Whatever you serve it with, the fermented meal may be eaten cold or hot. Nevertheless, heating kimchi may change its flavor and texture, as well as reduce its bacterial advantages.

Also, owing to its high salt content, avoid ingesting too much. Thus, eat intelligently to include vitamins and minerals in your daily portions.

The items to eat with kimchi listed above just scrape the surface. Browse through the kimchi meal pairings to uncover combinations that appeal to you, as well as new ways to enjoy the nutritious benefits and delectable flavors of kimchi with your favorite dishes.


Should kimchi be eaten hot or cold?

Is kimchi served hot or cold? Kimchi may be consumed cold, directly from the jar, or prepared into meals, such as this fried rice, and served hot.

Does kimchi go with anything?

Soups, stews, noodles, and savory pancakes are just a few of the recipes that contain kimchi and its brining liquid (also referred to as its “juice”). But don’t let its origins limit you; kimchi’s acidic, spicy, and savory characteristics pair well with practically everything.

Is kimchi a side dish or main dish?

Kimchi is a salty, spicy pickle that is often prepared with cabbage. It may be eaten as a side dish with a main course or as a condiment with soups, rice, and noodles.

What protein goes with kimchi?

What Can You Eat With Kimchi? 8 DELICIOUS SIDE DISHES
1 – The Best Steamed Egg Ever.
2 – Pork Chops in Breaded Breadcrumbs.
3 – Tuna Patties with Kimchi.
Bulgogi Burger (4th).
Grilled Steak.
Sashimi with Kimchi (No. 6).
Bibimbap is number seven.
Korean Fried Chicken is number eight on the list.
Feb 23, 2023

What is the proper way to eat kimchi?

It’s delicious right from the jar for a quick snack at any time. It’s amusing to fish out a single piece with a fork whenever a hunger strikes, but you can also extract a large amount out of the liquid and arrange it in a dish with toothpicks on the side. Want to become even more kimchi purist?

When should you not eat kimchi?

When properly prepared and refrigerated, it may keep for up to 6 months. Still, never consume kimchi that stinks or has obvious mold. If you are unclear if a meal is safe to eat, it is advisable to discard it.

What happens after you eat kimchi?

According to preliminary study, kimchi may be able to boost your immune system. The microorganisms that aid in the fermentation of kimchi have been linked to increased immune function and decreased levels of disease-induced inflammation. Kimchi contains vitamin C, which may help enhance your immune system.

How often should you eat kimchi?

When Should You Eat Kimchi? Probiotics and good bacteria must be ingested on a daily basis for the advantages of kimchi to be effective. Regular might mean various things to different people, hence it is advised that one dish (100g) of kimchi be eaten everyday.

Can kimchi help lose weight?

Both fresh and fermented kimchi are low in calories and may aid in weight reduction ( 49 ). A 4-week research of 22 overweight persons revealed that consuming fresh or fermented kimchi helped decrease body weight, BMI, and body fat. Also, the fermented variant reduced blood sugar levels ( 50 ).

Why do Koreans eat kimchi with every meal?

One of the main reasons why Koreans serve kimchi at almost every meal is tradition. Koreans started consuming kimchi as early as 37 BC, according to history. Because of the availability of materials and the absence of refrigeration at the period, it was usual for the people to prepare fermented foods.

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