Now that we’ve welcomed kimchi into the kitchen, the next big question is—what do we do with it? Once that jar’s opened and you’ve had your first crunchy, tangy mouthful, it’s only natural to wonder how to weave it into your everyday meals. Well, you’ve come to the right place, because I’m all about making bold flavours fit into family life with ease and a bit of fun along the way.
First off, let’s remember that kimchi is a side dish by design. In Korean households, it’s rarely the star of the show, but rather the zingy supporting character that lifts everything else on the table. But don’t let its humble role fool you—this little wonder can turn even the plainest meals into something exciting.
Take breakfast, for example. Yes, you heard me—kimchi at breakfast! Stir a spoonful into scrambled eggs and watch how they come to life. That gentle heat, the crunch from the cabbage, the hint of garlic—it’s like a morning wake-up call for your taste buds. Add some toast and maybe a rasher of crispy bacon, and you’ve got yourself a breakfast with personality.
Lunchtime is when kimchi really shows off its versatility. If you’ve got some leftover rice, you’re already halfway to a lovely kimchi fried rice. Just toss the two together with a splash of soy sauce, maybe a few chopped spring onions, and a runny fried egg on top. It’s quick, hearty, and surprisingly satisfying. You can even sneak in some leftover chicken or tofu for a bit of protein.
And oh, sandwiches—now that’s a fun one! A grilled cheese sandwich with a layer of kimchi tucked inside is something I truly believe everyone should try at least once. The cheese melts, the bread crisps up, and the kimchi brings that zing and crunch. It’s comfort food with a twist. Even in a ham or turkey sandwich, just a spoonful of kimchi adds a whole new depth of flavour. It’s like mayonnaise’s bold, fiery cousin!
For dinner, think of kimchi as a flavour enhancer. Stir it through your stir-fries, mix it into noodle dishes, or serve it on the side of a roast or grilled meat. I particularly like it next to something rich—like crispy pork belly or pan-fried tofu. It cuts through the richness and leaves your palate refreshed and ready for the next bite. And don’t forget soups—drop a bit of kimchi into a clear broth with some noodles, and suddenly you’ve got something that tastes like it’s been simmering for hours.
And let’s not forget salads. If you’re tired of the same old leafy greens, toss in some chopped kimchi for a spicy, tangy twist. Add some sesame oil and roasted peanuts, and you’ve turned a dull salad into something with real kick.
Now, I know not everyone in the family might take to kimchi straight away, especially the little ones. When mine were younger, I’d mix it into sauces or rice dishes in small amounts, just enough to introduce the flavour gently. And as they got used to it, they began asking for “the spicy cabbage” by name! It’s all about easing in and letting their taste buds catch up at their own pace.
And here’s a little tip from me to you—older kimchi, the kind that’s been sitting in the fridge for a while and has gone a bit more sour, is perfect for cooking. It’s got deeper flavour, and when you cook it, the sharpness mellows out beautifully. So never toss it away—put it in a stew or a fried rice dish and give it a second life.
In the end, the beauty of kimchi is that it doesn’t ask for much. Just a spoonful here and there, and it quietly transforms your everyday meals into something memorable. It’s a jar of possibility waiting in your fridge—bold, cheerful, and always ready to help out.
So go ahead, explore, experiment, and enjoy. With kimchi in your corner, your kitchen might just get a little more adventurous—and a whole lot tastier.