A jar full of kimchi is a beautiful thing. It sits in my fridge like a bright, orange beacon calling me to tangy, comforting bites—especially in this bitter cold. Salty, spicy, crunchy kimchi is the perfect solution for instant warmth and zip. The complex, fermented flavors of cabbage, radishes, cucumbers, garlic (and just about any other vegetable you can think of) usually pack enough heat that I keep a glass of water nearby. Plus, it keeps for ages (some might argue forever), making it an ever-dependable dinner helper.
I’m more than happy to eat kimchi straight from the jar, but if you’re looking to add depth to rice bowls and noodle salads, or brightness to heavy stews and crispy french toast, here are 10 ways to use up that jar.
And if you want to make your own jar:
What's your favorite way to use kimchi? Do you eat it straight out of the jar? Share below!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Katie Macdonald
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5 Comments
I love using the kimchi liquid whisked with a little neutral oil as a salad dressing, really amazing way to make salad more interesting
https://www.koreanbapsang.com/2010/10/dubu-kimchi-tofu-with-stir-fried-kimchi.html
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