Famous recipes to make with Kimchi - Dishes using Kimchi

Just as curry is associated with India and vodka with Russia, Kimchi is often associated with Korea.

Kimchi is undeniably a representative food of Korea.

 

Kimchi is traditional Korean ferrmented food and a type of culinary preparation.

It involved fermenting salted vegetables to enchance their shelf life and flavoring them with various seasonings.

 

Dishes using Kimchi

Due to its strong taste and aroma, dishes using Kimchi often prominently feature its flavor.

Here are some popular dishes that primarily use Kimchi;

 

1. Kimchi Kimbap 

This is Kimbap with Kimchi added.

It's a variatioin of traditional kimbap.

The rerceipe is simple. Chop napa-cabbage-Kimchi and include it as a filling inside the kimbap.

2. Kimchi Fried Rice (= Called as "Kimchi bokk-eumbap by Korean people)

This is fried rice with Kimchi as the main ingredient.

Heat cooking oil and saute the Kimchi properly.

When Kimchi is half-cooked, add rice and other ingredients, breaking up the rice and mixing everythig until well combined.

The key is to evaporate the Kimchi juice so that the rice doesn't become mushy.

It's usually topped with a fried egg.

( Sources : Reference from Wikipedia)

3. Kimchi Stew (= Called as "Kimchi Jjigae" by Korean people)

This is a stew made with Kimchi.

Along with soybean paste stew, it is one of the most prreferred Korean dishes.

It's an excellent side dish for meals and also great for the military, drinking snacks or camping.

It's particularly good with soju.

Thee dish is prepared by sauteing Kimchi and then boiling it in water.

Fermented Kimhi can be used without sauteing, but regular Kimchi should be sauteed for deeper flvor.

4. Kimchi Dumpling (= Called as "Kimchi Mandu" by Korean people)

These are Korean style dumplings filled with Kimchi.

Ingredients include napa-cabbage-Kimchi, pork, beef, pheasonat meat and tofu.

Well-made Kimchi dumplings can be steamed or fried and are moderately spicy, blending well with dumpling filling for a delicious taste.

5. Kimchi Pancake (=Called as "Kimchi Jeon" by Korean people)

A type of pancakee typically eaten as a side dish, snack, or drinking snack.

Since Kimchi makes up more than 80% of the pancake, the quality of the Kimchi is crucial.

It's best made with well-fermented, sourch Kimchi rather than freshly made Kimchi.

6. Kimchi Braise (=Called as "Kimchi Jolim" by Korean people)

This is a braised dish made with napa-cabbage-Kimchi, animal protein and spices like green onions and garlic, simmerced for a long time.

Common proteins included pork, mackerel, tunar or canned saury.

The ingredients are similar to those used in Kimchi stew but Kimchi braise has a higher proportion of Kimchi and protein with less broth, using the moisture from the Kimchi itself for cooking.

 

7. Kimchi rice (=Called as "Kimchi Bap" by Korean people)

This is rice cooked with Kimchi added during the cooking process.

 

8. Stir-fired Kimchi / Fried Kimchi (= Called as "Kimchi Bokkeum" or "Bookkeum Kimchi" by Korean people)

This is simply Kimchi stir-fried with oil.

 

9. Kimchi Rolled Noodles (= Called as "Kimchi Mal-igugsu" by Korean people)

A noodle dish based on cold noodle (= naengmyeon) or wheat noodle (=milmyeon), made with a broth mixed with white water Kimchi (= dongchimi) or cold noodle(=naengmyeon) broth and Kimchi juice, topped with various garnishes, included Kimchi.

Well-fermented Kimchi is used for a refreshing tangy taste.

Thin wheat noodles are typically used.

 

10. Tofu Kimchi ( = Called as "Dubu Kimchi" by Korean people)

A dish eaten with Makgeolli in Korea, consisting of tofu and Kimchi.

It's easy to prepare by buying Kimchi and tofu from the store and simply boiling the tofu, making it a convenient meal for students or those living alone.

( Sources : Reference from Wikipedia)

11. Kimchi Ramen 

this is ramen cooked with Kimchi added for extra spice.

It can be spicier than reguar ramen and you can enjoy it by eating Kimchi alongside the cooked ramen.

 

12. Army Stew (= Called "Budae JJigae" by Korean people)

This stew is made by boiling a thick broth with Kimchi seasoning, soybean paste or red pepper paste, red pepper powder, minced garlic and other seasoniings, then adding spam, sausage, bacon, ground meat and baked beans.

The ham and sausge mask the fermented flavor of Kims, while Kimchi enhances the taste of the fatty meats, resulting in an complementary diah.

 

Sources : References from Namuwiki