Stews
김치찌개
Kimchi Jjigae
The more fermented the kimchi, the deeper the flavor. Add a splash of vinegar if your kimchi is not sour enough.
25 minMedium2 Servings
Kimchi
김치/kim-chi/
spicysourfermentedumamigarlicky
The national dish and cultural icon of Korea. Kimchi is lacto-fermented napa cabbage seasoned with gochugaru, garlic, ginger, and salted shrimp or fish sauce. It is both a banchan (side dish) and a key cooking ingredient. Well-fermented "old" kimchi (묵은지) is preferred for cooking, while fresh kimchi is better as a side dish.
Common substitutes
- →There is no true substitute
- →Sauerkraut + gochugaru for a rough approximation in cooked dishes
Used in
Drinking Food
김치전
Kimchi-jeon (Kimchi Pancake)
Adding kimchi brine naturally seasons the batter.
20 minEasy2 Servings
Drinking Food
두부김치
Dubu-kimchi (Tofu with Stir-fried Kimchi)
Warm the tofu so it pairs well with the stir-fried kimchi.
20 minEasy3 Servings
Rice Dishes
김치볶음밥
Kimchi Fried Rice
The longer you fry the kimchi, the deeper the umami.
15 minEasy2 Servings