What To Do With a Jar Of Kimchi

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.

Caroline Choe's Kimchi Mac & Cheese
Caroline Choe's Kimchi Mac & Cheese
by Caroline Choe
Kimchi Stew with Pork Belly
Kimchi Stew with Pork Belly
by Sara Jenkins
Crispy Kimchi and Cheddar Omelette
Crispy Kimchi and Cheddar Omelette
by alison roman
Pull-Apart Cheesy Baked Potato
Pull-Apart Cheesy Baked Potato
by Ali Slagle
Kimchi, Shrimp, and Soba Salad
Kimchi, Shrimp, and Soba Salad
by Ali Slagle
Kimchi Fried Rice
Kimchi Fried Rice
by Allison (Spontaneous Tomato)
Kimchi Tofu Soup
Kimchi Tofu Soup
by Linda
Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice
Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice
by Gena Hamshaw

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!


(via Food52)

Add Comment