10 Delicious Ways to Eat Kimchi (includes Korean Recipes) (2024)

FAQs

10 Delicious Ways to Eat Kimchi (includes Korean Recipes)? ›

Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...

Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...

In Korean cooking, kimchi is eaten as a side dish or used as an ingredient in everything from rice and noodle dishes to dumplings and stews. It can also be added to Western dishes like sandwiches, vegetable dishes, and pasta. Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria.

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

The most common reaction to fermented foods is a temporary increase in gas and bloating. This is the result of excess gas being produced after probiotics kill harmful gut bacteria and fungi. Probiotics secrete antimicrobial peptides that kill harmful pathogenic organisms like Salmonella and E. Coli.

It's great straight out of the jar for a little snack any time. It's fun to fish out a single piece with a fork whenever the craving hits, but you can also pull a whole bunch of it out of the liquid and arrange it in a bowl and serve it with toothpicks alongside.

The fiber and probiotics in kimchi can help you maintain a healthy digestive system. The probiotics in fermented food can help reduce the negative symptoms of many gastrointestinal disorders, such as irritable bowel syndrome and colon inflammation.

Kimchi is a Korean fermented cabbage dish left to ferment for 3-21 days in a jar. The taste can vary based on the ingredients and spices you add in. Kimchi has many vitamins and nutrients that help you create a balanced diet. The high sodium content in kimchi means you should not eat too much.

What is the side effect of eating too much kimchi? ›

What happens when you eat too much kimchi? Since kimchi is fermented and spicy, you might experience uncomfortable gastric repercussions. Usually those with IBS or other gastrointestinal issues are more prone to sensitivity, especially since kimchi is also spicy.

Eating kimchi in moderation is essential because a high intake can cause obesity and digestive distress. Additionally, an excess intake of this dish could lead to gastric cancer development. In addition, people with high blood pressure must consume it in moderation due to its high sodium content.

Kimchi is usually served as a side dish (banchan) to be eaten with other elements of a Korean meal (bapsang), including steamed rice (bap), soup (guk), salted dish (jang), and other side dishes consisting of vegetables (namul) and/or protein dishes (meat and fish) [24].

Though kimchi is usually fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation. This dish is not only delectable but also offers many health benefits ( 1 , 2 , 3 ).

One hundred grams of kimchi contains roughly 670 milligrams of sodium, so enjoyment of kimchi in moderation is the ticket for anyone who needs to watch their sodium. Another option, one often taken by Korean people wishing to reduce their sodium intake, is to rinse the kimchi in water before eating it.

“Fermented foods are typically fine to eat on an empty stomach since they help to support digestion,” Greenfield says. “Bitter foods stimulate bile and HCL production, which help the body digest foods more efficiently. They also contain acetate, which helps to feed and fuel good bacteria in the gut.”