Any leftover kimchi? You can do all this with it

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Tired of the kimchi sandwich? There is so much more you can do with leftover kimchi. The slightly spicy and fresh taste of this Korean fermented cabbage gives an ‘ oomph’ to dishes that you say to you. Don’t be fooled by the strong smell, there are few ingredients as flavorful as kimchi. Plus: refrigerated, a jar stays good for 3-6 months. So logical if there is a leftover.

Freshen up

In case it has dwindled what kimchi is, we’ve got a little refresher here.  Traditionally, kimchi is made from a Chinese cabbage that is cut into quarters and gently pickled without tearing the leaves, after which you have to spread a pepper paste ( gochujang ) between each individual leaf. 

It becomes easier and a lot faster when you let go of tradition and use other types of cabbage, or even vegetables. For example, Yvette van Boven makes kimchi from sprouts and the American website Bon Appetit uses leftovers from the fridge (handy tip!), such as bruised fennel bulbs, a forgotten cauliflower or wilted radishes. The only rules that are fixed are the use of garlic, gochujang, fish sauce (or a mixture of soy sauce and miso for a vegan kimchi) and a large portion of patience.

Ideas with leftover kimchi

Kimchi sandwich 2.0

What is this now? Didn’t we say there were no more sandwiches coming in? One then. With a fried egg on top, it is technically not a sandwich, but a kimchi croque madame . Choose a mature cheese, or sharp Emmentaler, ham to taste and put some kimchi in between. Finally, spoon over béchamel sauce . Do you want it even spicier? Stir in a sauce of ketchup and gochujang.

Mac ‘n (kim) cheese

We say yes, please to this twist on the classic American mac ‘n cheese . Add the kimchi to the cheese sauce just before you spread the pasta in a baking dish and put it in the oven. For a version with less cream and more cachet, you can use a cacio e pepe recipe as a base. Kimchi cacio e pepe: the name alone sounds exciting!

Spicy kimchimayo

Stir three tablespoons of mayonnaise – this is how you make your own super-quick mayo – along with a tablespoon of finely chopped kimchi and a teaspoon of sesame oil. To make it even spicier, you can add some Korean chili flakes (gochugaru). Spread the kimchimayo on everything and thank us later. 

Kimchi fritters

Funky kimchi makes sweet potato fritters even more appealing. You can compare fritters with ‘cookies’ baked in the pan or deep-fryer made from vegetables, fruit, meat or fish, for example. Usually they are battered before baking or contain only an egg for binding, such as Jewish latkes .

When you get started with these fritters, make sure you drain the kimchi juice well so that they stay super crunchy! That’s how you make them.

Lentil stew with kimchi

Ask a Korean about his favorite stew, bet the answer is kimchi jjigae , aka kimchi stew . A warming dish with nice acidity and a good dose of spice. The same flavors can be found in this lentil stew with a poached egg. Delicious to make on a winter weekday. 

Buttery kimchi shrimp

A handy dish to have on hand, because you hardly need fresh ingredients. All you need to do is whip up the kimchi into a funky sauce, mince ginger and garlic, and thaw some frozen shrimp. It’s that simple!

Fry the ginger and garlic in lots of butter, add the shrimps and the sauce and fry until the shrimps are beautiful pink. Sprinkle with fresh coriander and a squeeze of lime. Delicious with rice or noodles.

Source: Culy by
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