On days when I am running out of everything else I whip up the most delicious things with only kimchi and a few other basic ingredients. Add it to ramyeon? Kimchi ramyeon. Add it to rice and fry it? Fried kimchi rice. Add it to water and flour? Kimchi pajeon. Add it to water and some gochujang plus a few pieces of SPAM? Kimchi jiggae.
If you get a pack of kimchi and it doesn't suit your taste there is an easy solution: keep it in the fridge, and the kimchi will get better with time. Always. But be sure to find original Korean kimchi. The differences in taste from Japanese "kimuchi" are obvious and just... different. Sweeter.
The smell of kimchi is persistent and it stays long after you cleared your fridge. There is probably no Korean fridge in the world that is free of the smell of kimchi. Better get used to it fast. Those smell neutralizers for the fridge can only help so much.
Did you know kimchi is full of Vitamin A and C? After the fermentation, its Vitamin B1, B2 and B12 content rises, too, and it's rich in minerals like iron and calcium. Furthermore, the fermentation process produces probiotic bacteria that aid intestinal health and digestion. Kimchi is also good for the skin, helps lowering blood cholesterol levels and just in general counts as one of the most healthy low calories, high fibres dishes around.
Kimchi in Korea is ubiquitous. You'll get it with every meal you'll take. I love to put it on the grill together with the samgyeobsal, as well as add it to my bibimbab. It's an absolute must with seolleongtang, dakhanmari and bossam, and in Korea you might even get it with your pasta or right there in your burger.
Anyway, tonight I am invited to a virtual dinner and guess what, all I need to bring is the kimchi! Fortunately I always have a batch in our kitchen so off I go and am excited what missboulette is going to whip up for our virtual dinner date :) Please visit her blog for even more original ways to prepare your kimchi and many more delicious recipes.