How to Eat Kimchi: From BBQ to Stew

Kimchi isn’t just a side dish—it’s a way of life. In Korean cuisine, this fermented food appears in countless forms, from crunchy banchan on the side of your meal to rich, comforting stews. If you’re wondering how to eat kimchi beyond simply taking a bite, here’s how Koreans use it in everyday dishes.

1. As a Side Dish (Banchan)

This is the most common way to enjoy kimchi. A small dish of baechu kimchi (napa cabbage kimchi) is served with almost every Korean meal. It pairs well with rice, soups, or grilled meat, providing a spicy, tangy balance to rich or oily foods.

You’ll also see other variations like kkakdugi (cubed radish kimchi) served with dishes like seolleongtang (ox bone soup) for a refreshing crunch.

Baechu kimchi (napa cabbage kimchi) & Kkakdugi (cubed radish kimchi)

2. In Stews and Soups

Older, well-fermented kimchi—especially sour and deeply flavorful—is perfect for cooking. That’s when it transforms into comforting dishes like:

• Kimchi Jjigae: A spicy kimchi stew made with pork, tofu, and onion.
• Kimchi Guk: A lighter soup, often with anchovy broth or sliced tofu.

Cooking mellows the acidity while releasing rich umami, making these soups a cold-weather favorite.

Kimchi Jjigae:  A spicy kimchi stew

3. Stir-Fried and Pan-Fried

Stir-frying kimchi gives it a sweet and smoky flavor. Koreans love using old kimchi in:

• Kimchi Bokkeumbap: Kimchi fried rice with egg, sometimes with spam or bacon.
• Kimchi Jeon: A savory pancake made by mixing chopped kimchi into flour batter.

These dishes are quick to make, budget-friendly, and totally satisfying—perfect for weeknight dinners or brunch.

Kimchi Bokkeumbap (Kimchi fried rice) & Kimchi Jeon (Svory kimchi pancake)

4. As a Topping or Condiment

Kimchi adds a punch of flavor as a topping for ramyeon (Korean instant noodles), burgers, and even tacos. In Korean BBQ restaurants, a leaf of lettuce is often filled with grilled meat, a dab of ssamjang, and a slice of kimchi—a bite-sized flavor bomb.

5. In Fusion Dishes

Kimchi has found its way into international fusion recipes:

• Kimchi grilled cheese sandwiches with gooey cheddar
• Kimchi quesadillas with melty mozzarella and spicy kick
• Kimchi pasta—a twist on carbonara or cream-based sauces

Even non-Korean chefs are now experimenting with kimchi’s bold, fermented notes to add depth and acidity to Western comfort foods.

Don’t Waste Old Kimchi

In Korea, the older, the better—for cooking! Sour kimchi is considered gold when it comes to stews, stir-fries, and braised dishes. So don’t throw it away—cook with it instead.

"When in doubt, fry it, stew it, or wrap it in BBQ—kimchi never gets old."

Coming Up Next…

Ready to make your own kimchi? In the next post, I’ll guide you through a simple at-home recipe that doesn’t require a kimchi fridge or a backyard full of jars.

Up next: How to Make Kimchi at Home (Even in a Small Kitchen!)