How to use kimchi in

How to use kimchi in cooking
Some ways to use kimchi
Kimchi is a classic condiment found on every Korean table. Kimchi can be made with a variety of vegetables, but the most common type, bobae-chu, uses napa cabbage, radish, and Korean red pepper flakes.

Method of preparation:
Start with a spicy paste mixed with sauerkraut, daikon radish, and aromatics. See our homemade kimchi recipe for instructions.
How to use kimchi
With its perfect balance of brightness, crunch, and heat, kimchi is a natural addition to many Korean dishes. (And some non-Koreans, too.) As it’s eaten most often with a bowl of rice (using chopped sticks, pick up a piece of kimchi and fold it around a bit of rice, then pop a little bundle version in your mouth), there are countless ways to enjoy this amazing event. Here are just a few:
•The pot recommends stir-fried kimchi in sesame oil. Add the diced pork and water and cook until the meat is tender. Add tofu, heat through and then serve with rice.
Side Salad Drizzle chopped kimchi with sesame oil, rice vinegar and a little sugar.
• Stir-fried noodles. Mix chopped kimchi with a bit of hot sauce, ketchup, and sesame oil. Toss with udon rice or Korean vermicelli.
Dumplings • Combine drained and chopped kimchi with tofu. Place a small amount of the mixture on the wonton wrappers and seal the lids tightly throughout. Steam or boil until cooked.
Scrambled Eggs Stir-fry the kimchi until it develops and caramelizes. Add the eggs and scramble.
How to store:
The process of fermenting the mixture at room temperature for 24 hours, at which point it can be eaten or refrigerated. It starts out crunchy, spicy, and refreshing, becoming hotter and more intensely sour as it ages. (up to month)

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