Give me your favorite foods/recipes that involve Kimchi. I've

>>8364044
soups is all i've ever used it in.

I usually just put it on a turkey sandwich or eat it out of the jar.

>>8364044
For particularly sour kimchi, kimchi-chi-ge. It's a soup where you brown some thin pork or beef slices, saute some onion and garlic, add stock and kimchi and simmer for 30 minutes. If you don't want beef or pork add shrimp, clams, fish or oysters at the end.

If your kimchi is fresh, just leave it at room temperature on the counter for a few days and it will become more sour from the lacto bacteria.

>>8364207
d-do you mean jjigae?

second this though. i like to throw in pork shoulder and tofu in my kimchi jjigae. also, kimchi pancakes.

I fucking love kimchi with fried eggs. Runny yolk and kimchi are sublime

>>8364044
kimchi goes greal as a side with any meat. i'll eat kimchi as a side to strip steak, or rottisiere chicken etc. often with some nice fluffy rice

>>8364207
This

It also goes great with fried potatoes.
I use it like a condiment.
Also goes great in ramen,eggs,burgers. It's versatile.

>>8364220
Y-y-yes, jjigae. I'm amerifat so my Hangul romanization isn't that good. But I love Korean food.

>>8364044
kimchi pajeon

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>>8364220
>>8364295
I've had this at a number of restaurants, and all of them except one make them really watery. What's the secret to making it more stew-like? I've checked recipes online, but I didn't notice a thickener or any particular differences.

Is kimchi better tasting hot or cold?

>>8364357

I've never seen it thickened with anything before. If you want it "thick"just mash up the soft tofu a bunch.

Kimchi fried rice.

Slice some, add cubes ham and pineapple chunks and green onions. Really amazing.

>>8364369
both

>>8364357
>make it thicker

Just simmer it longer or don't add as much stock.