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Cooking with Kimchi

Cooking with Kimchi

Kimchi is a well-known fermented vegetable food originating from Korea. It was invented thousands of years ago, and unique recipes for making kimchi have been passed down from generation to generation in Korea. Kimchi is made with a wide variety of vegetables (e.g., cabbage, radish, cucumber, etc.), Korean red pepper, and other various seasonings and spices, including jeotgal (fish seasoning). There are about 200 types of kimchi in Korea. Kimchi has long served as Korea's national dish and is one of the most innovative Korean foods. Kimchi has recently been expanding globally. In the present day, the popularity of kimchi has grown, and it is enjoyed not only as a side dish but also as a key ingredient in a variety of Korean and Westernized dishes. Its spicy and crisp flavors blend in with a wide range of foods.


Health Benefits 

The global expansion of kimchi is attributable not only to its unique taste and flavor but also to its notable nutritional and health benefits. Kimchi is a low-calorie, low-fat, and no-cholesterol vegetable-based side dish. There are 15 calories in half a cup of Napa cabbage kimchi. Also, half a cup of kimchi contains 1 gram of fiber (the recommended daily amount of fiber is 25 g for women and 38 g for men. After age 50, the daily fiber recommendation drops to 21 g for women and 30 g for men). 


One of kimchi's most prominent health beneficiary features is considered to be its probiotic function. Probiotics are live microorganisms, bacteria used in the production of fermented dairy, vegetable, and soy products. Kimchi contains probiotic lactic acid bacteria resulting from fermentation. The ingredients of kimchi—vegetables, garlic, ginger, and red pepper powder—with probiotic lactic acid bacteria increase the functionalities of kimchi as a vegetable-based probiotic food. 


Kimchi, a good source of lactic acid bacteria as probiotics, has many effects, including anti-inflammatory, probiotic properties, immune system promotion, and cholesterol reduction. In addition, anti-cancer effects of kimchi have been reportedKimchi's main ingredient, Napa cabbage, has been considered effective for preventing stomach cancer and is known to prevent colorectal carcinogenesis due to its rich source of dietary fiber. Garlic, another ingredient of kimchi, has shown possible cancer-preventive effects in stomach cancer development through its antimicrobial activities. In addition to each ingredient of kimchi, lactic acid probiotics presented in kimchi suppress the expression of carcinogen-activating enzymes. All these properties makkimchi a nutritious, healthy side dish. The mechanisms responsible for the efficacy of kimchi protecting against viral diseases are not well understood and thus warrant future studies. 


Cooking with Kimchi 


The growth of kimchi use is seen in Korea as well as globally. Younger generations are adopting more Westernized tastes and gradually desiring fusion rather than kimchi as a traditional Korean side dish. This is why kimchi is steadily being incorporated into many Western dishes today. It is a key ingredient in various recipes, including the examples below.

Cooking with Kimchi 2

Kimchi Fried Rice 


Korean dishes are generally served with several side dishes, including kimchi. However, it can be too time-consuming for busy people to make so many side dishes for one meal. Therefore, a dish like kimchi fried rice makes a perfect meal or a snack that can be enjoyed at any time of the day. 




  • 1/2 cup of kimchi – SGC #195320

  • 1/2 medium onion – SGC #192009

  • Two bundles of fresh green onions – SGC #192014

  • 2/3 cups of cooked rice – SGC #624747

  • One egg (optional) – SGC #192989

  • One teaspoon of kimchi juice – SGC #195320

  • 1/2 teaspoon gochujang – SGC #050126

  • 1 teaspoon of sesame oil – SGC #182454




1.Cut the kimchi into small pieces and chop both the onions. 

2.Mix, gochujang, and leftover juice from the kimchi to create a flavoring sauce. 

3.Warm half of the sesame oil on a pan at medium heat. 

4.Add the kimchi and stir-fry until it becomes relatively soft. 

5.Add the onions and continue to cook. 

6.Add rice and lightly press down with a spatula while continuing to cook. 

7.Pour in the sauce and mix well until the rice is no longer white. 

8.Turn off the heat, drizzle half of the sesame oil onto the rice, and mix. Then, sprinkle the sesame seeds over the rice. 

9.(Optional) Make a sunny side up fried egg and serve with the finished kimchi fried rice.

Cooking with Kimchi 3

Kimchi Quesadilla 


Korean-infused Mexican dishes have been gaining popularity as many fusion food trucks and restaurants are opening in Korea and spreading worldwide. The combination of Korean and Mexican ingredients has produced plenty of flavorful, exotic dishes.




  • 1 teaspoon cooking oil – SGC #054338

  • One bell pepper – SGC #192419

  • Four medium-sized mushrooms – SGC #192500

  • 1/2 cup of chopped kimchi – SGC #195320

  • 56 gm of cheese (any kind of cheese) – SGC #055779

  • Two whole wheat tortillas (8in) – SGC #227131

  • Restaurant Marketplace Cumin  – SGC #171561

  • Restaurant Marketplace Oregano – SGC #191787




  1. Sautee the chopped bell pepper and sliced mushrooms with the ½ teaspoon of cooking oil on a pan (medium heat) until slightly browned. Add dashes of cumin and oregano if desired. Then remove from the heat and set aside. 
  2. Drain the juice from the kimchi and cut into small pieces. Cook the kimchi with the ½ teaspoon of cooking oil over a medium heat until the kimchi reaches a transparent color. Then remove the kimchi from the heat and set aside.
  3. Lay the tortilla on the pan (small to medium heat) and sprinkle half of the cheese, bell pepper, mushrooms, and kimchi on one half/side of the tortilla so half of the tortilla is covered. Add half of the cheese on top of the vegetables.
  4. Close the tortilla and press down with the spatula and continue to heat until the cheese inside has melted.