Monday I had mine over white rice. Last night, Mrs. L.A. had hers on the side, with ramen. Today I think I’ll have some mixed into ramen.
My favorite way is to replace the lettuce on a hamburger. After that I’ll take it on the side but preferably a cucumber or other style that give a little crunch.
I love it but have only ever eaten it as a side dish.
Ha. I just finished a helping. My hands are literally still wet from washing the bowl.
If I buy a jar or bag to eat at home or, like today, at work, it is only eaten plain.
However, I also enjoy it while eating out in other preprations like topping sandwiches or fries.
Since we’re on the subject, what are you’re favorite kinds?
It is hard to get away from napa cabbage.
In the trash. I’ve tried to like kimchi dozens of times, and even in Korea and not once did I enjoy it. At best it was tolerable
In kimchi jjigae. Or budae jjigae. Otherwise, just plain, with a preference to the daikon kimchi (kkakdugi), if available.
My favorite is radish kimchee. I like it when it’s fermented to the point of being fizzy. I’ll often leave it out of the refrigerator for a few days after buying it to let it get to the point where I like it.
There’s a Korean grocery in Oakland where they make their own kimchee. They sell varieties you don’t see in grocery stores, like watery kimchee (in a clear brine) and kimchee made with small radishes with the greens still attached.
I eat kimchee mainly as a side dish or snack, rather than an ingredient in something else.
Monday, mine came from a teriyaki place. At home, I buy the one brand the supermarket carries. Mrs. L.A. says it’s easy to make, but I haven’t made any yet.
I noticed too late that the place whose name includes ‘Burgers & Teriyaki’ also has bibimbap. I haven’t had any (except Trader Joe’s) since the office moved from Belltown. I’ll have to try it next time.
Generally, I eat it as a side dish. At company luncheons, we often get a tray of kimchee fried rice from a hip fusion place. Good idea in concept, but you really can’t taste the kimchee. And there’s zero heat.
With a fork straight from the jar. I’m a huge fan.
Inside a grilled cheese made with Jarlsberg slices on sourdough. Also, Bebimbap. I’d kill for that shit.
Sometimes the simplest ways are best. I like it with white rice.
On the side with other assorted ban chan. I usually get soft tofu soup or bibimbob as my main. I like the kimchi just moderately spicy. If it’s horrifically spicy I can’t eat very much of it, and I want to have at least two helpings of it. It’s supposed to be very good for you.
As I’m married to a Korean gal, kimchi is a staple. I’ve had all sorts, all ways, and the types I like, I really *really *like. And the types I don’t–well, I don’t.
I love cabbage-based kimchi of any type, as long as it is cold. I can enjoy it at room temperature, but much prefer it out of the fridge. My wife makes some sort of Korean soup out of it, which I really can’t stand. But it’s okay when mixed in Korean pancake.
I do NOT like the radish kimchi.
I like “spring kimchi” and “water kimchi” and whatever the one is that is very strong, but made of green onion (or leek? or chive?) rather than cabbage. My wife is liberal with adding the “fishy sauce” in addition to the red pepper, and I like it that way for sure.
The way I like it is non-cabbage. Cabbage kimchi just tastes way too, well, cabbagy to me.
Kimchi and ginger with my roasted Brussels sprouts.
Kimchi jjigae. Especially if the kimchi is properly ripened. I’ve gotten jjigae from the local restaurants (Tacoma area) where the kimchi was obviously newer than it should be for jjigae, and it doesn’t taste quite right, but I’ll eat it anyway. (I’ve tried to ripen it myself in a jar in the fridge, but it didn’t seem to work right.)
And I am. With a good lashing of Sriracha sauce.
Ours is homemade so straight, with rice or in Gyoza. It’s ono, man.
Yeah, around here if you go to the Korean market, you can usually find old kimchi just for this purpose. Otherwise, let it sit at room temp for a few days. It’ll ripen up eventually.
For breakfast. Piled on a plate with a couple of fried or poached eggs on top.