17 Everyday Uses For A Jar Of Kimchi
A jar of kimchi can rescue bland dinners and make quick meals taste like you actually planned them. It is spicy, tangy, funky, and crunchy, so even leftovers wake up when it shows up.
You will find that it slips into comfort foods and weeknight standbys without effort. Open the jar and let it do the heavy lifting while you take the credit.
1. Kimchi fried rice
Start by chopping kimchi and sautéing it in a slick of oil until it smells toasty and caramelized. Add day-old rice, a splash of soy sauce, and a tiny knob of butter for gloss.
Push it around until every grain picks up orange kimchi goodness.
Make space in the pan, crack in an egg, and fry until lacy. Scatter scallions and sesame seeds for crunch and color.
If you like, drizzle sesame oil and a touch of gochujang for extra heat.
This is the move when your fridge looks sad but you want something real. Use bacon, spam, or mushrooms if you have them.
Leftover rice plus kimchi equals instant hero dinner.
2. Kimchi grilled cheese
Butter the bread, layer sharp cheddar and mozzarella, and tuck in chopped, well-drained kimchi. Grill slowly so the cheese melts while the bread goes crisp and deep golden.
The tangy kimchi cuts the richness and brings serious excitement.
Pat the kimchi dry so the sandwich does not steam. Add a swipe of mayo inside for extra creaminess.
A sprinkle of gochugaru makes it punchier if you like heat.
Serve with tomato soup or crunchy pickles for balance. It is fast, indulgent, and weirdly perfect on a rainy night.
One bite and you will wonder why grilled cheese ever went without kimchi.
3. Ramen upgrade
Cook your instant ramen as usual, then turn off the heat and stir in a hearty scoop of kimchi. Add a jammy egg, scallions, and a slice of cheese if you are feeling bold.
The broth becomes richer, tangier, and more satisfying in seconds.
Use the kimchi brine to season instead of the full flavor packet. It gives a cleaner, less salty finish.
A splash of sesame oil or a dollop of chili crisp adds depth.
This hack shines when time is tight but cravings roar. You do almost nothing, yet it tastes like late-night shop ramen.
Kimchi takes the packet and makes it feel grown-up.
4. Kimchi quesadillas
Lay a tortilla in a hot pan with a little oil, scatter shredded cheese, and add chopped, well-drained kimchi. Fold and cook until the exterior turns spotty crisp and the cheese stretches wildly.
The spicy tang crushes weeknight boredom fast.
Add leftover chicken or mushrooms if you want protein. A drizzle of honey or hot honey is surprisingly great with the funk.
Serve with sour cream or a yogurt-lime dip.
This snack hits the sweet spot between crispy, melty, and punchy. You will crank these out for game nights and late lunches.
Minimal effort, maximum payoff, zero regrets.
5. Kimchi scrambled eggs
Chop kimchi small and sauté briefly in butter until fragrant. Pour in beaten eggs and scrape gently for soft curds streaked orange.
Salt lightly since kimchi brings its own seasoning.
Add a spoon of cream cheese or crème fraîche for plush texture. Finish with scallions and black pepper.
If you like heat, a dab of gochujang or chili oil sings.
This trick turns basic eggs into a breakfast you actually crave. Slip the scramble into a tortilla or pile on toast.
It is warm, tangy, and ready before the coffee cools.
6. Bibimbap-style bowls
Start with warm rice, then build piles of whatever vegetables you have. Add a protein like tofu, chicken, or thinly sliced beef.
Crown it with kimchi and a fried egg for that glorious yolk sauce.
Gochujang thinned with sesame oil becomes an easy drizzle. Mix everything so the flavors mingle and the rice picks up kimchi juice.
It is equal parts comforting and lively.
Use leftovers freely to keep it low effort. The bowl welcomes roasted veggies, pickles, even canned corn.
Kimchi ties it together and brings the snap you want.
7. Kimchi grilled chicken or pork topping
Grill or pan-sear your chicken or pork as usual, then pile kimchi on top like a quick relish. The acidity cuts through the fat and wakes up smoky flavors.
Add a squeeze of lime or rice vinegar to sharpen it further.
Serve with rice, lettuce leaves, and a swipe of ssamjang if you have it. The combo makes easy wraps without fuss.
A sprinkle of toasted sesame seeds adds nuttiness.
This move fixes boring protein nights fast. No marinade needed, just cook and crown.
You get bright, spicy, and juicy in every bite with almost no planning.
8. Kimchi and tofu bowl
Warm tofu gently so it stays custardy, then spoon it over hot rice. Add a generous mound of kimchi and drizzle sesame oil over everything.
Finish with sesame seeds and scallions for texture.
You can use silken for soft contrast or firm for bouncy bite. A splash of soy sauce or tamari pulls it together.
Chili crisp or gochugaru brings extra heat without effort.
This is weeknight comfort that still feels nourishing. It is dairy free, satisfying, and ready in minutes.
When you want cozy without heavy, this bowl just works.
9. Kimchi pancakes (Kimchijeon)
Stir chopped kimchi into a simple batter of flour, water, and a touch of kimchi brine. Pan-fry in plenty of oil until lacy and crisp at the edges.
The inside stays tender with bursts of tangy heat.
Mix a dipping sauce of soy, vinegar, sugar, and sesame. Add scallions and a pinch of garlic for punch.
Cut the pancakes into wedges and serve hot.
These are party friendly and great for late-night snacks. They reheat in a skillet better than in a microwave.
Keep batter thickness medium so they cook through without burning.
10. Kimchi grilled hot dogs or sausages
Toast the bun, grill the dog or sausage, and treat kimchi like sauerkraut’s bolder cousin. Spoon it on generously so each bite gets crunch and heat.
Finish with mayo or mustard for creamy contrast.
A few scallions and sesame seeds make it look fancy fast. If you like sweet heat, add a dab of gochujang ketchup.
The balance of salty, spicy, and tangy just works.
Great for backyard hangs or quick lunches. You barely prep, yet it tastes like a chefy twist.
Keep napkins ready, because the juices will run happily.
11. Kimchi tuna salad
Drain a can of tuna, then mix with a little mayo, chopped kimchi, and sliced scallions. Add a squeeze of lemon for freshness.
The kimchi turns a pantry staple into something lively and snackable.
Use Greek yogurt if you want it lighter. A dash of soy sauce brings umami without extra salt.
Serve in sandwiches, lettuce cups, or with crackers.
This is stellar for meal prep and late afternoon hunger. It keeps its crunch and never tastes flat.
Once you try it, regular tuna salad feels sleepy by comparison.
12. Kimchi butter on toast
Soften butter and mash in very finely chopped, well-drained kimchi. Spread on hot toast so it melts into every nook.
The result is salty, tangy, and quietly spicy, like a stealth flavor bomb.
Stir in garlic, lemon zest, or honey if you want a twist. Dollop over rice, steak, or roasted vegetables too.
It keeps in the fridge and gets better overnight.
When breakfast needs excitement or dinner needs finishing, this butter delivers. You will start stashing a log in the freezer.
One swipe turns plain carbs into something you will actually crave.
13. Kimchi mac and cheese add-in
Make your favorite mac and cheese, then fold in chopped, drained kimchi right at the end. The acidity slices through the richness like a pro.
Suddenly the dish tastes balanced, grown-up, and less heavy.
Use a blend of cheddar and Gruyère for depth. A few spoonfuls of kimchi brine loosen the sauce and add tang.
Toasted panko on top brings extra crunch to match the kimchi.
This mash-up wins potlucks and weeknights alike. It is comfort food with a spark that keeps you going back.
You will not want mac without it again.
14. Kimchi soup shortcut
Simmer kimchi with chicken or vegetable broth for a quick, cozy soup. Add tofu cubes, mushrooms, and thin pork or omit meat and keep it simple.
A spoon of gochujang deepens color and flavor fast.
Splash in kimchi brine to brighten the broth without over-salting. Finish with sesame oil and scallions.
The aroma hits first, then the gentle heat follows.
This is weekday kimchi-jjigae vibes without commitment. Serve with rice or noodles to make it a meal.
It feels restorative and still comes together in under twenty minutes.
15. Kimchi slaw for tacos
Chop kimchi and toss with a touch of mayo or sesame oil for a speedy slaw. It brings crunch, acidity, and heat to tacos, burgers, or pulled pork.
Add lime juice and cilantro to push it brighter.
Use it with fish tacos for a playful swap on cabbage. The brine seasons everything without extra salt.
A sprinkle of sugar can balance extra sour jars.
You will want this on standby for weeknight taco runs. It saves time and still tastes like you did more.
Kimchi’s texture makes every bite pop.
16. Kimchi breakfast hash
Crisp diced potatoes and onions in a cast-iron until golden and crunchy. Add bacon or mushrooms if you like, then fold in chopped kimchi at the end.
The pan sizzles and the hash turns lively and bright.
Top with fried eggs so the yolks sauce everything. A few scallions and black pepper finish it cleanly.
The heat level depends on your kimchi, so adjust accordingly.
This is a weekend brunch hero that still works on weekdays. It is hearty without feeling heavy.
Leftover roasted potatoes make it even faster.
17. Kimchi noodle salad
Toss cold noodles with sesame oil, soy sauce, a pinch of sugar, and rice vinegar. Fold in chopped kimchi and sliced cucumbers for snap.
The salad tastes refreshing yet still carries a pleasant burn.
Add tofu, shredded chicken, or boiled shrimp if you want protein. Crushed roasted seaweed and sesame seeds add toasty notes.
Make it ahead and chill so flavors settle comfortably.
Perfect for hot days or desk lunches that need energy. It is slurpable, balanced, and easy to scale for friends.
The kimchi keeps the noodles from ever feeling bland.
