What to do with the last of the kimchi
Use the last bit as a condiment with rice and eggs, or chop it finely into soups and stews to add a spicy sour note.
- How long it keeps
- Keeps for 3 to 6 months in a sealed container in the fridge. The flavour deepens and becomes more sour as it ages.
- How to tell it has turned
- It has gone off if it develops a slimy texture, smells musty or off, or grows mould on the surface.
A few spoonfuls in a jar
Kimchi fried rice with egg
Fried rice that starts in the pan with a spoonful of fermented kimchi, its funk and heat seasoning everything that follows. This is the answer when you have a corner of a jar left and want dinner ready in twenty minutes.
About 380 calories a serving, 10 g protein, 42 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need 3 tablespoons kimchi, 2 tablespoons oil, 2 cloves garlic, 1 and a half cups cooked rice, to taste salt, to taste pepper, 2 eggs, 1 bunch scallions.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Mince 2 cloves garlic and add it to the pan with 3 tablespoons kimchi, chopped. Cook until the kimchi softens and the garlic becomes fragrant, about 2 minutes, stirring often.
- Add 1 and a half cups cold cooked rice to the pan, breaking up any clumps with the back of a spoon. Stir constantly until the rice is heated through and the grains are separate, about 4 minutes.
- Push the rice to the sides of the pan and crack 2 eggs into the centre. Let them set for 30 seconds, then scramble them gently and fold into the rice. Season with salt and pepper to taste.
- Chop a handful of scallions and scatter them over the rice. Divide between two bowls and serve right away.
Note Swap the eggs for a splash of soy sauce if you like. Fried rice keeps covered in the fridge for three days. Serve with a crisp vegetable slaw or pickled vegetables on the side.
Half a container
Kimchi fried rice with egg
Kimchi fried rice turns a half-empty jar into a hot, spiced dinner. The fermented paste perfumes the rice while an egg binds it all. Cook this when you want something ready in twenty minutes.
About 910 calories a serving, 21 g protein, 153 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need 1 cup [240 g] kimchi, 2 cups cooked rice, 2 tablespoons oil, 2 cloves garlic, to taste salt, 2 eggs, 1 tablespoon soy sauce, 1 teaspoon sesame oil.
- Chop 1 cup of kimchi into bite-sized pieces, reserving 2 tablespoons of its liquid. Mince 2 cloves of garlic.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about one minute. Add the kimchi and its liquid, stirring often, and fry for 2 minutes until it browns slightly.
- Add 2 cups of cooked rice, breaking up any clumps as it goes in. Stir often, cooking until the rice is hot and well coated with the kimchi, about 5 minutes.
- Drizzle 1 tablespoon of soy sauce over the rice and mix through. Push the rice to one side of the pan and crack 2 eggs into the empty space. Let them set for one minute, then break up the yolks and fold the scrambled eggs into the rice.
- Taste and add salt if needed. Drizzle 1 teaspoon of sesame oil over the top and fold through. Serve straight from the pan.
Note Swap the eggs for 2 ounces of any cooked meat, shredded into the rice at the end. Leftovers keep three days, covered, and reheat in a hot skillet with a splash of water. Serve with a raw vegetable like cucumber or radish on the side.
A handful of pieces
Kimchi fried rice for two
A quick fried rice where fermented kimchi is the star, bringing its funk and heat to leftover or day-old rice. The shelf was sparse tonight, so this dish leans on pantry staples and that handful of kimchi to make something satisfying in minutes.
About 880 calories a serving, 20 g protein, 151 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
You need 1 handful, chopped (about 100 grams) kimchi, 2 cups cooked rice, 2 eggs, 2 cloves, minced garlic, 2 tablespoons oil, to taste salt, to taste pepper, 1 bunch scallions.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Crack 2 eggs into the pan, break them up with a spoon, and scramble until just cooked through, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon of oil to the pan. Stir in 2 minced garlic cloves and the chopped kimchi, cooking until fragrant, about 1 minute. Add the 2 cups of cooked rice, breaking up any clumps with the spoon and tossing to coat, about 4 minutes; the rice should heat through and the kimchi flavour spread throughout.
- Return the scrambled eggs to the pan, toss to combine, and season with salt and pepper to taste. Divide between two bowls and top each with sliced scallions from the bunch.
Note Use fresh rice if you have it, though day-old or chilled rice breaks up easier and won't clump. Leftovers keep three days in the fridge and reheat well in a skillet. Serve with a glass of cold water or beer to cut the fermented heat, or stretch with a bowl of soup on the side.