How can I incorporate kimchi into cooking (like stews or fried rice) if it gets too sour to eat raw?

Question

How can you incorporate kimchi into your cooking? Get ideas for using up kimchi that has become too sour to eat raw, such as in stews or fried rice.

Answer 1

Overly sour kimchi is perfect for cooking! The sourness mellows out during cooking and adds a delicious depth of flavor to dishes like stews, fried rice, and pancakes.

Detailed Explanation:

When kimchi ferments for an extended period, it can become quite sour due to the increased production of lactic acid. While some people enjoy the intense tang, others find it unpalatable for eating raw. However, this sourness transforms beautifully when cooked. Here's how to incorporate it:

1. Kimchi Stew (Kimchi Jjigae): This is a classic way to use sour kimchi. Sauté the kimchi with pork belly or tofu, then add broth (chicken, vegetable, or anchovy), gochujang (Korean chili paste), gochugaru (Korean chili flakes), and other vegetables like onions and scallions. Simmer until the flavors meld together.

2. Kimchi Fried Rice (Kimchi Bokkeumbap): Chop the kimchi and sauté it with cooked rice, protein (like spam, bacon, or chicken), and vegetables. Add a splash of soy sauce and sesame oil for extra flavor. Top with a fried egg for a complete meal.

3. Kimchi Pancakes (Kimchi Jeon): Mix chopped kimchi with pancake batter (flour, water, egg), and add other ingredients like scallions or seafood. Fry on a lightly oiled pan until golden brown and crispy.

4. Braised Dishes: Add kimchi to braised dishes like pork belly or chicken for a tangy and flavorful twist. The acidity helps tenderize the meat and adds complexity to the sauce.

5. Soups and Noodles: Incorporate kimchi into soups like ramen or udon for a spicy and sour kick. It also works well in noodle stir-fries.

Pro Tip:

If your kimchi is *extremely* sour, consider adding a touch of sugar or honey to balance the flavors when cooking. Start with a small amount and adjust to taste. This will help mellow out the acidity without sacrificing the overall flavor profile.