Kimchi: 2 recipes and 4 chef’s ideas for cooking it tonight

Kimchi is invading our tables and awakening the desire for homemade recipes. Thanks to its fermentation process, this Korean condiment adds pep, crunch and umami depth, without complicating life during the week.

Kimchi, the game-changing ferment in the kitchen

In a recent culinary focus, a chef suggested 2 recipes and 4 ideas for cooking kimchi the easy way. This is an inspiring starting point, as it shows how to do things quickly and easily. This way, kimchi no longer sits in the fridge: it becomes a base for savory, comforting recipes.

Fermented, kimchi blends cabbage, chillies, garlic and ginger. What’s more, it offers bold flavors that energize a rice dish, eggs or grilled vegetables. On the other hand, its strength calls for gradual dosage in your recipes, especially if you’re cooking for sensitive palates.

The key is to strike a balance between acidity, saltiness and spiciness. A little natural sugar (pear, apple, carrot) or fat tempers the fire. The result is harmonious recipes in which the kimchi doesn’t overwhelm the rest, but supports the whole.

“Kimchi is not just an accompaniment: it structures a dish, like a broth or a sauce.”

Two easy recipes to get you started tonight

First quick idea: stir-fry rice with kimchi, ready in 15 minutes. First, sauté onion and drained kimchi, then add cooked rice and a dash of kimchi juice. Then finish off over high heat with a beaten egg and a drizzle of sesame oil for a fragrant recipe.

Another comforting option is a crispy kimchi patty (jeon-style). Mix flour, cold water, chopped kimchi and spring onion, then sear in a thin layer. The result is a golden dough with a tender center, perfect with a sweet soy-vinegar sauce: one of the friendliest recipes of the lot.

• Drain kimchi to control moisture.
• Turn up the heat at the end of cooking for crispiness.
• Add the kimchi juice as seasoning.
• Combine fat and acidity for balance.
• Taste and adjust salt, seasoning and sugar as required.

Four chefs’ ideas for everyday variety

First tip: an express marinade. Mix finely blended kimchi, yoghurt or firm vegetable drink, garlic and a little oil; then coat poultry, tofu or portobello vegetables before grilling. In this way, the flesh remains juicy and fragrant, and your recipes gain in flavor.

Second and third ideas: a kimchi butter and juice vinaigrette. Work soft butter with chopped kimchi, lemon zest and herbs, then place a dab on hot fish, corn on the cob or potatoes. Alternatively, shake together kimchi juice, sweet vinegar, honey and neutral oil to create a quick and easy dressing to liven up salads and cereal bowls.

Fourth track: French-style grilled-cheese. Alternate melting cheese and drained kimchi between two slices, then toast slowly. In addition, serve with a clear soup to cut the richness: this duo makes your simple recipes very satisfying without lengthening the cooking time.

Balance, texture and a helping hand

Kimchi evolves over time: sometimes more tangy, sometimes spicier. So taste before seasoning, then adjust for salt and sweetness. To preserve its benefits, add some at the end of cooking: your recipes will be fresher for longer.

When it comes to texture, think “hot and dry”. Drain well, then sear over high heat to caramelize without sogging. In short, alternate crispiness and softness: this alternation makes simple recipes shine, from sautéed rice to gourmet toast.

Practical advice, nutrition and food safety

Keep kimchi refrigerated in a tightly closed jar. A pungent aroma, fine bubbles and slight acidity are all normal. On the other hand, if the smell is faint or the texture pasty, don’t use it. This way, your recipes remain safe and enjoyable at the table.

When it comes to nutrition, salt can be surprising. Rinse lightly if necessary, or compensate with water-rich vegetables. What’s more, combine fiber and protein for a satiating meal: your recipes will hold up better without weighing you down.

When it comes to organization, cook once, eat twice. Prepare a bowl of rice, a jar of kimchi sauce and a few ready-to-use raw vegetables. Then, assemble at the last minute according to the mood of the day: these modular recipes support a busy rhythm without sacrificing taste.

• revenues