When the clock strikes mealtime in Canada, many people instinctively reach for one of their favourite condiments like ketchup, mustard, or pickles to liven up their dish. In South Korea, 94% of the population reaches for kimchi every single day.
An integral part of Korean cuisine for millennia, this spicy, pickle-like conserve is traditionally made from fermented cabbage, radish, garlic, ginger, scallions, chillies, and seafood or fish paste. Loaded with healthy vegetables, this sour superfood is rich in fiber, vitamin C, and natural probiotics that promote digestion and gut health.
The age-old communal process of making kimchi with family, friends, and neighbours — gimjang — was recently awarded UNESCO Intangible Cultural Heritage status!
Recipes with Kimchi
The sour, spicy, and umami flavours of this versatile national dish pair well with just about everything, including Korea’s other favourite export: fried chicken.
We also think it makes a punchy mayo, crunchy bibimbap topping, and zesty stew base!
- Brussels sprouts
- Pork strips
- Fresh ramen noodles
This week, crispy, tender chicken thighs and spiced sticky rice soak up all the mouthwatering flavour of a homemade kimchi sauce, while a cucumber and kimchi side salad adds a sweet and spicy crunch to our Korean-style fried chicken thighs recipe:
- Chicken thighs
- Calrose rice
Keep your eye out for kimchi on your selection page this week!
Feature Image, Image 1-4: via Goodfood