A Beginner-Friendly Guide for Indian Kitchens
How to Eat Kimchi: The Basics
1. Raw (Best for Gut Health)
Eating kimchi raw preserves its live probiotics.
- Start with 1–2 tablespoons per day
- Eat alongside meals, not on an empty stomach
2. Cooked (Comfort & Flavour)
Cooking kimchi enhances flavour and warmth but reduces live bacteria.
Best approach: Eat a little raw daily and enjoy cooked dishes occasionally.
Easy Kimchi Recipes for Everyday Meals
Kimchi Omelette (Quick & Gut-Friendly)
A simple, protein-rich breakfast that balances spice and comfort.
Ingredients
- 2 eggs
- 2 tablespoons Uyirva Kimchi (finely chopped)
- 1 teaspoon oil or butter
- Optional: spring onions
Method
- Whisk eggs lightly
- Heat a pan with oil
- Add kimchi and sauté for 30 seconds
- Pour in eggs and cook gently
- Fold and serve warm
Kimchi Sandwich with Scrambled Eggs
Ingredients
- Bread (sourdough, whole wheat, or multigrain)
- 2 scrambled eggs
- 2 tablespoons Uyirva Kimchi
- Butter or olive oil
Method
- Scramble eggs softly
- Toast bread lightly
- Layer eggs and kimchi inside
- Grill briefly or eat fresh
Kimchi Soup (Light & Soothing)
Ingredients
- ½ cup kimchi
- 2 cups water or vegetable stock
- 1 garlic clove
- Tofu or mushrooms (optional)
- Few drops of sesame oil
Method
- Simmer water with garlic
- Add kimchi and tofu or mushrooms
- Cook for 5–7 minutes
- Finish with sesame oil
Kimchi Stew (Kimchi Jjigae–Style)
Ingredients
- 1 cup well-fermented kimchi
- Onion slices
- Garlic
- Tofu
- Water or vegetable stock
- 1–2 teaspoons soy sauce (to taste)
- 1 tablespoon corn flour + 2 tablespoons water (slurry)
- Optional: mushrooms
Method
- Heat oil in a pan
- Sauté garlic and onion until soft
- Add kimchi and cook for 2–3 minutes
- Add water or stock and bring to a boil
- Add soy sauce and mix well
- Lower flame and add corn slurry slowly while stirring
- Simmer for 5–7 minutes until lightly thick
- Add tofu or mushrooms and cook 2 more minutes
- Serve hot
