Kimchi is THE staple in Korean cuisine.
Koreans have perfected the art of pairing kimchi with other dishes.
Here are some of the best kimchi pairings!
Quick Summary
- Fresh baechu-kimchi (napa cabbage kimchi) goes well with everything, including suyuk, ramyeon, curry, and even sweet potato.
- Stir-fried kimchi is perfect as dubu kimchi, kimchi jeon, kbbq, and kimchi fried rice.
- Pa kimchi pairs well with chapagetti.
- Kkakdugi is a must with seolleongtang.
1. Kimchi With Suyuk (Boiled Pork)
One of the most iconic combos is kimchi with suyuk.
Suyuk is tender, sliced boiled pork, often enjoyed after kimjang (an annual kimchi-making event in late fall).
The rich, fatty meat melts in your mouth, while the fresh, sour, and spicy kimchi cuts through the heaviness, creating a perfect balance.
You can also wrap the pork and kimchi in a ssam (lettuce) for an extra burst of flavor!
2. Pa Kimchi (Scallion Kimchi) With Chapagetti
Pa kimchi or scallion kimchi is slightly sweeter and milder than regular kimchi, making it a great match for Chapagetti, the Korean instant black bean noodles.
The light crunch of scallions and the tangy, fermented flavor elevate the savory and somewhat greasy noodles.
This pairing is a favorite late-night snack in Korea!
3. Kkakdugi (Diced Radish Kimchi) With Seolleongtang (Ox Bone Soup)
When it comes to pairing with seolleongtang, a mild and milky ox bone soup, kkakdugi (diced radish kimchi) is a must.
The crisp texture and slightly spicy, sweet flavor of kkakdugi perfectly complement the rich soup, adding a refreshing crunch that balances the dish.
It’s no exaggeration to say that kkakdugi determines the success of seolleongtang restaurants in South Korea.
4. Kimchi and Ramyeon (Instant Noodles)
Another classic combo is kimchi with ramyeon (instant noodles).
The spicy, tangy kimchi complements the salty, savory ramyeon, making this the comfort meal for many Koreans.
Some even add chopped kimchi directly into the noodles for an extra flavor punch!
5. Kimchi and Tofu (Dubu Kimchi)
For a simple, healthy, yet satisfying pairing, try dubu kimchi.
Stir-fried kimchi is served alongside fresh tofu.
The savory stir-fried kimchi contrasts beautifully with the bland, creamy tofu, creating a delicious harmony of flavors.
This is a popular anju (drinking snack) in Korea.
6. Kimchi Jeon (Kimchi Pancake) With Makgeolli
Kimchi jeon or kimchi pancakes are another fantastic way to enjoy kimchi.
These savory, crispy pancakes are often enjoyed with a bowl of makgeolli (Korean rice wine).
The sourness of kimchi goes well with the slightly sweet, fizzy drink.
This combo is perfect for a rainy day, or after hiking or soaking in a spa.
7. Kimchi as a Side Dish (Banchan)
At its core, kimchi is most commonly served as a side dish or banchan, accompanying every Korean meal.
From simple rice dishes to Korean BBQ spreads, you’ll always find kimchi making an appearance on a Korean table.
Koreans eat kimchi with curry, and even sweet potato as well!
8. Kimchi and Korean BBQ
When grilling meat, Koreans love to enjoy it with kimchi.
The acidity and spice of kimchi help balance out the fattiness of samgyeopsal (pork belly).
Pro Tip! Grill the kimchi right next to the meat for a smoky, charred flavor that pairs perfectly with the juicy bites of BBQ.
9. Kimchi Fried Rice (Kimchi Bokkeumbap)
Got leftover kimchi and rice? Turn it into kimchi bokkeumbap!
This is a favorite among Koreans for a quick meal.
Stir-fry sour kimchi and rice with a little sesame oil, green onion, chili powder, and soy sauce.
Then, top it off with a fried egg for a super-easy, delicious dish.
Fun Fact!
- Did you know that Koreans consume over 2 million tons of kimchi every year? Homemade or store-bought, kimchi is an essential part of Korean cuisine.
- Almost every Korean household (especially parents’ house) has a kimchi fridge, specifically reserved for kimchi storage.
- Many Koreans have different types of kimchi in their refrigerators, from napa cabbage kimchi for everyday dining to radish and scallion varieties for special pairings. My favorite is gat-kimchi. It’s a regional kimchi made of mustard greens from Dolsan Island in Yeosu. I get the homemade version from my relative on the island.
When you get a chance to eat Korean food next time, try these combos and experience kimchi the Korean way!
