Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Kimchi
Kimchi is a spicy, tangy Korean superfood made from fermented cabbage and radish. Packed with probiotics, it’s great for digestion and adds a delicious kick to any meal.
Pro Tip: Sauté old kimchi with a little sugar and oil—it gets even better with age.
How to Use It:
- Serve with rice, noodles, or BBQ
- Toss into fried rice or pancakes
- Top burgers, ramen, or grilled cheese
1. Kimchi Fried Rice (Kimchi Bokkeumbap)
Vibe: Bold, fast, and comforting AF. A total weeknight hero and a fire way to use leftover rice.
🛒 Ingredients:
1 cup kimchi, chopped
2 cups day-old rice (cold rice works best)
1/2 small onion, diced
2 cloves garlic, minced
1 egg (fried or scrambled)
1 tbsp gochujang (optional for heat)
1 tbsp soy sauce
1–2 tsp sesame oil
Neutral oil for cooking
Optional toppings: green onions, sesame seeds, nori, or even shredded cheese
👩🍳 Instructions:
Heat oil in a pan, sauté onion and garlic until soft.
Add kimchi and stir-fry for 2–3 minutes until it smells amazing.
Add rice and break it up with your spatula. Stir well to combine.
Add soy sauce, gochujang (if using), and a drizzle of sesame oil. Stir-fry until hot and slightly crispy on the bottom.
Top with a fried egg, scallions, sesame seeds, or cheese if you’re feeling indulgent.
🔥 Why it’s a hit: The kimchi does all the work—no need to overthink. It’s spicy, tangy, and perfect with that crispy rice texture.
2. Kimchi Quesadillas
Vibe: East-meets-West comfort food. Gooey cheese, spicy kimchi, crispy tortilla. You already know this slaps.
🛒 Ingredients:
1/2 cup kimchi, chopped and drained
1 cup shredded cheese (mozzarella, cheddar, or a mix)
2 flour tortillas
1 tbsp butter or oil
Optional: sliced scallions, sriracha mayo, leftover chicken or tofu
👩🍳 Instructions:
Heat a skillet over medium heat and lightly oil or butter one side of a tortilla.
Place the tortilla butter-side down, and sprinkle cheese over half.
Add chopped kimchi and any extras (like scallions or protein), then fold tortilla over.
Cook until golden brown on both sides and cheese is melted.
Slice into wedges and dip in sriracha mayo or eat straight up.
🧀 Why it works: The funky kimchi cuts through the rich cheese in the best way. It’s unexpected, ridiculously good, and perfect for snacking or sharing.