Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Kimchi Cabbage
Napa cabbage that’s been salted, seasoned, and fermented with chili, garlic, and ginger. Spicy, tangy, crunchy — Korea’s most iconic side dish!
Pro Tip: The older the kimchi, the tangier it gets — perfect for cooking into stews like kimchi jjigae or pancakes (kimchijeon).
How to Use It:
- Eat straight from the jar
- Add to rice bowls or ramen
- Stir-fry with tofu or fried rice
1. Kimchi Fried Rice (Kimchi Bokkeumbap)
Vibe: Classic Korean comfort food. Bold, punchy, and perfect for leftover rice. Add a fried egg on top and it’s game over.
🛒 Ingredients:
1 cup kimchi cabbage, chopped
2 cups day-old cooked rice
1/2 onion, diced
1 tbsp gochujang (optional for extra heat)
1 tbsp soy sauce
1–2 tsp sesame oil
1 egg (fried, optional but highly recommended)
Optional toppings: scallions, sesame seeds, seaweed flakes
👩🍳 Instructions:
Sauté onion in a little oil until soft.
Add kimchi and cook 2–3 mins to deepen the flavor.
Stir in rice, breaking it up as you go. Add soy sauce and gochujang (if using).
Drizzle with sesame oil and stir-fry until hot and slightly crispy.
Top with a fried egg and your favorite garnishes.
🔥 Why it slaps: The kimchi gives the rice tang, heat, and depth—all in one pan. It’s quick, dirty, and deeply satisfying.
2. Kimchi & Tofu Stir-Fry (Vegan-Friendly & Umami-Packed)
Vibe: Spicy, hearty, and perfect with rice or noodles. It’s giving “I eat plants but I also love flavor.”
🛒 Ingredients:
1 cup kimchi cabbage, roughly chopped
1 block firm tofu, pressed and cubed
2 garlic cloves, minced
1 tbsp soy sauce
1 tbsp gochugaru or chili flakes (optional)
1 tsp sugar (to balance the kimchi)
1 tbsp neutral oil
Optional: scallions, sesame seeds, a drizzle of sesame oil
👩🍳 Instructions:
Pan-fry tofu until golden on all sides. Remove and set aside.
In the same pan, sauté garlic and kimchi until sizzling and fragrant.
Add tofu back in, along with soy sauce, sugar, and chili flakes.
Stir-fry everything for a couple more minutes until hot and saucy.
Finish with scallions or sesame oil if you want that final shine.
🥢 Why it works: The kimchi acts like a built-in sauce. The tofu soaks it up, and the contrast in textures makes every bite exciting.