What Goes With Kimchi? 24 Best Flavour Pairings

Kimchi goes best with plain rice, pork belly, eggs, tofu, sesame oil and melted cheese, which soften its sour, spicy, garlicky punch with starch or fat. Very sour kimchi shines in cooked dishes like stew and fried rice, while young kimchi is best as a crunchy side or topping.

Grains & Starches

• Rice — plain steamed rice balances kimchi's punch, and day-old rice makes perfect kimchi fried rice.
• Pasta — kimchi cooked into a butter or cream sauce turns into a tangy, savoury noodle dish.
• Potato — starchy potato mellows the sourness in stews and crispy pancakes.
• Tortilla — kimchi and cheese quesadillas or Korean-style tacos.

Proteins

• Pork belly — rich pork mellows kimchi's sourness, in stews or grilled and wrapped in lettuce.
• Pork shoulder — kimchi's acid cuts slow-cooked pork, and cooking softens the kimchi.
• Beef chuck — savoury beef balances sour cabbage in hearty kimchi stews.
• Chicken thigh — juicy thighs soak up kimchi's spicy juices in braises and stir-fries.
• Egg — a fried egg on kimchi fried rice is non-negotiable; the yolk softens the heat.
• Tofu — mild, soft tofu calms kimchi's sourness, as in kimchi jjigae.
• Bacon — smoky, salty fat softens kimchi in fried rice and pancakes.

Dairy & Cheese

• Cheddar — sharp, melty cheddar and kimchi make a cult grilled cheese.
• Mozzarella — stretchy, mild cheese cools the heat on pizza and pancakes.
• Butter — frying kimchi in butter tames its sourness and adds rich, caramelised edges.

Sauces & Condiments

• Gochujang — both are fermented and chilli-red, and together they build deep, sour-sweet heat.
• Sesame oil — a drizzle of nutty richness rounds out kimchi's acid in fried rice and noodles.
• Mayonnaise — creamy fat tames kimchi's sharpness in sandwiches and rice bowls.
• Miso — extra savoury depth for stews, but both are salty, so go easy.

Aromatics

• Scallion — a fresh, mild bite that sits happily next to kimchi's funk.
• Garlic — extra garlic doubles down on kimchi's own pungent backbone in stews.
• Onion — sweet, softened onion balances the sour cabbage in jjigae and fried rice.

Vegetables & Sides

• Mushroom — savoury depth and a meaty chew for kimchi stews and stir-fries.
• Avocado — creamy avocado cools kimchi's heat on toast and in rice bowls.

Nuts & Seeds

• Sesame seed — toasted seeds add nutty crunch scattered over kimchi rice.

Classic combos

• Kimchi + pork belly + tofu — kimchi jjigae, the bubbling Korean stew made with well-fermented kimchi.
• Kimchi + rice + egg + sesame oil — kimchi fried rice topped with a runny fried egg.
• Kimchi + pork belly + lettuce — grilled pork wrapped with kimchi and rice, Korean barbecue style.
• Kimchi + cheddar + bread + butter — a tangy, melty kimchi grilled cheese.
• Kimchi + flour + scallion — crispy kimchijeon pancakes, fried until golden.

Pairings to avoid

• Sweet, perfumed flavours — banana and vanilla share nothing with kimchi's sour, garlicky funk.
• Extra fish sauce — many kimchi already contain it, so adding more mostly adds salt.
• Delicate fish and subtle herbs — kimchi's strong flavours flatten them; pair it with rich or mild, sturdy foods instead.
• Overcooking young kimchi — fresh, crunchy kimchi loses its point when stewed to mush; save the sour, older jar for cooking.