3 ways to use Kimchi Paste
Yash dani
Kimchi Paste is a versatile ingredient that instantly adds bold, spicy, tangy, and umami-rich flavours to everyday dishes. Transform it into a refreshing Bloody Mary by pairing it with tomato juice, or create a vibrant Asian Slaw with crunchy vegetables and a sweet-tangy dressing. It also works wonderfully in Fried Rice, coating every grain with delicious Korean-inspired flavours. Whether used in drinks, salads, or quick meals, Kimchi Paste is an easy way to elevate simple recipes with depth and complexity. These three creative ideas showcase how one ingredient can bring exciting, restaurant-style flavours to your home kitchen.
Ingredients
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200ml Tomato Juice
2 tbsp Kimchi Paste
1 Celery Stalk (for garnish)
1 Lemon Wedge (for garnish)
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2-3 tbsp Maple Syrup
1 tsp Apple Cider Vinegar
3-4 tbsp Oil
1-2 tsp Lemon Juice
2-3 tbsp Kimchi Paste
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1 nos Cucumber (cut into triangles)
50g Shredded Red Cabbage
50g Carrots (julienne)
50g Red and Yellow Bell Pepper (julienne)
10-12 Cherry Tomatoes (sliced in half)
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500g Leftover Rice
2-3 Garlic (minced)
2 tsp Carrots (diced)
2 tsp Red and Yellow Bellpepper
1 tsp Spring Onion Greens (finely sliced)
Coriander Leaves (for garnish)
Directions
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In a tall glass, add in 3 ice cubes, and the Kimchi Paste.
Top up with the tomato juice.
Garnish with the celery stalk and lemon wedge and serve.
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In a large bowl, add in the cabbage, carrots, cherry tomatoes, and bell peppers.
Mix well, and set aside.
In a medium bowl, whisk together the dressing ingredients, until well combined, and pour over the vegetables.
Serve as a side dish or as a meal.
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In a large wok, heat some oil, and add in the garlic, and saute for 2-3 minutes.
Add in the vegetables, and cook until softened.
Spoon in the rice and cook for another 2-3 minutes.
Add in the Kimchi Paste and mix until well the rice is fully coated in the sauce.
Garnish with a sprig of coriander, and serve hot.