Wondering what to serve with kimchi? There are so many great options! From fried rice, to Korean tacos, and more! Here are 21+ of the BEST kimchi side dishes.
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Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish.
In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes like kimchi fried rice or kimchi quesadillas.
I love topping these Korean (Bulgogi) Beef Tacos with it – they’re amazingly delicious!
But there’s so much more! Keep reading to discover 21+ dishes that go great with kimchi!
PS – Don’t forget about this simple kimchee recipe too! 🥢🥢🥢
What Goes with Kimchi
The flavors in these Korean Tacos with Bulgogi Beef are out of this world! Topped with homemade kimchi, avocado, and a creamy chili garlic aioli, these tacos are a make-ahead dream that pack in bold and spicy flavors.
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This Bacon Fried Rice comes together easily with ingredients you probably already have on hand, and in only 15 minutes! Skip the takeout and make your own (tastier) version at home.
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Crispy Rice Sushi Bites feature creamy spicy salmon (or tuna). Crispy, crunchy and so flavorful! Cook the crispy rice in the air fryer or on the stove, and top with all your favorite toppings. The perfect appetizer for any occasion!
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Make this Japanese-inspired yaki udon recipe for easy weeknight dinners! Bouncy udon noodles, a variety of stir fried vegetables, and your favorite ground meat are tossed in a homemade stir fry sauce to give you a hassle-free and satisfying meal in only 20 minutes.
Yaki Udon
These 20-Minute Sesame Peanut Noodles with Chicken feature a Thai-style creamy peanut sauce and crunchy red cabbage. The perfect quick and easy weeknight dinner.
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These Spicy Salmon Sushi Bowls feature broiled salmon (no fear of raw fish!), wasabi sauce, and all of the fresh toppings you want. Served over rice, these deconstructed sushi bowls are perfect for both lunch and dinner and can be made in under 30-minutes!
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These homemade Shake and Bake pork chops are just like the classic dish you used to have as a kid. Pork chops are coated in a tasty breadcrumb mixture and baked until golden brown and delicious.
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Easy homemade Shrimp Sushi Bowls feature spicy marinated shrimp, wasabi sauce, and all of the fresh toppings you want. Served together over brown rice, these deconstructed sushi bowls are perfect for both lunch and dinner!
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These boldly flavored Cumin Lamb Noodles are just as delicious as the restaurant version but use much more accessible ingredients. Made with tender lamb shoulder and toasted spices, you’re going to want to make this for more than just special occasions!
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Air Fryer Pork Belly is absolutely irresistible! Seasoned with an easy dry rub, these pork belly bites are air fried until they’re crispy, tender + juicy.
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Hamachi is a type of flavorful yellowtail fish that is often served raw as nigiri and sashimi-style sushi. Use it to make this simple Hamachi Crudo appetizer.
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Cauliflower Fried Rice with Bacon comes together easily in only 15 minutes! Skip the takeout and make your own (tastier) low-carb, keto fried rice at home.
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Crispy and juicy chicken wings, topped with a sweet yet spicy combination of soy sauce, Worcestershire sauce, brown sugar and Sambal oelek chili paste.
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Vegetarian Sushi Spicy “Tuna” Rolls are loaded with soft, luscious, and spicy “tuna” made from tomatoes! They taste just like the classic sushi roll but are loaded with plant-based goodness.
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Tantanmen Ramen (aka Tan Tan Noodles or Dan Dan Noodles) combines delicious ramen noodles and ground pork with a spicy, creamy broth that's seasoned with chili oil, peanut butter and sesame paste.
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Learn how to make Udon Noodle Soup (Kake Udon) at home. It’s a traditional Japanese appetizer made with tender udon noodles and a rich, dashi-based broth. This classic soup is warm, cozy, and the perfect umami-forward canvas for flavorful toppings.
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Vegetarian Bibimbap Recipe with bibimbap sauce, made gluten-free and soy-free. This Korean bibimbap rice bowl is easy to make and yummy healthy!
Get the RECIPE from I Heart Umami
We cannot wait to share this Korean Oven Braised Short Ribs recipe with you! It’s a saucy, tender, flavorful twist on our Oven Braised Short Ribs!
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An easy, 30 minute kimchi fried rice recipe (Kimchi Bokkeumbap) made with kimchi, spam, and rice and served with a fried egg on top
Get the RECIPE from Pups with Chopsticks
This authentic marinade and sauce for this Spicy Korean Pork Stir Fry is ridiculously easy and INSANELY delicious! BIG BOLD Korean flavours!
Get the RECIPE from Recipe Tin Eats
Homemade Chinese Dumplings. Here's a step by step guide to making the best ever dumplings.
Get the RECIPE from Mama Loves to Cook
![Best Korean Fried Chicken Recipe [Video]](http://sweetandsavorymeals.com/wp-content/uploads/2019/07/Korean-Fried-Chicken-3.jpg)
Korean Fried Chicken is coated with an addictive homemade Korean sweet chili sauce that is perfectly crunchy on the outside. Give in to your craving anytime with this easy recipe!
Get the RECIPE from Sweet and Savory Meals
Learn how to make Smoked Beef Short Ribs! Smoking them low and slow with a tangy spritz and red wine braising liquid results in delicate and perfectly seasoned meat every time.
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Smoked Pork Belly Strips are the only thing better than bacon! Seasoned with an easy dry rub, the pork is cooked low and slow until it’s tender, juicy, and melts in your mouth. It’s a smoky and deeply flavored cut of meat that must make an appearance at your next barbecue.
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How to Make Ahead and Store
Many of these kimchi sides can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Side Dish Recipes
- Sides for Sushi
- Asian Side Dishes
- Sides for BBQ
- Sides for Salmon
- Sides for Steak
- Sides for Ribs
- Sides for Chicken
Did you try any of these kimchi side dishes?
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PS – Don’t forget about this simple kimchee recipe too! 🥢🥢🥢
What to Eat with Kimchi: 21+ BEST Sides
Wondering what to serve with kimchi? There are so many great options! Try it on these Korean Tacos with Bulgogi Beef! Topped with homemade kimchi, avocado, and a creamy chili garlic aioli, these tacos are a make-ahead dream that pack in bold and spicy flavors.
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Servings: 4 servings
Ingredients
- ¾ – 1 cup kimchi (roughly chopped (homemade or store-bought))
- 1 avocado (thinly sliced)
- 3 green onions (chopped)
- Flour tortillas
- Sesame seeds (to garnish)
Korean Beef (Bulgogi)
- 1½ pounds ribeye steak
- 1 ripe bosc pear
- ½ medium red onion
- 2 cloves garlic
- 1/2 Tablespoon Fresh ginger (grated on microplane or finely minced, the same size as about 1-2 garlic cloves)
- 2 Tablespoons soy sauce
- 1½ Tablespoons brown sugar
- 1 Tablespoon mirin
- 1 teaspoon sesame oil
- 1 Tablespoon canola oil
- 3 green onions (chopped)
Chili Garlic Aioli
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 lime (juiced)
- 1 Tablespoon chili powder
- 2 cloves garlic (grated with microplane, or very finely minced)
- 1/2 teaspoon cumin
- ¼ teaspoon salt
Instructions
Bulgogi (Korean Beef)
- Place steak in freezer for about 15 minutes, which will firm it up a bit, allowing you to cut thin slices. Trim excess fat from steak and very thinly slice.
- Using the finest side of a grater, grate the pear and onion. Combine with garlic, ginger, soy sauce, brown sugar, mirin, and sesame oil (optional) in a medium mixing bowl. Add thinly sliced steak, cover with plastic wrap and place in refrigerator, allowing to marinate for at least 2 hours, and up to 24 hours.
- Remove steak from refrigerator approximately 20-30 minutes before ready to cook. Remove steak from marinade and combine with scallions in a bowl. Heat canola oil in large skillet or grill pan over high heat. Add steak and scallions to pan in a single layer and cook, stirring, until cooked through, about 2-3 minutes. It’s important to cook in a single layer to avoid steaming the meat. Cook in batches if necessary.
Chili Garlic Aioli
- Mix all ingredients together until well combined. Refrigerate until ready to use. Can be made up to 3 days ahead of time.
Assembly
- Place bulgogi in tortilla and top with chopped kimchi, sliced avocado, green onions, aioli and sesame seeds. Enjoy!
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Nutrition
Calories: 649kcal | Carbohydrates: 14g | Protein: 37g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 119mg | Sodium: 913mg | Potassium: 809mg | Fiber: 4g | Sugar: 7g | Vitamin A: 900IU | Vitamin C: 7.7mg | Calcium: 61mg | Iron: 4.1mg
