Simply Recipes / Alexandra Shytsman

I first discovered kimchi many years ago, in the pre-internet 1980s.

The command for kimchi was, Just eat.

I bought a jar.

Overhead view of a toast topped with kimchi egg salad and sliced scallions

Simply Recipes / Alexandra Shytsman

I opened up the container of boldly fragrant, spicy cabbage at home and started eating.

With no cultural context but lots of enthusiasm, I tried it in salads and sandwiches.

I stirred it into cottage cheese and I nibbled it alongside my basic stir-fries.

A bowl with kimchi egg salad and a spoon

Simply Recipes / Alexandra Shytsman

Serve in a sandwich, in lettuce cups, or scooped up with veggies.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips for Shopping for Kimchi

Side view of a toast topped with kimchi egg salad on a plate

Simply Recipes / Alexandra Shytsman