Ways to eat Kimchi with Meat

Ways to eat Kimchi with Meat

Kimchi-based Chicken with Bacon

Kimchi and meat make a perfect pair

Kimchi is a complete dish and can be consumed on its own, but it can also be used in various dishes to add a new twist of flavor. In Korea, Kimchi is commonly eaten with meat because many people find kimchi’s spiciness to balance out meat’s greasy flavor. ‘Kimchi Jjim’ for instance, is a type of Korean dish that is made by braising pork belly and kimchi together. Among the many foods that match well with kimchi, chicken and bacon are no exception. Below, is a mouth watering kimchi-based chicken and bacon recipe to satisfy your taste buds.

Kimchi-based Chicken with Bacon (Serves 4)


1 tablespoon vegetable oil, 4 ounces slab bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces, 1 3½–4-pound chicken, cut into 10 pieces; or 4 chicken legs, drumsticks and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise, Kosher salt, freshly ground pepper, 8 garlic cloves, lightly crushed, 1 pint cherry tomatoes, 1 cup dry white wine, 2 cups kimchi with juices, divided, 6 ounces wide egg noodles, 2 tablespoons unsalted butter, 2 tablespoons sliced chives, divided

Regular Chicken Bacon (Left), Chicken Bacon with Kimchi (Right)


  1. Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5–8 minutes. Transfer to a plate.
  2. Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12–15 minutes. Transfer to plate with bacon, placing skin side up.
  3. Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths.
  4. Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45–60 minutes.
  5. Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8–10 minutes.
  6. Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
  7. Return noodles to pasta pot and add butter and ¼ cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper.
  8. Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine.
  9. Serve chicken and tomato-kimchi sauce over buttery noodles.

Source : Bon appetit, Serious Eats

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