Kimchi gets used as a side dish, but more often than not, we usually end up frying it for kimchi jjigae, bibimbap, grilled kim-cheese sandwiches, kimchi fried rice, kimchi omurice, etc. I try to be careful about how much oil I use when cooking. If I can’t get by with using cooking spray, I’ll use the most minuscule amount of olive oil or coconut oil possible. Y’know.. the type of drizzle that doesn’t cover the entire pan and you swear you’re going to get tendinitis trying to roll the oil around so you give up and cover the rest of the pan in Pam instead? Or maybe that’s just me. So to sum up.. I don’t like to cook with oil.

What about when you cook kimchi?

NO OIL.

Really. Don’t do that to kimchi. Just don’t. Especially not sesame oil.. no matter what “but it’s Asian food!” sort of knee-jerk reaction you have.

But what you NEED to do..

USE BUTTER.Trust me, this is the best thing you can do for kimchi (unless you’re a bacon freak then bacon grease comes pretty close.. but I still vote butter). Oh, and if you’re vegan.. Earth Balance works just as well (as long as you don’t tell your husband you used a substitute and remember to hide the Earth Balance back in the far corners of the fridge). I know what I said about “No oil,” but Earth Balance has the buttery flavor that makes it the exception.And then you just add that to your bulgogi tacos..kimchi fried rice..bibimbap…and grilled kim-cheese..Seriously.. some bonus advice.. whenever you’re frying up kimchi.. throw cheese on top.. pizza is ideal for kimchi.. no? It’s ok.. baby steps..

Stacy