The spicy pickled cabbage known as kimchi shows up in many iterations at typical Korean meals. But recently, American chefs have been embracing this traditional condiment or side dish in non-traditional ways. Here’s how they are using kimchi to amplify the flavor and texture of more mainstream menu items.

Salt and Pepper
Philadelphia, PA
Crispy Shrimp and Crab Spring Rolls with kimchi and chili dipping sauce; $12

Del Seoul
Chicago, IL
Kimchi Fries topped with sautéed kimchi, onions, pork belly, scallions, melted cheddar and jack cheese, sour cream; $6.95

Aqua Grill
New York, NY
Miso Glazed Chilean Sea Bass with Korean Kimchi and twice-cooked string beans in a wasabi miso sauce; $29

San Francisco, CA
Apple and Kimchi Salad with glazed apples, Hobbs bacon, mixed greens, kimchi, honey yogurt; $10

Umami Burger
Santa Monica, CA and Hermosa Beach, CA
Kimchi Steak Salad with romaine and watercress, kimchi dressing and parmesan cheese; $11


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