Easiest Ripe Kimchi Banchan

There is a special name for kimchi that as gone super funky and sour- shin kimchi. The term "shin" literally means sour in Korean. However, it is in my opinion (and most other Koreans I believe) that  shin kimchi is not a bad thing but rather a long-awaited reward.

Kimchi gets better with age. Koreans will wait for kimchi to get to this stage of sour just to transform it into dishes like kimchi jjigae, savory kimchi bindae dduk (savory pancakes), and my personal favorite, budae jjigae (Korean "army" stew, an eccentric hybrid dish of Korean and American processed foods).

I personally love this this recipe as well as my kids. They are still learning to eat spicy foods, so this is a good way to squeeze in the probiotic richness of kimchi into their meals. It's also great with seafood jook (rice porridge) or with a meal of rice and salted mackerel.


Desired amounts of

  • shin kimchi

  • sesame oil

  • toasted sesame seeds

  • sliced scallions

In a colander, place kimchi and rinse off until all chili flakes/sauce have been rinsed off. Squeeze out excess water and slice kimchi into small pieces. Plate and drizzle with sesame oil and then garnish with sesame seeds and scallions. Serve!