- Angie_The Chaotic Edit
- Jul 2
- 7 min read
About the Kimchi Brand I Use
For this lineup, I tried four varieties: kimchi radish, chonggak kimchi, sliced kimchi, and buldak kimchi. One thing that stood out to me right away is that Twins Premium Kimchi doesn't use garlic, shrimp paste, MSG, artificial seasonings, or preservatives. They focus on clean ingredients and traditional fermentation while still keeping their kimchi approachable for a wider audience, which matters to me as a mom cooking for my family.
Non-GMO Project Verified
No MSG
No preservatives
Freshly made in California
My Honest Take
All four varieties were flavorful and paired well with just about everything I threw at them which is exactly what got me thinking about this post in the first place. I don’t love using kimchi as just a side dish. I’d much rather fold it into different styles of cooking altogether, mixing cuisines and letting the fermented funk and crunch do the heavy lifting. I’ve tried a lot of kimchi brands over the years, and Twins Premium Kimchi genuinely stood out the crunch, the balance of tang and spice, none of that overly-salty or artificial aftertaste some other brands have.
Why Kimchi Deserves a Spot in Your Fridge
Beyond just tasting good, kimchi has some real functional perks that make it worth keeping around:
Gut health: As a fermented food, kimchi is packed with live probiotics (mainly lactic acid bacteria) that support a healthy gut microbiome, which can help with digestion overall.
Low calorie, high flavor: Kimchi is naturally low in calories while being loaded with flavor, which makes it an easy way to add a ton of taste to a dish without a ton of extra calories, something I appreciate when I’m trying to eat lighter.
Fiber-rich: Because it’s made from vegetables, kimchi carries a good amount of fiber, which supports digestion and can help you feel fuller for longer.
Vitamins and antioxidants: Kimchi is a source of vitamins A, B, and C, along with antioxidants from the vegetables and spices used in the fermentation process.
Supports immune health: A healthy gut microbiome is closely tied to immune function, so regularly eating fermented foods like kimchi may help support your body’s natural defenses.
Worth noting: Kimchi is naturally fermented with salt, so if you’re watching your sodium intake, it’s still smart to enjoy it in moderation as part of a balanced diet.
Disclaimer: I'm not a professional doctor or nutritional expert. Please do your own research or check with your doctor to see if kimchi fits into your diet.
Below are my favorite, slightly unconventional ways to eat kimchi and all easy enough to pull together for a weeknight lunch or dinner.
Scallion Pancake Hotdog Wrap with Kimchi
This one started as a "what do I have in the freezer" moment and turned into a genuine favorite. Crispy frozen scallion pancake (grab one at any Asian market - frozen aisle), wrapped around a hotdog, egg, kimchi radish, and a drizzle of hoisin.
You'll need:
Frozen scallion pancake
1 hotdog
Kimchi radish (add amount to your liking)
1 egg
Hoisin sauce
Preparation:
Whisk the egg and set aside. Cook your hotdog in boiling water and once cooked, slice it long way in half and set aside. Pan-fry your scallion pancake until golden and crisp on both sides then add the egg mixture to one side (once added, flip the pancake to cook the egg). Take pancake out of the pan (egg side up) and set aside on a plate. Drizzle hoisin sauce and spread it across the pancake. Layer the hotdog and kimchi radish onto the pancake and fold it up like a wrap. The crunch from the radish against the crispy pancake is everything.
Kimchi and Bulgogi Congee
Congee is my ultimate lazy-comfort food, and this version came together fast because I used already-cooked rice instead of starting from scratch.
You'll need:
1 Cup cooked rice
5-6 Cups of water or your favorite broth (depending on the texture you like)
Chopped bulgogi (marinated beef sliced) - I used the store-bought marinated kind from H Mart, home-marinated works too. ½ cup to mix into congee while cooking and ½ cup as topping
Sliced Kimchi, chopped, for topping
Onion crisps for topping (pork floss or salted radish also work great here)
Cilantro, for garnish
Salt and pepper for taste
Preparation:
Simmer your cooked rice with water or broth until it breaks down into that silky congee texture. While it simmers, cook off your bulgogi in a separate pan and cut it into small pieces when finished cooking. Add 1/2 cup in the almost ready congee while cooking. Add salt and pepper for taste when it's done. Ladle the congee into a bowl, top with the bulgogi, chopped kimchi cabbage, a scatter of cilantro, and onion crisps for crunch. It's the kind of bowl that fixes everything.
Kimchi Shakshuka
This is where kimchi surprised me the most. The fermented tang plays so well with the tomato base, it almost feels like it was always supposed to be there.
You'll need:
Onion, small, diced
Bell pepper, small, diced
Garlic, 4-5 cloves, finely chopped
1 Can peeled tomatoes
Eggs, 3-4 (up to 6 if you're feeding a crowd)
Sliced Kimchi, chopped, ½ cup
Paprika and cumin powder, 1 tsp each
Cilantro, for garnish
Salt and pepper, to taste
Any toasted bread of your choice
Preparation:
Sauté the onion and bell pepper until softened, then add the garlic and cook until fragrant. Stir in the peeled tomatoes, paprika, and cumin, and let it simmer until it thickens slightly. Fold in the chopped kimchi and let it cook down for a few minutes so the flavors meld. Make little domes in the sauce and crack your eggs directly into the sauce, cover, and cook until the whites are set but the yolks are still soft. Finish with cilantro and serve straight from the pan with toasted bread.
Hainanese Chicken Rice, Paired with Kimchi
A classic done the lazy way, with kimchi on the side instead of the usual chili-ginger sauce. It works better than you'd think...the acidity cuts right through the richness of the chicken fat rice.
You'll need:
Boneless chicken thighs with skin, 2-3
Rice, 1 cup
Butter, ¼ stick
Chicken stock, 1 cup (or 1 tsp chicken bouillon mixed with 1 cup boiling water)
Garlic and ginger, 1 tbsp each, minced
Scallion, finely chopped, for garnish (optional)
Pinch of salt and pepper for the chicken
ABC sweet soy sauce or any sweet soy sauce, optional, for dipping or drizzled on the chicken
Kimchi radish and kimchi slices, for the side
Preparation:
Add the washed rice, chicken stock, minced garlic, and minced ginger into your rice cooker and stir to combine. Add pinch of salt and pepper and massage it to the chicken thighs then place the chicken thighs directly on top of the rice and cook everything together on the regular rice setting (no extra pots, no extra steps). Once it’s done, take the chicken out, slice it, and set it aside on your serving dish. Add the butter to the rice and mix it in well while it’s still hot. Plate the rice next to the sliced chicken, garnish with scallion, and add kimchi radish and kimchi slices right on the same dish as your sides. Serve with ABC sauce on the side for dipping if you’d like.
Kimchi Pork Belly Sandwich
This one might be my favorite recipe. Chonggak kimchi (the little whole-radish kimchi) brings a satisfying crunch that regular sliced kimchi just doesn't have.
You'll need:
1 Cup pork belly slices, cut into smaller pieces (I like the thicker slices)
½ tbsp of soy sauce
1 tsp of oyster sauce
1 tsp of honey
Pinch of salt and pepper
Chives, 1–1.5 cups, chopped into 1-inch pieces
Kimchi (chonggak kimchi) sliced
Chinese sandwich buns, steamed according to package instructions (find them in the frozen section of any Chinese market)
Preparation:
Mix soy sauce, oyster sauce, salt and pepper to the pork belly and let it marinate for 10 minutes. Sear the pork belly pieces in a hot pan until cooked through, crisp and caramelized on the edges with a little bit of oil. Add in the honey and stir to cover. Toss in the kimchi and chives right at the end just until they wilt slightly. Steam your buns according to the package, split them open, and stuff with the pork belly, chives, and a generous helping of chonggak kimchi. One bite and you'll understand why I couldn't stop eating these while "testing" them for the blog.
Kimchi Garlic Spam Musubi
A twist on the classic musubi with a garlicky, slightly sweet finish and a slice of kimchi tucked right in.
You'll need:
Cooked rice
Spam, sliced (I use lite spam)
Seaweed sheet, cut into thin long strips
Garlic, minced
Honey, a small dab
Musubi mold (optional)
Preparation:
Pan-sear your spam slices until they've got a nice caramelized edge, then toss in the minced garlic and a small dab of honey right at the end so it glazes without burning set aside. Pack your rice into a musubi mold (or just shape it by hand), top with the spam and a slice of kimchi, and wrap it all together with your seaweed strip. Perfect for meal prep or a picnic at the park with the kiddo.
That's the full lineup! Kimchi is great but only if chosen the right brand and Twins Premium Kimchi was the right choice. If you try any of these, tag us @itsangiehuang and @twinskimchi_twinmom on instagram. we'd love to see your kimchi creations. And if you're wondering which kimchi to keep stocked for maximum recipe flexibility, I'd say: cabbage, radish, and chonggak covers just about everything on this list.
