Trend Insights: Kimchi’s Next Wave

What keeps kimchi compelling for chefs and consumers is its versatility in form, unexpected applications and flavor complexity—not to mention its health benefits.

—Rob Corliss, Chef/Founder, All Things Epicurean (ATE)

Kimchi is celebrated for its complex acid and unmistakable fermented flavor. Flavor magic happens when blended into an aïoli, or, for a finishing flourish, chop finely and scatter over seafood nachos for a delicious, unexpected kick. Don’t forget its affordability as a “flavor pow!” ingredient.

—Kathy Casey, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen

As Korean foods and flavors continue their steady integration into the American pantry, kimchi has emerged on the cutting edge of crossover, buoyed by its versatility and compatibility with a range of dishes. Examples include the kimchi vinaigrette on the Fried Chicken Sandwich at Father’s Office in the Los Angeles area and the cucumber kimchi and apple kimchi sauce atop the limited-time Cucumber Kimchi Crunch Salad at Sweetgreen.

—Nancy Kruse, President, The Kruse Company

Korean flavors are becoming more ubiquitous across all demographics. Separately, ferments are finding new pathways on menus, not only as methods for flavor frontiers or to offset food waste, but also in the wave of health and wellness, supporting gut health. Make kimchi more approachable by adding it into condiments and applications—ranch, barbecue sauce, mayo, slaws, spreads and more. Freeze-dried or dehydrated, kimchi can be used as signature texture accents.

—Adam Moore, Chef/President, Flashpoint Innovation

Kimchi is a daypart chameleon, adding bold, authentic flavor to breakfast burritos, lunch bowls or happy hour snacks. It gives operators a chance to premium-ize without pretension—especially with a story tied to Korean roots or gut-health buzz—and carve out a menu signature.

—Liz Moskow, Principal, Bread & Circus Ltd.