This Caramelized Kimchi Jam is the epitome of how perfect sweet and savory are together. Spicy, with a little tang thanks to the natural acidity from the kimchi. Perfect for toast, sandwiches, bagels, crackers and more!!
Hi. Okay, I’ve gate-kept this recipe for too long, but it’s time I share one of my favourite original recipes to date: Caramelized Kimchi Jam. I honestly didn’t know whether to call this sweet relish, chutney or jam, lol but visually and texturally, I feel like it resembles jam the most. However, you can make it more chutney or relish like by altering how much to cook it down and process it.
She’s sweet, spicy, and tangy thanks to the natural acidity from the kimchi, and can be paired with sweet or savory ingredients.
This was inspired by my kimchi grilled cheese recipe where the kimchi is caramelized with a bit of butter and sugar before adding it to the grilled cheese.
Table of Contents
Kimchi Jam Ingredients
This kimchi jam required just 3-4 ingredients to make:
- Kimchi: Preferably homemade.
- Butter: For flavour. You can even go as far to brown the butter to add some extra nutty aroma. I use Becel plant based butter or Miyoko’s cultured butter.
- Sugar: Brown, cane or a combination of both sugar works well here.
- Mirin: optional, but recommended
How to Make Kimchi Jam
- Cook the kimchi in the butter
- Melt in the sugar
- Cook the kimchi – this softens the vegetables (cover and simmer to further soften)
- Blend in food processor – to desired consistency
- Cook further until jammy
For different variations, try adding:
- soy sauce
- sesame oil
How to store kimchi jam
Keep refrigerated for up to 2 weeks in an air tight container.
This kimchi jam pairs well with a lot of things, but shines when used on something that needs flavour. Here are some suggestions:
- on homemade bread with butter or tahini (personal fav)
- in sandwiches
- as a dip for chips or crackers
- bagel with cream cheese
- in a grilled cheese sandiwch
- dimple it or spread on focaccia
- if you made a looser jam, over salads
- in cookies (seriously)
Depending on how long you cook the kimchi for and how much you blend it, the texture of the jam will vary. If you prefer jams with more texture (relish or chutney-like), cook less and pulse blend. If you prefer smooth jam, cook down until soft and blend until it looks like pumpkin puree.