Turn it into pasta sauce

Although spicy food is frequently consumed chilled, it can also be eaten hot. Each bite of kimchi has a distinct flavor thanks to browning the fermented cabbage parts and caramelizing the kimchi's natural sugars with heat. According to The Science of Cooking, the Maillard reaction, which affects food's color and flavor, results in browning.

By using this method, the umami-producing components in kimchi are amplified, and kimchi pasta sauce is given an intensity that distinguishes it from other tomato-based sauces. Add aromatics like garlic and herbs, a drizzle of olive oil, some spice, and the kimchi, which will break down in the pan to make your sauce, to produce a straightforward sauce that will cover the pasta with a potent flavor punch.