I like BBQ. I like kimchi. How can I work kimchi into my side dishes?

[Lost in China]

I'm a big fan of both BBQ and kimchi. If I wanted to work kimchi into my side dishes, how could I do that? I tried adding it to cole slaw but it didn't work too well because it clashed with the other flavors. I think I don't know enough about how flavors are supposed to go together.

[Craigar]

I would probably treat it more like a condiment than a side dish, similarly to sauerkraut. Maybe toss some on a pulled pork sandwich to offset a heavy, sweet BBQ sauce (think KC style). Hmm...Now I have to try it. I guess I will be swinging by an Asian market on the way home tonight.

[scottranda]

Bulgogi with your pork belly. Side of kimchi

[Lost in China]

I really meant American BBQ. Korean BBQ is great but I'll go to a restaurant for it.

[JCBBQ]

So, I'm not sure exactly how they did it but I had kimchee nachos at a Korean fusion place. They were phenomenal. You could choose the meat - sort of K BBQ flavors bulgogi, chicken or pork. I was expecting to have big pieces of kimchi on it. Nope. The Kimchi was blended up and put into the sauce. Something different.

[bbqoaf]

Kimchi is great with smoked BBQ. Put it on sangers of all sorts or mix up a gochujang BBQ sauce for some dynamite Korean style pulled pork and kimchi.

2 tblsp gochujang paste
2 tblsp soy sauce
3 tblsp white sugar
1.5 tblsp white vinegar
2 tsp sesame oil
hot sauce to taste (optional)

[LA Pork Butt]

I think I would treat it as Korean coleslaw. Just let it be a side and push your BBQ meat flavors toward Asian. If you are determined to make it American, I think I would get a Piedmont North Carolina region coleslaw recipe and play around with substitutions until it reflects both traditions.