Mastering the Art of Kimchi

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MASTERING THE ART OF KIMCHI
Elevate Your Palate with Authentic Korean Pickled Goodness
(Includes 50 Recipes)
By: LUCY SIMON
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Copyright Material ©2024
All Rights Reserved
No part of this book may be used or transmitted in any form or by any
means without the proper written consent of the publisher and copyright
owner, except for brief quotations used in a review. This book should not be
considered a substitute for medical, legal, or other professional advice.
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TABLE OF CONTENTS
TABLE OF CONTENTS
INTRODUCTION
BRIEF BACKGROUND
Origin of Kimchi
The Allure of Kimchi
The Craftsmanship of Kimchi
Health Benefits of Kimchi
Cooking with kimchi
FERMENTED KIMCHI
1. Napa Cabbage Kimchi
2. Chinese Cabbage And Bok Choy Kimchi
3. Cabbage and Daikon Kimchi
4. White Kimchi
5. Radish Kimchi
6. Kimchi With Cucumber
7. Whole Cabbage Kimchi
8. White Radish Kimchi
9. Chive Kimchi
10. Onion Kimchi With Pepper
11. Green Cabbage Kimchi
12. Stuffed Mini Cucumber Kimchi
13. Cubed Daikon Radish Kimchi
KIMCHI BREAKFAST
14. Kimchi Pancakes
15. Slow Cooker Congee Breakfast Bowls
16. Kimchi And Blue Cheese Croissants
17. Savory Pancakes
18. Kimchi Avocado Toast
KIMCHI STARTERS
19. Potato Kimchi Bacon Bites
20. Probiotic Spring Rolls
21. Kimchi Deviled Eggs
22. Kimchi Hummus
23. Kimchi Quesadillas
24. Kimchi Guacamole
25. Kimchi Sushi Rolls
KIMCHI MAINS
26. Kimchi Fried Rice With Spam
27. Kimchi Pizza
28. Kimchi Stir-Fry
29. Beef Bowls With Zucchini Noodles And Kimchi
30. Korean Beef And Onion Tacos
31. Korean Kimchi Jjigae
32. Kimchi Salmon Poke
33. Korean BBQ Pork Poke Bowl
34. Kimchi Ramen
35. Fermented Vegetable Stew
36. Korean Beef And Kimchi Grilled Cheese
37. Korean Brisket And Kimchi Burger
38. One-Pot Kimchi Ramen
39. Kimchi Fried Rice
40. Kimchi Tofu Stir-Fry
41. Kimchi And Tofu Soup
KIMCHI SIDES AND SALADS
42. Kimchi Noodle Salad
43. Quinoa And Kimchi Salad
44. Kimchi Caesar Salad
45. Kimchi Slaw
46. Kimchi Fries
47. Kimchi Sauce
KIMCHI DESSERTS
48. Kimchi Ice Cream
49. Cheesy Kimchi Rice Cakes
50. Kimchi Bread Pudding
CONCLUSION
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W
INTRODUCTION
elcome to the captivating world of Korean culinary mastery –
"Mastering the Art of Kimchi." In this immersive journey, we invite
you to embark on a flavorful adventure, unlocking the secrets of
crafting authentic Korean pickled goodness. Kimchi, a celebrated gem of
Korean cuisine, is not merely a side dish but a symphony of bold tastes and
textures that will elevate your palate to new heights.
As we delve into the intricacies of kimchi-making, we will explore the rich
cultural heritage that surrounds this beloved dish. From its humble origins
rooted in preservation to its evolution into a global gastronomic sensation,
each page of this cookbook is a testament to the artistry embedded in every
jar of fermented delight. Get ready to embrace the vibrant colors, aromatic
spices, and tantalizing tastes that define the essence of Korean kimchi.
Prepare to be inspired as we guide you through time-honored recipes,
sharing traditional techniques passed down through generations. Alongside
these classics, we'll also venture into innovative variations that showcase
the adaptability of kimchi in modern kitchens. Whether you're a seasoned
chef or a kitchen novice, "Mastering the Art of Kimchi" is your passport to
mastering the craft of this iconic Korean dish.
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BRIEF BACKGROUND
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ORIGIN OF KIMCHI
The origin of kimchi is deeply intertwined with the rich history and cultural
heritage of Korea. This iconic dish, characterized by its unique combination
of fermented vegetables and spices, has a story that spans centuries. Let's
explore the fascinating journey of how kimchi came to be:
Ancient Preservation Techniques
Kimchi's roots can be traced back to ancient times when the primary goal of
food preservation was essential for survival. Koreans developed ingenious
methods of fermenting vegetables, allowing them to store and consume
nutritious food during harsh winters.
Introduction of Chili Pepper
The transformative moment in kimchi's evolution occurred during the 16th
century with the introduction of chili peppers to Korea from the New
World. The addition of chili peppers brought a distinctive and spicy kick to
kimchi, revolutionizing its flavor profile.
Cultural Significance
Over time, kimchi became more than just a method of preservation; it
became an integral part of Korean culture and identity. It is deeply
embedded in Korean traditions, often associated with important events,
celebrations, and family gatherings.
Regional Variations
Different regions in Korea developed their variations of kimchi, utilizing
local ingredients and reflecting the diverse culinary landscapes of the
country. This led to a wide array of kimchi styles, each with its unique taste
and preparation methods.
Seasonal Rituals
Kimjang, the annual communal kimchi-making event, is a significant
cultural tradition in Korea. Families and communities come together to
prepare large quantities of kimchi, ensuring a fresh and abundant supply for
the winter months.
Global Popularity
In recent decades, kimchi has gained international acclaim, becoming a
staple not only in Korean households but also on tables worldwide. Its
unique flavor, health benefits, and versatility have contributed to its
popularity as a global culinary phenomenon.
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THE ALLURE OF KIMCHI
"The Allure of Kimchi" lies in the captivating combination of flavors,
textures, and cultural significance that this iconic Korean dish brings to the
table. Let's delve into the various elements that contribute to the irresistible
appeal of kimchi:
A Symphony of Flavors
Kimchi is a culinary masterpiece, boasting a harmonious blend of tastes
ranging from spicy and savory to tangy and umami. The complex
fermentation process enhances and deepens the flavors, creating a profile
that is both robust and nuanced.
Spicy Sensation
The introduction of chili peppers to kimchi was a game-changer, infusing
the dish with a delightful spiciness. The kick of heat not only adds
excitement to the taste buds but also contributes to the unique and
memorable experience of enjoying kimchi.
Nutritional Powerhouse
Beyond its delicious taste, kimchi is celebrated for its health benefits. The
fermentation process not only preserves the vegetables but also produces
probiotics that promote gut health. Kimchi is rich in vitamins, minerals, and
antioxidants, making it a nutritious addition to the diet.
Cultural Symbolism
Kimchi is more than just a dish; it is a symbol of Korean culture and
identity. Its presence is deeply ingrained in various aspects of Korean life,
from daily meals to festive celebrations. The cultural significance of kimchi
adds a layer of emotional connection and nostalgia for those who grew up
with it as a staple in their homes.
Versatility in Culinary Creations
Kimchi's allure extends beyond being a standalone side dish. Its bold
flavors and varied textures make it a versatile ingredient in a wide range of
culinary creations. From kimchi fried rice to kimchi pancakes, chefs and
home cooks alike have found innovative ways to incorporate kimchi into
diverse recipes.
Global Recognition
In recent years, kimchi has gained global recognition, becoming a symbol
of Korean cuisine around the world. Its popularity transcends cultural
boundaries, attracting food enthusiasts who appreciate the bold and
adventurous flavors that kimchi brings to the table.
The Ritual of Kimjang
The communal aspect of kimchi-making during the annual Kimjang event
fosters a sense of community and shared tradition. The preparation of
kimchi becomes a social event, strengthening bonds between family and
friends while passing down cherished recipes through generations.
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● 2 tablespoons soy sauce (or tamari for a gluten-free option)
● 1 tablespoon sesame oil
● 1 tablespoon rice vinegar
● 1 teaspoon honey or maple syrup
● Sesame seeds and chopped cilantro for garnish (optional)
INSTRUCTIONS:
a) In a large mixing bowl, combine the cooked and cooled quinoa,
chopped kimchi, diced cucumber, diced red bell pepper, and sliced
green onions.
b) In a separate bowl, whisk together the soy sauce, sesame oil, rice
vinegar, and honey (or maple syrup) to create the dressing.
c) Pour the dressing over the quinoa and kimchi mixture. Toss
everything together until well combined.
d) Cover the salad and refrigerate for at least 30 minutes to allow the
flavors to meld.
e) Garnish with sesame seeds and chopped cilantro before serving.
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44.KIMCHI CAESAR SALAD
INGREDIENTS:
● Romaine lettuce, chopped
● 1 cup kimchi, chopped
● Croutons
● Shaved Parmesan cheese
● Caesar dressing
INSTRUCTIONS:
a) In a large bowl, combine chopped romaine lettuce and kimchi.
b) Add croutons and shaved Parmesan cheese.
c) Toss with your favorite Caesar dressing and serve immediately.
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45.KIMCHI SLAW
INGREDIENTS:
● 2 cups shredded Napa cabbage
● 1 cup shredded carrots
● ½ cup kimchi, chopped
● 2 tablespoons rice vinegar
● 1 tablespoon sesame oil
● 1 tablespoon honey
● Sesame seeds for garnish
INSTRUCTIONS:
a) In a large bowl, combine shredded cabbage, carrots, and kimchi.
b) In a separate bowl, whisk together rice vinegar, sesame oil, and honey.
Pour over the slaw and toss to combine.
c) Garnish with sesame seeds before serving.
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46.KIMCHI FRIES
INGREDIENTS:
● 4 large potatoes, cut into fries
● 2 tablespoons vegetable oil
● 1 cup kimchi, drained and chopped
● ¼ cup mayonnaise
● 1 tablespoon sesame oil
● 1 tablespoon sesame seeds
● 2 green onions, thinly sliced
● Salt and pepper to taste
INSTRUCTIONS:
a) Preheat the oven to 425°F (220°C) and line a baking sheet with
parchment paper.
b) In a large bowl, toss the potato fries with vegetable oil, salt, and
pepper.
c) Spread the fries in a single layer on the baking sheet and bake for 25-
30 minutes, or until crispy.
d) In a small bowl, mix the mayonnaise and sesame oil.
e) Remove the fries from the oven and transfer them to a serving dish.
f) Top the fries with chopped kimchi, drizzle with the sesame mayo
mixture, and sprinkle with sesame seeds and sliced green onions.
g) Serve hot and enjoy the unique flavors of kimchi fries.
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47.KIMCHI SAUCE
INGREDIENTS:
● 1 cup Korean chili flakes
● ½ cup water
● 4 tablespoons Garlic Paste
● 2 teaspoons minced fresh ginger
● 1 tablespoon fine sea salt
● 2 tablespoons agave syrup
INSTRUCTIONS:
a) Place all the ingredients in a mixing bowl. Using a rubber spatula, mix
into a smooth paste. Transfer the paste to a glass jar with a lid.
b) Will keep for 2 months in the fridge, if sealed in an airtight jar.
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KIMCHI DESSERTS
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48.KIMCHI ICE CREAM
INGREDIENTS:
● 1 cup kimchi, finely chopped
● 2 cups heavy cream
● 1 cup whole milk
● ¾ cup granulated sugar
● 5 large egg yolks
● 1 teaspoon vanilla extract
● ¼ teaspoon salt
INSTRUCTIONS:
a) Finely chop the kimchi to ensure even distribution throughout the ice
cream. You can adjust the quantity based on your desired level of
spiciness.
b) In a saucepan, combine the heavy cream, whole milk, and chopped
kimchi. Heat the mixture over medium heat until it starts to simmer.
c) Once it simmers, remove it from the heat and let it cool for a few
minutes.
d) In a separate bowl, whisk together the granulated sugar and egg yolks
until the mixture is pale and slightly thickened.
e) Slowly pour the warm kimchi-infused cream and milk mixture into the
bowl with the egg yolks and sugar, whisking constantly. This helps
temper the eggs and prevent them from scrambling. Pour the combined
mixture back into the saucepan.
f) Cook the custard mixture over medium heat, stirring constantly, until
it thickens and coats the back of a spoon. This usually takes about 5-7
minutes. Be careful not to let it boil.
g) Strain the custard through a fine-mesh sieve into a clean bowl to
remove any bits of cooked egg or kimchi. Stir in the vanilla extract and
salt. Allow the mixture to cool to room temperature.
h) Cover the bowl with plastic wrap, ensuring it touches the surface of
the custard to prevent skin from forming. Refrigerate the mixture for at
least 4 hours or overnight to chill thoroughly.
i) Once the custard is chilled, churn it in an ice cream maker according
to the manufacturer's instructions until it reaches a soft-serve
consistency.
j) Transfer the churned ice cream to a lidded container, mixing in any
additional chopped kimchi if desired. Freeze for at least 4 hours or until
firm.
k) Scoop the kimchi ice cream into bowls or cones. Garnish with a small
amount of finely chopped kimchi for an extra kick.
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49.CHEESY KIMCHI RICE CAKES
INGREDIENTS:
● 2 large eggs
● 2 cups cooked white rice / brown rice
● 2 cups Cheddar Cheese
● 1 cup kimchi (chopped, without liquid)
● 2 stalks green onion (chopped)
● 2 tablespoons all-purpose flour
● 1 teaspoon salt
● ½ teaspoon black pepper
● Cooking oil
TO COOK THE RICE (IF YOU DON'T HAVE LEFTOVER RICE):
● 1 cup white rice grain
● 2 cups water
● Small pinch of salt
INSTRUCTIONS:
a) Rinse the rice in clean water until the water runs clear.
b) Place 2 cups of water in a medium saucepan with a tight-fitting lid.
c) Bring the water to a boil, add the rice, and bring it back to a boil.
d) Lower the heat to simmer, cover with the lid, and let it cook for 15
minutes until all the water is absorbed and the rice is soft and cooked
through.
e) Turn off the heat and let it sit for 10 minutes. Uncover and fluff the
rice with a fork.
MAKING THE RICE CAKES:
f) In a large mixing bowl, crack in eggs, and beat. Add the remaining
ingredients and stir to mix everything. The batter will be thick.
g) Preheat a large skillet on high heat, and add 1 tablespoon of cooking
oil.
h) Use two spoons to drop a heap of the rice batter onto the skillet and
slightly flatten it. Lower the heat to medium if necessary to prevent
burning.
i) Cook for about 3 minutes on each side until the sides are crispy as the
cheese melts.
j) Remove from the heat and place on an absorbent paper towel. Repeat
until you use up all the rice batter.
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50.KIMCHI BREAD PUDDING
INGREDIENTS:
● 4 cups stale bread, cubed
● 1 cup kimchi, chopped
● 1 cup shredded cheddar cheese
● 4 eggs
● 2 cups milk
● ¼ cup melted butter
● 1 teaspoon Dijon mustard
● ½ teaspoon salt
● ¼ teaspoon black pepper
● ¼ teaspoon paprika
● Chopped green onions for garnish (optional)
INSTRUCTIONS:
a) Preheat your oven to 350°F (175°C).
b) Cut the stale bread into cubes and chop the kimchi into small pieces.
c) In a greased baking dish, layer half of the bread cubes. Sprinkle half
of the chopped kimchi and half of the shredded cheddar cheese over the
bread.
d) Create another layer with the remaining bread, kimchi,and cheese.
e) In a bowl, whisk together the eggs, milk, melted butter, Dijon mustard,
salt, black pepper, and paprika until well combined.
f) Pour the egg mixture evenly over the layered bread, kimchi, and
cheese.
g) Allow the mixture to soak for about 15-20 minutes, ensuring the bread
absorbs the liquid.
h) Place the baking dish in the preheated oven and bake for 40-45
minutes or until the top is golden brown and the center is set.
i) Once done, remove it from the oven and let it cool slightly. Garnish
with chopped green onions if desired. Serve warm.
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CONCLUSION
As we conclude our journey through "Mastering the Art of Kimchi," we
hope you've experienced the joy of creating and savoring authentic Korean
pickled goodness. The world of kimchi is vast and ever-evolving, and we
trust that this cookbook has empowered you to experiment, create, and
make kimchi a staple in your culinary repertoire.
May the bold flavors and unique techniques you've discovered here inspire
your culinary endeavors. Share the joy of homemade kimchi with friends
and family, and let the tradition of this beloved dish continue to thrive in
kitchens around the world.
Thank you for joining us on this flavorful expedition. May your kitchen
always be filled with the aroma of fermenting vegetables, and may each bite
transport you to the heart of Korea's rich culinary heritage. Happy kimchi-
making!
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	MASTERING THE ART OF KIMCHI
	TABLE OF CONTENTS
	INTRODUCTION
	BRIEF BACKGROUND
	Origin of Kimchi
	The Allure of Kimchi
	The Craftsmanship of Kimchi
	Health Benefits of Kimchi
	Cooking with kimchi
	FERMENTED KIMCHI
	1.Napa Cabbage Kimchi
	2.Chinese Cabbage And Bok Choy Kimchi
	3.Cabbage and Daikon Kimchi
	4.White Kimchi
	5.Radish Kimchi
	6.Kimchi With Cucumber
	7.Whole Cabbage Kimchi
	8.White Radish Kimchi
	9.Chive Kimchi
	10.Onion Kimchi With Pepper
	11.Green Cabbage Kimchi
	12.Stuffed Mini Cucumber Kimchi
	13.Cubed Daikon Radish Kimchi
	KIMCHI BREAKFAST
	14.Kimchi Pancakes
	15.Slow Cooker Congee Breakfast Bowls
	16.Kimchi And Blue Cheese Croissants
	17.Savory Pancakes
	18.Kimchi Avocado Toast
	KIMCHI STARTERS
	19.Potato Kimchi Bacon Bites
	20.Probiotic Spring Rolls
	21.Kimchi Deviled Eggs
	22.Kimchi Hummus
	23.Kimchi Quesadillas
	24.Kimchi Guacamole
	25.Kimchi Sushi Rolls
	KIMCHI MAINS
	26.Kimchi Fried Rice With Spam
	27.Kimchi Pizza
	28.Kimchi Stir-Fry
	29.Beef Bowls With Zucchini Noodles And Kimchi
	30.Korean Beef And Onion Tacos
	31.Korean Kimchi Jjigae
	32.Kimchi Salmon Poke
	33.Korean BBQ Pork Poke Bowl
	34.Kimchi Ramen
	35.Fermented Vegetable Stew
	36.Korean Beef And Kimchi Grilled Cheese
	37.Korean Brisket And Kimchi Burger
	38.One-Pot Kimchi Ramen
	39.Kimchi Fried Rice
	40.Kimchi Tofu Stir-Fry
	41.Kimchi And Tofu Soup
	KIMCHI SIDES AND SALADS
	42.Kimchi Noodle Salad
	43.Quinoa And Kimchi Salad
	44.Kimchi Caesar Salad
	45.Kimchi Slaw
	46.Kimchi Fries
	47.Kimchi Sauce
	KIMCHI DESSERTS
	48.Kimchi Ice Cream
	49.Cheesy Kimchi Rice Cakes
	50.Kimchi Bread Pudding
	CONCLUSIONTHE CRAFTSMANSHIP OF KIMCHI
"The Craftsmanship of Kimchi" unveils the intricate artistry and historical
roots embedded in the creation of this beloved Korean dish. Let's explore
the elements that showcase the craftsmanship involved in crafting kimchi:
Preservation Mastery
Kimchi originated as a means of preserving vegetables for the harsh Korean
winters. The craftsmanship lies in the meticulous process of transforming
raw vegetables into a fermented delicacy. Traditional methods, such as
salting and pickling, demonstrate the ancient wisdom of Korean cooks in
preserving seasonal ingredients.
Fermentation Alchemy
At the heart of kimchi craftsmanship is the fermentation process, where the
vegetables undergo a transformative journey. The careful balance of salt,
time, and environmental conditions results in the development of complex
flavors and the creation of probiotics that contribute to its health benefits.
Artful Seasoning
The selection and preparation of spices and seasonings showcase the
craftsmanship involved in kimchi-making. From garlic and ginger to fish
sauce and Korean red pepper flakes (gochugaru), each ingredient is chosen
with precision to contribute to the unique taste profile of the final dish.
Hands-On Technique
The hands-on approach to making kimchi reflects the artisanal nature of the
craft. The hands become tools for massaging, coating, and layering the
ingredients with the utmost care. This tactile experience is passed down
through generations, preserving the authenticity of traditional kimchi-
making techniques.
Cultural Heritage
Kimchi is deeply rooted in Korean culture, and its craftsmanship reflects a
connection to centuries-old traditions. Families often have their secret
recipes, passed down from ancestors, contributing to the richness of Korean
culinary heritage.
Innovation and Creativity
While rooted in tradition, the craftsmanship of kimchi also embraces
innovation. Creative variations and modern twists showcase the adaptability
of kimchi-making, as chefs and home cooks experiment with new flavors
and ingredients.
Aesthetic Presentation
The presentation of kimchi itself is an art form. Whether neatly packed in
jars or elegantly arranged on a plate, the visual appeal adds another layer to
the overall craftsmanship. Kimchi's vibrant colors and textures create a feast
for the eyes, enhancing the anticipation of the culinary experience.
Patience and Ritual
Crafting kimchi requires patience and dedication. The meticulous
preparation, the waiting period during fermentation, and the communal
aspects of events like Kimjang all contribute to the ritualistic nature of
kimchi-making.
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HEALTH BENEFITS OF KIMCHI
Kimchi, beyond its delicious taste and culinary versatility, offers a range of
health benefits due to its unique fermentation process and nutrient-rich
ingredients. Here are some notable health benefits of kimchi:
Probiotics for Gut Health
Kimchi is a fermented food, and during the fermentation process, beneficial
probiotic bacteria such as Lactobacillus are produced. Probiotics promote a
healthy balance of gut bacteria, aiding digestion and potentially supporting
the immune system.
Rich in Nutrients
Kimchi is made from various vegetables such as cabbage, radishes, and
scallions, providing an array of vitamins, minerals, and antioxidants. These
nutrients contribute to overall health and well-being, supporting functions
like immune function and skin health.
Low in Calories
Kimchi is a low-calorie food, making it a healthy option for those looking
to manage their calorie intake. It can be a flavorful addition to meals
without significantly increasing overall caloric content.
Weight Management
The combination of low calories and high fiber content in kimchi may
contribute to feelings of fullness and satisfaction, potentially supporting
weight management efforts.
Antioxidant Properties
The vegetables used in kimchi, along with the garlic and ginger commonly
included in recipes, contain antioxidants that help neutralize harmful free
radicals in the body. Antioxidants play a role in reducing oxidative stress
and inflammation.
Heart Health
The garlic in kimchi may have heart-protective benefits, as it is associated
with lowering cholesterol levels and supporting cardiovascular health.
Additionally, the probiotics in kimchi may contribute to improved
cholesterol profiles.
Regulation of Blood Sugar
Some studies suggest that kimchi may have a positive impact on blood
sugar levels, potentially beneficial for individuals with diabetes or those
aiming to manage blood sugar.
Cancer-Fighting Properties
Certain compounds found in kimchi ingredients, such as cruciferous
vegetables, have been studied for their potential anti-cancer properties.
Research indicates that these compounds may help inhibit the growth of
cancer cells.
Anti-Inflammatory Effects
The combination of probiotics and antioxidants in kimchi may contribute to
its anti-inflammatory effects. Chronic inflammation is associated with
various health issues, and consuming anti-inflammatory foods may help
mitigate these risks.
Improved Skin Health
The antioxidants and nutrients in kimchi may contribute to improved skin
health, helping to combat oxidative stress and promote a radiant
complexion.
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COOKING WITH KIMCHI
Cooking with kimchi opens up a world of culinary possibilities, adding a
burst of flavor and complexity to a wide range of dishes. Here are some
creative and delicious ways to incorporate kimchi into your cooking:
Kimchi Fried Rice
Transform leftover rice into a flavorful and satisfying meal by stir-frying it
with chopped kimchi, vegetables, and a bit of soy sauce. Top with a fried
egg for an extra touch.
Kimchi Pancakes (Kimchijeon)
Mix chopped kimchi into a batter of flour, water, and eggs to create savory
pancakes. Pan-fry until crispy, and serve with a dipping sauce made from
soy sauce, vinegar, and sesame oil.
Kimchi Ramen or Noodles
Elevate your favorite noodle dish by adding kimchi. Toss kimchi into ramen
or stir-fried noodles for a tangy and spicy kick.
Kimchi Grilled Cheese
Upgrade a classic grilled cheese sandwich by layering kimchi between
slices of cheese and bread. The heat melts the cheese and warms the kimchi,
creating a delicious fusion of flavors.
Kimchi Tacos or Wraps
Use kimchi as a flavorful topping for tacos or as a filling for wraps.
Combine it with your favorite proteins like grilled chicken, beef, or tofu for
a unique twist.
Kimchi Quesadillas
Create a fusion of Korean and Mexican flavors by incorporating kimchi into
quesadillas. Layer kimchi with cheese between tortillas and cook until the
cheese is melted and gooey.
Kimchi Soup (Kimchi Jjigae)
Make a comforting Korean stew by simmering kimchi with tofu, pork, beef,
and various vegetables. The result is a hearty and spicy soup that warms the
soul.
Kimchi Slaw
Shred cabbage and mix it with kimchi for a zesty and crunchy coleslaw.
Use it as a side dish or a topping for sandwiches and tacos.
Kimchi Omelette
Whisk kimchi into your eggs before making an omelette for a savory and
spicy breakfast option.
Kimchi Pizza
Use kimchi as a pizza topping for a bold and unconventional twist.
Combine it with other ingredients like bacon, scallions, and a drizzle of
sesame oil.
Kimchi Dips
Create flavorful dips by blending kimchi into sour cream or cream cheese.
Serve with chips or vegetable sticks for a tasty snack.
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FERMENTED KIMCHI
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1.NAPA CABBAGE KIMCHI
INGREDIENTS:
● 1 napa cabbage, cut crosswise into 2-inch chunks
● ½ medium-sized daikon radish, peeled and cut into quarters
lengthwise,
● then into ½-inch-thick chunks
● 2 tablespoons sea salt
● ½ cup water
● 2 green onions, sliced into 2-inch lengths
● 3 cloves garlic, minced
● 1 tablespoon grated fresh ginger
● 1 tablespoons Korean chili powderINSTRUCTIONS:
a) Place the cabbage and daikon pieces in a large mixing bowl.
b) Place the salt and water in a separate small bowl; mix to dissolve.
Pour over the vegetables. Set aside at room temperature overnight to
soften.
c) The next day, drain, reserving the saltwater the vegetables were
soaked in. Add the green onions, garlic, ginger, and chili powder to the
cabbage mixture, and mix well.
d) Tightly pack the mixture into a ½-gallon glass jar with a lid. Pour the
saved saltwater into the jar, leaving 1 inch of space at the top. Tightly
close the lid.
e) Leave the jar in a cool, dark place for 2 to 3 days (depending on the
temperature and how pickled and fermented you want your kimchi).
Refrigerate after opening.
f) Will keep for a couple of weeks in the fridge.
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2.CHINESE CABBAGE AND BOK
CHOY KIMCHI
INGREDIENTS:
● 3 tablespoons unrefined, coarse sea salt or 1½ tablespoons fine sea salt
● 3 cups filtered, unchlorinated water
● 1 pound Chinese cabbage, coarsely chopped
● 3 heads of baby bok choy, coarsely chopped
● 4 radishes, coarsely chopped
● 1 small onion
● 3 cloves garlic
● 1 2-inch piece ginger
● 3 chilies
INSTRUCTIONS:
a) Mix the water and sea salt until the salt has dissolved to form the
brine. Set aside.
b) Coarsely chop the cabbage, bok choy, and radishes. Mix, and place in
a small crock or bowl.
c) Pour the brine over the vegetable mixture until covered.
d) Place a plate that just fits inside the crock or bowl, and weigh it down
with food-grade weights, a jar, or another bowl filled with water. Cover
and let sit for at least 4 hours or overnight.
e) Puree the onion, garlic, ginger, and chilies in a food processor to form
a paste.
f) Drain the brine off the vegetables, reserving it for later use. Taste the
vegetable mixture for saltiness.
g) Rinse it if it is too salty-tasting or add a pinch of sea salt if necessary.
h) Mix the vegetables and the spice mixture until thoroughly combined.
i) Pack it tightly into a small crock or bowl, adding a small amount of
the brine if necessary to keep the vegetables submerged. Weigh down
the vegetables with a plate and a food-grade weight. (I use a smaller
glass or ceramic bowl filled with the remaining brine to act as a weight.
j) If you require additional brine or the vegetable mixture expands to
reach the bowl, it contains the same brine.) Cover with a lid.
k) Ferment for about 1 week, or longer if you prefer a tangier-tasting
kimchi.
l) Place in a glass bowl or jar with a lid and refrigerate. Serve as a side
dish, condiment, or atop brown rice over vermicelli noodles for a quick
and delicious dinner.
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3.CABBAGE AND DAIKON KIMCHI
INGREDIENTS:
● 1 head of napa or Chinese cabbage, chopped
● 3 carrots, grated
● 1 large daikon radish, grated, or a cup of small red radishes, sliced
● 1 large onion, chopped
● ¼ cup of dulse or nori seaweed flakes
● 1 tablespoon chile pepper flakes
● 1 tablespoon minced garlic
● 1 tablespoon minced fresh ginger
● 1 tablespoon sesame seeds
● 1 tablespoon sugar
● 2 teaspoons good quality sea salt
● 1 teaspoon of fish sauce
INSTRUCTIONS:
a) Simply mix all the ingredients in a large bowl and let it sit for 30
minutes.
b) Pack the mixture into a large glass mason jar or 2 smaller jars. Press it
down firmly.
c) Top with a water-filled Ziploc bag to keep oxygen out and keep the
veggies submerged under the brine.
d) Put the lid on loosely and set aside to ferment for at least 3 days. Taste
it after 3 days and decide whether it tastes sour enough. It’s a matter of
personal taste so just keep trying it until you like it!
e) Once you are happy with the flavor you can store the kimchi in the
fridge where it will keep happily for months, if it lasts that long!!
.
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4.WHITE KIMCHI
INGREDIENTS:
● 1 large Napa cabbage (about 2½ pounds), quartered, with the stalk
removed, and cut into 1-inch chunks
● 1 large carrot, julienned into 2-inch-long strips
● 1 large black Spanish radish or 3 red radishes, julienned
● 1 red bell pepper, seeded, cored, and julienned
● 3 sprigs green onion or chives, chopped into 1-inch pieces
● 2 pears, stemmed, seeded, and quartered
● 3 garlic cloves, peeled
● ½ small onion, quartered
● 1-inch piece of fresh ginger
● 3 tablespoons unrefined fine sea salt or 6 tablespoons unrefined coarse
sea salt
● 6 cups filtered water
INSTRUCTIONS:
a) In a large bowl, combine the cabbage, carrot, radish, bell pepper, and
green onions.
b) Combine the pears, garlic, onion, and ginger in a food processor, and
blend into a puree. Pour the pear mixture over the chopped vegetables.
Add the salt, and toss all the vegetables together until they are evenly
coated in the pear puree and salt.
c) Place the vegetable mixture in a large crock, and pour the water over it.
d) Place a plate that fits inside the crock to cover the vegetables and hold
them submerged.
e) Place food-safe weights or a glass bowl or jar filled with water on top
of the plate to keep the vegetables submerged.
f) Cover with a lid and store in a cool, undisturbed place for
approximately one week or until it has reached your desired level of
tanginess.
g) Transfer to jars or a bowl, cover, and refrigerate, where the kimchi
should last for up to a year.
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5.RADISH KIMCHI
INGREDIENTS:
● 2 pounds Korean radishes (mu), peeled and cut into 1-inch cubes
● 2 tablespoons coarse sea salt
● 2 cloves garlic, minced
● 1 teaspoon ginger, grated
● 2 tablespoons Korean red pepper flakes (gochugaru)
● 1 tablespoon fish sauce (optional, for umami flavor)
● 1 tablespoon soy sauce (optional, for added depth of flavor)
● 1 tablespoon sugar
● 4 green onions, chopped
● 1 small carrot, julienned (optional)
INSTRUCTIONS:
a) Place the radish cubes in a large mixing bowl. Sprinkle the salt over
the radishes and toss to coat evenly. Let them sit for about 30 minutes
to release their moisture.
b) Rinse the radish cubes under cold water to remove excess salt. Drain
well and transfer them to a clean, dry bowl.
c) In a separate bowl, combine the minced garlic, grated ginger, Korean
red pepper flakes, fish sauce (if using), soy sauce (if using), and sugar.
Mix well to form a paste-like mixture.
d) Add the paste to the radish cubes and toss to evenly coat the radishes
with the seasoning. Add the green onions and carrots (if using), and
mix everything.
e) Pack the seasoned radish mixture tightly into a clean glass jar, pressing
down to remove any air pockets. Leave about an inch of headspace at
the top.
f) Cover the jar with a lid but do not seal it tightly to allow gas to escape
during fermentation. Place the jar in a cool, dark place, like a cupboard
or pantry, and let it ferment for 2 to 5 days. Check on the kimchi daily
and press it down with a clean spoon to keep the radishes submerged in
the liquid that will form.
g) Taste the kimchi after 2 days to check for your desired level of
fermentation. If it has developed the tangy and slightly sour flavor you
prefer, transfer the jar to the refrigerator to slow down the fermentation
process. Otherwise, continue fermenting for a few more days until you
reach the desired taste.
h) Radish kimchi can be enjoyed right away, but it will continue to
develop flavor as it ferments in the refrigerator. It can be stored in the
fridge for several weeks.
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6.KIMCHIWITH CUCUMBER
INGREDIENTS:
● 2 cucumbers, thinly sliced
● 1 tablespoon sea salt
● 1 tablespoon grated ginger
● 2 cloves garlic, minced
● 2 tablespoons rice vinegar
● 1 tablespoon sugar
● 1 tablespoon Korean red pepper flakes (gochugaru)
INSTRUCTIONS:
a) Toss cucumber slices with sea salt and let them sit for 30 minutes.
Drain excess water.
b) In a bowl, mix ginger, garlic, rice vinegar, sugar, and red pepper flakes
to create the kimchi paste.
c) Coat the cucumber slices with the paste and pack into a jar.
Refrigerate for at least 2 hours before serving.
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7.WHOLE CABBAGE KIMCHI
INGREDIENTS:
● 1 whole Napa cabbage
● 1 cup Korean radish (mu), julienned
● ½ cup Korean coarse sea salt
● 1 cup water
● 1 tablespoon grated ginger
● 5 cloves garlic, minced
● 3 tablespoons fish sauce
● 2 tablespoons soy sauce
● 2 tablespoons sugar
● 2 tablespoons Korean red pepper flakes (gochugaru)
INSTRUCTIONS:
a) Cut the whole Napa cabbage in half lengthwise, and then cut each half
into thirds. This will result in six pieces.
b) Dissolve Korean coarse sea salt in a cup of water. Generously sprinkle
the cabbage and Korean radish with this saltwater mixture, making sure
to get it between the leaves. Let it sit for about 2 hours, turning
occasionally.
c) Rinse the cabbage and radish thoroughly under cold water to remove
excess salt. Drain and set aside.
d) In a bowl, mix grated ginger, minced garlic, fish sauce, soy sauce,
sugar, and Korean red pepper flakes (gochugaru) to create a paste.
e) Coat each cabbage leaf and radish piece with the paste, ensuring they
are well covered.
f) Stack the cabbage pieces back together to reform the whole cabbage
shape.
g) Transfer the whole cabbage into a clean, airtight container, pressing
down to remove air bubbles. Leave some space at the top to allow for
fermentation.
h) Seal the container and let it ferment at room temperature for about 2-3
days. Afterward, store it in the refrigerator.
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8.WHITE RADISH KIMCHI
INGREDIENTS:
BRINE
● 3 pounds + 5 ounces peeled daikon, black radish, or turnip
● 1½ ounces coarse sea salt
● 1¾ ounces sugar
● 1 cup sparkling water
MARINADE
● 2¼ ounces gochugaru chilli powder
● 3¾ ounces plain (all-purpose) flour soup
● ½ pear
● ½ onion
● 1¾ ounces fermented anchovy sauce
● 2¼ ounces garlic cloves
● 1 teaspoon ground ginger
● 2 inches leek(white part)
● ½ tablespoon sea salt
● 2 tablespoons sugar
INSTRUCTIONS:
a) Cut the radish into 1.2 cm (½ inch) thick sections, then each section
into quarters. Place them in a bowl and add the coarse sea salt, sugar,
and sparkling water. Mix well using your hands so that the sugar and
salt are well rubbed in. Stand for around 4 hours at room temperature.
When the radish pieces become elastic, the brining is done. Rinse the
radish pieces once in water. Let them drain for a minimum of 30
minutes.
b) For the marinade, mix the gochugaru into the cold plain flour soup.
Purée the pear, onion, and fermented anchovy sauce in a small food
processor and mix with the gochugaru plain flour mixture. Crush the
garlic and stir it into the mixture along with the ground ginger. Cut the
leek into thin slices and stir into the mixture. Finish the seasoning with
sea salt and sugar.
c) Combine the radish pieces with the marinade. Place in an airtight
container, filling it to 70% full. Cover with plastic wrap and press to
remove as much air as possible.
d) Close the lid tightly. Leave for 24 hours in the dark at room
temperature and then store in the refrigerator for up to 6 months. The
taste of this kimchi is at its best when it is well fermented, which is
after around 3 weeks.
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9.CHIVE KIMCHI
INGREDIENTS:
BRINE
● 14 ounces garlic chives
● 1¾ ounces fermented anchovy sauce
MARINADE
● 1½ ounces gochugaru chilli powder
● 1 ounce rice flour soup
● ¼ pear
● ¼ onion
● 1 ounce garlic cloves
● 1 tablespoon preserved lemon
● ½teaspoon ground ginger 1 tablespoon sugar
INSTRUCTIONS:
a) Wash the chive stalks well and remove the roots. Arrange the bunch of
chives, bulbs facing down, in a large bowl. Pour the anchovy sauce
over the chives, directly onto the lowest part. All the stems should be
well moistened. Help spread the sauce with your hands, smoothing
from bottom to top.
b) Every 10 minutes, move the sauce in the same way from the bottom of
the bowl to the top of the stems and continue doing this for 30 minutes.
c) Stir the chili powder into the rice flour soup. Purée the pear and onion
together in a small food processor and crush the garlic. Mix with the
rice flour soup. Pour the mixture into the bowl containing the chives.
Add the preserved lemon, ground ginger, and sugar. Mix by coating
each chive stalk with the marinade.
d) Place in an airtight container, filling to 70% full. Cover with plastic
wrap and press to remove as much air as possible.
e) Close the lid tightly. Leave for 24 hours in the dark at room
temperature and then store in the refrigerator for up to 1 month.
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10.ONION KIMCHI WITH PEPPER
INGREDIENTS:
● 4 bunches (about 35 stalks) of spring or green onions
● 2 tablespoons. kosher salt
● 4 cloves garlic
● 1-inch piece of fresh ginger, skin removed
● 1 tablespoon. red boat fish sauce or other fish sauce without MSG and
preservatives (omit if you want vegan kimchi)
● ½ cup coarse hot pepper flakes (gochugaru)
INSTRUCTIONS:
a) Wash spring onions, cut away the roots, peel the outer thin layer, and
remove any old or damaged-looking green portions around the onions.
When onions are clean and prepped, rinse again with cold water.
b) Place onions in a glass dish such as a Pyrex brand 9 x 13-inch baking
dish. Sprinkle salt over onions. Use your hands to mix salt evenly
around the onions and let sit for 2 hours. Mix onions after 1 hour. After
2 hours, rinse the salt away with cold water and let drain in a colander.
c) In a food processor, add garlic, ginger, and fish sauce and pulse until
puréed. Transfer the mixture to a medium bowl and add the hot pepper
flakes. Mix well.
d) In another large glass dish such as the Pyrex brand 9 x 13-inch baking
dish, add the rinsed onions and pepper mixture. Cut onions into 2-inch
chunks. Coat the spring onions thoroughly with the mixture and mix
again.
e) Transfer the onions smothered in the kimchi base into a clean jar or
other fermenting vessel of choice.
f) Pack the onions in well, but leave about 1 inch of space from the
onions to the rim of the jar.
g) Cover each jar or crock with a cheesecloth or other breathable cover to
keep dust and bugs from entering your ferment. Or, if fermenting in a
jar, you can also add the canning jar lid and screw on the ring tightly. If
you add the lid, you will need to “burp” the ferment daily to release
any built-up gas that is created during fermentation. Store at room
temperature, ideally between 60ºF (16ºC) and 75ºF (24ºC). Keep out of
direct sunlight.
h) Ferment at room temperature for 2 days, transfer to an airtight
container, and transfer to the refrigerator. The onion mixture will
continue to slowly ferment in the fridge. You can eat the ferment at any
point, but the flavors will continue to transform, ideally being best
around the two-week mark.
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11.GREEN CABBAGE KIMCHI
INGREDIENTS:
● 1 recipe of Basic Green Cabbage Sauerkraut, sliced into 2-inch squares
● 5 tablespoons Kimchi Sauce
INSTRUCTIONSa) In a large bowl, combine the salt and water; mix to dissolve the salt.
Add the cabbage and soak for 2 hours.
b) Drain and discard the water from the cabbage. Put on gloves to protect
your hands, add the Kimchi Sauce, and rub into the cabbage.
c) Place the mixture in a ½-gallon glass jar and close the lid tightly.
Leave for one day at room temperature. Store in the fridge after
opening.
d) Will keep it for 2 weeks in the fridge.
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12.STUFFED MINI CUCUMBER
KIMCHI
INGREDIENTS:
● 8 mini cucumbers
● 1 tablespoon sea salt
STUFFING
● 1 cup julienned daikon radish
● ¼ cup julienned yellow onion
● 2 julienned green onions
● 2 tablespoons Kimchi Sauce
INSTRUCTIONS:
a) Slice each cucumber lengthwise, leaving 1 inch at the bottom uncut.
Rotate and cut lengthwise again, again leaving 1 inch at the bottom
uncut. (The 1-inch base holds together the four sliced quarters of each
cucumber.)
b) Place the cucumbers in the bottom of a small tray or bowl, and
sprinkle salt inside the flesh and on the outside of the cucumbers. Set
aside for 2 hours at room temperature.
c) Drain and discard the liquid from the cucumbers.
d) In a separate bowl, combine the stuffing ingredients and mix well.
e) Use one-eighth of the stuffing mixture per cucumber, and fill the open
spaces of each cucumber, fitting the cucumber quarters tightly against
the stuffing.
f) Pack the stuffed cucumbers into glass jars to fit them tightly (don’t
choose jars that will leave extra air around the cukes). Close the lids
tightly and enjoy the following day.
g) Will keep it for 3 days in the fridge.
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13.CUBED DAIKON RADISH KIMCHI
INGREDIENTS:
● 2 pounds daikon radishes (2 large), sliced into 1-inch cubes
● 2 tablespoons coarse sea salt
● ½ cup Kimchi Sauce
● 4 green onions, sliced into 1-inch lengths
● 1 small apple, peeled, cored, and grated
INSTRUCTIONS
a) Place the daikon cubes and optional leaves in a large bowl. Sprinkle
with the sea salt and set aside at room temperature for 2 hours to wilt.
b) Drain any liquid from the daikon and place the cubes and leaves in a
dry bowl. Add the Kimchi Sauce. Put on a pair of gloves, then rub to
coat the daikon with the Kimchi Sauce. Add the green onion and apple,
and mix well.
c) Place the mixture in a glass 1-quart jar and close the lid tightly. Leave
for one day at room temperature to pickle. Refrigerate after opening.
d) Will keep it for 2 weeks in the fridge.
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KIMCHI BREAKFAST
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14.KIMCHI PANCAKES
INGREDIENTS:
● 1 pound 2 ounces Chinese cabbage kimchi
● 2 teaspoons gochugaru chilli powder
● 2 tablespoons fermented anchovy sauce
● 1 pound 7 ounces Korean pancake batter
● Neutral vegetable oil
INSTRUCTIONS:
a) Cut the kimchi into small pieces with scissors and place them in a
bowl without draining the juice. Add the gochugaru chili powder and
fermented anchovy sauce. Add the pancake batter and mix well.
b) Generously coat a frying pan with vegetable oil and heat over a high
heat. Spread a thin layer of kimchi batter in the bottom of the pan.
c) Using a spatula, lift the batter from the bottom of the pan immediately
to prevent it from sticking. As soon as the edges begin to brown and the
surface sets slightly, turn the pancake over.
d) Cook the other side over high heat for an additional 4 minutes. Repeat
for each pancake.
e) Enjoy with Korean pancake sauce or onion soy sauce pickles.
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15.SLOW COOKER CONGEE
BREAKFAST BOWLS
INGREDIENTS:
● ¾ cup (125 g) jasmine rice
● 4 cups (940 ml) water
● 3 cups (705 ml) vegetable or chicken stock
● 1-inch (2.5 cm) piece fresh ginger, peeled and thinly sliced
● Kosher salt and freshly ground black pepper
● 3 tablespoons (45 ml) avocado or extra-virgin olive oil, divided
● 6 ounces (168 g) mushrooms, preferably cremini or shiitake, sliced
● 6 cups (180 g) baby spinach
● 4 large eggs
● Kimchi
● Scallions, thinly sliced
INSTRUCTIONS:
a) Add the rice, water, stock, ginger, and 1 teaspoon (6 g) salt to a 3½-
quart (3.2 L) or larger slow cooker and stir together. Cover, set to low,
and cook until the rice is broken down and creamy, about 8 hours.
b) Remove and discard the ginger. Stir, scraping the sides and bottom of
the slow cooker. Divide the congee among bowls.
c) Heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-
high heat. Add the mushrooms, season with salt and pepper, and sauté
until tender, about 5 minutes. Spoon over the congee.
d) Heat 1 tablespoon (15 ml) of oil in the same skillet over medium heat.
Add the spinach and cook, tossing occasionally, until just wilted, about
2 minutes. Divide the spinach among the bowls.
e) Heat the remaining 1 tablespoon (15 ml) oil in the same skillet, and fry
the eggs.
f) Add the eggs to the bowls of congee, and top with kimchi and
scallions.
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16.KIMCHI AND BLUE CHEESE
CROISSANTS
INGREDIENTS:
● ½ serving of Mother Dough, proofed
● ¼ cup flour, for dusting
● 1 serving of Kimchi Butter
● 1 cup blue cheese, crumbled
● 1 egg
● ½ teaspoon water
INSTRUCTIONS:
a) Punch down and flatten the dough on a smooth, dry countertop. Dust
the counter, the dough, and a rolling pin with flour, and roll out the
dough to a rectangle about 8 × 12 inches and even in thickness.
b) Grab the butter pad from the fridge and place it on one half of the
dough rectangle. Fold the other half of the dough rectangle over the
butter pad and pinch the edges shut around it.
c) Drape with plastic wrap and let rest for 10 minutes at room
temperature.
d) To make the croissants, you will need to put 3 “double book” turns
into the dough to create enough alternating layers of flour and butter to
make the croissants rise and puff in the oven.
e) To make your first double book turn, dust your counter surface, your
rolling pin, and the dough with flour, remembering to dust under the
dough as well. Roll the dough out again to a rectangle 8 × 12 inches
and even in thickness.
f) Be gentle with the rolling pin, making sure not to break into any part
of the butter bundle or roll so hard that the butter rolls right out of the
dough. Make sure there is not an excessive amount of flour left on or
underneath your dough—dust off any excess with your hands.
g) Visually divide your dough lengthwise into quarters. Fold the two
outer quarters over to the center axis, or spine, of the rectangle of
dough, so they meet in the center. Then close the book, bringing one
edge to meet the other with the spine now to one side. Wrap it loosely
in plastic and transfer it to the fridge for 30 minutes.
h) Repeat steps 2 and 3 twice more to make a total of 3 turns, each time
you start a turn, make sure to have the open edges, or seam, of your
dough facing away from you.
i) For your last and final roll-out, dust your counter surface, your rolling
pin, and your dough with flour, remembering to dust under the dough
as well. Roll the dough out to a rectangle that’s 8 × 12 inches and even
in thickness.
j) With a paring knife or a pizza cutter, cut the dough into 5 triangles,
each 8 inches long from the pointiest tip to the center of the side across
it and 4 inches wide at the bottom.
k) Divide the blue cheese among the croissants, putting it into the center
of the wide bottom end of each triangle. Starting at the blue cheese end,
use one hand to begin rolling the dough toward the tip of the trianglewhile your other hand holds the tip and gently stretches it away.
l) Continue until the triangle is completely rolled up into a crescent
shape. Make sure the tip of the triangle is tucked underneath the body
of the crescent, or it will unravel in the oven. Roll the scraps up into
kimchi croissant knots or make baby pigs in blankets!
m) Transfer the croissants to a parchment-lined sheet pan, arranging them
6 inches apart. Cover lightly with plastic and leave at room temperature
to double in size, about 45 minutes.
n) Heat the oven to 375°F.
o) Whisk the egg and water together in a small bowl. Generously coat
the top of your croissants with the egg wash, using a brush.
p) Bake the croissants for 20 to 25 minutes, or until they double in size,
caramelize on the edges, and have a crusty outer layer that sounds
hollow when you tap them. They’re killer out of the oven and delicious
at room temperature.
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17.SAVORY PANCAKES
INGREDIENTS:
● 1-½ cups skinned, yellow mung beans
● 1 cup juice
● ¼ cup water
● ¾ cup chopped kimchi
● ½ cup bean sprouts
● 3 green onions slivered, and cut into 3-inch pieces
● 1 tablespoon minced garlic
● 1 tablespoon minced ginger
● 1 tablespoon fish sauce
● 1 tablespoon sesame oil
● Cooking oil
DIPPING SAUCE
● ½ cup soy sauce
● ¼ cup rice vinegar
● 1 tablespoon sesame oil
● ½ teaspoon gochucharu
● ¼ teaspoon sesame seeds
● 1 chopped green onion
INSTRUCTIONS:
a) Soak the mung beans in water overnight. Place beans, kimchi, juice,
water, garlic, ginger, fish sauce, and sesame oil in a blender.
b) Pulse the ingredients until blended into a batter.
c) Turn batter into a large bowl and mix in kimchi, bean sprouts, and
green onions. Drop batter in batches on a hot, oiled skillet.
d) Fry on each side until browned and crispy. Place pancakes on a paper
towel to absorb excess oil. Eat with the dipping sauce.
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18.KIMCHI AVOCADO TOAST
INGREDIENTS:
● 4 slices whole-grain bread
● 1 ripe avocado, mashed
● 1 cup kimchi, drained and chopped
● Sesame seeds for garnish
● Red pepper flakes (optional)
INSTRUCTIONS:
a) Toast the slices of bread to your liking.
b) Spread mashed avocado evenly over each slice.
c) Top with chopped kimchi and sprinkle sesame seeds (and red pepper
flakes if you like a bit of heat).
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KIMCHI STARTERS
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19.POTATO KIMCHI BACON BITES
INGREDIENTS:
● 4-5 slices of thick-cut bacon
● ⅓ cup brown sugar
● ground black pepper
● 1 ½ pounds of baby potatoes
● Cooking oil
● ¼ cup cabbage kimchi mak kimchi, drained and roughly chopped
● 3 tablespoons sour cream
INSTRUCTIONS:
a) Preheat the oven to 325 degrees. In a large bowl, gently toss the bacon
with the brown sugar and a few grinds of black pepper. Line the first
baking sheet with a sheet of parchment paper.
b) Lay your bacon strips on the baking sheet. Then lay another sheet of
parchment paper on top of the bacon and nest the second baking sheet
within the first baking sheet.
c) Place the baking sheet in the center of the oven and bake for 20
minutes. Check the bacon. If it's not golden brown, then bake for
another 10-15 minutes. Check again.
d) Once done, transfer the bacon to a platter. It will harden and become
candied. Resist the temptation to munch on these. With kitchen shears,
cut crosswise into half-inch sections.
e) While the bacon is baking, start on the potatoes. Put the potatoes in a
large pot and cover with cold water over medium heat. Cover and bring
to a boil. Cook for another 8-10 minutes until tender, but firm. Drain
and let cool.
f) Once cool to the touch, cut each potato in half. Using a rounded
measuring teaspoon or melon baller scoop out the insides to form a cup
and place the scooped potatoes into a medium-sized bowl. Mash the
potatoes with a masher or with a fork.
g) In a food processor, add the kimchi and pulse until finely chopped,
scraping down the sides as you work. In a small pan over medium-
high, add a couple of teaspoons of cooking oil. Sauté the kimchi until
the liquid starts to evaporate. Add the kimchi to the bowl of potatoes.
Add the sour cream. Stir until blended.
h) Okay, now we're ready to assemble.
i) Spoon the kimchi mixture into the scooped-out potato halves and top
with a piece of candied bacon. Repeat until done.
j) If you'd like to warm the bites up a bit before serving, place the bites
on a baking sheet and broil on high for a few minutes. This step is
optional.
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20.PROBIOTIC SPRING ROLLS
INGREDIENTS:
FOR THE SPRING ROLLS:
● 8-10 rice paper wrappers
● 2 cups mixed fresh vegetables (e.g., lettuce, cucumber, carrot, bell
pepper), julienned
● 1 cup fresh herbs (e.g., mint, cilantro, basil)
● 1 cup kimchi or sauerkraut, drained and chopped
● 1 cup cooked protein (e.g., cooked shrimp, tofu, or shredded chicken)
(optional)
● Rice vermicelli noodles, cooked and cooled (optional)
FOR THE DIPPING SAUCE:
● ¼ cup soy sauce or tamari (for a gluten-free option)
● 2 tablespoons rice vinegar
● 1 tablespoon honey or maple syrup
● 1 clove garlic, minced
● ½ teaspoon grated fresh ginger
● A pinch of red pepper flakes (optional, for heat)
● Sesame seeds or chopped peanuts for garnish (optional)
INSTRUCTIONS:
a) Julienne the mixed fresh vegetables, chop the herbs, and drain and
chop the kimchi or sauerkraut. If using protein (shrimp, tofu, or
chicken), have it cooked and ready. Cook the rice vermicelli noodles if
desired and let them cool.
b) Fill a large shallow dish with warm water. Dip one rice paper wrapper
into the warm water for about 10-15 seconds or until it becomes
pliable.
c) Lay the softened rice paper wrapper on a clean, flat surface.
d) Start by adding a small handful of mixed fresh vegetables and herbs in
the center of the wrapper.
e) If you're using protein or noodles, add them on top of the vegetables.
f) Spoon a tablespoon or two of chopped kimchi or sauerkraut over the
other ingredients.
g) Fold the sides of the rice paper wrapper over the filling.
h) Begin rolling from the bottom, tucking the filling tightly as you go.
i) Roll until the spring roll is sealed and the seam is on the bottom.
j) Continue making spring rolls with the remaining ingredients.
k) In a small bowl, whisk together the soy sauce or tamari, rice vinegar,
honey or maple syrup, minced garlic, grated ginger, and red pepper
flakes if you want a bit of heat.
l) Serve the probiotic spring rolls with the dipping sauce on the side.
m) Garnish with sesame seeds or chopped peanuts if desired.
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21.KIMCHI DEVILED EGGS
INGREDIENTS:
● 6 hard-boiled eggs, peeled and halved
● ¼ cup kimchi, finely chopped
● 2 tablespoons mayonnaise
● 1 teaspoon Dijon mustard
● Salt and pepper to taste
● Paprika for garnish
INSTRUCTIONS:
a) Remove the egg yolks and mash them in a bowl.
b) Mix in chopped kimchi, mayonnaise, Dijon mustard, salt, and pepper.
c) Spoon the mixture back into the egg white halves.
d) Sprinkle with paprika and refrigerate before serving.
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22.KIMCHI HUMMUS
INGREDIENTS:
● 15 ounces can chickpeas, drained and rinsed
● ½ cup kimchi, chopped
● 2 tablespoons tahini
● 2 cloves garlic
● 3 tablespoons olive oil
● Juice of 1 lemon
● Salt and pepper to tasteINSTRUCTIONS:
a) In a food processor, combine chickpeas, kimchi, tahini, garlic, olive
oil, and lemon juice.
b) Blend until smooth, scraping down the sides as needed.
c) Season with salt and pepper to taste. Serve with pita chips or
vegetable sticks.
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23.KIMCHI QUESADILLAS
INGREDIENTS:
● Flour tortillas
● 1 cup kimchi, chopped
● 1 cup shredded cheddar cheese
● ½ cup cooked and shredded chicken (optional)
● 2 tablespoons sour cream (for serving)
INSTRUCTIONS:
a) Place a tortilla on a heated skillet.
b) Sprinkle a layer of cheddar cheese, and add chopped kimchi, and
chicken (if using). Top with another layer of cheese and place another
tortilla on top.
c) Cook until the cheese is melted and the tortillas are golden brown on
both sides.
d) Slice into wedges and serve with a dollop of sour cream.
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24.KIMCHI GUACAMOLE
INGREDIENTS:
● 3 ripe avocados, mashed
● 1 cup kimchi, chopped
● ¼ cup red onion, finely diced
● 1 lime, juiced
● Salt and pepper to taste
● Tortilla chips for serving
INSTRUCTIONS:
a) In a bowl, mash the avocados.
b) Add chopped kimchi, red onion, lime juice, salt, and pepper. Mix well.
c) Serve the kimchi guacamole with tortilla chips.
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25.KIMCHI SUSHI ROLLS
INGREDIENTS:
● Nori sheets
● Cooked sushi rice
● 1 cup kimchi, chopped
● Sliced avocado
● Sliced cucumber
● Soy sauce for dipping
INSTRUCTIONS:
a) Place a sheet of nori on a bamboo sushi mat.
b) Spread a layer of sushi rice over the nori, leaving a small border at the
top.
c) Add a line of chopped kimchi, sliced avocado, and cucumber.
d) Roll the sushi tightly and slice it into bite-sized pieces. Serve with soy
sauce.
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KIMCHI MAINS
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26.KIMCHI FRIED RICE WITH SPAM
INGREDIENTS:
● 3 tablespoons canola oil, divided
● ¾ cup diced Spam
● 1 cup chopped kimchi
● 2 tablespoons kimchi juice
● 1 tablespoon soy sauce
● 1 tablespoon gochugaru (Korean red pepper flakes)
● 2 tablespoons unsalted butter
● 3 ½ cups cooked white rice
● 1 tablespoon sesame oil
● 3 eggs
OPTIONAL:
● Chopped scallions
● Finely shredded nori (roasted seaweed)
● Toasted sesame seeds
INSTRUCTIONS:
a) Heat 2 tablespoons of canola oil over medium-high heat in a nonstick
pan or cast-iron skillet.
b) Add the diced Spam to the skillet and sauté it until it turns slightly
browned, which should take about 5 minutes.
c) Add the chopped kimchi, kimchi juice, soy sauce, and gochugaru to
the skillet. Sauté this mixture for 5 to 10 minutes.
d) Introduce the unsalted butter into the pan and stir until it melts.
e) Incorporate 3 ½ cups of cooked rice into the pan and mix thoroughly
until all the rice is coated with the kimchi and sauce.
f) Taste the fried rice for seasoning and adjust as necessary. If it's too
salty, you can add extra rice to balance the flavors.
g) Add the sesame oil to the fried rice and mix it well.
h) Turn off the heat and set the rice aside.
i) In a separate nonstick skillet, heat 1 tablespoon of canola oil over
medium-high heat.
j) Fry the eggs to your desired doneness, preferably sunny side up.
k) Serve the kimchi fried rice topped with a fried egg and garnish, if
desired, with chopped scallions, shredded nori, and sesame seeds.
l) Enjoy your delicious Kimchi Fried Rice With Spam!
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27.KIMCHI PIZZA
INGREDIENTS:
● 1 thin pizza crust (or pizza dough)
● Sauce
● 2 teaspoons sesame oil
● 1 tablespoon minced kimchi
● 2 teaspoons gochujang (or 1 teaspoon doubanjiang)
● 1 clove garlic
● ¾ cup tomato sauce
● 1 teaspoon sugar
TOPPINGS
● ⅓ cup thin sliced kimchi
● 1 cup shredded mozzarella
INSTRUCTIONS:
PREPARE THE SAUCE
a) Heat the sesame oil in a small saucepan over medium heat. Add the
kimchi, gochujang, and garlic. Cook and stir occasionally, until the
gochujang is lightly toasted, 2 minutes or so.
b) Add the tomato sauce and sugar.
c) Stir and cook to a simmer. Lower the heat and let the sauce simmer to
thicken slightly, 3 minutes or so. Once done, transfer the sauce to a
bowl to cool slightly before using.
ASSEMBLE AND BAKE
d) Preheat the oven to 550 F (290 C).
e) Place the pizza crust on a large baking sheet. Spread 3 tablespoons of
pizza sauce in a thin even layer on the pizza crust (*Footnote 2).
Spread the kimchi evenly over it, and cover it with a layer of sliced (or
shredded) cheese.
f) Place the baking sheet in the fully heated oven. Bake for 6 to 8
minutes, or until the crust turns golden brown and the cheese is fully
melted.
g) Slice the pizza and enjoy!
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28.KIMCHI STIR-FRY
INGREDIENTS:
● 2 quarters Chinese cabbage kimchi
● 3 cm (1¼ inches) leek(white part)
● 2 tablespoons neutral vegetable oil
● 1½ tablespoons sugar
● 1 tablespoon sesame oil
INSTRUCTIONS:
a) Cut the cabbage kimchi quarters into 2 cm (¾ inch) wide strips.
b) Chop the leek.
c) Coat a frying pan with the vegetable oil and stir-fry the leek over a
high heat until fragrant. Add the kimchi and sugar to the pan. Stir-fry
over medium heat for 5 to 10 minutes, until the kimchi is half-softened.
If the kimchi seems too dry, add 3 tablespoons of water while cooking.
d) Turn off the heat but leave the pan on the hob or hotplate. Drizzle with
the sesame oil, then mix.
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29.BEEF BOWLS WITH ZUCCHINI
NOODLES AND KIMCHI
INGREDIENTS:
● ¾ cup (125 g) brown rice
● 2½ cups (590 ml) water, divided
● Kosher salt and freshly ground black pepper
● 1 cup (110 g) shredded carrot
● 1 cup (235 ml) rice vinegar
● 2 tablespoons (30 ml) tamari
● 2 teaspoons (12 g) honey
● 1 teaspoon (5 ml) toasted sesame oil
● ¼ teaspoon red pepper flakes
● 1 pound (455 g) ground beef
● 2 scallions, thinly sliced
● 1 tablespoon (15 ml) avocado or extra-virgin olive oil
● 6 packed cups (180 g) baby spinach
● 2 cloves garlic, minced
● 8 ounces (225 g) zucchini noodles
● Kimchi
● 1 recipe Miso-Ginger Sauce
● Sesame seeds
INSTRUCTIONS:
a) Add the rice, 1½ cups (355 ml) of water, and a generous pinch of salt
to a medium saucepan and bring to a boil. Reduce the heat to low,
cover, and cook until the rice is tender, about 40 minutes. Remove from
the heat and steam the rice with the lid on for 10 minutes.
b) Add the shredded carrots to a medium bowl. Bring the vinegar,
remaining 1 cup (235 ml) water, and 1 teaspoon (6 g) of salt to a boil in
a medium saucepan, stirring to dissolve the salt. Pour the hot liquid
over the carrots; set aside.
c) Whisk together the tamari, honey, sesame oil, and red pepper flakes in
a small bowl; set aside.
d) Heat a large skillet over medium-high heat. Add the beef, season with
salt and pepper, and cook, breaking up the meat with a wooden spoon,
until browned and cooked through, 6 to 8 minutes. Stir in the tamari
mixture and scallions, and cook for 1 minute longer.
e) Meanwhile, heat the oil in a separate skillet over medium heat. Add
the spinach and garlic, and season with a pinch of salt and pepper.
Cook, tossing occasionally, until just wilted, 2 to 3 minutes.
f) Drain the liquid from the carrots. To serve, divide the rice and
zucchini noodles among bowls.
g) Top withbeef, garlicky spinach, pickled carrots, and kimchi.
h) Drizzle with ginger sauce and sprinkle with sesame seeds.
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30.KOREAN BEEF AND ONION
TACOS
INGREDIENTS:
● 2 tablespoons gochujang
● 1 tablespoon soy sauce
● 2 tablespoons sesame seeds
● 2 teaspoons minced fresh ginger
● 2 cloves garlic, minced
● 2 tablespoons toasted sesame oil
● 2 teaspoons sugar
● ½ teaspoon kosher salt
● 1½ pounds (680 g) thinly sliced beef chuck
● 1 medium red onion, sliced
● 6 corn tortillas, warmed
● ¼ cup chopped fresh cilantro
● ½ cup kimchi
● ½ cup chopped green onions
INSTRUCTIONS:
a) Combine the gochujang, soy sauce, sesame seeds, ginger, garlic,
sesame oil, sugar, and salt in a large bowl. Stir to mix well.
b) Dunk the beef chunk in the marinade and press to submerge, then
cover the bowl and refrigerate to marinate for at least 1 hour.
c) Remove the beef chunk from the marinade and transfer it to a griddle.
Add the onions on top.
d) Grill at 400ºF (205ºC) for 12 minutes.
e) Stir the mixture halfway through the cooking time.
f) Unfold the tortillas on a clean work surface, then divide the fried beef
and onion on the tortillas.
g) Spread the cilantro, kimchi, and green onions on top.
h) Serve immediately.
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31.KOREAN KIMCHI JJIGAE
INGREDIENTS:
● ½ pound pork belly, thinly sliced
● 1 small onion, thinly sliced
● 3 cloves garlic, minced
● 2 cups kimchi, chopped, with its juice
● 1 block (about 14 ounces) soft tofu, cubed
● 2 tablespoons gochugaru (Korean chili powder)
● 4 cups water or unsalted chicken broth
● 2 green onions, chopped (for garnish)
● Steamed rice (for serving)
INSTRUCTIONS:
a) Start by setting your Instant Pot to the "Sauté" function.
b) Add the thinly sliced pork belly and sauté for about 2-3 minutes until
it starts to brown and release its fat.
c) Add the thinly sliced onion and minced garlic to the Instant Pot. Sauté
for another 2-3 minutes until the onion becomes translucent.
d) Stir in the chopped kimchi and its juice. Sauté for an additional 2
minutes to combine the flavors.
e) Add the cubed soft tofu to the Instant Pot, being gentle to avoid
breaking the tofu.
f) Sprinkle the gochugaru (Korean chili powder) over the ingredients
and mix it in.
g) Pour in the water or unsalted chicken broth to cover the ingredients.
h) Close the Instant Pot lid, ensuring the valve is set to "Sealing."
i) Select the "Manual" or "Pressure Cook" function on high pressure and
set it for 5 minutes.
j) After the cooking cycle is complete, allow for a quick release of the
pressure by carefully turning the valve to "Venting."
k) Carefully open the Instant Pot lid and give the Kimchi Jjigae a good
stir to ensure all the ingredients are well mixed.
l) Serve your Instant Pot Korean Kimchi Jjigae hot, garnished with
chopped green onions.
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32.KIMCHI SALMON POKE
INGREDIENTS:
● 2 teaspoon soy sauce
● 1 teaspoon grated fresh ginger
● ½ teaspoon finely minced garlic
● 1 pound salmon, cut into ¾-inch pieces
● 1 teaspoon toasted sesame oil
● ½ cup chopped kimchi
● ½ cup thinly sliced scallions (green parts only)
● Salt to taste
INSTRUCTIONS:
a) In a small bowl, combine soy sauce, grated fresh ginger, and minced
garlic. Stir and let the ginger and garlic sit for about 5 minutes to
mellow.
b) In a medium bowl, toss the salmon with toasted sesame oil until
evenly coated. This prevents the acidity in the kimchi from "cooking"
the fish.
c) Add chopped kimchi, thinly sliced scallions, and the soy sauce
mixture to the bowl with salmon. Fold gently until thoroughly mixed.
d) Taste the poke and add salt as needed. If the kimchi is already well-
seasoned, you may not need additional salt.
e) Serve immediately, or cover tightly and refrigerate for up to a day. If
marinating, taste again right before serving and adjust salt if necessary.
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33.KOREAN BBQ PORK POKE
BOWL
INGREDIENTS:
● 1 pound pork butt, thinly sliced
● ¼ cup soy sauce
● 2 tablespoons gochujang (Korean red pepper paste)
● 1 tablespoon sesame oil
● 1 tablespoon brown sugar
● 1 cup kimchi
● 1 cucumber, sliced
● 2 cups cooked short-grain rice
● Sesame seeds for garnish
INSTRUCTIONS:
a) Whisk together soy sauce, gochujang, sesame oil, and brown sugar to
create the marinade.
b) Marinate thinly sliced pork butt in the mixture for at least 30 minutes.
c) Cook the marinated pork in a hot skillet until browned and cooked
through.
d) Assemble bowls with short-grain rice as the base.
e) Top with Korean BBQ pork, kimchi, and sliced cucumber, and
sprinkle with sesame seeds.
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34.KIMCHI RAMEN
INGREDIENTS:
● 8 cups water
● 4 packs of ramen noodles (discard the seasoning packets)
● 2 cups kimchi, chopped
● 4 cups vegetable or mushroom broth
● 1 cup sliced shiitake mushrooms
● 1 cup baby spinach
● 2 green onions, sliced
● 2 tablespoons soy sauce (or tamari for a gluten-free option)
● 2 tablespoons sesame oil
● 2 teaspoons rice vinegar
● 1 teaspoon grated ginger
● 1 teaspoon minced garlic
● ½ teaspoon red pepper flakes (adjust to your spice preference)
● Soft-boiled or fried eggs for garnish (optional)
INSTRUCTIONS:
a) In a large pot, bring 8 cups of water to a boil. Add the ramen noodles
and cook according to package instructions until they are al dente.
Drain and set aside.
b) In the same pot, combine the chopped kimchi, vegetable or mushroom
broth, sliced shiitake mushrooms, baby spinach, and green onions.
Bring the mixture to a simmer.
c) In a small bowl, whisk together the soy sauce, sesame oil, rice
vinegar, grated ginger, minced garlic, and red pepper flakes to create
the kimchi ramen seasoning.
d) Pour the seasoning into the simmering broth and stir to combine.
Simmer for an additional 5 minutes to allow the flavors to meld.
e) Divide the cooked ramen noodles among four serving bowls.
f) Ladle the kimchi ramen broth over the noodles.
g) If desired, top each bowl with a soft-boiled or fried egg for added
protein.
h) Serve your Kimchi Ramen as a flavorful and probiotic-rich comfort
food.
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35.FERMENTED VEGETABLE
STEW
INGREDIENTS:
● 2 cups mixed fermented vegetables (e.g., sauerkraut, kimchi, pickles)
● 1 onion, chopped
● 2 carrots, diced
● 2 celery stalks, diced
● 2 cloves garlic, minced
● 6 cups vegetable broth
● 14 ounces can of diced tomatoes
● 1 cup cooked beans (e.g., kidney beans, black beans)
● 1 teaspoon dried thyme
● Salt and pepper to taste
● Fresh herbs for garnish (e.g., parsley, dill)
INSTRUCTIONS:
a) In a large soup pot, heat a bit of oil over medium heat. Add the
chopped onion, diced carrots, and diced celery. Sauté until the
vegetables begin to soften, about 5 minutes.
b) Stir in the minced garlic and sauté for another minute until fragrant.
c) Add the mixed fermented vegetables, vegetable broth, diced tomatoes
(with their juice), cooked beans, and dried thyme to the pot. Bring the
mixture to a boil.
d) Reduce the heat to low, cover, and simmer for about 20-25 minutes to
allow the flavors to meld.
e) Season the stew with salt and pepper to taste.
f) Garnish with fresh herbs before serving.
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36.KOREAN BEEF AND KIMCHI
GRILLED CHEESE
INGREDIENTS:
● 8 ounces cooked Korean-style beef (bulgogi), thinly sliced
● 4 slices of provolone cheese
● ½ cup kimchi, drained and chopped
● 4 slices of bread
● Butter for spreading
INSTRUCTIONS:
a) Butter one side of each bread slice.
b) Place a slice of provolone cheese on the unbuttered side of a bread
slice.
c) Top with a layer of cooked Korean-style beef.
d) Spread a layer of chopped kimchi on top of the beef.
e) Cover with another slice of provolone cheese and another bread slice
(buttered side up).
f) Repeat for the remaining slices of bread and filling.
g) Heat a skillet over medium heat and place the sandwiches on it.
h) Cook until the bread is golden brown and the cheese is melted,
flipping halfway through.
i) Remove from heat, cut in half, and serve hot.
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37.KOREAN BRISKET AND KIMCHI
BURGER
INGREDIENTS:
● 500g beef brisket, minced
● 125g speck, rind removed, minced
● ⅓ cup (80ml) light soy sauce
● Sunflower oil, for brushing
● 6 spring onions, dark green part thinly sliced, pale part halved
● 2 green capsicums, quartered lengthways
● 6 brioche burger buns, split, brushed with oil, sprinkled with black
sesame seeds
● Kewpie mayonnaise and gochujang (Korean chili paste), to serve
FOR QUICK KIMCHI:
● ¼ cup (55g) salt
● ⅓ Chinese cabbage (wombok), sliced
● 4 garlic cloves, crushed
● ¼ cup (55g) caster sugar
● 2 tablespoons fish sauce
● 1 tablespoon dried chili flakes
INSTRUCTIONS:
a) Combine the minced brisket, minced speck, and 2 tablespoons of soy
sauce. Form the mixture into 6 patties and flatten them. Brush the
patties with the remaining 2 tablespoons of soy sauce. Chill them for
30 minutes.
b) In a bowl, combine the salt, sliced Chinese cabbage, and 2 cups
(500ml) of hot water. Cover and set it aside for 15 minutes. Rinse and
drain the cabbage. Stir in the sliced dark spring onion and the
remaining kimchi ingredients.
c) Heat a chargrill pan over high heat and brush it with oil. Cook the
capsicum and halved pale spring onions for 2-3 minutes or until they
become tender. Remove them and set them aside.
d) Brush the grill pan with a little more oil. Cook the patties for 2
minutes on each side. Reduce the heat to medium and cook for a
further 3 minutes on each side or until they are charred and cooked
through.
ASSEMBLE THE BURGERS:
e) Spread the bun bases with mayonnaise. Top them with capsicum,
patties, chili paste, spring onion, kimchi, and bun lids. Serve your
delicious Korean Brisket and Kimchi Burgers!
f) Enjoy the unique fusion of flavors in this burger!
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38.ONE-POT KIMCHI RAMEN
INGREDIENTS:
● 8 ounces pork belly (skinless), sliced
FOR THE PORK MARINADE:
● 3 cloves garlic, minced
● 1 tablespoon fresh ginger, minced
● 1 tablespoon sherry
● 1 tablespoon soy sauce
FOR THE KIMCHI RAMEN:
● 4 soft-boiled eggs, halved
● ½ medium onion, thinly sliced
● 1 cup shiitake mushrooms, sliced
● Half block of firm tofu, sliced
● 4 ounces enoki mushrooms
● 4 baby bok choy, halved
● 1 cup kimchi, firmly packed
● ½cup kimchi juice
● 4 cups Chicken Bone Broth (2 cartons)
● 2 tablespoons spicy red pepper paste
● 1 tablespoon Korean red pepper powder
● 2 packages ramen
● Chopped green onions for garnishing
INSTRUCTIONS:
a) Combine all the ingredients for the pork marinade in a medium bowl.
b) Cut the pork belly slices into 2-inch long pieces.
c) Add the pork to the marinade. Stir well and set aside.
d) In a small saucepan, bring 2 cups water to a boil. Carefully place the
eggs into the boiling water. Let them cook for 5 minutes. Scoop eggs from
saucepan and place in cold water.
e) Meanwhile, slice onion, shiitake mushrooms, and tofu; clean enoki
mushrooms and chop off the ends; wash baby bok choy and cut them in
half. Set all prepared ingredients aside.
f) In a medium saucepan, cook marinated pork belly over medium-high
heat for about 2 minutes, stirring often.
g) Add onion and kimchi. Sauté until fragrant, about 2 minutes.
h) Add kimchi juice, broth, red pepper paste, red pepper powder, and
bring to a boil.
i) Once the Broth Soup base is boiling, add ramen and shiitake
mushrooms. Let it cook for 3 minutes.
j) Add tofu, enoki mushrooms, and bok choy and cook for 2 minutes or
until the ramen is tender. Turn off the heat.
k) Peel eggs and cut in half.
l) Dish the kimchi ramen and serve with halved eggs. Garnish with
chopped green onions.
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39.KIMCHI FRIED RICE
INGREDIENTS:
● 2 cups cooked brown rice
● 1 cup kimchi, chopped
● 1 carrot, finely diced
● 1 cup spinach, chopped
● 2 tablespoons soy sauce
● 1 tablespoon sesame oil
● 1 green onion, sliced
INSTRUCTIONS:
a) In a pan, sauté carrots until tender. Add spinach and cook until wilted.
b) Add kimchi to the pan and stir-fry for 2 minutes.
c) Add cooked rice, soy sauce, and sesame oil. Stir well to combine.
d) Garnish with sliced green onions and serve hot.
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40.KIMCHI TOFU STIR-FRY
INGREDIENTS:
● 1 block of firm tofu, cubed
● 1 cup kimchi, chopped
● 1 cup broccoli florets
● 1 bell pepper, sliced
● 2 tablespoons soy sauce
● 1 tablespoon sesame oil
● 1 tablespoon honey
● Cooked rice for serving
INSTRUCTIONS:
a) In a pan, sauté tofu until golden brown. Add broccoli and bell pepper.
b) Stir in chopped kimchi and cook for an additional 2-3 minutes.
c) In a small bowl, mix soy sauce, sesame oil, and honey. Pour over the
tofu and vegetable mixture.
d) Serve over cooked rice.
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41.KIMCHI AND TOFU SOUP
INGREDIENTS:
● Vegetable oil, one Tablespoon
● Scallions, six
● Kimchi, half cup
● Chicken broth, one cup
● Soy sauce, three Tablespoons
● Salt and pepper, as per taste
● Garlic and ginger paste, one Tablespoon
● Tofu, one block
● Daikon, one
INSTRUCTIONS:
a) Heat oil in a large saucepan over high.
b) Cook white and pale-green parts of scallions, garlic, and ginger,
stirring often, until softened and fragrant, about three minutes.
c) Add broth, then whisk in the soy sauce.
d) Add daikon and gently simmer until daikon is tender, fifteen minutes.
e) Add kimchi and tofu.
f) Simmer until tofu is heated through.
g) Carefully divide among bowls.
h) Your soup is ready to be served.
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KIMCHI SIDES AND SALADS
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42.KIMCHI NOODLE SALAD
INGREDIENTS:
● 1 pound brown rice noodles, cooked, drained, and rinsed until cool
● 2½ cups chopped cabbage kimchi
● 3 to 4 tablespoons gochujang
● 1 cup mung bean sprouts
● 4 green onions (white and green parts), thinly sliced
● 1 medium cucumber, halved, seeded, and thinly sliced
● 2 tablespoons sesame seeds, toasted
INSTRUCTIONS:
a) Place the rice noodles, kimchi, gochujang, and mung bean sprouts in a
large bowl and mix well.
b) To serve, divide the mixture between four individual plates and
garnish each with the green onions, cucumber slices, and sesame seeds.
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43.QUINOA AND KIMCHI SALAD
INGREDIENTS:
● 1 cup quinoa, cooked and cooled
● 1 cup kimchi, chopped
● ½ cup cucumber, diced
● ½ cup red bell pepper, diced
●