Are you a fermentation fanatic looking for new and exciting ways to incorporate kimchi into your meals? Look no further! Kimchi, Korea’s national dish, has become a staple in many cuisines around the world. This spicy fermented Korean condiment is made from a variety of ingredients such as napa cabbage, radishes, cucumbers, onions, and even mustard leaves. But what really sets kimchi apart is its versatility – it can be used as an ingredient in dishes like stir-fries, soups, and even sandwiches.
From traditional recipes to innovative twists, we’ve gathered 20 spicy kimchi recipes that are sure to take your taste buds on a wild ride. Whether you’re a seasoned kimchi enthusiast or just discovering the joys of fermentation, these recipes will provide you with endless inspiration for incorporating this delicious condiment into your daily meals and snacks.
Traditional Napa Cabbage Kimchi
This classic Korean kimchi recipe uses napa cabbage and a blend of spices to create a tangy, sour, and savory condiment. Perfect for adding flavor to any meal.
Ingredients:
– 2 lbs napa cabbage, cut into 2-inch pieces
– 2 tablespoons coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
Instructions:
1. Rinse the cabbage pieces in cold water to remove any impurities. Drain well and set aside.
2. In a large bowl, mix the coarse salt and chili flakes together. Add the cabbage and massage the mixture into the leaves until they are evenly coated with the spice blend. Let it sit for 30 minutes to allow the cabbage to soften and the flavors to penetrate.
3. Rinse the cabbage pieces again in cold water to remove excess salt and spices. Drain well and set aside.
4. In a blender or food processor, combine the garlic, fish sauce, rice vinegar, water, and ginger. Blend until smooth to create the kimchi paste.
5. Combine the kimchi paste with the prepared cabbage and mix well. Pack the mixture into a jar and refrigerate for at least 24 hours before serving.
Cooking Time: None needed! This kimchi is best enjoyed after it has sat in the fridge for at least 24 hours, allowing the flavors to meld together.
Quick Radish Kimchi (Kkakdugi)
A spicy and refreshing twist on traditional kimchi, this recipe uses radishes instead of napa cabbage for a unique flavor and texture.
Ingredients:
– 2 large radishes, peeled and thinly sliced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1 tablespoon grated ginger
– 1/4 cup chopped scallions, for garnish
– Salt, to taste
Instructions:
1. In a large bowl, combine radish slices, chili flakes, garlic, fish sauce, rice vinegar, and ginger.
2. Mix well to combine, then let it sit at room temperature for 30 minutes to allow the flavors to meld.
3. Pack the kimchi mixture into a jar or container, pressing down firmly to remove any air pockets.
4. Leave the kimchi at room temperature for 1-2 hours to ferment slightly, then refrigerate to slow down fermentation.
Cooking Time: 30 minutes – 2 hours
Water Kimchi (Mul Kimchi)
This refreshing Korean-style water kimchi, also known as Mul Kimchi, is a perfect accompaniment to your favorite dishes or enjoyed on its own. With its crunchy vegetables and tangy flavor, it’s a great way to add some zest to your meals.
Ingredients:
– 2 cups water
– 1/4 cup Korean chili flakes (gochugaru)
– 2 tablespoons fish sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 2 cloves garlic, minced
– 1/4 cup thinly sliced green onions
– 1/4 cup shredded daikon radish
– 1/4 cup shredded cucumber
Instructions:
1. In a large bowl, whisk together water, chili flakes, fish sauce, rice vinegar, sugar, and garlic until well combined.
2. Add the green onions, daikon radish, and cucumber to the bowl. Stir until they are evenly coated with the liquid mixture.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (includes refrigeration time)
White Kimchi (Baek Kimchi)
A traditional Korean side dish, White Kimchi is a milder and fresher alternative to the spicy red kimchi. This recipe makes about 2 cups of kimchi.
Ingredients:
– 2 lbs napa cabbage, cut into 2-inch pieces
– 1/4 cup coarse salt
– 2 tablespoons grated ginger
– 2 cloves garlic, minced
– 1/4 cup Korean chili flakes (optional)
– 1/4 cup fish sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
Instructions:
1. Rinse the cabbage pieces in cold water to remove any impurities. Drain well and set aside.
2. In a large bowl, mix the coarse salt and 2 cups of cold water to create a brine. Stir until the salt is dissolved.
3. Soak the cabbage pieces in the brine for at least 30 minutes. Rinse the cabbage thoroughly with cold water to remove excess salt.
4. In a blender or food processor, blend the ginger, garlic, chili flakes (if using), fish sauce, rice vinegar, and sugar until well combined.
5. Pack the blended mixture into the prepared cabbage, pressing down firmly to remove any air pockets. Leave about 1 inch at the top of the jar.
6. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: None needed, as this kimchi is fermented in the fridge.
Cucumber Kimchi (Oi Sobagi)
Oi Sobagi, or Cucumber Kimchi, is a popular variation of traditional Korean kimchi that replaces the usual napa cabbage with refreshing cucumbers. This recipe adds a tangy and crunchy twist to the classic fermented Korean dish.
Ingredients:
– 2 lbs cucumbers (sliced into 1/4-inch thick rounds)
– 2 tablespoons coarse salt
– 1 tablespoon Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons fish sauce
– 2 tablespoons rice vinegar
– 1 cup water
– Optional: toasted sesame seeds and chopped green onions for garnish
Instructions:
1. In a large bowl, combine sliced cucumbers, coarse salt, and chili flakes. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Rinse the cucumber mixture with water, then drain well.
3. In a blender or food processor, blend garlic, ginger, fish sauce, rice vinegar, and water until smooth.
4. Combine the blended mixture with the cucumber mixture. Pack the mixture into a jar or container, pressing down firmly to remove any air pockets.
5. Store in the refrigerator for at least 24 hours before serving.
Cooking Time: 24 hours (fermentation time)
Green Onion Kimchi (Pa Kimchi)
A classic Korean kimchi recipe, this Green Onion Kimchi (Pa Kimchi) is a staple in many Korean households. With its tangy flavor and crunchy texture, it’s a perfect addition to any meal.
Ingredients:
– 2 lbs green onions (about 4 cups), chopped
– 1/4 cup coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. Rinse the chopped green onions in cold water to remove any dirt or debris.
2. In a large bowl, mix the coarse salt and Korean chili flakes together.
3. Add the green onions to the bowl and massage them with your hands for about 5 minutes to help break down the fibers.
4. Add the fish sauce, rice vinegar, garlic, and ginger to the bowl and stir well to combine.
5. Let the mixture sit at room temperature for at least 2 hours or overnight in the refrigerator.
Cooking Time: None needed! This kimchi is best served raw, with a crunchy texture and a tangy flavor.
Mustard Leaf Kimchi (Gat Kimchi)
This traditional Korean kimchi recipe uses mustard greens, also known as gat, to add a tangy and slightly bitter flavor profile. The combination of spicy gochugaru and sweet Korean chili flakes creates a harmonious balance that will elevate your meal.
Ingredients:
– 2 lbs mustard greens (gat), cleaned and chopped
– 1/4 cup coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 2 cloves garlic, minced
– 1/4 cup grated ginger
– 1/4 cup water
Instructions:
1. In a large bowl, mix the mustard greens with coarse salt and let it sit for 2 hours to allow the greens to release their bitterness.
2. Rinse the greens under cold running water to remove excess salt. Drain well.
3. In a blender or food processor, blend the chili flakes, fish sauce, rice vinegar, garlic, ginger, and water until smooth.
4. Combine the blended mixture with the mustard greens and mix well to coat.
5. Pack the kimchi into a jar or container, pressing down firmly to remove any air pockets.
6. Leave it at room temperature for 1-2 days before refrigerating.
Cooking Time: None needed; this kimchi is best served chilled or at room temperature.
Ponytail Radish Kimchi (Chonggak Kimchi)
Experience the bold flavors of Korea with this refreshing summer kimchi recipe, featuring crunchy ponytail radishes and a tangy fermented paste.
Ingredients:
– 4-6 ponytail radishes (or regular daikon), peeled and sliced into thin strips
– 2 cups Korean chili flakes (gochugaru)
– 1 cup coarse salt
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. In a large bowl, combine radish slices and coarse salt. Massage the mixture with your hands for 5 minutes to release the radish’s natural juices.
2. Rinse the radish mixture thoroughly under cold running water to remove excess salt.
3. In a blender or food processor, blend chili flakes, fish sauce, rice vinegar, garlic, and ginger until you have a smooth paste.
4. Add the blended paste to the radish mixture and stir well to combine.
5. Pack the kimchi into a jar, pressing down firmly to remove any air pockets. Leave at least 1 inch of headspace.
6. Ferment the kimchi in a cool, dark place for 3-5 days, or until it reaches your desired level of fermentation.
Cooking Time: 0 minutes (no cooking required)
Perilla Leaf Kimchi (Kkaennip Kimchi)
Perilla leaf kimchi is a popular Korean side dish that adds a burst of fresh flavor to any meal. This recipe combines the nutty taste of perilla leaves with the spicy kick of Korean chili flakes.
Ingredients:
– 2 cups perilla leaves, chopped
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup salted shrimp (optional)
Instructions:
1. In a large bowl, combine chopped perilla leaves, Korean chili flakes, fish sauce, rice vinegar, garlic, and ginger. Mix well.
2. Pack the mixture into a jar or container, pressing down firmly to remove any air pockets.
3. Leave the kimchi at room temperature for 24 hours before refrigerating.
Cooking Time: None! This recipe is a fermented dish that will develop its flavors over time.
Bossam Kimchi (Wrapped Kimchi)
Wrap yourself in the bold flavors of Bossam Kimchi, a classic Korean dish where spicy kimchi is wrapped in crispy pork belly. This recipe brings together the tangy kick of kimchi and the satisfying crunch of pork belly.
Ingredients:
– 1 lb pork belly, sliced into thin strips
– 2 cups kimchi (homemade or store-bought)
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together kimchi, chili flakes, garlic, soy sauce, and sesame oil.
3. Cut the pork belly into thin strips and season with salt and black pepper.
4. Wrap each pork strip with about 1/4 cup of the kimchi mixture, leaving some edges exposed.
5. Place wrapped pork on a baking sheet lined with parchment paper and bake for 20-25 minutes or until crispy.
6. Serve immediately, garnished with green onions if desired.
Cooking Time: 20-25 minutes
Kimchi Pancakes (Kimchijeon)
A twist on traditional Korean pancakes, Kimchi Pancakes add a spicy kick from the fermented kimchi and crispy texture from the pancake. This recipe is perfect for a quick snack or appetizer.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup kimchi, chopped (homemade or store-bought)
– 1/2 cup water
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Add baking powder and mix well.
3. Gradually add in water and mix until a thick batter forms.
4. Fold in chopped kimchi.
5. Heat about 1/2 inch of vegetable oil in a non-stick pan over medium heat.
6. Using a ladle, scoop the batter into the pan and spread evenly to form a pancake shape.
7. Cook for about 3-4 minutes or until the bottom is golden brown.
8. Flip and cook for another 2-3 minutes or until crispy and cooked through.
Cooking Time: About 10-12 minutes
Kimchi Fried Rice
Transform leftover rice into a flavorful Korean-inspired dish with the spicy kick of kimchi. This recipe is perfect for using up day-old rice and can be customized to your taste.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the chopped kimchi and cook for 2-3 minutes, allowing the flavors to meld.
5. Add the cooked rice to the skillet or wok, breaking up any clumps with a spatula.
6. Stir-fry the rice with the kimchi mixture until well combined and heated through, about 4-5 minutes.
7. Season with soy sauce, salt, and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Kimchi Stew (Kimchi Jjigae)
This spicy Korean stew is a flavorful and filling meal that combines the pungency of kimchi with the richness of pork and vegetables.
Ingredients:
– 1 cup kimchi, chopped
– 1 lb ground pork
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and cubed
– 4 cups chicken broth
– 1 tablespoon soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add pork and cook, breaking up with a spoon, until browned.
2. Add onion, garlic, carrot, and potato. Cook, stirring occasionally, until vegetables are tender.
3. Stir in kimchi, chicken broth, soy sauce, Gochujang, salt, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 30-35 minutes
Kimchi Dumplings (Kimchi Mandu)
Get ready to ignite your taste buds with this addictive Korean dish! Kimchi Mandu, or kimchi dumplings, are a twist on the classic potsticker. The spicy kick from the kimchi filling is perfectly balanced by the soft and chewy dumpling wrappers.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup kimchi, chopped
– 1/4 cup finely chopped green onions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a bowl, mix together the chopped kimchi, green onions, garlic, soy sauce, and sesame oil.
2. Lay a wonton wrapper on a flat surface. Place a small spoonful of the kimchi mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
4. Press the edges together to seal the dumpling, making sure they are tightly closed.
5. Repeat with the remaining wrappers and filling.
6. Cook the dumplings in boiling water for 10-12 minutes or pan-fry them until golden brown.
Cooking Time: 10-12 minutes (boiling) or 3-4 minutes per side (pan-frying)
Kimchi Udon Stir-Fry
This Korean-inspired stir-fry combines the spicy kick of kimchi with the comforting warmth of udon noodles, creating a flavorful and filling meal.
Ingredients:
– 1 package udon noodles
– 2 cups kimchi, chopped
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion and garlic; stir-fry until softened, about 2 minutes.
4. Add mixed vegetables; stir-fry for an additional 2-3 minutes, or until tender-crisp.
5. Stir in chopped kimchi and cooked udon noodles. Season with salt, pepper, and red pepper flakes (if using).
6. Cook for an additional minute, stirring frequently, to combine flavors.
Cooking Time: 10-12 minutes
Kimchi Grilled Cheese Sandwich
Elevate your grilled cheese game with the bold flavors of kimchi! This spicy twist on a classic comfort food will satisfy your cravings.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1/4 cup kimchi, chopped
– 2 tablespoons unsalted butter
– 2 slices of cheddar cheese (or your preferred cheese)
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, butter-side down, in the skillet.
4. Top with chopped kimchi, followed by a cheese slice.
5. Place the second bread slice, butter-side up, on top of the filling.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip and cook for an additional 2-3 minutes or until the other side is also golden brown.
Cooking Time: 4-6 minutes
Kimchi Deviled Eggs
Kimchi Deviled Eggs Recipe
Elevate your deviled egg game with the bold flavors of kimchi! This recipe combines creamy, tangy deviled eggs with spicy, fermented kimchi for a thrilling twist.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon kimchi puree (see note)
– 1 teaspoon soy sauce
– 1/4 teaspoon ground black pepper
– Salt to taste
– Chopped green onions or toasted sesame seeds for garnish
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with a fork until they’re well broken up.
3. Add the mayonnaise, Dijon mustard, kimchi puree, soy sauce, and black pepper to the bowl. Mix until smooth.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle salt to taste, then garnish with green onions or toasted sesame seeds.
Cooking Time: 10-15 minutes
Note: To make kimchi puree, blend 2 tablespoons of store-bought or homemade kimchi with 1 tablespoon of water until smooth.
Kimchi Mac and Cheese
This recipe combines the creamy comfort of mac and cheese with the bold, spicy kick of kimchi. The result is a unique and addictive dish that’s perfect for adventurous eaters.
Ingredients:
– 8 oz macaroni
– 2 cups kimchi, chopped
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup unsalted butter
– 1/2 cup all-purpose flour
– 1 1/2 cups milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Slowly add milk, whisking constantly. Bring mixture to a simmer and cook until thickened.
5. Stir in chopped kimchi, cheddar cheese, and mozzarella cheese until well combined.
6. Add cooked macaroni to the cheese sauce and stir until coated.
7. Transfer mac and cheese to a baking dish and top with additional grated cheese if desired.
8. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 30-35 minutes
Kimchi Bloody Mary
Elevate your brunch game with this spicy twist on the classic Bloody Mary. The bold flavors of kimchi and vodka will have you hooked!
Ingredients:
– 1 cup kimchi, chopped (preferably homemade)
– 2 oz vodka
– 1 oz tomato juice
– 1/2 oz freshly squeezed lime juice
– 1/2 oz Worcestershire sauce
– 1 tsp hot sauce (optional)
– Salt and pepper to taste
– Garnish: celery stalk, carrot stick, or kimchi slice
Instructions:
1. In a cocktail shaker, combine vodka, tomato juice, lime juice, Worcestershire sauce, and hot sauce (if using).
2. Add chopped kimchi to the shaker and muddle gently.
3. Fill the shaker with ice and shake vigorously for 10-12 seconds.
4. Strain the mixture into a glass filled with ice.
5. Season with salt and pepper to taste.
6. Garnish with your chosen herb or veggie.
Cooking Time: None! This cocktail is ready in minutes!
Kimchi Ice Cream (Spicy-Sweet Dessert)
Get ready to experience the unique fusion of spicy and sweet with this innovative recipe for Kimchi Ice Cream. This unusual dessert combines the creamy texture of ice cream with the bold, pungent flavors of kimchi.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup kimchi puree (see note)
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the kimchi puree, vanilla extract, and salt. Let it cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Freeze for at least 2 hours before serving.
Cooking Time: None
Note: To make kimchi puree, blend 1/2 cup of store-bought or homemade kimchi with 1 tablespoon of water until smooth.
Summary
Get ready to spice up your life with these 20 mouth-watering kimchi recipes! From traditional Napa cabbage kimchi to unique variations like water kimchi and mustard leaf kimchi, this collection has something for every fermentation fan. Try making kimchi pancakes or fried rice for a savory twist on breakfast and lunch, or take it to the next level with kimchi dumplings, grilled cheese sandwiches, and even deviled eggs! And don’t forget to cool down with spicy-sweet kimchi ice cream. Whether you’re a seasoned pro or just starting out, these recipes will guide you in creating your own delicious kimchi creations.
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