Kimchi

10 Kimchi Recipes: A Culinary Journey through Korea’s Fermented Cabbage Delight

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Embark on a culinary journey through the vibrant world of Korean cuisine with these 10 kimchi recipes. From the classic baechu kimchi (Napa cabbage kimchi) to the fiery kkakdugi (cubed radish kimchi) and adventurous oi sobagi (cucumber kimchi), explore the diverse flavors and textures of this fermented cabbage delight. Discover the secrets to making perfect kimchi at home, whether you’re a seasoned fermenter or a curious beginner, and elevate your meals with the tangy, spicy, and umami-rich goodness of Korean kimchi.

Easy Kimchi Fried Rice

This recipe provides a simple and delicious way to make kimchi fried rice. With just a few key ingredients and easy-to-follow steps, you’ll have a flavorful and satisfying meal in no time.

Ingredients

  • 1.5 cups minced kimchi
  • ½ cup kimchi juice
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp gochujang
  • 4 cups day-old rice
  • 2 stalks green onion
  • 1 chopped white onion
  • ¼ lb pork chop

Instructions

  1. Prep the Ingredients: Chop the kimchi, white onion, green onions, and pork chop into bite-sized pieces.

  2. Cook the Pork: Cook the pork chop over medium-high heat for about 8 minutes, or until cooked through.

  3. Sauté the Onions: Add the white and green onions to the pan and sauté until fragrant.

  4. Combine with Rice and Kimchi: Add the day-old rice, minced kimchi, and kimchi juice to the pan. Mix well to combine.

  5. Add Gochujang: Stir in the gochujang, ensuring it’s evenly distributed throughout the rice mixture.

  6. Finish and Serve: Drizzle with sesame oil and serve hot. A fried egg on top makes a perfect addition!

Savory Kimchi Cabbage Rolls

This recipe guides you through creating delicious and flavorful Kimchi Cabbage Rolls. These rolls are packed with a savory pork filling and simmered in a flavorful broth. It’s a perfect dish for a weeknight meal or a special occasion.

Ingredients

Filling:

  • 1/4 lb ground pork
  • 1/8 cup diced onions
  • 1/8 cup diced carrots
  • 1/8 cup diced mushrooms
  • 1 clove minced garlic
  • 1 tsp minced ginger
  • 1/2 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp black pepper

Broth:

  • 1 cup dashi
  • 1 tsp sugar
  • 1 tsp gochugaru (Korean chili powder)
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tbsp kimchi brine

Other:

  • 1 whole kimchi cabbage
  • Sesame seeds
  • Green onions

Instructions

Step 1: Prepare the Filling

Thoroughly combine all the filling ingredients in a bowl.

Step 2: Assemble the Rolls

Carefully separate the leaves of the kimchi cabbage. Lay each leaf flat and place a spoonful of the pork filling at the base. Roll the leaf tightly, tucking in the sides as you go, to create a secure roll.

Step 3: Simmer in Broth

Arrange the prepared kimchi cabbage rolls in a pan. In a separate bowl, whisk together all the broth ingredients. Pour the broth over the rolls, ensuring they are mostly submerged. Cover the pan and simmer over medium heat for 15 minutes, allowing the rolls to cook through and absorb the flavors of the broth.

Step 4: Garnish and Serve

Once cooked, garnish the kimchi cabbage rolls with a sprinkle of sesame seeds and chopped green onions. Serve hot and enjoy!

Easy Homemade Kimchi

This recipe provides a simple and straightforward method for making delicious kimchi at home. With clear instructions and a focus on readily available ingredients, you’ll be enjoying your own homemade kimchi in no time.

Ingredients

Kimchi Ingredients:

  • 1 large head of napa cabbage (3.3 – 4.4 lbs / 1.5 – 2 kg)
  • 1 carrot, julienned
  • 1 daikon radish, julienned
  • 3 1/2 oz (100 grams) green onions, cut into pieces
  • 1/2 Asian pear or apple
  • 1/2 onion
  • 2 tablespoons minced garlic
  • 1 tablespoon minced or grated ginger
  • 5 tablespoons fish sauce
  • 2 tablespoons sugar
  • Prepared rice flour paste (see below)
  • 10 tablespoons Korean chili powder
  • 1 tablespoon Korean fermented shrimp (optional)
  • Toasted sesame seeds, to taste

Rice Flour Paste Ingredients:

  • 1 1/2 tablespoons sweet rice flour
  • 1/2 cup (100 ml) water

Cabbage Soaking Ingredients:

  • 5 tablespoons salt
  • 3 1/2-4 1/4 cups (800-1000 ml) water

Instructions

  1. Prepare the Cabbage: Cut the napa cabbage in half, wash thoroughly, and soak in water mixed with baking soda for 15 minutes. Rinse 2-3 times with clean water.

  2. Prepare Other Vegetables: Julienne the carrot and daikon radish. Cut the green onions into pieces.

  3. Salt the Cabbage: Rub salt all over the cabbage, ensuring all parts are coated. Submerge the cabbage in a brine (salt mixed with water) for 6 hours, turning every 2 hours.

  4. Rinse and Drain: Rinse the salted cabbage thoroughly with clean water several times. Squeeze out excess water and let it drain.

  5. Make Rice Flour Paste: Mix sweet rice flour with water and cook until thickened. Let it cool completely.

  6. Blend Pear/Apple and Onion: Blend until smooth.

  7. Combine Kimchi Paste Ingredients: In a bowl, combine the blended mixture, garlic, ginger, rice flour paste, fish sauce, sugar, chili powder, and fermented shrimp (if using).

  8. Mix and Adjust Seasoning: Mix all ingredients thoroughly. Taste and adjust seasoning as needed.

  9. Add Remaining Vegetables: Add the julienned carrot, daikon radish, and green onions to the kimchi paste. Mix well.

  10. Coat the Cabbage: Spread the kimchi paste evenly over the cabbage leaves.

  11. Ferment and Store: Place the kimchi in a container, sprinkle with toasted sesame seeds (optional), and seal tightly. Let it ferment at room temperature for at least 8 hours, or overnight for a tangier flavor. Store in the refrigerator.

Quick & Easy Kimchi Ground Meat Stir-Fry with Garlic Chives

This recipe provides a simple and flavorful way to enjoy a kimchi stir-fry with ground meat and garlic chives. It’s a quick weeknight meal that’s packed with flavor.

Ingredients

  • 2 tablespoons sesame oil
  • 250g ground meat (beef and pork mix recommended)
  • 1/2 teaspoon salt
  • 1 bunch garlic chives
  • 1 bag bean sprouts
  • 150-200g kimchi
  • 2 teaspoons cornstarch
  • 1/4 cup water (for cornstarch slurry)

Instructions

  1. Brown the Meat: Heat the sesame oil in a pan or wok over medium heat. Add the ground meat and sprinkle with salt. Stir-fry until the meat is browned and cooked through.

  2. Add Garlic Chives: Cut the garlic chives into 2-inch pieces. Add them to the pan with the cooked meat and stir-fry until they begin to wilt.

  3. Incorporate Kimchi and Bean Sprouts: Add the bean sprouts and kimchi to the pan. Stir-fry until everything is well combined and heated through.

  4. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the pan and continue to stir-fry until the sauce thickens and the liquid evaporates.

  5. Serve and Enjoy: Your Kimchi Ground Meat Stir-Fry is ready! Serve immediately and enjoy.

Savory Kimchi and Pork Udon Noodle Soup

This recipe guides you through creating a flavorful and comforting bowl of udon noodle soup featuring tender pork belly, spicy kimchi, and a rich broth. A soft-boiled egg and optional crab sticks add extra protein and a delightful touch.

Ingredients

  • Pork Belly: 7 ounces
  • Kimchi: 7 ounces
  • Eggs: 2
  • Imitation Crab Sticks (Optional): 3
  • Green Onions: To garnish
  • Fresh Udon Noodles: 3 packs
  • Seasoning Powder: 2 tablespoons
  • Sugar: ½-1 tablespoon
  • Salt: ½ teaspoon
  • Sesame Oil (Optional): For fragrance

Instructions

  1. Prepare the Pork and Kimchi Base: Slice the pork belly into desired sizes. Stir-fry the pork and kimchi in a pot until the pork is firm. Add 3 bowls of water and bring to a boil. Season with seasoning powder, sugar, and salt. Reduce heat, cover, and simmer until the pork reaches your desired tenderness.

  2. Soft-Boil the Eggs: While the pork simmers, boil the eggs for 5-6 minutes for a soft yolk (adjust timing for firmer yolks). Immediately transfer to cold water after boiling.

  3. Prepare the Garnishes: Briefly blanch the imitation crab sticks (if using) in boiling water and cut them in half. Finely chop the green onions.

  4. Cook the Udon Noodles: Once the pork is tender, add the udon noodles to the pot and cook for about 2 minutes, or until tender. Remove from heat.

  5. Assemble and Serve: Divide the noodles among bowls. Top with kimchi, pork, crab sticks (if using), and a soft-boiled egg. Ladle the hot broth over the noodles and toppings. Garnish with chopped green onions and a dash of sesame oil for added fragrance (optional). Enjoy!

Quick & Easy Chilled Kimchi Pork Belly Udon

This recipe guides you through creating a refreshing and flavorful Chilled Kimchi Pork Belly Udon dish. With simple steps and readily available ingredients, you can enjoy a delicious meal in minutes.

Ingredients

Udon Noodles: 7 oz

Pork Belly: 3 oz, sliced

Okra: 4 pieces

Kimchi: 3 oz

Green Onion: 1, sliced

White Sesame Seeds: 1 tsp

Sauce

Korean Chili Paste (Gochujang): 1 tsp

Minced Garlic: 1 tsp

Soy Sauce: 1 tbsp

Syrup: 1/2 tbsp

Apple Cider Vinegar: 1/2 tbsp

Hot Water: 1 1/3 tbsp (20 ml)

Sesame Oil: 1 tbsp

Instructions

  1. Prepare the Okra: Blanch the okra until tender-crisp. Immediately plunge into ice water to stop cooking and maintain its vibrant green color. Once cooled, chop into small pieces and set aside.

  2. Cook the Pork Belly: Blanch the pork belly slices until fully cooked. Set aside.

  3. Prepare the Udon Noodles: Cook the udon noodles according to package directions. Rinse under cold water to cool and drain thoroughly.

  4. Make the Sauce: In a small bowl, whisk together all the sauce ingredients: Korean chili paste, minced garlic, soy sauce, syrup, apple cider vinegar, hot water, and sesame oil until well combined.

  5. Assemble the Dish: In a serving bowl, combine the cooked udon noodles, blanched pork belly, chopped okra, and kimchi. Pour the prepared sauce over the ingredients. Garnish with sliced green onions and white sesame seeds.

Enjoy this flavorful and refreshing Chilled Kimchi Pork Belly Udon! The dish features the savory aroma of pork belly, the tangy kick of kimchi, the crispness of okra, and the satisfying chew of udon noodles, all coated in a delicious Korean-inspired sauce.

Hearty Kimchi and Potato Beef Rib Stew

This recipe guides you through making a flavorful and comforting Kimchi and Potato Beef Rib Stew. The tender beef ribs are braised to perfection with tangy kimchi and hearty potatoes, creating a rich and satisfying meal.

Ingredients

  • 1.1 lbs beef ribs
  • 10.5 oz napa cabbage kimchi
  • 3 large potatoes
  • 1 teaspoon minced garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon mushroom seasoning
  • 1 tablespoon oil
  • 1 bowl of water
  • Water from 1 coconut

Instructions

  1. Marinate the Beef: Cut the beef ribs into large square pieces. In a bowl, combine the ribs with 1 teaspoon minced garlic, 1 tablespoon fish sauce, and 1 tablespoon mushroom seasoning. Mix well and allow the beef to marinate.

  2. Sear and Braise: Heat 1 tablespoon of oil in a large pot over medium-high heat. Add the kimchi and stir-fry for a few minutes. Add the marinated beef ribs to the pot and sear them on all sides until browned. Pour in 1 bowl of water and the water from 1 coconut. Bring the mixture to a boil, then reduce the heat to low (3/9). Cover and simmer for approximately 2 hours, or until the beef is tender. (Note: If using beef cartilage ribs, consider braising them in a thermal pot for 12 hours for optimal tenderness.)

  3. Add Potatoes: While the beef is simmering, peel the potatoes. Cut large potatoes in half and leave small potatoes whole. Once the beef is tender, season the stew to taste, ensuring a savory flavor. Gently add the potatoes to the pot and simmer for about 10 minutes, or until the potatoes are cooked through but not mushy. Turn off the heat and cover the pot to allow the flavors to meld.

  4. Serve: When ready to serve, reheat the stew until it comes to a gentle boil. Serve hot with a side of sticky white rice, instant noodles, or for a lighter option, rice vermicelli.

Kimchi Salmon Udon in a Rich Tomato Broth

This recipe guides you through creating a flavorful and satisfying Kimchi Salmon Udon dish featuring a rich tomato-based broth. The combination of savory salmon, spicy kimchi, and chewy udon noodles creates a delicious and comforting meal.

Ingredients:

  • 3 packs frozen udon noodles
  • 1 boneless salmon fillet
  • 1 boneless chicken thigh
  • 3 beefsteak tomatoes
  • 1/3 onion
  • 1/2 pack shimeji mushrooms
  • 2 cloves garlic
  • 1 stalk green onion
  • Korean kimchi, to taste
  • Miso paste, to taste
  • Chicken bouillon powder, a pinch

Instructions:

  1. Prepare the Tomatoes: Score an ‘X’ on the bottom of the tomatoes. Blanch in boiling water until the skin starts to peel. Remove and peel the skin off.

  2. Dice the Tomatoes: Dice the peeled tomatoes into small pieces.

  3. Prepare Remaining Ingredients: Slice the onion, chop the green onion, mince the garlic, clean the shimeji mushrooms, cut the salmon into pieces, and cut the chicken thigh into pieces.

  4. Sauté Aromatics and Chicken: Heat oil in a pan and sauté the onion, minced garlic, and chicken thigh pieces until fragrant.

  5. Create the Tomato Base: Add the diced tomatoes and stir-fry. Add water and bring to a boil.

  6. Add Noodles and Miso: Add the shimeji mushrooms and udon noodles. Bring to a boil and add the miso paste.

  7. Incorporate Kimchi and Salmon: Once the noodles are cooked, add the kimchi and salmon. Cook until the salmon is done. Adjust seasoning as needed.

  8. Garnish and Serve: Sprinkle with chopped green onion and serve hot.

Easy Homemade Kimchi

This recipe provides a simple method for making delicious kimchi at home. It outlines the ingredients needed and provides easy-to-follow steps for preparing this classic Korean dish.

Ingredients:

Vegetables:

  • 1 large napa cabbage
  • 2 medium or large carrots
  • 1 medium daikon radish
  • 1 small bunch of chives
  • 2 green onions (choose ones with thick stems)

Sauce:

  • 1 pear or apple (any variety)
  • 1 large onion
  • 8 cloves garlic
  • 2 tablespoons chili powder (Korean chili powder recommended; Vietnamese chili powder is very spicy)
  • 1 tablespoon ginger powder (or finely minced fresh ginger)
  • 2 tablespoons rice flour (or mashed/ground cooked rice)
  • 1 tablespoon fish sauce
  • 1 tablespoon shrimp paste (optional, increase fish sauce if omitted)

Instructions:

  1. Salt the Cabbage: Wash and chop the napa cabbage into bite-sized pieces or halves. Soak in salt water for 1 1/2 to 3 hours.

  2. Prepare the Sauce Base: Blend the peeled and chopped pear/apple, onion, and garlic until smooth.

  3. Cook the Rice Flour: In a saucepan, cook the rice flour with water over medium-low heat until it thickens into a paste. Let it cool slightly.

  4. Combine Sauce Ingredients: Mix the fruit/onion/garlic blend with the cooked rice flour paste. Gradually add the chili powder, ginger powder, fish sauce, and shrimp paste. Adjust seasonings to your preference. Let the sauce rest for 30 minutes.

  5. Prepare the Vegetables: Rinse the salted cabbage thoroughly and squeeze out excess water. Cut the carrots, daikon radish, chives, and green onions into finger-length strips.

  6. Combine and Ferment: Gently mix the vegetables with the sauce, ensuring they are evenly coated. Pack the kimchi into a clean container with a tight-fitting lid. If the ambient temperature is cool, allow the kimchi to ferment for about half a day to a full day before refrigerating. If the temperature is warm and humid, refrigerate immediately.

Easy Homemade Kimchi Recipe

This recipe guides you through making delicious kimchi at home. With simple steps and readily available ingredients, you can enjoy this flavorful Korean staple.

Ingredients

For the Cabbage:

  • 1 large Napa Cabbage (about 2-3 lbs)
  • 1/4 cup Sea Salt (non-iodized)

For the Kimchi Paste:

  • 1/2 cup Korean Chili Flakes/Powder (gochugaru)
  • 5-8 Garlic Cloves
  • 1 Asian Pear, roughly chopped
  • 1 small Onion, roughly chopped
  • 2 pieces Ginger
  • 1/8 cup Fish Sauce (optional)
  • 1/8 cup Salted Shrimp
  • 3 tbsp Sugar
  • 1/2 cup Rice Flour
  • 2 cups Water

Instructions

1. Prepare the Cabbage:

  1. Cut the Napa cabbage into bite-sized pieces.
  2. Salt the cabbage evenly and let it sit for 1-2 hours to soften. Rinse thoroughly and drain well.

2. Make the Kimchi Paste:

  1. Blend the Asian pear, onion, garlic, ginger, fish sauce (if using), and salted shrimp into a smooth paste.
  2. In a saucepan, combine the rice flour and water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Set aside to cool.

3. Combine the Ingredients:

  1. In a large bowl, mix the Korean chili flakes (gochugaru) with the blended paste and the cooled rice flour paste until well combined.
  2. Add the prepared cabbage and sugar to the bowl. Mix thoroughly, ensuring the cabbage is evenly coated with the paste.

4. Pack and Ferment:

  1. Pack the kimchi tightly into a clean, airtight container, pressing down firmly to remove air pockets. Leave some space at the top of the container for expansion during fermentation.
  2. Let the kimchi ferment at room temperature for 1-3 days, or longer for a more sour flavor. Check daily for bubbling and a developing tangy aroma. Once fermented to your liking, store the kimchi in the refrigerator to slow down the fermentation process. Enjoy!

History of Kimchi

Kimchi, a staple in Korean cuisine, boasts a rich history spanning centuries. Its origins can be traced back to the Three Kingdoms of Korea (57 BCE–668 CE) where early forms, primarily consisting of salted and fermented vegetables like turnips and radishes, were enjoyed. Preservation was key in these early stages, as kimchi provided a crucial source of nutrients during harsh winters.

Over time, kimchi evolved. The use of gochugaru (Korean chili powder), a defining ingredient in kimchi’s vibrant red color and flavor, didn’t appear until the introduction of chili peppers from the Americas in the 16th century. This marked a significant shift in kimchi’s taste profile.

Throughout the following centuries, different regions of Korea developed their own unique variations, incorporating diverse ingredients and fermentation techniques. This regional diversity has led to the hundreds of kimchi varieties we see today, each showcasing unique flavors and textures, reflecting the country’s diverse culinary landscape.

From its humble beginnings as a simple preserved vegetable, kimchi has transformed into a national symbol of Korean identity and a beloved dish savored globally, enjoyed for its complex flavors, health benefits, and cultural significance.

Nutritional Content and Benefits of Kimchi

Kimchi, a staple in Korean cuisine, is more than just a flavorful condiment. It’s a nutritional powerhouse, packed with vitamins, minerals, and beneficial probiotics. Fermentation, the key process in kimchi creation, elevates its health benefits beyond those of regular cabbage.

A serving of kimchi is a good source of vitamins A and C, contributing to immune health and skin health. It also provides vitamin K, important for blood clotting, and various B vitamins that support energy production. Mineral content includes iron, calcium, and potassium.

The probiotics in kimchi are perhaps its biggest claim to health fame. These beneficial bacteria contribute to a healthy gut microbiome, aiding digestion and potentially boosting overall immunity. Some research also suggests kimchi may play a role in reducing cholesterol and inflammation.

While kimchi boasts numerous benefits, it is important to note its sodium content. Those watching their sodium intake should enjoy kimchi in moderation.

Tips for Choosing Quality Cabbage

Choosing the right cabbage is crucial for delicious kimchi. Look for heads that feel dense and heavy for their size. This indicates tightly packed leaves, which translates to a better texture in your finished kimchi.

The outer leaves should be vibrant and unblemished, free from cracks or bruising. A few surface blemishes are okay, but avoid cabbages with deep cuts or signs of insect damage. Fresh, crisp leaves are key.

Pay attention to the core. It should be a creamy white or pale yellow, not brown or dry. A healthy core indicates a fresh cabbage that will ferment properly.

Depending on the type of kimchi you’re making, you may prefer a specific variety of cabbage. Napa cabbage is the classic choice for many kimchi recipes, prized for its tender leaves. However, other varieties like bok choy or even regular green cabbage can also be used. Consider the texture and flavor profile you desire when selecting your cabbage.

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