What To Do With Kimchi? Here Are 10 Delicious Ways To Eat Kimchi

Kimcharap goodness! 

1. Kimchi Fried Rice

• Kimchi
• Vegetable oil
• Hot pepper paste or gochujang 
• Sesame oil
• Sesame seeds 
• Green onions
• Cooked white rice
• Seaweed paper 

1. Slice about a cup of kimchi into bite-sized pieces
2. Heat the oil in a pan and fry the kimchi for about a minute
3. Add 3 cups of cooked rice into the pan and mix
4. Pour in ½ cup of kimchi juice or just until your rice mix isn’t very dry 
5. Pour in ¼ cup of water and continue to mix
6. Add 2 tablespoons of hot pepper paste and mix
7. Add a splash or 2 teaspoons of sesame oil
8. Garnish with sesame seeds, chopped green onions, and seaweed paper. 
9. Serve hot and enjoy! 

2. Kimchi Spring Rolls

• Chopped Kimchi
• Chopped Garlic 
• Sugar
• Soy Sauce
• Hot pepper paste or Gochujang 
• Orinji and Shimeji Mushrooms
• Glass noodles
• Spring rolls wrapper 
• Vegetable oil 

1. Heat a tablespoon of oil in the pan and saute garlic, mushrooms, and kimchi 
2. Drop the glass noodles, add a splash for water, and set aside 
3. Roll about 2 tablespoons of the fried mixture into spring rolls wrappers 
4. Deep fry until golden brown 
5. Enjoy! 

3. Kimchi Tofu Stew

• 2 long strips of pork belly, cut into small pieces
• ½ cup of chopped kimchi
• 2 tablespoons of kimchi juice
• 1 clove garlic, minced
• 1 tablespoon of hot pepper paste or gochujang
• 1 teaspoon of red pepper flakes
• 2 ounces of sliced tofu 
• 2 cups of water
• 2 teaspoons of sesame oil
• Chopped green onions, for garnish 
• 1 egg, optional

1. Heat a Korean stoneware or pot and saute the garlic in a teaspoon of sesame oil
2. Add the pork belly and mix
3. Once cookes, add the chopped kimchi, gochujang, red pepper flakes, and water. Mix and let it come to a simmer boil for 10-15 minutes. 
4. Add the kimchi juice and let it simmer for 5 minutes. 
5. Add the sliced tofu and 1 teaspoon of sesame oil. 
6. Let it simmer for another 5 minutes before serving.
7. Add the sliced green onions and drop an egg, if desired.
8. Enjoy! 

4. Kimchi Ramen

• 1 ¼ cups of chopped kimchi
• 1 ½ tablespoons of hot pepper paste or gochujang
• 1 teaspoon soy sauce
• 1 teaspoon of minced garlic
• 1 teaspoon instant ramen seasoning
• ¾ teaspoon sugar
• 1 instant ramen noodle block
• 1 egg
• Scallions for garnishing

1. Heat the kimchi in a Korean stoneware or pot 
2. Add the gochujang, soy sauce, garlic, instant ramen seasoning, sugar, and 2 cups of water
3. Mix until the gochujang and instant ramen seasoning is completely dissolved
4. Add pepper to taste and let it boil
5. Drop the instant ramen noodles and boil until cooked 
6. Top with chopped scallions and enjoy!

5. Kimchi Cheeseburger

• 260g ground beef (80/20 fat to lean) 
• 1 ½ tablespoons butter
• ⅔ cups chopped kimchi
• ½ avocado, sliced 
• 2 slices of american or cheddar cheese 
• Burger buns

• 4 tablespoons of mayonnaise 
• 2 tablespoons of hot pepper paste or gochujang
• 1 teaspoon garlic powder

• Salt
• Pepper
• Garlic Powder

1. Portion your ground beef in the shape of two meatballs and lay them out on a cooking sheet. Using the palm of your clean hands, quickly squish them into even patties. 
2. Season your patties liberally with ground pepper, salt, and garlic powder. 
3. Place a cast iron pan over low heat and add butter. Heat it just enough that it sizzles when you put the patties into the pan. Otherwise, take them out and let it heat up a bit more. Once in the pan, do not touch the patties. Let it cook until the edges start to brown then flip. 
4. Place the slices of cheese on the patties once they are flipped and lower down the flame. 
5. Continue searing the meat.
6. While the patties cook, take out a non-stick pan and drop your kimchi. Saute for a few minutes until it becomes soft and a little translucent
7. Then create your spicy mayo by mixing the mayonnaise, gochujang, and garlic powder. 
8. Go back to your patties and take them off the heat once they start to “bleed out”. Let them rest for a few minutes before constructing your burger. 
9. Enjoy!

6. Kimchi Quesadilla

• Chopped kimchi
• Butter 
• 8-inch flour tortillas
• Shredded cheddar and mozzarella cheese
• Sesame seeds 
• Vegetable oil
• Chopped green onion, for garnish

1. Add butter in a pan over medium heat and saute the kimchi until the edges start to brown. Set aside 
2. Arrange the tortillas and add 4 tablespoons of sauteed kimchi, a handful of shredded cheese, and 1 tablespoon of sesame seeds then fold. 
3. Put another pan over medium heat and add a splash of oil. Fry your folded tortillas until each side is golden brown.
4. Garnish with chopped onions and sesame seeds. Enjoy! 

7. Grilled Cheese Kimchi Sandwich

• Sourdough bread, sliced
• Kimchi
• Sugar
• Butter
• Cheddar cheese
• Gruyere Cheese
• Parmigiano-Reggiano Cheese

1. Measure about ¼ cup of kimchi and squeeze out the juice
2. Chop the kimchi into bite-sized pieces, add sugar, and mix 
3. Grab 2 slices of sourdough bread and butter one side. Place the bread slices into the griddle, buttered side down. 
4. Pile the cheese slices on both slices of bread 
5. Add the chopped kimchi onto one slice of bread then fold in the other slice of bread, making a sandwich
6. Spread a little bit more butter onto the bread and let the cheese melt for a little bit before turning
7. Spread butter onto the other side of the bread once turned. 
8. Continue to cook on the griddle until the cheese is completely melted. 
9. Enjoy! 

8. Kimchi Fried Noodles

• 4 to 6 ounces of sliced pork belly or bacon, cut into bite-sized pieces
• 1 tablespoon of mirin
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 3 cloves of garlic, chopped
• 2 green onions, chopped
• 1 ½ cups of kimchi, chopped into bite-sized pieces
• ½ medium sized onion, sliced 
• 1 tablespoon of oyster sauce
• 1 tablespoon of red pepper flakes
• 2 portions of cooked yakisoba noodles 

1. Heat the pan over low heat and saute the garlic and green onions in butter.
2. Add the pork belly or bacon and fry until cooked.
3. Drop the kimchi and sliced onions and mix. 
4. Add the oyster sauce, red pepper flakes, mirin and continue to cook until the onions become translucent.
5. Add the cooked yakisoba noodles and continue to stir-fry until fully cooked. 
6. Serve and enjoy!

9. Kimchi Omelette

• Vegetable oil
• ⅓ cup kimchi
• 1 tsp sugar
• 1 tsp sesame oil
• 4 large eggs 
• 2 tbsp water
• Salt and pepper to taste
• Chopped green onions

1. Beat eggs together with sesame oil, salt and pepper, and chopped green onions. Set aside. 
2. Put a pan over low heat and add a drizzle of vegetable oil. 
3. Saute the kimchi, sugar, and sesame oil until the cabbage becomes soft.
4. Oil a separate pan and put over low heat. 
5. Pour a thin layer of the egg mixture into the pan. 
6. Arrange a line of the cooked kimchi into the center of the egg. Fold the egg over the kimchi and continue to roll. 
7. Pour another thin layer of the egg mixture into the same pan and roll. Repeat this until the egg mixture is completely used up. 
8. Take the omelette off the heat and cut into slices before serving. 
9. Enjoy! 

10. Kimchi Pancakes

• ½ pound of kimchi, chopped into small pieces
• 2 tablespoons of kimchi juice
• 3 scallions, chopped
• ½ teaspoon sugar 
• ½ cup all-purpose flour
• ½ cup water 
• 4 tablespoons vegetable oil 

1. Combine the kimchi, kimchi juice, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon. 
2. Heat a nonstick skillet over medium heat.
3. Add 2 tablespoons of vegetable oil and swirl to coat the bottom of the pan 
4. Pour the batter into the pan and spread it with the back of a spoon or spatula 
5. Cook until the bottom is golden brown and crisp. About 3 to 5 minutes. 
6. Turn the pancake over. Drizzle the remaining oil around the edges of the skillet and lift the pancake to allow the oil to run underneath. Tilt the pan to spread the oil evenly. 
7. Cook until the pancakes are light golden brown and crisp on both sides.
8. Serve immediately.

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