A swirling kimchi cream pasta, comforting army stew and snackable kimchi popcorn - is there anything that the fermented spicy cabbage doesn't make its own? Recipes aside, if you're considering making your own jar of picked cabbage, scroll to the end, or click on our guide to making kimchi to get pickling.
Love the sourish, spicy taste of Kimchi? Add a Korean twist to your pasta noodles with this Kimchi Cream Pasta recipe. It’s really easy to make and perfect for those busy weekdays where you just want to tuck into a hearty meal at the end of the day without sweating over it. Every ingredient from the bacon to parmesan cheese to mushrooms is brimming with umami flavors, lending both taste and texture to this simple dish.
Sink your teeth into this chewy Kimchi Seafood Pancake and savor the taste of succulent fresh prawns amidst the soft, starchy pancake with each bite. When the hunger pang hits in the mid-afternoon, this slightly spicy Korean snack makes for the the perfect treat, side dish or appetizer. Refreshing green onions balance out the starchiness of the potato and flour, while the seafood infuses the entire pancake with an addictive ocean-brine taste. Enjoy them while they are hot and slightly crispy on the outside!
Popcorns are great but wouldn’t it be nice if there were more flavour options? Look no further because here you have an easy-to-make recipe that will supercharge your popcorn and your taste-buds. Fair warning though –expect it to be a tad spicy because of the liberal use of kimchi and a touch of sriracha.
Oyakodon is a popular Japanese one bowl meal consisting of a bed of rice topped with chicken and egg – hence the name “oyako”, meaning “parent and child”. In this Kimchi Oyakodon recipe, the traditional one-bowl chicken rice is spiced up with the quintessentially Korean sour pickled vegetables, which gives your dish the signature pungently sweet aroma of Kimchi, along with its vibrant red hue. It’s ideal for those who want a bit of heat in their lunch or dinner without sweating a bucket!
The answer is no, it’s not as spicy as it looks. The Kimchi Jigae, or kimchi stew, may look incredibly spicy but it is actually quite mild when compared to say, the crushed red pepper flakes you use on your pizza. The main ingredients that make thisdish include thinly sliced pork belly, Korean red pepper paste and chili flakes, firm tofu and of course, the kimchi!
It's instant noodles packed with a heavy, highly seasoned kick of kimchi in every bite. To mellow out the sour, spicy burn of the fermented cabbage, we've used tomato paste and gochujang sauce, the sweet peppery thick chilli paste. Both simmer in the frying pan and gradually settles all the sharp kimchi flavours just a little. Of course, you can use any other noodle too, this really works well with thick and thin noodle types alike.
The classic mac and cheese is sharpened with a kimchi kick. And they all work well together, with the base of cheese, topped with sour, spicy kimchi and the hum of sweet creamy pumpkin. Best part? It all requires just one-pot and two steps.
The great thing about working with a pickled vegetable is that it enhances almost everything it's in. Like these Kimchi Dumplings for instance, a small pinch of kimchi adds a refreshingly sour, astringent bite to chewy dumplings filled with mainly butter, cheese and potatoes. We'd recommended adding more cold kimchi on top, once the dumplings are hot out of the frying pan.
Craving for that Kimchi Fried Rice that you had in Korea? You can now make Kimchi Fried Rice under 30 minutes at home. Adjust the seasoning to your liking - add more gochujang (Korean chili paste) if you can take spice. Lastly, top it off some spam, cheese, or just anything that you like for that extra flavour!
The Army Stew, borne out of necessity after the Korean War, is now a trendy table-cooking item at home and in restaurants. It combines processed meats of the West (spam and hotdogs) with the flavours of the East (kimchi, hot pepper paste and rice cakes, to name a few), resulting in a dish that is complexed but well balanced. The Army Stew is best eaten while simmering in the pot, and with family and friends!
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Perfect with everything from fried rice to dumplings (or even straight out of the jar!), kimchi is a dish found all Korean restaurants and homes. This crunchy bright red side dish is made of salted and fermented vegetables, steeped in a delicious seasoning of chili pepper, garlic, ginger, fish sauce and dashima. And if you have always wondered why Koreans have such wonderful skin, kimchi is an excellent source of antioxidants.
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