From creative kimchi-stuffed crunch wraps to classic Korean stews and pancakes, these recipes with kimchi are boldly flavored and completely irresistible.
Kimchi Grilled Cheese
This crispy, savory grilled cheese features mayonnaise-toasted sourdough bread, a generous layer of shredded cheese and chopped kimchi. The kimchi is quickly cooked in butter, which removes some of the excess liquid and softens the flavor slightly so it doesn’t overpower the cheese or make your bread soggy.
Kimchi Fries
This recipe takes loaded fries to the next level by topping a bed of crispy french fries with kimchi-seasoned ground beef. Sriracha mayonnaise and fresh herbs add a pop of color and a creamy finish. It’s the perfect way to finish up an almost-empty jar of kimchi.
Korean Tacos
To create the tender, beefy filling for these kimchi-topped tacos, you’ll want to marinate strips of top sirloin steak in soy sauce, brown sugar, sesame oil, ginger and garlic for at least eight hours. If you have extra kimchi juice in your jar, add a few tablespoons to the marinade for a bit of spice.
Kimchi Pancakes (Kimchijeon)
There’s nothing sweet or fruity about these cakes! Traditional Korean pancakes are savory to the core because they’re loaded with kimchi. The batter is made with a combination of flour, cornstarch and baking powder, which binds the kimchi and crisps up nicely in the skillet. They’re traditionally served as a drinking snack in Korea, but we love serving them as an appetizer or side dish alongside other Korean recipes.
Kimchi Stew (Kimchi Jjigae)
Tangy, savory and spicy, kimchi stew is a classic Korean dish that tastes like it has simmered all day. In reality, it actually cooks for under 30 minutes! Quickly marinated pork belly, custardy tofu and grassy bok choy make this soup hearty enough that a scoop of rice on the side is all you need for a complete meal. The more aged your kimchi is, the more intensely flavored the stew will be.
Kimchi Fried Rice
With leftover rice on hand, this kimchi fried rice can be on your table in just 20 minutes. We suggest using short-grain rice for this recipe, which is slightly chewier and denser than long-grain rice.
There are minimal ingredients in this recipe, so the flavor of the kimchi shines. Of course, you can take inspiration from any of our best fried rice recipes and add meat, tofu or extra vegetables.
Korean Chicken Crunch Wrap
These homemade crunch wraps are filled with saucy rotisserie chicken, cheesy corn and a few crunchy components, like fried wontons and kimchi. Since the kimchi is warmed but not cooked, it retains its texture and sharp flavor. If your kimchi contains whole cabbage leaves, give them a quick chop so they fit into the tortillas more easily.
Kimchi Cauliflower Fried Rice
This low-carb twist on classic fried rice uses frozen cauliflower rice as the base, so you don’t even need to have cold, leftover rice on hand. Plus, it features one of my favorite flavor combinations: bacon and kimchi. The smoky meat tastes fantastic against the spicy, garlicky fermented cabbage.
We top our version with a runny egg, but you can scramble your eggs if you prefer. After cooking the cauliflower rice, clear a little space in the center of the skillet and scramble them right into the dish.
Ramen Sliders
You only need six ingredients to make these fun kimchi-topped sliders. Cooked ramen noodles are baked in muffin cups until crisp and used as a replacement for a traditional bun. The patties are made with beef, but ground turkey or a combination of ground pork and beef would also be delicious. Finish them off with sliced hard-boiled eggs to complement the sharp kimchi.
