ELLIE CROWLEY FOR TASTE OF HOME
ELLIE CROWLEY FOR TASTE OF HOME
From creative kimchi-stuffed crunch wraps to classic Korean stews and pancakes, these recipes with kimchi are boldly flavored and completely irresistible.
The first time I had kimchi was at a Korean barbecue restaurant. It was served as banchan, Korean side dishes set in the middle of the table to be shared with the meal. I crunched on the kimchi and folded it into lettuce wraps filled with grilled meat, delighting in the sharp, spicy taste. At the time, I thought kimchi was just a side dish. I didn’t realize it could be cooked, or that there were countless ways to use kimchi to create savory meals.
If you picked up a jar of kimchi without a specific plan for it, let these recipes be your guide. You may know that, as a fermented food, kimchi has health benefits like aiding digestion and promoting good gut health. But that’s just a bonus. The real benefit is the bright, garlicky, pungent flavor that elevates even the simplest recipes. Try starting with classic kimchi recipes like kimchi stew or crispy kimchi-filled pancakes. Or have some fun with creative twists like marinated beef tacos or grilled cheese sandwiches.
For those who have tried kimchi before but didn’t love it, know that the flavor varies from jar to jar. Some are heavy with funky flavor, while others are bright and spicy. Our editors’ favorite kimchi brands might help you find the one that’s right for you. Cooking with kimchi also softens its flavor, which is ideal if raw kimchi isn’t to your liking. It’s especially useful if your kimchi has become extra-potent while sitting in the fridge, making it easier to use up the jar so nothing goes to waste.
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Kimchi Grilled Cheese
From the Recipe Creator:
Grilled cheese is one of my favorite ways to use up a jar of kimchi! I like to caramelize the kimchi in the pan before adding it to the sandwich. It adds a subtle sweetness and tames the funk just enough while concentrating on its signature umami character. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
1 sandwich: 469 calories, 41g fat (15g saturated fat), 71mg cholesterol, 796mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 15g protein.
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.
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Kimchi Fries
From the Recipe Creator:
I saw this recipe on a TV show that featured the Crowbar & Grill in Laramie, Wyoming. I decided to make my own version of their recipe using shortcut ingredients. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
1 cup beef mixture with about 1 cup fries: 645 calories, 40g fat (9g saturated fat), 114mg cholesterol, 1150mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 33g protein.
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.
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Korean Tacos
From the Recipe Creator:
The meat in these Korean beef tacos gets all its flavor from an eight-hour marinade. Although kimchi, Sriracha mayonnaise, red onion and sesame seeds are optional toppings, I recommend adding them so your tacos have as much Asian flavor as possible. —Margaret Knoebel, Milwaukee, Wisconsin
Nutrition Facts:
2 tacos: 550 calories, 29g fat (7g saturated fat), 66mg cholesterol, 1079mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 31g protein.
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.
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Kimchi Pancakes (Kimchijeon)
From the Recipe Creator:
These crispy, savory pancakes make a quick and delicious side dish or appetizer using leftover kimchi. Traditionally, this recipe yields one large pancake that can be cut into triangles, but I grew up making latkes, so I prefer to drop the batter a little at a time. These smaller pancakes are easier to flip, and the edges get crispier. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
1 pancake: 127 calories, 7g fat (1g saturated fat), 0 cholesterol, 157mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 1g protein.
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.
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Kimchi Stew (Kimchi Jjigae)
From the Recipe Creator:
Kimchi soup is a staple recipe in any Korean food lover’s kitchen. Made with aged kimchi, the fermented cabbage provides a strong, deep flavor and is an excellent source of probiotics. —Lauren Habermehl, Pewaukee, Wisconsin
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.
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Kimchi Fried Rice
From the Recipe Creator:
Forget ordinary fried rice! Kimchi fried rice is just as easy, but it packs a flavorful punch. This is a fantastic use for leftovers too. You can freeze the fried rice for up to three months. When cooking your defrosted rice, add a little extra soy sauce so it doesn’t dry out. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup fried rice with 1 egg: 331 calories, 14g fat (2g saturated fat), 186mg cholesterol, 546mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 11g protein.
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.
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Korean Chicken Crunch Wrap
From the Recipe Creator:
This recipe came about on one of those days when everything in the fridge looked like a pile of random ingredients, and neither my husband nor I wanted to admit we were too tired (and too broke) to order takeout. We’d been talking about how much we missed going out for Korean barbecue, something we both grew up on and would go out to get for special occasions before we tightened our budget. So we decided to get creative! I remember the two of us eating it still piping hot, standing over the stove, grinning at each other like we’d discovered something genius. Since then, it’s been our go-to lunch when money’s tight, when we want the flavors we grew up with, or when we just need to remember that we can make something good with what we already have. —Stephanie Luc, Vienna, Virginia
Nutrition Facts:
1 serving: 600 calories, 22g fat (8g saturated fat), 88mg cholesterol, 1526mg sodium, 64g carbohydrate (14g sugars, 7g fiber), 37g protein.
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.
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Kimchi Cauliflower Fried Rice
From the Recipe Creator:
This is one of my favorite recipes because it is customizable. If there’s a vegetarian in the family, leave out the bacon. You can also add your favorite veggies. —Stefanie Schaldenbrand, Los Angeles, California
Nutrition Facts:
1 serving: 254 calories, 17g fat (5g saturated fat), 204mg cholesterol, 715mg sodium, 13g carbohydrate (6g sugars, 6g fiber), 15g protein. Diabetic Exchanges: 2 vegetable, 2 high-fat meat.
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.
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Ramen Sliders
From the Recipe Creator:
I grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California
Nutrition Facts:
1 slider: 137 calories, 8g fat (3g saturated fat), 65mg cholesterol, 185mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 10g protein.
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.
