Let me guess! You bought huge jars of kimchi but you never get to eat it all because it gets too fermented, right? If so, you came to the right place. Today, I will show you 4 Ways to Enjoy Kimchi. Are you guys ready? Let’s get started!
NOTES:
- For a lot of kimchi dishes, it’s better to use well-fermented kimchi, which is a bit sour (at least 2 or 3-week-old kimchi).
- However, if you just bought kimchi and can’t wait that long, I’d recommend adding some vinegar to improve the flavor.
#1 KIMCHI PANCAKES (3 pancakes)
Ingredients:
- 2 green onions
- 1 green chili pepper (optional)
- 1 cup well-fermented kimchi
- 1/2 cup ground pork (or shrimp, squid)
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 3 tbsp kimchi juice
- 1 cup all-purpose flour
- 1/2 tsp Korean beef stock powder (dasida) (or salt and pepper)
- 1 cup (240ml) cold water
- Generous amount of neutral-tasting oil
Instructions:
1. Thinly slice the green onions and chili pepper (if using).
2. To a large mixing bowl, add 1 cup of kimchi. Using tongs and scissors, cut it into small pieces. Add the ground pork, Korean chili pepper flakes, kimchi juice, green onions, and chili pepper. Mix together.
3. Add the flour and Korean beef stock powder (1/2 tsp). If you don’t have Korean beef stock powder, you can add 1/4 teaspoon of salt and black pepper to taste. Add 1 cup (240ml) of cold water. Whisk together but do NOT over-stir it.
4. Add a generous amount of oil to a pan. Heat it over medium heat. Once the oil gets nice and hot, add some batter into the pan and spread it out. When the bottom turns golden brown, gently flip it with a spatula. Add more oil if necessary.
5. When both sides are cooked through, give it one last flip to make sure everything is warm and crispy. Transfer to a plate and repeat with the remaining pancake batter. Enjoy~!
#2 KIMCHI GRILLED CHEESE (2 servings)
Ingredients:
- 1/4 yellow onion
- 5 oz (150g) well-fermented kimchi
- 1 tbsp neutral-tasting oil
- 3 tbsp kimchi juice
- Unsalted butter (or mayonnaise)
- 4 slices white bread
- 2-4 slices American cheese
Instructions:
1. Finely chop the onion. Using tongs and scissors, cut kimchi into small pieces.
2. In a pan, heat the oil (1 tbsp) over medium heat. Once it gets nice and hot, add the onion. When it’s sizzling in the oil, add the kimchi. Stir-fry it for 1 minute. Add the kimchi juice and keep stirring it until kimchi is cooked through and most of the liquid has evaporated. Remove it from the heat and set aside.
3. Spread unsalted butter (or mayonnaise) on one side of the bread. Place butter side down in a cold pan and put any cheese you like. Add half of the kimchi mixture and another layer of cheese. Cover it with the other slice of bread so the butter side faces up!
4. Toast over medium heat until both sides are golden brown and crispy. Transfer to a plate and repeat with the remaining ingredients. Enjoy~!
#3 KIMCHI BIBIM GUKSU (2 servings)
Ingredients:
- 1/2 cucumber
- 7 oz (200g) somyeon noodles (or Japanese somen noodles)
- 1-2 hard-boiled eggs, to serve
- Generous pinch of toasted sesame seeds, to garnish
Kimchi Mixture:
- 1.5 cups well-fermented kimchi
- 1 tbsp Korean chili paste (gochujang)
- 1.5 tbsp sugar
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp mirin
- 1 tbsp toasted sesame oil
Instructions:
1. Cut the cucumber into thin matchsticks. Set aside.
2. Make a kimchi mixture. Using tongs and scissors, cut kimchi into bite-sized pieces. Add Korean chili paste, sugar, Korean chili pepper flakes, soy sauce, vinegar, mirin, and sesame oil. Stir to combine.
3. Bring a pot of water to a boil. Once the water starts to boil, add the noodles. Cook for 3-4 minutes. Take them out and rinse them under cold water (or ice water). Make sure to rinse them thoroughly.
4. To a large mixing bowl, add the drained noodles and kimchi mixture. Mix by hand until thoroughly combined.
5. Divide the noodles into serving bowls. Top with cucumber, hard-boiled egg,s and sesame seeds. Enjoy~!
#4 KOREAN SPICY STIR FRIED PORK (2 servings)
Ingredients:
- 10.6 oz (300g) well-fermented kimchi
- 1/2 yellow onion
- 1 green chili (optional)
- 1 mild red chili (optional)
- 2 green onions
- 7 oz (200g) thinly sliced pork belly (or pork shoulder, leg)
- 1/2 tbsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
Sauce:
- 1/2 tbsp sugar
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp mirin
- 4 tbsp water
Instructions:
1. Using tongs and scissors, cut kimchi into big, bite-sized pieces. Roughly chop the onion, chilies (if using), and green onions. Cut the pork belly into bite-sized pieces.
2. Make the sauce. In a small container, mix together the sugar, Korean chili pepper flakes, soy sauce, minced garlic, mirin, and water.
3. To a pan over medium heat, add the pork belly. Cook until light golden brown. Wipe off the excess oil with paper towels. Add in the kimchi. Stir-fry for 1-2 minutes. Add the sauce and mix it all together.
4. Add the onion, chilies, and green onions. Stir-fry everything for 2 minutes or until the vegetables are cooked but still crunchy.
5. Turn the heat off. Drizzle in the sesame oil (1/2 tbsp). Toss together. Transfer it to a serving plate. Sprinkle on green onions and sesame seeds. Serve it with a bowl of hot rice. Enjoy~!
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