3 Easy and Traditional Recipes Using Kimchi

As I mentioned before, the number of way to use kimchi is endless. One of the best ways to highlight the flavors of kimchi, however, is to use it as a main ingredient in another dish – dishes like Kimchi fried rice, Kimchi stew and my favorite, kimchi pancakes. I’ve gathered together a few recipes from a few different places to give you quickest and easiest way to make each of these dishes.

Kimchi Pancake
from Maangchi

What You Need:
1 cup chopped kimchi
3 tbsp kimchi juice
¼ cup water
2 tbsp chopped onion
½ tsp salt
½ tsp sugar
½ cup all-purpose flour
Oil for the pan (use something that can withstand high heat like vegetable oil, canola oil or grapeseed oil)

What to Do:
Use a spoon to mix all the ingredients except the oil together in a bowl.

Heat a generous amount of oil in a flat-bottomed, non-stick skillet. If you are talented at flipping in a pan, you can use a 12-inch skillet and pour all of the batter in at once. I prefer to use a 6-inch pan and to make two batches.  Heat the oil over medium-high to high heat. You want the batter to make a strong sizzle sound when it hits the pan. Spread the batter out evenly in the pan and cook for a few minutes until the bottom is brown and crispy.

You can use a spatula to flip it over but really the easiest thing to do is flip the pancake in the air. Cook on the other side while pressing down with your spatula. Turn down the heat a bit and keep cooking until the second side is very crispy as well. Flip over once more and cook on lower heat for a few minutes until the pancake is cooked through.

Cool on a cutting board and cut into bite-size squares. Serve warm.

kimchi pancake 1

Kimchi Fried Rice
from Herbivoracious

What You Need:
2 tablespoons vegetable oil
2 cloves garlic, thinly sliced
2 green onions cut into 1″ lengths + 1 more thinly sliced
3 cups cooked and refrigerated rice (day old is best)
3/4 cup drained and chopped kimchi (squeeze out most of the moisture)
1/2 teaspoon sesame oil
3/4 teaspoon Kosher salt
Optional: 3/4 cup vegetables or tofu cut into very small pieces (already cooked is okay too)
Optional: chili paste, if your kimchi isn’t spicy enough (kochujang paste would be ideal)
Optional: 1 fried egg per person (sunny side up, runny yolks)

What to Do:
Pre-heat your largest cast-iron skillet or wok over maximum heat. Add the oil, and immediately follow that with the garlic and green onions. Stir-fry for 20 seconds.

If using optional raw vegetables or tofu, add and stir-fry until cooked through (vegetables) or lightly browned (tofu).

Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep this up as long as you can stand it, because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.

Add the kimchi, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too).

Serve immediately, topped with the remaining green onion and the fried egg if you are using it.

kimchi fried rice

via Herbivoracious

Kimchi Stew
from Nick Kindelsperger for Serious Eats

What You Need:
3 tablespoons sesame oil
6 scallions, chopped
1 1/2 cups kimchi, chopped
8 ounces tofu, chopped into 1/2 inch pieces
1 tablespoon Korean red pepper paste (go chu jang)
6 cups water or vegetable stock
1 tablespoon rice vinegar
1 tablespoon soy sauce
1/2 cup short grain white rice
Couple handfuls of spinach
Black pepper

What to Do:
Pour 2 tablespoons of the sesame oil into a pot over medium-high heat. Toss in the scallions and cook for about a minute. Then dump in the kimchi, tofu, and red pepper paste. Stir and cook for 30 seconds or so.

Pour in the water or stock, vinegar, and soy sauce. Bring to a boil and then reduce to a simmer. Add the rice, stir, and cook for about 15 to 20 minutes, or until the rice is tender. With about 10 minutes in, add the spinach. At the last second, add the last tablespoon of sesame oil and a few cracks of freshly ground black pepper.

About the Author

Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.