5 Totally American Ways to Use Kimchi

So we’ve already been through some traditional ways to use kimchi. Personally, I like Korean food, but the cuisine is probably not going to be something I make everday (until I really become better at cooking it). Luckily, kimchi is one of those things you make in a huge batch and store for months, so it’s easy to incorporate it into your everyday meals. So for your enjoyment, I’ve written out recipes for 5 totally American ways to use kimchi.

1. Grilled Cheese
This is by far the easiest way to use kimchi. Just add  it as a layer in your sandwhich and cook  like normal. If you want to get fancy, you can blend the kimchi into a sauce and spread it on the bread, but I prefer to have the crunch of the cabbage in my grilled cheese like I would if I added onions.

2. Bloody Mary
I used to really enjoy an occasional, weekend Bloody Mary…until I realized that Worcestershire sauce has anchovies in it. So I started looking for alternative ways to make a morning kick-in-the-pants without the fish factor. Then it hit me: kimchi! When I did a bit of research online, I realized the folk behind Mother In Law’s Kimchi (non-veg), already came up with a recipe. I just replaced my very vegan kimchi for their product and voilà!

via Mother In Law

What You Need:
½ cup tomato juice
¼ cup kimchi juice
1 tsp soy sauce
3 oz. vodka
2 ice cubes
Garnish: celery stick and lemon wedge. Pickled onion optional.

What to Do:
Combine the first five ingredients in a blender until smooth. Transfer to a tall, chilled glass and garnish. Serve immediately.

3.  Deviled eggs
Deviled eggs is one of the most American dishes I can think of. And that’s exactly why I love adding an ethnic twist to it. Actually, I thought I was such a genius for coming up with this, and then I realized David Chang came up with a kimchi version with bacon added to it. Of course mine is bacon-free, but if you are looking for a vegan version (yes, I said vegan deviled eggs!), you can use this recipe as a base. The reason I love my recipe though, is because I generally don’t like the taste of a hard-boiled egg yolk. While the center is very rich and creamy, when the kimchi is added, you don’t get such a yolky flavor.

What You Need:
2 hard boiled eggs
1 tsp mayoinnaise
1 tbsp kimchi
Salt to taste
Paprika or cayenne pepper to garnsih

What to Do:
Remove the yolks from the hard boiled eggs and add to a small food processor. Add the remaining ingredients. Pulse in the processor until the kimchi is cut into small pieces but the mixture is not completely smooth.

Spoon the mixture back into the egg whites. Sprinkle with your choice of paprika or cayenne pepper.

4. Kimchi mashed potato
Again this idea is so easy, you don’t really need a written recipe. After you’ve boiled your potatoes, add a bit of kimchi along with everything else you like in your mashed potatoes, and use a handheld blender to pulse everything together until just combined. Of course, you can put everything into a food processor if you like your mashed potatoes smooth, but I like mine a bit lumpy.

5. Kimchi pinwheels
Pinwheels are easy appetizers that don’t really require cooking – just assembly. In this case, spread out one lavash or tortilla on your cutting board. Evenly spread some cream cheese on one whole side. On half of the lavash or tortilla, spread a layer of kimchi. Roll up and cut into ¼ inch rounds.

Also, I’ve been toying with these ideas but haven’t gotten around to trying them out yet. When I do, I will definitely re-post.

• Kimchi tacos
• Kimchi ceviche – I’m thinking avocado cubes mixed with mosty kimchi juice and a little bit of finely chopped kimchi
• Kimchi on nachos
• Kimchi pasta sauce
• Kimchi dipping sauce for sweet potato fries

I’ll be curious to know if any of you out there have a fun fusion way of using kimchi. Let me know in the comments.