Discover the Spicy Side of Fermentation: 20 Delicious Kimchi Recipes to Spice Up Your Life!
Kimchi, the iconic Korean condiment made from fermented vegetables, has taken the world by storm. Its bold flavors and numerous health benefits have earned it a spot in many cuisines around the globe. But what makes kimchi truly special is its incredible versatility. Whether you like it mild or wild, there’s a kimchi recipe out there for everyone.
From classic Napa cabbage kimchi to spicy radish kimchi, white kimchi, and even kimchi pancakes, we’ve curated 20 mouth-watering recipes that will take your fermentation game to the next level. So, put on your apron and get ready to dive into the wonderful world of kimchi!
Classic Napa Cabbage Kimchi
Kimchi, a traditional Korean side dish, is made with fermented vegetables and chili peppers. This Classic Napa Cabbage Kimchi recipe is a staple in many Korean households, with its tangy, slightly sweet flavor and crunchy texture.
Ingredients:
– 2 lbs Napa cabbage, cut into 2-inch pieces
– 2 tablespoons coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
Instructions:
1. Rinse cabbage pieces in cold water to remove any dirt or debris.
2. In a large bowl, mix salt and chili flakes together. Add garlic, fish sauce, rice vinegar, water, and ginger. Stir until the salt has dissolved.
3. Add the cabbage to the mixture and massage it with your hands for 5-7 minutes, until the leaves become soft and slightly wilted.
4. Pack the kimchi mixture into a clean glass jar or container, pressing down firmly to remove any air pockets.
5. Leave the kimchi at room temperature (68°F – 72°F) for 1-3 days, allowing it to ferment. Store in the refrigerator once it has reached your desired level of sourness.
Cooking Time: 1-3 days
Spicy Radish Kimchi (Kkakdugi)
This Spicy Radish Kimchi recipe is a variation of the classic Korean kimchi, with a twist that adds crunchy radishes and a spicy kick. Perfect for adding some heat to your meals!
Ingredients:
– 2 cups radish slices
– 1 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tsp sugar
– Salt to taste
Instructions:
1. In a large bowl, combine radish slices and salt. Massage the radishes for about 5 minutes to help release excess water.
2. Rinse the radishes with cold water, then drain well.
3. In a blender or food processor, blend garlic, chili flakes, fish sauce, rice vinegar, water, and sugar until you get a smooth paste.
4. Add the blended paste to the radish mixture and stir well to combine.
5. Pack the kimchi into a jar, pressing down firmly to remove any air pockets.
6. Leave at room temperature for 24-48 hours before refrigerating.
Cooking Time: 24-48 hours
Water Kimchi (Mul Kimchi)
A refreshing and spicy Korean condiment made with water instead of traditional Korean chili flakes (gochugaru). This recipe is perfect for those who prefer a milder flavor or want to try something new.
Ingredients:
– 2 cups water
– 1/2 cup Korean radish (mu), thinly sliced
– 1/4 cup chopped scallions, including green and white parts
– 2 tablespoons Korean chili paste (gochujang)
– 2 tablespoons fish sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– Salt to taste
Instructions:
1. In a large bowl, combine water, radish, scallions, gochujang, fish sauce, rice vinegar, and sugar.
2. Mix well until the radish is fully submerged in the liquid.
3. Cover the bowl with plastic wrap or a lid and let it sit at room temperature for 1-2 days to allow the flavors to meld together.
4. After 1-2 days, give the kimchi a good stir and add salt to taste.
5. Store the water kimchi in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None needed!
White Kimchi (Baek Kimchi)
White kimchi, or baek kimchi, is a variation of traditional Korean kimchi that omits the spicy kick and instead focuses on the sweetness of the vegetables. This recipe uses napa cabbage, carrots, and daikon radish to create a crunchy and refreshing condiment.
Ingredients:
– 2 lbs napa cabbage, cut into 2-inch pieces
– 1 large carrot, peeled and grated
– 1 large daikon radish, peeled and grated
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 1/4 cup water
– 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine cabbage, carrot, and daikon.
2. In a small bowl, whisk together rice vinegar, sugar, water, and salt.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Let the kimchi sit at room temperature for 24 hours before refrigerating.
5. Store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None
Quick Cucumber Kimchi
Get ready to spice up your meals with this refreshing and flavorful kimchi recipe, made with cucumbers instead of traditional Korean vegetables like cabbage.
Ingredients:
– 2 large cucumbers, thinly sliced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1 tablespoon honey
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large bowl, combine the cucumber slices, chili flakes, and garlic.
2. In a small bowl, whisk together the fish sauce, rice vinegar, and honey until well combined.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with chopped green onions.
Cooking Time: 30 minutes
Green Onion Kimchi (Pa Kimchi)
This classic Korean side dish, Pa Kimchi, is a staple in many households. Made with crisp green onions and a spicy kick from Korean chili flakes, it’s a perfect accompaniment to any meal.
Ingredients:
– 1 lb green onions, thinly sliced
– 2 tbsp Korean chili flakes (gochugaru)
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. In a large bowl, combine green onions, Korean chili flakes, fish sauce, rice vinegar, water, salt, and black pepper.
2. Mix everything together until the green onions are evenly coated with the seasonings.
3. Pack the mixture into a jar or container, pressing down firmly to remove any air pockets.
4. Let it sit at room temperature for 1-2 days to allow the flavors to meld together.
Cooking Time: None needed! This kimchi is ready to eat as soon as you’ve made it.
Mustard Leaf Kimchi (Gat Kimchi)
This spicy and tangy kimchi is made with mustard greens, a type of Korean bok choy, and is a staple condiment in many Korean households. Its unique flavor profile makes it a great addition to any meal.
Ingredients:
– 2 lbs mustard leaves
– 1/4 cup coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
Instructions:
1. Rinse the mustard leaves in cold water to remove any dirt or debris.
2. In a large bowl, mix together the coarse salt and chili flakes.
3. Add the garlic, fish sauce, rice vinegar, water, and ginger to the bowl and stir until well combined.
4. Add the mustard leaves to the bowl and massage them with your hands for 5-7 minutes to help break down the fibers and release the flavors.
5. Pack the kimchi mixture into a jar or container, pressing down firmly to remove any air pockets.
6. Leave the kimchi at room temperature for 1-2 days to ferment, then store it in the refrigerator.
Cooking Time: 10 minutes (prep time), 1-2 days (fermentation time)
Perilla Leaf Kimchi (Kkaennip Kimchi)
Perilla leaf kimchi, or kkaennip kimchi, is a type of Korean kimchi that uses perilla leaves instead of traditional napa cabbage. This unique variation adds a sweet and nutty flavor to the spicy fermented condiment.
Ingredients:
– 1 bunch perilla leaves (about 4-6 cups)
– 2 tablespoons coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup Korean chili paste (gochujang)
– 2 tablespoons rice vinegar
– 1/4 cup water
Instructions:
1. Rinse the perilla leaves and remove any stems or damaged parts.
2. In a large bowl, mix salt with 2 cups of water to create a brine solution. Soak the perilla leaves in the brine for at least 30 minutes.
3. Drain and rinse the perilla leaves.
4. Combine chili flakes, garlic, fish sauce, chili paste, rice vinegar, and water in a blender or food processor.
5. Blend the mixture until it forms a smooth paste.
6. Add the blended paste to the perilla leaves and mix well.
7. Pack the kimchi into a jar and let it ferment at room temperature for 1-2 days.
Cooking Time: 30 minutes (plus fermentation time)
Ponytail Radish Kimchi (Chonggak Kimchi)
This classic Korean kimchi recipe is a staple for any kimchi lover. Made with crunchy ponytail radish, this version of chonggak kimchi is sweet and spicy, with a perfect balance of flavors.
Ingredients:
– 2 lbs ponytail radish (chonggak), cut into 1-inch pieces
– 2 tablespoons coarse salt
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tablespoon grated ginger
Instructions:
1. Rinse the radish pieces in cold water to remove any dirt or impurities.
2. Mix the salt and chili flakes together, then sprinkle evenly over the radish.
3. Massage the mixture into the radish for about 5 minutes.
4. In a separate bowl, combine the garlic, fish sauce, rice vinegar, water, and ginger. Stir well to combine.
5. Add the liquid mixture to the radish and massage for another 5 minutes.
6. Pack the kimchi mixture into a jar or container, pressing down firmly to eliminate air pockets.
7. Leave at room temperature for 1-2 days before refrigerating.
Cooking Time: 24 hours (including resting time)
Stuffed Cucumber Kimchi (Oi Sobagi)
A refreshing twist on traditional kimchi, Oi Sobagi (Stuffed Cucumber Kimchi) is a popular Korean side dish that combines the crunch of cucumbers with the spicy kick of fermented vegetables. This recipe is perfect for hot summer days or as a palate cleanser between meals.
Ingredients:
– 4-6 Korean cucumbers (or similar variety)
– 1/2 cup kimchi paste (homemade or store-bought)
– 1/4 cup chopped scallions
– 1/4 cup toasted sesame seeds
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Korean chili flakes (gochugaru)
– Salt and black pepper to taste
Instructions:
1. Cut the cucumbers in half lengthwise and scoop out some of the flesh to make room for the filling.
2. In a bowl, mix together kimchi paste, scallions, sesame seeds, garlic, soy sauce, and chili flakes.
3. Stuff each cucumber with the mixture, dividing it evenly among the four or six cucumbers.
4. Sprinkle salt and black pepper to taste.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: None! This recipe is best served chilled or at room temperature.
Buchu Kimchi (Garlic Chive Kimchi)
This Korean-style kimchi recipe combines the pungency of garlic and chives with the crunch of napa cabbage. Perfect for adding a burst of flavor to any meal!
Ingredients:
– 2 lbs napa cabbage, cut into 2-inch pieces
– 1/4 cup finely chopped garlic
– 1/4 cup finely chopped chives
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– Salt, to taste
Instructions:
1. In a large bowl, combine cabbage, garlic, chives, and chili flakes.
2. In a separate bowl, whisk together fish sauce, rice vinegar, and water.
3. Pour the liquid mixture over the cabbage mixture, and massage until the cabbage is well coated.
4. Season with salt to taste.
5. Pack the kimchi into an airtight container or jar, pressing down firmly to remove any air pockets.
Cooking Time: 24 hours (allow the flavors to meld together)
Korean Pear Kimchi (Bae Kimchi)
This sweet and spicy kimchi is a variation of the traditional Korean fermented vegetable dish, made with pears instead of cabbage. The sweetness of the pears pairs perfectly with the bold flavors of garlic, ginger, and gochugaru.
Ingredients:
– 2 ripe pears (such as Bartlett or Anjou), peeled and cut into 1-inch pieces
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1/4 cup water
– 1 tablespoon salt
– 1/4 cup chopped green onions, for garnish
Instructions:
1. In a large bowl, combine the pear pieces, chili flakes, garlic, ginger, and salt.
2. In a small bowl, whisk together the fish sauce, rice vinegar, and water.
3. Pour the liquid mixture over the pears and toss to coat.
4. Pack the kimchi into a jar or container, pressing out any air pockets.
5. Leave the kimchi at room temperature for 1-2 days before refrigerating.
Cooking Time: 1-2 days fermentation time
Bossam Kimchi (Wrapped Kimchi)
This Korean-inspired recipe combines spicy kimchi with tender pork belly and crispy rice cakes, all wrapped up in a delicious package. Bossam kimchi is a popular street food in Korea that’s easy to make and fun to eat.
Ingredients:
– 2 cups kimchi (homemade or store-bought)
– 1/4 pound pork belly, sliced into thin strips
– 1 cup rice cakes, cut into bite-sized pieces
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Cook the pork belly in boiling water for 10-15 minutes, or until tender.
2. In a large pan, heat the sesame oil over medium-high heat. Add the rice cakes and cook for 2-3 minutes on each side, or until crispy.
3. Assemble the bossam by placing a slice of pork belly onto a piece of lettuce, followed by a spoonful of kimchi and a few pieces of crispy rice cake.
4. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Seafood Kimchi with Octopus
Kimchi is a staple Korean condiment, and adding seafood to the mix takes it to a whole new level. This recipe combines tender octopus with spicy kimchi for a harmonious balance of flavors.
Ingredients:
– 1 lb octopus, cleaned and cut into bite-sized pieces
– 2 cups kimchi (store-bought or homemade)
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1/4 cup fish sauce
– 1/4 cup rice vinegar
– 1 tsp sugar
– 1/4 cup water
– Salt and black pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a large bowl, combine octopus, kimchi, chili flakes, garlic, fish sauce, rice vinegar, sugar, and water.
2. Mix well until the octopus is evenly coated with the kimchi mixture.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature, garnished with chopped green onions if desired.
Cooking Time: 30 minutes (plus marinating time)
Kimchi Pancakes (Kimchijeon)
Kimchi pancakes are a popular Korean street food that combines the spicy kick of kimchi with the crispy texture of a pancake. This recipe is easy to make and perfect for a quick snack or appetizer.
Ingredients:
– 1 cup kimchi, chopped
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup water
– Vegetable oil for frying
– Optional: green onions and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together flour, salt, and baking powder.
2. Add chopped kimchi, water, and mix until smooth batter forms.
3. Heat about 1-2 inches of vegetable oil in a non-stick skillet over medium heat.
4. Using a ladle, scoop batter into the oil and flatten slightly with spatula.
5. Cook for 2-3 minutes or until edges start to curl.
6. Flip and cook for another 2 minutes or until crispy and golden brown.
7. Drain on paper towels and serve hot. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 4-5 minutes per batch
Kimchi Fried Rice
A spicy twist on traditional fried rice, this recipe combines the bold flavors of kimchi with savory ingredients for a delicious and easy meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir-fry the rice for about 5 minutes, or until heated through.
6. Add the chopped kimchi and soy sauce; stir-fry for another minute.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Kimchi Stew (Kimchi Jjigae)
This spicy, savory, and sour stew is a staple Korean dish made with kimchi and various ingredients. It’s a perfect comfort food for any occasion.
Ingredients:
– 2 cups kimchi, chopped
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound pork or chicken, cut into bite-sized pieces
– 2 cups beef broth
– 1/4 cup water
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and black pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add pork or chicken; cook until browned, about 5 minutes.
3. Add kimchi, beef broth, water, and Gochujang. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and black pepper to taste.
5. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 25-30 minutes
Kimchi Dumplings (Kimchi Mandu)
Kimchi Mandu is a popular Korean street food that combines the bold flavors of kimchi with the comforting warmth of dumplings. This recipe brings together the spicy kick of fermented kimchi and the tender texture of steamed dumplings.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup kimchi, chopped
– 1/4 cup all-purpose flour
– 1/4 cup water
– 1 egg, beaten
– Salt to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together the kimchi and flour.
2. Lay a wonton wrapper on a flat surface. Place a small spoonful of the kimchi mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
5. Press the edges together to seal the dumpling.
6. Repeat with the remaining wrappers and filling.
7. Steam the dumplings for 10-12 minutes or fry them in hot oil until golden brown.
Cooking Time: 15-20 minutes
Kimchi Udon Stir Fry
A spicy and savory twist on traditional udon noodles, this recipe combines the bold flavors of kimchi with the comforting warmth of a stir-fry. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 200g udon noodles
– 1/2 cup kimchi (homemade or store-bought)
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add onion and garlic; stir-fry until onion is translucent.
4. Add mushrooms; cook until tender, about 3-4 minutes.
5. Add kimchi; stir-fry for 1 minute to combine with the vegetables.
6. Add cooked udon noodles; stir-fry for an additional 2-3 minutes, combining all ingredients.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Kimchi (No Fish Sauce)
This vegan kimchi recipe eliminates the need for fish sauce by using a combination of fermented garlic and soy sauce, creating a bold and tangy flavor profile. With just a few simple ingredients, you can create your own delicious and spicy vegan kimchi at home.
Ingredients:
– 2 lbs napa cabbage, thinly sliced
– 1/4 cup Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon grated ginger
– 1/4 cup chopped green onions for garnish
Instructions:
1. In a large bowl, combine cabbage, chili flakes, and salt. Massage the mixture with your hands for about 5 minutes to help release the natural juices.
2. Add garlic, soy sauce, rice vinegar, and ginger to the bowl. Mix well to combine.
3. Pack the kimchi mixture into a jar or container, pressing down firmly to remove any air pockets.
4. Leave the kimchi at room temperature for 1-3 days to ferment, depending on your desired level of spiciness.
5. Once fermented, store the kimchi in the refrigerator to slow down the fermentation process.
Cooking Time: None
Summary
Discover the bold flavors of Korean cuisine with these 20 spicy kimchi recipes! From classic Napa cabbage to innovative varieties like radish and cucumber, there’s something for every fermentation fan. Explore regional specialties like white kimchi from Jeju Island and Buchu kimchi with garlic chives. Get creative with stuffed cumber kimchi or wrap up some Bossam kimchi. Try it in dishes like pancakes, fried rice, stew, dumplings, and even udon stir-fry. With vegan options available, everyone can join the kimchi revolution! From beginners to pros, these recipes will take your taste buds on a spicy adventure.
