Kimchi Recipe Ideas

Kimchi is a well known Korean side dish. It is cabbage that has been salted and fermented. When preparing Kimchi a key ingredient is gochugaru(pepper flakes in English). Gochugaru is a very common seasoning that is added to the dish. There is no one way to make Kimchi and you can put a variety of vegetables not just cabbage. You can also use fish, radish and a whole host of other meats and vegetables when making kimchi.

I've tried to make kimchi from scratch but it is something that takes quite some time to make. So after being unsuccessful in my attempts to make kimichi, I decided to buy premade kimchi from the Korean market in NYC. With the pre-made kimchi you can still kind of make your own kimchi by adding additional ingredients. Or when purchasing the pre-made kimchi you can just enjoy it as is without adding anything additional. Kimchi may sound simple but it is something that requires a lot of time if you plan on making it yourself from scratch. So I thought I'd give you some kimchi recipe ideas that are typical and not so typical kimchi recipe ideas.

Ingredients

• 1 large egg

• 1 Tbsp. kimchi brine from jar

• ¼ cup soy sauce, divided

• ¾ cup plus 1 Tbsp. all-purpose flour

• 1½ cups kimchi

• 4 scallions

• 4 Tbsp. grapeseed or other neutral oil, divided

• 3 Tbsp. unseasoned rice or distilled white vinegar

Ingredients

Brined Cabbage

1 large Nappa cabbage, cut into big chunks

12 cup cold water

¼ cup salt

Kimchi Paste

1 ½ cup water

¼ cup rice flour (you can replace by plain white flour)

2 Tbsp sugar

2 Tbsp red pepper powder

1 onion, chopped

3 garlic cloves, minced

1 inch of ginger, peeled

1 lemongrass stick, minced

Kimchi

2 to 3 large cucumbers, cubed

5 scallions, minced

¼ cup fish sauce

2 Tbsp soy sauce

¼ cup chopped chive

Ingredients

• 2 pounds crunchy vegetable of choice (such as daikon, radishes, kohlrabi, cucumbers, carrots, or green beans), cut into ¾-inch pieces

• 3 tablespoons kosher salt

• 1 tablespoon sugar

• 10 scallions, cut on a diagonal into 1-inch pieces

• ⅓ cup gochugaru (coarse Korean red pepper powder), or 4½ teaspoons crushed red pepper flakes, ground in a spice mill

• 3 tablespoons finely chopped garlic

• 2 tablespoons fish sauce

• 3 teaspoons finely chopped peeled ginger

Special Equipment

• Two 1-quart glass jars

Ingredients

• 2 tablespoons vegetable oil

• 1 cup Napa cabbage kimchi, drained and coarsely chopped

• 1 teaspoon gochujang

• 2 cups cold cooked white or brown rice

• 2 cups thinly sliced tender greens, such as baby bok choy, spinach, or Swiss chard

• 4 medium scallions, thinly sliced

• 1 to 2 teaspoons tamari or soy sauce

• 2 large eggs, lightly beaten

• 1/2 teaspoon Asian toasted sesame oil

Ingredients

• 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated

• 1 teaspoon kosher salt

• ½ teaspoon sugar

• 2 teaspoons gochugaru (coarse Korean hot pepper powder) or 1 teaspoon mild chile flakes (such as New Mexico)

• ½ teaspoon fish sauce

• ½ teaspoon grated peeled ginger

• 4 slices of bread, toasted, buttered

• 4 Perfect Poached Eggs