Top 14 Tasty Dishes Made with Kimchi

On a cold, rainy day, there's nothing better than sitting down to a bowl of spicy sour kimchi soup alongside your meal!

Ingredients:

• Pork or spare ribs
• 2 blocks of tofu
• 1 stalk of leek
• Kimchi
• Seasonings

Instructions:

• Cut the pork or ribs into bite-sized pieces. Slice the tofu into cubes. Cut the leek diagonally.
• Heat oil in a pot, add the meat, and stir-fry until browned. Add water and bring to a boil, then add one teaspoon of sugar. If using ribs, simmer for an additional 20 minutes until tender.
• Heat oil in a separate pan and stir-fry the kimchi until the liquid thickens.
• Once the meat is tender, add the sautéed kimchi to the pot and cook together.
• Season with fish sauce or seasoning powder to taste, bring to a boil, then turn off the heat and add the tofu and leek.
• Serve hot in a bowl.

Kimchi fried rice is perfect for any meal—whether breakfast, lunch, or dinner. It’s a deliciously unique dish that combines the tangy flavor of kimchi with rice, ideal for those lazy days when you want to switch up your menu.

Ingredients:

• 2 cups of rice
• 2 eggs
• A few slices of deli meat
• Kimchi
• Some fried onions, finely chopped onion
• Seasonings, hot sauce, ketchup

Instructions:

• Cut the deli meat into small square pieces and fry them in a hot pan until crispy and the fat melts. Remove from the pan and set aside. Chop the kimchi finely.
• Fry the kimchi in the pan and season with some seasoning powder. Add the rice and stir-fry with the kimchi on medium heat, making sure the rice is evenly cooked.
• Stir in 1 tablespoon of hot sauce and 1 tablespoon of ketchup. Continue stirring for another 2 minutes. Add the crispy deli meat and chopped green onions to the rice, season to taste, and sprinkle with toasted sesame seeds. Turn off the heat.
• Fry the eggs in a separate pan and serve on top of the kimchi fried rice.

This nourishing pork leg dish, slow-cooked with rich kimchi, is irresistible to any true food lover.

Ingredients:

• About 1.5kg of boneless pork leg
• Kimchi
• 2 large garlic bulbs, unpeeled and cleaned
• Shallots, seasonings

Instructions:

• Drain the kimchi and set aside the juice. Taste the juice and if it’s too spicy, dilute it with some water and sugar to suit your preference.
• Prepare a seasoning mix with 3 teaspoons of salt, 1 teaspoon of pepper, a pinch of MSG, 1 tablespoon of minced shallots, and 4 tablespoons of kimchi juice.
• Stuff the pork leg with the garlic bulbs and tie the leg tightly with string. Refrigerate for 40 minutes to allow the flavors to marinate.
• Place the pork leg in a pot, adding enough kimchi juice to cover the meat. Simmer on low heat. When the pork leg starts to soften, add the kimchi and continue cooking until the broth reduces by half.
• Remove the meat, cut off the string, and gently extract the garlic. Slice the meat into small pieces and serve with noodles and fresh herbs.

This tofu dish becomes even more tempting when paired with flavorful kimchi and tender beef.

Ingredients:

• 150g beef
• 3-4 blocks of tofu
• Kimchi
• Onion, shiitake mushrooms, garlic
• Cornstarch, chili powder, seasonings

Instructions:

• Thinly slice the beef and marinate with some seasoning, then quickly stir-fry and set aside. Cut the kimchi into 1cm strips, blanch the tofu in hot water, and slice it into bite-sized pieces. Thinly slice the onion and cut the shiitake mushrooms into pieces.
• Fry garlic until fragrant, then add the onion and stir-fry. Add the kimchi next. Once the onion and kimchi are softened, add the shiitake mushrooms and beef, stir-frying well. Add chili powder if you like it spicy.
• Mix some kimchi juice with cornstarch, then pour it into the stir-fry. Once the sauce thickens and bubbles, season to taste, and turn off the heat. Pour the kimchi-beef sauce over the tofu slices and serve.

This Korean-inspired dish has been adapted to suit Vietnamese tastes, making it an easy and delicious choice for family meals.

Ingredients:

• 5 potatoes
• Kimchi
• Seasoning, cooking oil

Instructions:

• Peel and wash the potatoes, then slice them thinly. Cut the kimchi into bite-sized pieces.
• Heat a pan and fry the potatoes until they are soft. Stir occasionally to prevent sticking, being careful not to break them. Once the potatoes are cooked, remove some oil and add the kimchi, stirring gently.
• If the pan is too dry, add half a cup of water and season with your preferred spices. Cook until the potatoes are crispy and the pan is dry. Serve hot.

With some unique ingredients, this simple fried rice becomes eye-catching and incredibly flavorful, especially when paired with tangy and spicy kimchi.

Ingredients:

• Ham
• Shiitake mushrooms, green onions, and onions
• Kimchi
• Celery
• Salt, pepper, soy sauce

Instructions:

• Clean and chop the mushrooms, onions, and celery. Dice the ham and cut the kimchi into 1cm pieces.
• Heat a pan with a little oil, then sauté the onions. Add the ham, celery, and kimchi, season with salt, pepper, and soy sauce, and stir well.
• Add the rice to the pan and stir constantly, ensuring that all ingredients are well combined. Adjust seasoning to taste.
• Fry until the rice is crispy and all the flavors are well absorbed. Serve hot, and add extra soy sauce or chili sauce if desired.
• If you want to shape the rice in a fun way, press it into a mold while it's still hot for a neat, compact shape.

This stir-fried pork belly with kimchi is best enjoyed hot with a bowl of rice. The tangy, spicy, and slightly sweet flavor of the kimchi pairs perfectly with the tender, crispy pork belly, absorbing all the spices. It's a Korean-style dish that will spice up your home-cooked meals.

Ingredients:

• 2 tablespoons cooking oil
• 200g pork belly
• 300g napa cabbage kimchi
• 1 onion
• 7g sugar
• 1 tablespoon Korean chili paste
• 2 cups of rice
• 1 stalk of green onion

Instructions:

• Heat a pan with a little oil and fry the chopped pork belly for 1 minute until it releases some fat. Add kimchi and a bit of its juice to enhance the color and flavor of the dish.
• Next, add the chopped onion and sugar, stir-fry with the pork belly for 3 more minutes. Finally, add the chili paste and stir-fry for a few more minutes until all ingredients are well-seasoned. Turn off the heat.
• Serve the dish with hot rice and garnish with sliced green onions.

If you're tired of rice, try switching it up with this unique Kimchi spaghetti dish that will surprise your taste buds.

Ingredients:

• 100g spaghetti
• 100g lettuce
• 1 cup napa cabbage kimchi
• 1 egg
• 1 teaspoon minced garlic
• 2 teaspoons white sesame seeds
• 1 teaspoon Korean chili powder
• 1 teaspoon black sesame seeds
• 1/2 teaspoon pepper

Instructions:

• Boil the egg until hard, then cut it in half. Toast the white and black sesame seeds in a dry pan until fragrant. Wash and dry the lettuce, then chop it into bite-sized pieces.
• Cook the spaghetti in boiling water for about 2 minutes, then drain and rinse under cold water to stop the cooking process.
• In a bowl, combine the napa cabbage kimchi, white and black sesame seeds, pepper, minced garlic, and Korean chili powder. Mix well.
• Add the cooked spaghetti, lettuce, and the kimchi mixture into the bowl, and toss everything together.
• Top with the boiled egg halves, and it's ready to serve. Optionally, sprinkle more black sesame seeds for extra flavor.

This dish will surely delight you! We all know rice, but when combined with kimchi, it creates an incredibly tasty and exciting new flavor.

Ingredients:

• 1/4 onion
• 1/2 carrot
• 1/4 green bell pepper
• 2 shiitake mushrooms
• 100g beef
• 3 teaspoons cooking oil
• 2 bowls of cooked rice
• 15ml soy sauce
• 15ml sesame oil
• 5g white sesame seeds
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 leaves of napa cabbage kimchi

Instructions:

• Wash and finely chop all ingredients: carrot, bell pepper, mushrooms, onion, and beef. Heat oil in a pan over medium heat. Add the minced beef and sauté until browned (about 2 minutes). Add 15ml of oil and the chopped vegetables, then stir-fry for 2 minutes.
• Add the rice, soy sauce, salt, and pepper, and continue stirring for 2-3 minutes. Finally, sprinkle the white sesame seeds on top. Let the mixture cool down before shaping it into small portions for rolling with kimchi.
• Place a leaf of kimchi on a flat surface and put a portion of the rice mixture on top. Roll it up tightly. Repeat the process until all the rice and kimchi are used up. Make sure the rolls are small enough to eat in one bite!
• The result is a crunchy, spicy, and savory kimchi rice roll that's both delicious and unique.

Transforming the classic Vietnamese pancake, this kimchi seafood version is made with simple ingredients like seafood and kimchi. Crispy kimchi pieces will provide you and your family with a satisfying and delicious meal.

Ingredients:

• 100g napa cabbage kimchi
• 2 squid
• 10 fresh shrimp (tiger prawns)
• 1 spring onion
• 3 eggs
• 200g pancake flour (Korean style)
• 120ml water
• 2 tablespoons cooking oil

Instructions:

• Chop the kimchi. Cut the spring onion into 5cm sections. Slice the squid into 0.5cm thick rings. Peel and de-vein the shrimp, then slice them lengthwise down the middle.
• In a large mixing bowl, combine the pancake flour, eggs, and slowly add water while stirring until the batter becomes thick, smooth, and slightly sticky. Add the kimchi, spring onion, shrimp, and squid, and mix them all together.
• Heat a pan with a little oil to coat the surface. Spoon the batter into the pan and use the back of the spoon to spread it into a thin, round shape. Fry until both sides of the pancake are golden brown.
• Enjoy this crispy, seafood-filled pancake with a spicy kimchi flavor that's sure to satisfy your taste buds!

This is a perfect snack option! With its adorable round shape, crispy exterior, and soft interior, combined with the delightful aroma of corn and kimchi, it’s an irresistible treat.

Ingredients:

• 150g napa cabbage kimchi
• 80g corn kernels
• 150g flour
• 5g baking powder
• 5ml soy sauce
• 1/4 teaspoon salt

Instructions:

• Take the kimchi and cut it into small pieces. Then, finely chop the kimchi with a knife.
• Mix the kimchi with its juice, corn kernels, flour, and baking powder. Add the soy sauce and salt to season.
• Stir the mixture well and let it rest for 30-40 minutes. Grease a mold with oil and spoon the batter into it, then turn on the stove.
• Once the bottom is dry, use a bamboo skewer or chopstick to flip the balls. Add more batter and repeat the process 1-2 times to form a round shape. When the batter no longer sticks to the skewer, they are ready.
• Dip in sweet and sour chili sauce for an extra kick! The delicious corn and kimchi filling inside, with a crispy shell, is sure to make your taste buds dance!

These golden, crispy pancakes carry a delightful mix of savory and spicy flavors from the kimchi, and their resemblance to pizza slices makes them utterly irresistible—perfect for endless snacking without getting tired of them!

Ingredients:

• 1 leaf napa cabbage kimchi
• 1 egg
• 100g flour
• 1-2 slices of bacon
• Some fresh cilantro
• Chives and 2 cloves of fresh garlic

Instructions:

• Chop the bacon, kimchi, and herbs into small pieces. If you're not fond of chives, feel free to skip them, but adding a little bit of chives really enhances the flavor.
• Sift the flour into a bowl, and slowly add water while stirring in one direction until you get a slightly thick mixture where the ingredients blend together. If the mixture is too thin, it will absorb too much oil and be hard to form into pancakes. If it’s too thick, the pancakes will turn out too stiff and dry. Add one egg and continue stirring until smooth.
• Heat a pan with enough oil to coat the surface. Place a pancake mold in the pan to shape the pancake, then spoon the batter into the mold and use a spoon to evenly spread the batter. When the mixture starts to set, remove the mold and flip the pancake to cook the other side. Once both sides are golden and crispy, remove the pancake from the pan and place it on a plate lined with paper towels to drain the oil. Let it rest for a few minutes before serving.

This simple, delicious scrambled egg dish is not only tasty but visually appealing, with a beautiful mix of colors: the golden yellow of the eggs, the green of zucchini, and the red of kimchi coming together harmoniously.

Ingredients:

• 2 eggs
• Kimchi
• 1 zucchini
• Salt, cooking oil, pepper, seasoning, sugar

Instructions:

• Wash the zucchini, peeling it alternately so some parts of the skin remain (the skin is edible). Slice the zucchini in half lengthwise, then cut into thin rounds.
• Squeeze the kimchi to remove excess water and cut it into strips.
• Crack the eggs into a bowl, season with 1 teaspoon of fish sauce, ½ teaspoon of sugar, and ½ teaspoon of seasoning powder. Whisk the mixture well with chopsticks.
• Heat some oil in a pan and sauté the zucchini and kimchi. Stir well since zucchini softens quickly. Once softened, spread the kimchi and zucchini evenly across the pan.
• Pour the egg mixture into the pan, tilting it to ensure the eggs evenly cover the kimchi and zucchini.
• Once the eggs are cooked, transfer the dish to a plate. It's best enjoyed while hot.

With the tangy spiciness of kimchi combined with succulent shrimp and tender pork, this dish is both flavorful and easy to make. Kimchi fried shrimp is truly an ideal choice for cooking at home.

Ingredients:

• 1 onion
• 1 bowl of flour
• 1 egg
• Pork shoulder
• A bunch of chives
• 100g shrimp
• 100g squid
• Kimchi
• Seasoning, spices

Instructions:

• Clean the pork and grind it finely. Peel and devein the shrimp, then cut the squid into bite-sized pieces.
• Chop the onion and kimchi finely, then mince the shrimp and squid. Combine all ingredients in a bowl.
• Add the chopped onion, kimchi, egg, and minced pork to the mixture. Mix well, then season with spices and seasoning powder.
• Once mixed, add a little flour to thicken the mixture. Finally, stir in the chopped chives.
• Heat oil in a pan, enough to coat the bottom. Scoop spoonfuls of the mixture into the pan and fry until both sides are golden brown.