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Recipes

Kimchi Pancakes​

 

Ingredients:

  • 1 Cup Chopped Kimchi

  • 3 TB Kimchi juice

  • 3 Green onions (2 inch pieces)

  • 1/2 Tsp Honey

  • 1/2 Tsp Salt

  • 3/4 Cup All Purpose flour

  • 1/2 Cup Sweet Rice flour (Can sub AP flour)

  • 1/2 Cup Water

  • 2 TB Vegetable oil

​

Directions:

  1. ​Mix first 8 ingredients together.

  2. Heat up a 10 inch pan to medium high and put oil in the pan.

  3. Spread mix in pan, as thin as possible.

  4. When bubbles form on the top and the pancake looks 3/4 done, flip for a couple minutes.

  5. Serve with soy sauce.

Bacon & Kimchi Fried Rice

 

Ingredients:

  • 4 cups old cooked rice (cold)

  • 8 slices of bacon, sliced into 1 cm pieces

  • 3 eggs lightly beaten

  • 2 cups frozen peas, defrosted

  • 3/4 cup kimchi roughly chopped

  • 2 tablespoons kimchi liquid from your jar of kimchi

  • 1/2 onion, diced

  • oil

 

Directions:

  1. Heat oil in a wok over high heat. When oil is shimmery, adddiced onions, stirring until cooked, but not brown. Removeonions from the wok and put in a bowl on the side.

  2. There should still be ample oil in the wok, if not, add enough to scramble your lightly beaten eggs until mostly set, but not over cooked. The eggs will cook a bit more when you fry all the ingredients together.

  3. Remove eggs from the wok and add them to the bowl with the onions.

  4. Cook the bacon until crisp. Remove and put in the bowl with the onions and eggs. (If you’re concerned about fat, remove the bacon fat from the wok, otherwise, add the rice and fry it, stirring occasionally until all clumps are broken down and the rice is heated, about five minutes.)

  5. Add the onions, eggs, bacon, and peas and fry until allingredients are mixed throughout the rice.

  6. Add the chopped kimchi and kimchi liquid, mixing thoroughly.

  7. Serve immediately.

  
Kimchi Grilled Cheese Sammy

 

Ingredients:

  • 2 tablespoons butter, cut into three even pieces

  • 2 slices hearty white bread, such as Pepperidge Farm or Arnold

  • 2 slices American, Cheddar, or Jack cheese

  • 1/2 cup kimchi, drained and roughly chopped

  • Kosher salt

 

Directions:

  1. Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.

  2. Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Top with kimchi and second cheese slice. Close sandwich, with both toasted sides facing inwards.

  3. Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.

 

(You can also add any kind of meat, protein or veggies!!)

Kimchi and Avocado Quesadillas

 

Ingredients:

  • flour tortillas, 7 to 8 in. in diameter

  • 1 jar (14 oz.) kimchi, drained and chopped

  • 2 cups shredded jack cheese

  • 2 avocados, thinly sliced

  • 1 tablespoon toasted sesame oil

  • 2 tablespoons seasoned rice vinegar

  • 1 teaspoon toasted sesame seeds

  • Cilantro leaves

​

Directions:

  1. Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas

  2. Mix oil, vinegar, and sesame seeds in a small bowl; set aside

  3. Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.

Kimchi and Avocado Sammy

 

Ingredients:

  • Good sandwich bread

  • Avocado

  • Simply Seoul Kimchi

  • Korean red pepper paste (opt)

  • Choice of any deli meat (opt)

  • Regular or vegan mayo

 

Directions:

  1. Lightly Toast Bread

  2. Slice avocado into strips

  3. Spread mayo and Korean red pepper paste onto bread

  4. Add kimchi and anything else you'd like!

  5. Put sandwich together and enjoy!

 
Kimchi Omelet

 

Ingredients:

  • 2 large eggs

  • salt

  • black pepper

  • 1 teaspoon vegetable oil

  • 1/4 zucchini, thinly sliced

  • 1/2 scallion, cut into 1 1/2-inch (4cm) batons

  • 2 tablespoons chopped kimchi

 

Directions:

  1. Mix the eggs in the a bowl with salt, a few turns of black pepper, and the mirin.

  2. Heat the oil in a nonstick skillet. Sauté the zucchini, (or other vegetables) scallions, and kimchi for 2 minutes, stirring occasionally.

  3. Add the eggs and cover the skillet, and let cook for 2 minutes over moderate heat

  4. Remove the lid and fold the omelet in half and cook further if you prefer your omelets more cooked.

 

Serve with additional kimchi on the side if you like.

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