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recipes kimchi spread
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Recipes
(119)
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Recipes
Like charred cabbage with kimchi dressing and a cozy hand-torn noodle soup.
Recipes
The fizziest, most fun way to use up all of those end-of-week veggie scraps.
5.0
(4.93)
Quick
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Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
4.7
(4.67)
Easy
Recipes
This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.
4.6
(4.56)
Quick
Recipes
One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.
4.0
(4)
Recipes
One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast. It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest of days.
Recipes
Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you need.
Recipes
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Recipes
Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.
5.0
(5)
Quick
Recipes
Fiery kimchi gets a little sweetness from gochujang pepper paste.
Easy
Recipes
A staple on the Korean table, kimchi is a pickled cabbage (and sometimes radish) side dish that is pungent and spicy. Traditionally, it has lots of spices and takes months to make, carefully buried in the ground to ferment. Forget all about that . . . this is a kinder, gentler version. The first thing you need to do is buy a bottle of Momoya Kimchi Base, a sweet and slightly spicy red sauce that has everything in it already. Look for it at your local Asian grocer or online. Once you have it in the fridge, you’re set for a while—a little goes a long way. This recipe couldn’t be easier to make but the kimchi needs at least a couple of hours to do its work, so plan ahead. I use the kimchi in practically everything from a topping on burgers to a filling for quesadillas (page 23). Spoon the kimchi into butter lettuce leaves and sprinkle with chopped peanuts for an incredibly tasty and healthy snack.
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Recipes
This easy stir-fry, combined with the trusty #putaneggonit, is irresistible.
5.0
(4.78)
Articles
(69)
Cooking
And making it yourself is the best way to put back-of-fridge veggie scraps to good use.
Diana Yen
Cooking
With kimchi on hand, I'm set up for kimchijeon, kimchi jjigae, or a great grilled cheese.
Amber Lee
Culture
It's an online utopia of eager-to-learn kimchi lovers.
Eric Kim
Cooking
Because I always—always—have kimchi in the fridge, and they come together fast enough for weekday mornings.
Emily Schultz
test-kitchen
And a couple brands to look for
Kay Chun
Cooking
With kimchi now enjoying its rightful place in the condiment canon, there are more kimchi brands than ever to choose from. Here are eight of our favorites.
Belle Cushing
Videos
(112)
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These quick and easy kimchi pancakes are endlessly riffable: feel free to add whatever kind of veggie and meat you'd like. They're also a great way to use any old or leftover kimchi you may have on hand.
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This 30-minute ramen is packed with all things good—kimchi and crisp bacon—and topped with a soft poached egg.
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Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.
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Join Kendra Vaculin in the Bon Appétit Test Kitchen as she prepares her Crispy Pork With Kimchi Slaw recipe.
Get the full recipe: Crispy Pork With Kimchi Slaw
Get the full recipe: Crispy Pork With Kimchi Slaw
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Lauryn Chun, founder of Mother-in-Law’s Kimchi, joins Bon Appétit to break down the different qualities kimchi acquires, undergoing an amazing transformation from just an hour of aging to an entire year. Does kimchi really get better with age?