Top Delicious and Nutritious Kim Chi Recipes

October 24.2023


Kimchi, the popular spicy Asian fermented condiment, is useful for much more than just eating straight from the jar. Here are some recipes to get you started on dinner tonight.



Creamy Kimchi Dip



For 3 Cups

2 cups kimchi

8 oz. cream cheese, room temperature

8 oz. sour cream

1tablespoon plus 1½ teaspoons low-sodium soy sauce

Kosher salt, freshly ground pepper

Crackers or sliced vegetables



Chop the kimchi finely. Transfer the cream cheese to a medium mixing bowl in large chunks. Add a few spoonfuls of sour cream at a time and mash together with a spatula until combined. Mix in the kimchi and soy sauce.



Kalbi-Style Braised Beef Cheek Tacos





1 ½ pound beef cheeks

¼ onion, sliced

2 cloves garlic, chopped

1 (10.75 ounces) can of low-sodium chicken broth

¼ cup soy sauce

2 green onions, cut into 2-inch pieces

2 tablespoons white sugar

1 teaspoon sesame oil

2 teaspoons toasted sesame seeds

½ cup kimchi, or to taste

8 (6-inch) flour tortillas



Warm up a large pot on medium-high heat. Cook the beef cheeks for 5 minutes, or until browned on both sides. Cook, stirring constantly until the onion begins to soften, about 5 minutes.

Pour in the chicken broth, soy sauce, green onions, sugar, and sesame oil. Bring the water to a boil. Reduce heat to low and simmer for 2 hours, or until beef cheeks are tender.

Using a slotted spoon, remove the beef cheeks from the pot and cut them into bite-size pieces. Place the beef on a plate and top with sesame seeds.

Top each tortilla with a scoop of beef and some kimchi.



Kimchi Pancakes





For 8 small pancakes

1 egg

1Tbsp. kimchi brine from jar

¼ cup soy sauce, divided

¾ cup plus 1 Tbsp. all-purpose flour

11/2 cups kimchi

4 scallions

4 Tbsp. grapeseed or other neutral oil, divided

3Tbsp. unseasoned rice or distilled white vinegar



1 egg, cracked into a medium bowl 1 tablespoon kimchi brine, 1 tablespoon soy sauce, and 14 cup water whisked together

34 cups plus 1 tablespoon of flour

12 cup kimchi, coarsely chopped; add to a bowl and stir to combine.

4 scallions, thinly sliced on a diagonal Add half of the scallions to the batter; reserve the remaining scallions for serving.

In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Drop 14 cup fulls of batter onto opposite sides of the skillet (pancakes should be about 4″ in diameter, so you’ll likely only be able to cook two at a time).

Cook pancakes until golden brown on the first side, about 2-3 minutes, then flip and cook until browned on the second side, another 2-3 minutes.

Remove to a wire rack to cool. Repeat with the remaining batter and oil in batches until you have 8 pancakes.

In a small bowl, combine 3 tablespoons vinegar and the remaining 3 tablespoons soy sauce.

Place the pancakes on a plate. Serve with the reserved scallions and dipping sauce on the side.



Kimchi-Braised Chicken with Bacon





4 serving

1 tablespoon vegetable oil

4 ounces slab bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces

3½–4-pound chicken, cut into 10 pieces; or 4 chicken legs, drumsticks, and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise

Kosher salt, freshly ground pepper

8 garlic cloves, lightly crushed

1-pint cherry to crush

1 cup dry white wine

2 cups kimchi with juices, divided

6 ounces wide egg noodles

2 tablespoons unsalted butter

2 tablespoons sliced chives, divided



Cook bacon, turning occasionally, in a large Dutch oven or skillet over medium heat until brown and lightly crisped, 5-8 minutes. Place on a plate.

Season the chicken with salt and pepper to taste. Cook, skin side down, in bacon drippings for 12-15 minutes, or until skin is a deep golden brown. Transfer to a plate with the bacon, skin side up.

Cook, stirring occasionally until the garlic is lightly browned and the tomatoes have burst in the same pot, about 5 minutes. Scrape up any browned bits before adding wine. Bring to a boil and reduce by three-quarters.

Nestle half of the kimchi and the bacon and chicken, skin side up, into the tomatoes (make sure chicken skin is above the surface of the liquid to keep it crispy). Cook, stirring occasionally until the chicken is tender and cooked through, 45-60 minutes.

Return the chicken to the plate and bring the braising liquid to a simmer for 8-10 minutes, or until slightly thickened.

Meanwhile, cook egg noodles until al dente in a large pot of boiling salted water, stirring occasionally. 1/2 cup of pasta cooking liquid should be saved.

Return the noodles to the pasta pot and add 1/4 cup of pasta cooking liquid. Toss until the pasta is coated with the buttery sauce, adding more pasta cooking liquid as needed. Season with salt and pepper to taste.

Season with salt and pepper and stir the remaining kimchi into the chicken braising liquid. Place the chicken in the braising liquid, skin side up. Sprinkle half of the chives over the chicken and half over the noodles; toss to combine.

Serve the chicken with the tomato-kimchi sauce over the buttery noodles.



Kimchi slaw with crispy fried shallots





400ml vegetable oil

4 shallots, finely sliced

150g kimchi

1 bunch of spring onions, white parts roughly chopped and green parts finely sliced

2 tbsp rice vinegar

1 tbsp sriracha

2 tsp fish sauce

2 tsp sesame oil

1 head of Chinese leaf

1 small mooli, finely sliced

Pinch of salt

To serve

Toasted sesame seeds

Chilli flakes



In a small, heavy-bottomed pan over medium heat, combine the vegetable oil and 4 finely sliced shallots. Cook until the shallots are golden, stirring occasionally (about 15 minutes). Drain the shallots, reserving the oil, and spread them out on a sheet of kitchen paper to cool and crisp up. Set aside 80ml of the oil to cool.

Meanwhile, in a food processor, combine 75g kimchi, 2 tablespoons of jar juice, roughly chopped white spring onions (reserve the green parts), rice vinegar, sriracha, fish sauce, and sesame oil until smooth. Slowly pour in the reserved shallot oil while the motor is running until the mixture is thick and creamy.

Take a Chinese leaf head and roughly tear the green leafy section, then finely shred the whiter crunchy section. Combine with the finely sliced mooli, the finely sliced reserved green parts of the spring onions, and another 75g of roughly chopped kimchi in a large mixing bowl. Season with salt and pepper, then toss with some of the dressing.

Serve topped with crispy fried shallots and toasted sesame seeds.



Pork Tenderloin with Kale and Kimchi





1 pork tenderloin (about 1 ½ lb.)

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

½ small bunch of kale, ribs and stems removed, leaves coarsely chopped (about 3 ½ cups)

1 cup chopped kimchi

1 tablespoon reduced-sodium soy sauce



Preheat oven to 400°. Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear pork until golden brown on the bottom side (do not turn), 5–8 minutes.

Add kale, kimchi, and soy sauce to the skillet and toss to coat. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest for at least 5 minutes before slicing.

Serve pork with kale mixture.







No Comments Yet

Comments are closed



Bliss Saigon is an online magazine dedicated to the Art of living in Ho Chi Minh City and Asia. The magazine present a unique editorial approach based on experts and influencers contributions, written with optimism, humor and accessibility, offering an interactive and ludic reading on lifestyle topics with sharp selections for unique insights.