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84 recipes found.

A rice thief kimchi jjim made by pan-frying soy-marinated pork ribs for a smoky flavor, then simmering with aged kimchi.

A tangy, sweet, and versatile universal sauce that pairs perfectly with ramen, udon, or any noodle—tossed with chewy udon noodles and crisp kimchi for a satisfying bite.

A hearty kimchi stew made by slow-cooking a whole, perfectly grilled homemade spam with well-aged kimchi and secret seasoning—ideal as a top-tier rice companion.

A kimchi-wrapped suyuk that achieves a deep harmony of umami and juices by sous-viding pork belly wrapped only in well-ripened kimchi, without any other seasoning.

A classic rice-boosting side dish made by simmering overly sour young cabbage kimchi with whole dried anchovies and olive oil to develop deep, rich flavor.

Spicy kimchi stew, homemade kimchi dumplings, and kimchi jajang made with No Brand premium cabbage kimchi, pork shoulder, and tofu

A Korean-style chicken fried rice that transforms leftover chicken, kimchi, spinach, and enoki mushrooms into a rich yet non-greasy dish.

Maximizing umami flavor using caramelized onions and saury canned soup, while eliminating fishy odor with doenjang and cooking wine for a clean finish.

A super-simple kimchi gukbap made by simmering pork, soybean sprouts, and kimchi with savory seasonings and a hint of beef bone broth powder for a rich, deep flavor.

A traditional-style dubu kimchi where pork belly and well-fermented kimchi are stir-fried together, then finished off the heat with vinegar to enhance the savory depth.

Chef Kang Leo's special Tomato Natto Kimchi Jjigae recipe that brings out deep umami even with fresh kimchi.

A Japanese-style nabe udon with a clean, deep flavor, featuring freshly fried pork cutlet on a base of vegetable broth and stir-fried kimchi.