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60 recipes found.

A restaurant-style kimchi jjigae that brings out a tangy, spicy flavor by first simmering sour kimchi thoroughly, then adding pork, vinegar, and beef dashida.

A spicy and refreshing Toodari-style kimchi udon made with katsuobushi broth, well-fermented sour kimchi, and soybean sprouts.

A spicy kimchi sujebi made by simmering sour kimchi cut with scissors in a rich broth ground from whole stir-fried anchovies, and adding thinly torn dough that was kneaded by foot to maximize gluten for a chewy texture.

Jjageuli is a dish where well-fermented kimchi, savory traditional doenjang, and bulgogi-style meat are simmered down until the liquid reduces, then mixed with rice.

A hot stone pot flying fish roe rice with chewy gardenia-pickled radish and sweet-and-sour stir-fried sour kimchi for deep umami

A refreshing summer delicacy quickly made with store-bought naengmyeon noodles, sour kimchi brine, and anchovy broth

A thick, savory cabbage pancake made with shredded cabbage, pork belly, sour kimchi, eggs, and just a minimal amount of starch powder — perfect as a meal replacement.

A kimchi jjigae made by simmering pork and sour kimchi for an hour, replenishing water as it reduces, until it becomes a thick, rich stew perfect for mixing with rice.

Convenience store-style stir-fried kimchi that boosts savory depth by simmering with kimchi liquid and sugar instead of pre-frying in oil.

A spicy and refreshing kimchi soybean sprout soup made in just 3 minutes, enhanced with chicken stock for extra savory depth using sour kimchi and its liquid.

A hearty and spicy fried rice made by stir-frying boiled gopchang, sour kimchi, and rice with a gochujang seasoning, just like at a Korean BBQ restaurant.

A refreshing and spicy kimchi soup made with whole pepper instead of green chili, delivering a crisp, invigorating heat without heaviness