From kimchi fried rice to bacon and kimchi burgers, here are Food & Wine's best kimchi recipes.
Food & Wine
February 25, 2016
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Quick Cucumber Kimchi
Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and letting them ferment for days. Bill Kim marinates these cucumbers for just two hours, so they’re still crisp.
"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any vegetable," explains Marja Vongerichten. "Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." This classic recipe includes napa cabbage, ginger and garlic.
"My fiancée, Jori Jayne Emde, makes a lot of kimchi, and she brings it down to St. John every time we go," says Zak Pelaccio. On St. John, he tops local spiny lobster with a beurre blanc (butter sauce) flavored with rhubarb kimchi. Maine lobsters and classic cabbage kimchi are equally delicious in this recipe.
Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi's intensity.
At Wares in Portland, Oregon, chef Johanna Ware tosses her salmon salad with this creamy, spicy-sweet dressing, which is also irresistible as a dip for crudités, drizzled over crisp Little Gem lettuce or even smeared on a sandwich. Trust us, you’ll be putting it on everything.
"Kimchi stew is a fast and easy way to use up kimchi that's become too sour for people to eat straight," says Marja Vongerichten. Traditional Korean recipes are usually packed with a mix of seafood, but in this elegant version, Marja uses just lobster and clams.
Kimchi, added here for heat, is a Korean condiment that is also commonly eaten in Japan. Kimchi is made from many vegetables, but brined napa cabbage with hot red peppers and garlic is the most familiar. Kimchi is sold at many supermarkets and Asian food shops.