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.
Kimchi Fried Rice
Andrew Zimmern got addicted to this rice dish on a recent trip to Hawaii. It's an awesome side for any Asian-inspired meal, or on its own for lunch with a crisp salad.
Traditional Napa Cabbage Kimchi
"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.
Butter-Poached Lobster with Kimchi Butter Sauce
"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.
Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi and a spicy homemade sauce.
Stir-Fried Pork Belly with Kimchi
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.
Short Rib Stew with Caramelized Kimchi
This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even more delicious.
Kimchi Thousand Island Dressing
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.
Lobster, Clam and Kimchi Stew
Grilled Hanger Steak with Kimchi-Apple Slaw
Chef and TV personality Judy Joo marinates juicy hanger steak in a potent soy-and-sesame-oil marinade that works in just 15 minutes. The meat needs less than 10 minutes on the grill.
Spicy Beef and Broccoli Salad with Kimchi
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.
Kimchi Corn Dogs
A little spicy and perfectly crisp, these bite-size Kimchi Corn Dogs are an umami-rich twist on a childhood favorite. We like them best dipped in sweet and spicy honey mustard.