Four Kimchi recipes, traditional and otherwise

by Terry B on May 17, 2017

Savory, crunchy and often spicy, kimchi—fermented vegetables (most often Napa cabbage)—is the Korean national dish. Here are four recipes for cooking with it.

Kimchi Soup with Pork Belly and Tofu

Last week’s recipe for Dak Kalbi, Korean barbecued chicken, has had us thinking about kimchi all week. Sadly, we don’t have any in the fridge right now. But when we do, here are some ways we cook with it.

Kimchi Soup with Pork Belly and Tofu

Based on a traditional Korean soup, the hearty dish pictured above beautifully demonstrates that, at least in Asian cuisines, tofu is not automatically relegated to vegetarian meals. Rather, it is celebrated for its texture and chameleon abilities to absorb and reflect other flavors. You’ll find the recipe here.

Pork Chops with Kimchi and Cannellini Beans

Pork Chops with Kimchi and Cannellini

This recipe is archetypal Blue Kitchen. Totally improvised on the spot and happily crossing borders, borrowing from various cuisines. And honestly, if I had it in front of me right now, I would happily eat it again. Recipe here.

Korean Kimchi Pancake with Chicken

Kimchi Pancake

The kimchi pancake is another traditional Korean dish. We first experienced it in Rochester, New York. Marion created her own recipe here. She also offers simple ways to make it vegetarian or even vegan.

Kimchi Potato Salad

Kimchi Potato Salad

Want to win the sides contest when you’re invited to a picnic or barbecue? Bring this potato salad with kimchi, bacon and scallions. Done.


{ 1 comment… read it below or add one }

John/Kitchen Riffs May 17, 2017 at 8:18 am

Kimchi is so nice! Love its flavor. That potato salad looks particularly neat — fun dish for a cookout. Thanks!

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