A delicious fermented condiment and a symbol of togetherness, kimchi is a much-loved traditional Korean food. It's often made with cabbage or radish, but there are many variations.
It's fantastic served up as an accompaniment to other dishes, but it can also add kick and colour as an ingredient. Try some of these recipes that make use of kimchi as an ingredient.
Let's start with a classic! This Korean favourite is often eaten as a snack or a side dish, although you can add vegetables, meat or seafood to make it heartier. This recipe shown below uses purchased pancake mix, but if you'd like to make the batter from scratch, try this recipe for kimchi pancakes with pork belly.
Korea’s love affair with cheese and spicy, fermented cabbage are united in one humble toastie! Filled with seasoned kimchi, fresh cabbage and baby spinach, this is one satisfying sandwich from chef Chung Jae Lee.
This inventive fusion pizza from Adam Liaw tops homemade pizza dough with a kimchi and tomato pizza sauce, pepperoni and mozzarella, for a tasty Italian-ish take on Korea's love of pairing kimchi and cheese.
Here, a kimchi, tofu and orange cream forms the perfect partner to roasted cauliflower.
Ready in 25 minutes, this makes a great vegetarian dinner for two, with tofu, edmame and other veg given flavour and colour from kimchi and kochugaru (a Korean chilli powder).
If you've made a batch of cabbage kimchi and it's been maturing for a few months, then it's a perfect time to make kimchi stew, says Billy Law, who shares this recipe for an easy, flavour-packed tofu and kimchi pot.
Got leftover kimchi brine? Use it to add tang to a classic cocktail!
A good-quality kimchi is paramount to the flavour of the dish from Lara Lee, anchoring the sour funk that is so vital to the flavour. Cooked pasta is tossed with a kimchi, butter, gochujang, soy sauce and garlic sauce, then served with fried eggs, crispy seaweed and parmesan.
Whip up an easy meal full of flavour, or serve as part of a spread: the pancake includes noodles, kimchi, gochujang, garlic, sesame seeds and egg, and is served with a honey, rice vinegar, soy sauce and sesame oil dipping sauce.
The addition of kimchi to these pork mandu (Korean dumplings) makes them deliciously spicy. Mandu are usually served with a soy and vinegar dipping sauce and gochujang, a hot red pepper condiment which lends an extra kick.
"If you’re like me and always keep a tub of kimchi in the fridge, this is one of those weeknight dishes that’s perfect when there isn’t much else around," says Adam Liaw. "You’d be surprised how tasty and satisfying a bowl of this economical fried rice can be."
It's that cheese and kimchi combination again, this time as the filling for frypan-cooked stuffed flatbreads.
Cool cucumber ribbons and creamy goat's cheese make a great combination with a kimchi pancake in this recipe from Adam Liaw.
Dan Hong uses a kimchi-miso filling in his version of these Italian rice balls.
Coating the burger patties in the sweet-savoury sauce usually used in galbi, a classic Korean barbecue rib dish, before cooking is is the secret to these juicy burgers, along with a dollop of kimchi 'special sauce', made with kimchi, mustard, mayo and ketchup.
New movie night snack fave: kimchi with cooked onion, garlic, mayo, gochujang and soy sauce is topped with grated cheese and heated till wonderfully melted and gooey. Dig in with bread toasts or corn chips!
This hot dog idea combines a Korean kimchi salsa, grated cheese and spicy Sriracha for a delicious mix of flavours.
MAKE YOUR OWN KIMCHI
Kimchi
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