23 Recipes With Kimchi to Use Up What’s in Your Fridge
These recipes with kimchi prove that the spicy, funky fermented vegetable is good for far more than eating straight out of the jar—though we do that plenty too. Whether stirred into stews, folded into pancakes, or whisked into salad dressings, kimchi adds depth, tang, and savory heat to all kinds of dishes.
While napa cabbage kimchi is the most common version in American grocery stores, just about any crunchy vegetable—such as daikon radishes, shredded carrots, and cucumbers—can be fermented and used the same way. Some kimchis include seafood-based pastes or sauces, while vegan versions rely on ingredients like miso paste for umami. No matter the style, these recipes show just how versatile kimchi can be—inside and far beyond Korean cuisine.
Alex Lau3/23Kimchi Udon With Scallions
The power trio of butter, kimchi, and gochujang makes a luscious sauce you’ll want to spoon over just about everything.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski4/23Kimchi-Fried Grains
Stir-fry leftover cooked (farro, spelt, quinoa, barley) with kimchi, carrots, and scallions. Fried eggs make a welcome topper, but tinned fish or cooked chicken works just as well.
Laura Murray6/23Spicy Kimchi Miso Soup
Use white miso for a mellow flavor or red miso for deeper, earthier richness—either way, using a spicy kimchi will bring the heat.
Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser7/23Spicy Kimchi Sujebi
Hand-torn noodles are the best party trick. Sujebi is typically made with mild anchovy stock, zucchini, and potato, but here you’ll make a fiery broth with ground meat, nodding to kimchi-forward stews found across Korea.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Tim Ferro8/23Almost-Instant Miso Ramen With Kimchi
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman9/23Kimchi-Lentil Stew With Poached Eggs
This vegetarian stew was inspired by the flavors of Korean kimchi jjigae. If you don’t have eggs, try topping each bowl with a spoonful of silken tofu instead.
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman11/23Inside-Out Kimchi Grilled Cheese
A strong, sharp cheddar stands up to tangy kimchi and tender white sandwich bread, like a Pullman loaf.
Photo by Chelsea Kyle, Food Styling by Susie Theodorou12/23Kimchi Toast
Fiery kimchi countered by cooling cream cheese makes perfect sense, especially when smeared on toast. Adding sardines turns this veggie-based snack into a quick lunch or dinner.
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman15/23Spicy Kimchi–Sweet Potato Fritters
Photograph by Isa Zapata, food styling by Micah Morton, prop styling by JoJo Li16/23Charred Cabbage With Kimchi Dressing
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson17/23Spicy Kimchi Slaw
We traded the sweet mayo dressing of classic coleslaw for a whipped, airy kimchi dressing. Cabbage, two ways.
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams22/23Sheet-Pan Salmon With Rice Cakes and Kimchi
Bake tteok (Korean rice cakes) with bok choy, silky center-cut salmon, and kimchi until everything caramelizes, developing an intense, spicy-savory flavor.
Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness23/23Kimchi-Bacon Shrimp
