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tips how to make kimchi
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Recipes
The fizziest, most fun way to use up all of those end-of-week veggie scraps.
5.0
(4.93)
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One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.
4.0
(4)
Quick
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Is there ever a bad time for a quesadilla? This one is easy, cheesy, and the ideal use for that jar of kimchi that’s been hanging out in the fridge.
5.0
(5)
Easy
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This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.
4.6
(4.56)
Quick
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The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
4.7
(4.65)
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Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.
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Melty cheese and tangy, crunchy kimchi are a match made in heaven.
4.4
(4.44)
Easy
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A great appetizer or an indulgent snack, these crispy little fritters are best eaten right away.
4.3
(4.33)
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Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.
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Quick
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Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all.
4.6
(4.62)
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To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.
5.0
(4.75)
Recipes
With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.
4.6
(4.64)
Articles
(88)
Cooking
And making it yourself is the best way to put back-of-fridge veggie scraps to good use.
Diana Yen
Cooking
It's just a few ingredients to sweet-savory bliss.
June Kim
Cooking
This kimchi and vegetable soup is healthy, sure. But it's also really darn good.
Brad Leone
Cooking
Because I always—always—have kimchi in the fridge, and they come together fast enough for weekday mornings.
Emily Schultz
Cooking
And two of the ingredients are optional, TBH.
Amiel Stanek
Cooking
All the flavored cream cheese devotees out there, this one's for you.
Aliza Abarbanel
Videos
(103)
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These quick and easy kimchi pancakes are endlessly riffable: feel free to add whatever kind of veggie and meat you'd like. They're also a great way to use any old or leftover kimchi you may have on hand.
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This 30-minute ramen is packed with all things good—kimchi and crisp bacon—and topped with a soft poached egg.
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Lauryn Chun, founder of Mother-in-Law’s Kimchi, joins Bon Appétit to break down the different qualities kimchi acquires, undergoing an amazing transformation from just an hour of aging to an entire year. Does kimchi really get better with age?
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Join Kendra Vaculin in the Bon Appétit Test Kitchen as she prepares her Crispy Pork With Kimchi Slaw recipe.
Get the full recipe: Crispy Pork With Kimchi Slaw
Get the full recipe: Crispy Pork With Kimchi Slaw
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Join chef Susan Kim as she makes gyeran mari, a Korean rolled-egg omelet. Susan sells Korean to-go lunch boxes filled with beautifully prepared vegetables and various banchan, or small side dishes, through her NYC-based pop-up Eat Doshi. We were so enamored of these beautiful doshirak that we asked Kim to teach us how to recreate a home-cooked version that includes these savory rolled-egg omelet slices filled with toasted seaweed snacks and a secret ingredient: Parm shavings. They’re equally good enjoyed on their own as a little snack, as a side dish to a larger meal, or sliced and served with a bowl of rice. Kim uses sheets of toasted seaweed snacks from brands like Seasnax or gimMe, which come pre-seasoned with sesame oil and salt.
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We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.