How To Make Korean Kimchi


900 grams Chinese cabbage (or Napa cabbage)
6 cloves garlic
5 grams white sugar
4 green onions
¼ of a small bowl salt
5 grams ginger
75 grams Korean chili powder
180 grams white radish
1 liter fresh water

Nutritional information

Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Dietary Fiber
Vitamin A
Vitamin B-12
Vitamin B-6
Vitamin C
Vitamin E

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

How To Make Korean Kimchi

  • Spicy

Korean kimchi – Making our meals more attractive

  • 45 minutes
  • Serves 4
  • Medium


How to make Korean kimchi – this recipe set will bring you an easy approach to the legendary delicious Korean kimchi. We can also eat kimchi as a side dish, boosting the flavor of the main courses and putting everything in a delicious harmony. Kimchi ingredients are actually easy to find and fill the bill. It is surely not difficult to make perfect kimchi for our family.

Are you a big Korean food lover always craving for tasty dishes? Dig in to find out excellent foods with kimchi recipes to enliven your appetite!

Having evolved through a sophisticating integration of the natural setting and various cultural trends, Korean cuisine is off-beat and well-celebrated globally.

Korean food often brings sweet, salty, tangy, and spicy taste. You can tell it yourself from my earlier guidance on dishes like Spicy Grilled Pork Ribs, Spicy Stir-Fry Chicken Feet, or Korean-style BBQ Beef Ribs.

However, the iconic food of the Koreans is nothing but Kimchi, the traditional side dish of fermented vegetables.

Today, I will show you a list of foods with kimchi recipes whose tastes will get your mind blown.

Excellent Dishes With Kimchi Recipes

Kimchi is so typical: sometimes it’s the only thing in a Korean’s fridge that it’s ready to eat in its purest form, straight out of the jar. Just a bowl of hot steamed rice and Kimchi, and you are good to go!

Nevertheless, Kimchi, with its versatility, can go well with any ingredients.

Now, let’s take a closer look at what we can do with Kimchi!

Kimchi Dumplings (Kimchi Mandu)

Kimchi Dumplings
Kimchi Dumplings

Kimchi mandu is very popular both as street food and at restaurants.

Kimchi dumplings are perfect for manduguk (dumpling soup) – a must-eat dish when New Year comes.

From the name of this dish, you can tell the main dumpling fillings here is nothing but Kimchi.

Based on your preference, you can add things to your dumpling. But people often choose to pack their dumplings with minced pork or tofu.

Talking of dumpling wrappers, you can put some effort into making them on your own or go straight to the supermarket to get a package and save your time.

If you like something crunchy, fry the mandu. However, your body might want steamed dumplings, which are much healthier.

Kimchi Fried Rice (Kimchi Bokkeumbap)

Kimchi fried rice
Kimchi fried rice

This is a dish that Koreans love a lot, and it requires essential ingredients, just rice and Kimchi and a little cooking time. People regularly add bacon and enoki mushrooms to their own liking.

Kimchi has all the characteristics of an ideal add-in for fried rice: Its saltiness, crunchiness, and unique sourness gives the rice a bloom of flavor. So, you will be surprised at a dish that is simple but satisfying at the same time.

I would recommend you use mature Kimchi for an even better taste!

Trust me, cooking Kimchi fried rice is a fantastic way to use up your leftover steamed rice from last night dinner.

Kimchi Stew (Kimchi Jjigae or Kimchichigae)

Kimchi stew
Kimchi stew

Kimchi stew is a soup mixture of beef, garlic, tofu, onions, and of course, our superstar – kimchi.

Tenderloin beef is said to be best for this recipe, but you can alternatively use tougher cuts then simmer your stew for a more extended amount of time.

Kimchi jjigae is often served when bubbling hot. And with its fiery and hearty taste, you cannot miss this wonderful gift for cold winter days! Koreans, however, enjoy the dish regardless of time and place!

A small note for you is that this stew is super spicy. So, you may expect to sweat a lot during eating. But it’s all worth it.

Kimchi Pancake (Kimchi Jeon or Kimchi Buchimgae)

Kimchi Pancakes
Kimchi Pancakes

You could prepare this popular snack in no time with just well-fermented Kimchi and a packet of flour. The juicy Kimchi is enough to do wonder to a simple batter, bringing it a distinct smell and a beautiful color of orange.

Potato starch will give your pancakes a crispy texture. And if you want them to be a little bit elastic, add sweet rice powder to your batter, instead.

You can also modify your pancakes by adding squids and scallions. Then, take your skillet out and nicely fry the batter for a few minutes.

You are done now! Serve your pancakes with a dipping sauce and enjoy your achievements!

Kimchi Pork Steamed Buns (Kimchi Ppang)

Kimchi Pork Steamed Buns
Kimchi Pork Steamed Buns

Kimchi-ppangs are big, white, fluffy buns with fillings of a generous amount of spicy Kimchi and moist pork. They are tasty, savory, crispy, springy, and meaty. To describe the dish with a word, I would choose “addictive.”

One large bun with a drink is enough to grant you a quick light meal or snack.

Just a small cooking tip: You should make sure your filling isn’t too wet by squeezing all water out of the Kimchi. Or else, your dough will be poorly out of shape.

Kimchi Slaw

Kimchi Slaw
Kimchi Slaw

When it comes to a refreshing side dish made from Kimchi, it would be an absolute blasphemy to forget about kimchi slaw.

It is of raw, unprocessed and fresh components including red cabbage, carrots, Granny Smith, scallions, and Kimchi.

The slaw is crunchy, delicate, sweet, and spicy, boasting layers of flavors and heat. It is such a perfect topping for your grilled burger or fish taco.

Not only an excellent side dish, but kimchi slaw is also a nutritious and well-balanced meal once you add your favorite types of proteins to it.

I bet that you will love the dish from the first bite.

Final Thought
I hope all the foods with kimchi recipes that I mentioned above can come in handy for you in your kitchen.
If you want to know more about Korean as well as Asian cuisines, visit All Asia Recipes for detailed cooking guides.

Well, that’s all for today. I will see you again soon, my fellow readers!



Prepare ingredients. Peel garlic and ginger then chop them finely. Also, peel white radish to scrape them. Next, wash green onions and cut them into 2.5-centimeter long pieces. Then, cut Chinese cabbage into 4 parts vertically. After that, continue to cut each part into 5-centimeter long pieces horizontally.


Put these cabbage pieces and salt into a large bowl. Wear plastic gloves to mix them. Then, pour fresh water into the bowl to cover all of the cabbage pieces. Squeeze the cabbage for 1-2 hour.


Take the cabbage out of the bowl to wash them with the cold water 3 times. Then let them dry. Also, mix ginger, garlic, and sugar in a bowl. Next, add Korean chili powder into the bowl according to our taste.


Use our hands to squeeze the water from the cabbage. Then, add white radish, green onions and the bowl of condiments into the bowl of cabbage. After that, mix them well.


Place the mixture into a clean glass vessel and squeeze the mixture tightly until the water from the mixture covers all of the cabbage. Use the small heavy thing to hold the mixture to be squeezed. Then lid the vessel. Let it at the room temperature for 1-5 days.


Check kimchi every day and squeeze it when we check. If we taste it and feel that it is good enough, preserve it in the fridge. However, we should use it within 1-2 weeks.


Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
healthy chicken dishes
Healthy Chicken Dishes: Roasted Chicken Rolls With Vegetables
peanut butter cake recipe
Peanut Butter Cake Recipe: Simple Yet Delicious

Add Your Comment

* @package Neptune */ ?>