5 Creative ways to turn kimchi into something amazing

By Brandon Muhawi
Writer for Pro Home Cooks

Kimchi is that holy grail ingredient that no matter what you add to it you know it going to be amazing. Its spicy, its crunchy, its made through lacto-fermentation so you know its going to be delicious. It’s not only packed with tons of flavors because its been fermented but it’s also got tons of probiotics that promotes healthy gut microbiome.

Of course, anyone can pull up a recipe from google and call it a day but we all know that they best recipes will always come from home. Kimchi plays a huge role in Korean households so I knew that I was going to get the best recipes from my Korean friends. I decided to reached out to some of them so they can tell me how their families have been using kimchi and what their favorite dishes are now that they are grown up. Click here to see 5 dishes get a punch of flavor from this beloved Korean staple!

Kimchi Friend Rice (Bokkeumbap)


  • 1 clove of garlic

  • 1 teaspoon of sesame oil

  • 1/2 cup of mushroom

  • 1 cup of leftover rice

  • 1/4 cup of kimchi

  • 1 egg

  • Scallion, optional


  1. Using a non stick pan, add in 1 clove of diced garlic and 1 teaspoon of sesame oil and heat on medium high heat. Add in the mushrooms and stir to fry.

  2. Next, add in 1 cup of leftover rice and 1/2 cup of kimchi. Keep heat on medium high and stir to combine everything up.

  3. Scoop out the rice into a bowl and wipe out the pan. Turn the heat down to medium low.

  4. Whisk up an egg and pour the scrambled egg mixture into pan. Let it cook most of the way before flipping it and cooking the other side. Fold in half and place over the kimchi fried rice. Sprinkle over some chopped scallion and dig in!

Kimchi Pancake (Buchimgae)


  • 1 egg

  • 1 cup of ice water

  • 1 cup of flour

  • 1 tablespoon of oil

  • Fresh scallions

  • 1/4 cup of kimchi


  1. In a bowl whisk together 1 egg and 1 cup of ice water. Then add in 1 cup of flour and mix until you have a smooth batter.

  2. In a nonstick pan on medium heat add in 1 tablespoon of oil and 1 ladle full of batter. Let it cook for about 30 seconds to 1 minutes before topping it with fresh scallions and kimchi.

  3. Drizzle a little more batter on top and cook for 3 more minutes before flipping. Cook the other side for another 3 minutes before slicing up and serving.

Homemade Kimchi


  • 1 head of napa cabbage

  • Tons of salt

  • 3 stalk of scallion, chopped into 2 inch pieces

  • 1 onion, sliced

  • 2 cup of gochugaru


  1. In a large bowl, take apart the cabbage leaves one by one and place one layer of cabbage leaves, a sprinkling of salt, and then another layer of cabbage. Repeat until the bowl is filled or you’ve used up all your cabbage. Place large plates on top to push the cabbage down.

  2. Wash the salted cabbage and add in scallion, onion, and gochugaru. Mix to combine well.

  3. Pack tightly into a large jar and set aside to ferment. Be sure to pack the kimchi down so that everything is submerged under its juices. Seal tight and set in a dark cool place to ferment for 3 -5 days. See video for how I made banchan!

Please note: Everything needs to be sterilized before making anything fermented!

Kimchi College Munchie


  • 2 cup wild rice or white rice with mixed grains

  • 2 cups of water

  • 1 tablespoon of soy sauce

  • 1 teaspoon of sesame oil

  • 1 egg

  • salt to taste

  • 1 pack of roasted sesame seaweed

  • Kimchi


  1. Start by washing your rice with some water. Add to a small pot with your water and bring to a boil. Once it boils, lower the heat and let it steam for 20 minutes or until done.

  2. Once the rice is cooked add in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix to combine.

  3. In a non stick pan on medium heat add in some oil, crack an egg in, and cook just until the white set. Flip and cook for another 30 seconds before taking it out.

  4. Serve wild rice, kimchi, egg, and roasted seaweed. Enjoy!

Kimchi Stew (Kimchi Jjigae)


  • A couple small pieces of dried kelp

  • 4 -5 dried anchovies

  • 4 -5 scallion ends

  • 1 1/2 – 2 cups of water

  • A couple slices of pork belly

  • 1 teaspoon of sesame oil

  • 1/2 cup of kimchi

  • 1 1/2 cup of anchovy broth

  • Some chopped scallions, greens preffered

  • 1 pack of medium to firm tofu, cubed

  • Red pepper flakes, optional


  1. In a pot add in a couple small pieces of dried kelp, 4 -5 dried anchovies, 4 -5 scallion ends, 1 1/2 – 2 cups of water, and a pinch of salt. Bring this to a boil, strain out the ingredients, set anchovy broth aside.

  2. In a pot on medium high heat, add in a couple slices of pork belly and 1 teaspoon of sesame oil. Fry this for about 2 -3 minutes.

  3. Next, add in your kimchi and fry with the pork belly for another 2 – 3 minutes. Add in 1 1/2 cups of your anchovy broth we made earlier and if you would like more of a kimchi flavor add in some kimchi juice!

  4. Let this come to a boil, then add in some chopped scallions, cubed tofu, and red pepper flakes. Serve with rice and enjoy while warm.

By Brandon Muhawi
Brandon loves to play around with bridging the gap between food cultures, using the elements of the foods he loves most to create something new. You can find some of those creations here.
Sign in to your account to leave a comment