23 Spicy Kimchi Recipes Delicious

Just when you thought kimchi couldn’t get any more exciting, we’ve rounded up 23 spicy recipes that will transform your meals from mundane to extraordinary! Whether you’re a kimchi connoisseur or new to the fermenting game, these dishes promise to add a fiery kick to your cooking repertoire. Dive into our list and discover how this Korean staple can spice up your kitchen adventures today!

Traditional Napa Cabbage Kimchi

For those looking to dive into the world of fermentation, Traditional Napa Cabbage Kimchi offers a perfect starting point. This guide will walk you through each step, ensuring your kimchi is flavorful and perfectly fermented.

Ingredients

• 1 large Napa cabbage (about 2 lbs), cut into 2-inch pieces
• 1/4 cup kosher salt
• 1 tbsp grated garlic
• 1 tsp grated ginger
• 1 tbsp granulated sugar
• 2 tbsp fish sauce
• 3 tbsp Korean red pepper flakes (gochugaru)
• 4 green onions, cut into 1-inch pieces
• 1 medium daikon radish, julienned

Instructions

1. In a large bowl, combine the Napa cabbage pieces with kosher salt. Ensure each piece is lightly coated. Let it sit at room temperature for 2 hours, turning every 30 minutes to evenly distribute the salt.
2. Rinse the cabbage under cold water three times to remove excess salt. Drain well, squeezing out any remaining water.
3. In a separate bowl, mix together grated garlic, grated ginger, granulated sugar, fish sauce, and Korean red pepper flakes to form a paste.
4. Add the green onions and julienned daikon radish to the paste, mixing until all ingredients are evenly coated.
5. Gently fold the drained cabbage into the paste mixture, wearing gloves to protect your hands from the pepper flakes.
6. Pack the kimchi tightly into a clean, large glass jar, pressing down to remove air pockets. Leave about 1 inch of space at the top.
7. Seal the jar loosely to allow gases to escape and let it ferment at room temperature for 48 hours. Check daily, pressing down the kimchi to keep it submerged in its juices.
8. After fermentation, refrigerate the kimchi. It will continue to develop flavor over time.

Bright and tangy with a crisp texture, this kimchi is a versatile condiment. Try it atop a steaming bowl of rice or as a bold addition to your next taco night.

Quick Cucumber Kimchi

Yield to the crisp, refreshing allure of Quick Cucumber Kimchi, a dish that marries the tangy zest of traditional kimchi with the quick satisfaction of a no-wait recipe. Perfect for beginners, this guide will walk you through each step with precision, ensuring a flavorful outcome every time.

Ingredients

• 2 medium cucumbers, thinly sliced into rounds
• 1 tbsp kosher salt
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp granulated sugar
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp fish sauce

Instructions

1. In a large bowl, combine the thinly sliced cucumbers and kosher salt. Toss gently to ensure even coating. Let sit for 15 minutes to draw out excess moisture.
2. Rinse the cucumbers under cold water to remove the salt, then pat dry with a clean kitchen towel. This step ensures your kimchi isn’t overly salty.
3. In the same bowl, mix gochugaru, granulated sugar, minced garlic, grated ginger, sliced green onions, rice vinegar, and fish sauce until a uniform paste forms.
4. Add the dried cucumbers to the paste, using your hands to massage the mixture into the cucumbers gently. This ensures every slice is flavorful.
5. Transfer the mixture to an airtight container, pressing down to remove any air pockets. Let ferment at room temperature for 2 hours, then refrigerate for at least 1 hour before serving.

Serve this Quick Cucumber Kimchi as a vibrant side to grilled meats or atop a bowl of steamed rice for a quick, flavorful meal. The cucumbers retain a delightful crunch, while the marinade offers a perfect balance of spicy, sweet, and tangy notes.

Radish Kimchi (Kkakdugi)

Starting with a crisp, peppery bite, Radish Kimchi (Kkakdugi) is a vibrant, fermented side dish that brings a punch of flavor to any meal. This guide will walk you through the traditional method, ensuring a perfect balance of crunch and tang in every bite.

Ingredients

• 2 lbs Korean radish, peeled and cut into 1/2-inch cubes
• 1/4 cup Korean coarse sea salt
• 1 tbsp granulated sugar
• 1/4 cup Korean red pepper flakes (gochugaru)
• 2 tbsp fish sauce
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 2 green onions, thinly sliced
• 1/2 cup water

Instructions

1. In a large bowl, combine the radish cubes and salt. Mix thoroughly to ensure even coating. Let stand at room temperature for 30 minutes to draw out moisture.
2. Rinse the radish cubes under cold water twice to remove excess salt, then drain well in a colander for 15 minutes.
3. In a separate bowl, whisk together the sugar, Korean red pepper flakes, fish sauce, minced garlic, and minced ginger until a smooth paste forms.
4. Add the drained radish cubes and sliced green onions to the paste. Gently fold until the radish is evenly coated.
5. Transfer the mixture to a clean, airtight glass jar. Press down firmly to remove air pockets, then add the water to cover the radish completely.
6. Seal the jar and let it ferment at room temperature (68°F to 72°F) for 24 hours, then refrigerate for at least 48 hours before serving.

During fermentation, the radish softens slightly while retaining a delightful crunch, and the flavors deepen into a harmonious blend of spicy, sweet, and umami. Serve this Kkakdugi alongside steamed rice or as a bold topping for tacos to introduce an unexpected twist.

Water Kimchi (Mul Kimchi)

Unlock the refreshing and subtly spicy flavors of Water Kimchi (Mul Kimchi), a traditional Korean dish that’s perfect for beginners to explore the world of fermentation. This guide will walk you through each step to create your own batch, ensuring a crisp, flavorful result that’s both hydrating and packed with probiotics.

Ingredients

• 1 medium napa cabbage, cut into 2-inch pieces
• 1/2 cup kosher salt
• 8 cups filtered water
• 1/2 cup Korean radish, julienned
• 1/4 cup scallions, cut into 1-inch pieces
• 2 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp Korean red pepper flakes (gochugaru)
• 1 tsp sugar

Instructions

1. In a large bowl, dissolve the kosher salt in filtered water to create a brine.
2. Submerge the napa cabbage pieces in the brine, ensuring they are fully covered. Let soak for 2 hours to soften.
3. After soaking, rinse the cabbage under cold running water three times to remove excess salt. Drain well.
4. In a separate bowl, combine the Korean radish, scallions, minced garlic, grated ginger, Korean red pepper flakes, and sugar to make the seasoning paste.
5. Gently fold the seasoning paste into the drained cabbage until evenly coated.
6. Transfer the mixture into a clean, airtight glass jar, pressing down to remove air pockets.
7. Pour enough filtered water into the jar to cover the cabbage mixture completely.
8. Seal the jar and let it ferment at room temperature (68°F to 72°F) for 24 hours.
9. After fermentation, refrigerate the kimchi to slow down the fermentation process. It’s ready to eat after 48 hours.

Kimchi offers a crisp texture with a balance of spicy, sweet, and tangy flavors. Serve it chilled as a side dish or incorporate it into cold noodle dishes for an extra kick of flavor.

White Kimchi (Baek Kimchi)

Unveiling the subtle yet complex flavors of White Kimchi (Baek Kimchi), this recipe offers a refreshing twist on the traditional Korean staple, perfect for those seeking a milder, vinegar-based kimchi without the heat of gochugaru.

Ingredients

• 1 large Napa cabbage, cut into 2-inch pieces
• 1/4 cup kosher salt
• 1/2 cup Korean pear, julienned
• 1/4 cup daikon radish, julienned
• 2 tbsp scallions, finely chopped
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sugar
• 1/4 cup rice vinegar
• 1/4 cup water

Instructions

1. In a large bowl, combine Napa cabbage pieces and kosher salt. Massage gently until the cabbage begins to soften, about 5 minutes.
2. Rinse the cabbage under cold running water to remove excess salt, then drain thoroughly in a colander for 30 minutes.
3. In a separate bowl, mix Korean pear, daikon radish, scallions, ginger, garlic, sugar, rice vinegar, and water to create the seasoning paste.
4. Combine the drained cabbage with the seasoning paste, ensuring each piece is evenly coated.
5. Transfer the mixture into a clean, airtight container, pressing down to remove any air pockets.
6. Seal the container and let it ferment at room temperature (68°F to 72°F) for 24 hours, then refrigerate for an additional 48 hours before serving.

Juxtaposing crisp texture with a tangy, slightly sweet flavor profile, this White Kimchi pairs beautifully with grilled meats or can be enjoyed as a standalone side dish. For an innovative twist, try incorporating it into a fresh salad or as a topping for tacos.

Green Onion Kimchi (Pa Kimchi)

Every home cook should have a go-to kimchi recipe, and this Green Onion Kimchi (Pa Kimchi) is a vibrant, flavorful choice that’s surprisingly simple to make. Let’s walk through the process together, ensuring you achieve the perfect balance of crunch, spice, and tang.

Ingredients

• 1 bunch green onions, trimmed and cut into 2-inch lengths
• 1/4 cup Korean red pepper flakes (gochugaru)
• 2 tbsp fish sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tsp granulated sugar
• 1/2 cup water

Instructions

1. In a large mixing bowl, combine the Korean red pepper flakes, fish sauce, minced garlic, grated ginger, and granulated sugar to create the kimchi paste.
2. Gradually add the water to the paste, stirring until the mixture achieves a smooth, spreadable consistency. Tip: Adjust the water amount slightly if the paste is too thick.
3. Add the green onion pieces to the bowl, using your hands to gently massage the paste onto each piece, ensuring they’re evenly coated. Tip: Wear gloves to protect your hands from the spice.
4. Transfer the coated green onions into a clean, airtight container, pressing down to remove any air pockets. Tip: Leave about an inch of space at the top to allow for expansion during fermentation.
5. Seal the container and let it ferment at room temperature for 24 hours, then refrigerate for at least 48 hours before serving to develop the flavors.

Vibrant and pungent, this Green Onion Kimchi offers a delightful crunch with a spicy kick. Serve it alongside grilled meats or fold it into a fresh rice bowl for an extra layer of flavor.

Mustard Leaf Kimchi (Gat Kimchi)

Discover the vibrant flavors of Mustard Leaf Kimchi, a Korean classic that brings a spicy, tangy kick to your table. This guide will walk you through creating this fermented delight with precision and ease.

Ingredients

• 1 lb fresh mustard leaves, thoroughly washed and trimmed
• 1/4 cup Korean coarse sea salt
• 1 tbsp granulated sugar
• 1/4 cup Korean chili flakes (gochugaru)
• 2 tbsp fish sauce
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1/4 cup thinly sliced radish
• 2 green onions, cut into 1-inch pieces

Instructions

1. In a large bowl, dissolve the sea salt in 4 cups of cold water. Submerge the mustard leaves in the brine, ensuring they are fully covered. Let soak for 1 hour to soften.
2. Drain the mustard leaves and rinse under cold running water 3 times to remove excess salt. Gently squeeze out the water and set aside.
3. In a separate bowl, combine the sugar, Korean chili flakes, fish sauce, minced garlic, minced ginger, radish, and green onions. Mix well to form a paste.
4. Wearing gloves, evenly coat each mustard leaf with the paste, starting from the stem and moving towards the tip. Fold the leaves into quarters and place them in an airtight container.
5. Press down firmly to remove air pockets, then seal the container. Let ferment at room temperature (68°F to 72°F) for 24 hours, then refrigerate for at least 48 hours before serving.

Unlock the deep, complex flavors of your homemade Mustard Leaf Kimchi, where the crisp texture meets a fiery, umami-packed punch. Serve it alongside grilled meats or as a bold topping for your next rice bowl adventure.

Bossam Kimchi (Wrapped Kimchi)

Gathering around the table for a shared meal brings people together, and what better way to do so than with Bossam Kimchi, a delightful Korean dish that combines the crisp freshness of vegetables with the deep, fermented flavors of kimchi, all wrapped in a tender piece of pork belly. This recipe is perfect for those looking to explore the art of Korean cuisine, offering a step-by-step guide to creating this interactive and flavorful dish at home.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 cups napa cabbage kimchi, drained and chopped
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 cup scallions, thinly sliced
• 1/4 cup garlic, minced
• 1 tbsp ginger, grated
• 1 head butter lettuce, leaves separated

Instructions

1. In a large bowl, combine the gochujang, soy sauce, sesame oil, sugar, minced garlic, and grated ginger to create the marinade.
2. Add the thinly sliced pork belly to the marinade, ensuring each piece is thoroughly coated. Let it marinate at room temperature for 30 minutes.
3. Heat a large skillet over medium-high heat. Once hot, add the marinated pork belly in a single layer, cooking for 3-4 minutes on each side until caramelized and cooked through.
4. While the pork cooks, prepare the serving platter with separated butter lettuce leaves and chopped napa cabbage kimchi.
5. Once the pork is cooked, transfer it to a cutting board and slice into bite-sized pieces.
6. To serve, place a piece of pork and a spoonful of kimchi onto a lettuce leaf, then wrap it into a small bundle.

Juxtaposing the succulent, savory pork with the tangy crunch of kimchi, each bite of Bossam Kimchi offers a harmonious blend of textures and flavors. For an extra layer of taste, drizzle a bit of the leftover marinade over the wraps before serving, or accompany them with a side of steamed rice to round out the meal.

Stuffed Cucumber Kimchi (Oi Sobagi)

For those looking to explore the vibrant world of kimchi beyond the traditional napa cabbage variety, Stuffed Cucumber Kimchi (Oi Sobagi) offers a refreshing and crunchy alternative. This methodical guide will walk you through creating this flavorful dish, perfect for beginners eager to dive into Korean cuisine.

Ingredients

• 4 medium Korean cucumbers, halved lengthwise and seeded
• 1 tbsp kosher salt
• 1/4 cup gochugaru (Korean red pepper flakes)
• 2 tbsp fish sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tsp granulated sugar
• 1/4 cup finely julienned carrots
• 2 green onions, thinly sliced

Instructions

1. In a large bowl, toss the halved cucumbers with kosher salt and let sit for 20 minutes to draw out excess moisture.
2. Rinse the cucumbers under cold water and pat dry with paper towels to ensure the filling adheres properly.
3. In a separate bowl, combine gochugaru, fish sauce, minced garlic, grated ginger, and granulated sugar to create the kimchi paste.
4. Add the julienned carrots and sliced green onions to the paste, mixing until evenly coated.
5. Carefully stuff each cucumber half with the kimchi paste mixture, ensuring it’s packed tightly.
6. Place the stuffed cucumbers in an airtight container and let ferment at room temperature for 24 hours before transferring to the refrigerator.

Gently biting into these stuffed cucumbers reveals a delightful crunch, followed by the spicy, umami-rich filling that’s characteristic of traditional kimchi. Serve alongside grilled meats or as a bold addition to your next rice bowl for an extra kick of flavor.

Perilla Leaf Kimchi (Kkaennip Kimchi)

Gathering the vibrant flavors of Korean cuisine into your kitchen starts with mastering Perilla Leaf Kimchi, a dish that balances the herbaceous notes of perilla leaves with the tangy depth of fermentation. This guide will walk you through each step, ensuring even beginners can achieve authentic results.

Ingredients

• 20 fresh perilla leaves, stems trimmed
• 1/4 cup Korean chili flakes (gochugaru)
• 2 tbsp fish sauce
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tsp sugar
• 1/4 cup thinly sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium bowl, combine 1/4 cup Korean chili flakes, 2 tbsp fish sauce, 1 tbsp minced garlic, 1 tsp grated ginger, and 1 tsp sugar to create the kimchi paste.
2. Gently fold in 1/4 cup thinly sliced scallions and 1 tbsp toasted sesame seeds into the paste until evenly distributed.
3. One by one, coat each of the 20 fresh perilla leaves with the kimchi paste, ensuring both sides are lightly covered but not overly saturated.
4. Stack the coated leaves in an airtight container, pressing down slightly to remove any air pockets.
5. Seal the container and let it ferment at room temperature (68°F to 72°F) for 24 hours, then refrigerate for an additional 48 hours to develop flavors.
6. Tip: For even fermentation, flip the container upside down after the first 12 hours at room temperature.
7. Tip: Wear gloves when handling the chili flakes to avoid skin irritation.
8. Tip: The kimchi is ready when the leaves have softened slightly and the flavors have melded together.

With its layered spice and umami, Perilla Leaf Kimchi offers a crunchy texture that complements grilled meats or can be enjoyed as a bold standalone side. Try wrapping a leaf around a slice of grilled pork for an unforgettable bite.

Young Radish Kimchi (Chonggak Kimchi)

On a crisp autumn day, there’s nothing quite like the vibrant kick of homemade Young Radish Kimchi to awaken your senses. This Chonggak Kimchi, with its crisp texture and balanced flavors, is a perfect introduction to the world of fermentation for beginners.

Ingredients

• 1 pound young radishes, trimmed and cleaned
• 1/4 cup Korean coarse sea salt
• 2 tablespoons granulated sugar
• 3 tablespoons Korean chili flakes (gochugaru)
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons fish sauce
• 1/4 cup water

Instructions

1. In a large bowl, combine the young radishes with the Korean coarse sea salt. Ensure each radish is evenly coated. Let sit at room temperature for 30 minutes to draw out moisture.
2. Rinse the radishes under cold running water to remove excess salt. Drain thoroughly and set aside.
3. In a separate bowl, mix the granulated sugar, Korean chili flakes, minced garlic, minced ginger, fish sauce, and water to create a smooth paste.
4. Gently fold the radishes into the chili paste mixture, ensuring each radish is evenly coated. Wear gloves to protect your hands from the chili.
5. Transfer the mixture to a clean, airtight container. Press down firmly to remove any air pockets.
6. Seal the container and let it ferment at room temperature (68°F to 72°F) for 24 hours. Then, refrigerate for at least 48 hours before serving to develop flavors.

Kimchi offers a delightful crunch with a spicy, umami-rich flavor profile that deepens over time. Serve it alongside grilled meats or as a bold topping for avocado toast to elevate your meal.

Kimchi Pancakes (Kimchijeon)

Kimchi pancakes, or Kimchijeon, are a savory, crispy delight that perfectly blend the tangy flavors of fermented kimchi with a satisfyingly crunchy texture. Kickstart your culinary adventure with this straightforward recipe that promises a delicious outcome every time.

Ingredients

• 1 cup well-fermented kimchi, chopped
• 1/4 cup kimchi juice
• 1/2 cup all-purpose flour
• 1/4 cup rice flour
• 1 pasture-raised egg, lightly beaten
• 1/2 cup ice-cold water
• 2 tbsp clarified butter
• 1 tbsp grapeseed oil

Instructions

1. In a large mixing bowl, combine the chopped kimchi, kimchi juice, all-purpose flour, rice flour, and lightly beaten egg. Tip: The kimchi juice adds depth of flavor, so don’t skip it.
2. Gradually add ice-cold water to the mixture, stirring until a smooth batter forms. The batter should coat the back of a spoon but still be slightly runny.
3. Heat a non-stick skillet over medium-high heat and add 1 tbsp of clarified butter and 1/2 tbsp of grapeseed oil. Tip: The combination of fats ensures a crispy exterior without burning.
4. Pour 1/4 cup of the batter into the skillet, spreading it evenly into a thin circle. Cook for 3-4 minutes until the edges are golden and crispy.
5. Flip the pancake carefully and cook for another 3-4 minutes on the other side. Tip: Use a wide spatula for an easy flip and to maintain the pancake’s integrity.
6. Repeat with the remaining batter, adding more clarified butter and grapeseed oil as needed.

Ready to serve, these Kimchi pancakes boast a delightful contrast between their crispy edges and soft, flavorful centers. Enjoy them as is, or elevate the dish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds for an extra layer of texture and taste.

Kimchi Stew (Kimchi Jjigae)

Let’s dive into the comforting world of Korean cuisine with a dish that’s as hearty as it is flavorful. Kimchi Stew, or Kimchi Jjigae, is a beloved staple that combines the tangy punch of fermented kimchi with rich, savory broth, creating a perfect balance of flavors.

Ingredients

• 1 cup aged kimchi, chopped
• 2 cups pork belly, thinly sliced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 cups anchovy stock
• 1 tbsp sesame oil
• 1/2 cup tofu, cubed
• 2 green onions, sliced
• 1 tsp garlic, minced

Instructions

1. Heat a heavy-bottomed pot over medium heat and add the sesame oil, swirling to coat the bottom evenly.
2. Add the thinly sliced pork belly to the pot, cooking until the edges begin to crisp and the fat renders, about 5 minutes.
3. Stir in the chopped kimchi, gochujang, gochugaru, and minced garlic, sautéing until the kimchi softens and the mixture becomes fragrant, approximately 3 minutes.
4. Pour in the anchovy stock, bringing the mixture to a gentle boil before reducing the heat to a simmer. Let it cook uncovered for 15 minutes to allow the flavors to meld.
5. Gently add the cubed tofu to the stew, being careful not to break it apart. Simmer for an additional 5 minutes.
6. Sprinkle the sliced green onions over the top just before serving to add a fresh, crisp contrast to the rich stew.

Just before serving, you’ll notice the stew has a robust, tangy flavor with a slight heat that builds with each bite. The pork belly adds a luxurious richness, while the tofu provides a soft, creamy texture. For an extra touch, serve it with a side of steamed rice to soak up the flavorful broth.

Kimchi Soup (Kimchi Guk)

Zeroing in on a dish that’s both comforting and invigorating, Kimchi Soup (Kimchi Guk) stands out with its tangy, spicy broth and hearty ingredients. Perfect for beginners, this recipe demystifies the process, ensuring a delicious outcome every time.

Ingredients

• 1 tablespoon sesame oil
• 1 cup aged kimchi, chopped
• 1/2 cup kimchi juice
• 4 cups unsalted chicken stock
• 1/2 pound pork belly, thinly sliced
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 package (14 ounces) firm tofu, cubed
• 2 pasture-raised eggs, lightly beaten
• 2 green onions, thinly sliced

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped kimchi and kimchi juice, sautéing until the kimchi softens, approximately 3 minutes.
3. Pour in unsalted chicken stock, bringing the mixture to a gentle boil over high heat.
4. Stir in thinly sliced pork belly, gochujang, granulated sugar, kosher salt, and freshly ground black pepper, reducing heat to medium-low to simmer for 15 minutes.
5. Gently add cubed tofu, simmering for an additional 5 minutes to allow flavors to meld.
6. Slowly drizzle lightly beaten eggs into the soup, stirring gently to create ribbons, cooking for 2 minutes.
7. Remove from heat and garnish with thinly sliced green onions before serving.

The soup boasts a robust umami flavor with a perfect balance of spice and tang, while the tofu and eggs add a silky texture. Serve it steaming hot with a side of steamed rice for a complete meal that warms the soul.

Kimchi Dumplings (Kimchi Mandu)

Creating kimchi dumplings, or Kimchi Mandu, is a delightful way to bring a punch of flavor to your table. Combining the tangy, spicy notes of kimchi with the comforting texture of dumplings, this recipe is perfect for those looking to explore Korean cuisine.

Ingredients

• 1 cup finely chopped kimchi, drained
• 1/2 pound ground pork, preferably pasture-raised
• 1/4 cup finely diced tofu, pressed and drained
• 2 tbsp sesame oil
• 1 tbsp soy sauce, preferably aged
• 1 tsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1 package (about 30) dumpling wrappers
• 1/4 cup water, for sealing wrappers
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the chopped kimchi, ground pork, diced tofu, sesame oil, soy sauce, sugar, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
2. Place a dumpling wrapper on a clean, dry surface. Spoon 1 teaspoon of the filling into the center of the wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape, pressing the edges firmly to seal. For a decorative touch, crimp the edges with a fork.
4. Heat a large non-stick skillet over medium heat and add 1 tablespoon of clarified butter. Once the butter is melted and bubbling, arrange half of the dumplings in the skillet, ensuring they do not touch.
5. Cook the dumplings for 2-3 minutes, or until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet, cover immediately, and reduce the heat to low. Steam for 5 minutes, or until the dumplings are cooked through and the water has evaporated.
6. Repeat the cooking process with the remaining dumplings and clarified butter.

Zesty and vibrant, these kimchi dumplings offer a crispy exterior with a juicy, flavorful filling. Serve them with a side of soy sauce mixed with a splash of rice vinegar for dipping, or atop a bed of steamed greens for a balanced meal.

Kimchi Quesadilla

Sometimes, the most unexpected combinations lead to the most delightful dishes. Today, we’re blending the bold flavors of Korean kimchi with the comforting warmth of a Mexican quesadilla, creating a fusion dish that’s sure to impress.

Ingredients

• 2 large flour tortillas
• 1 cup aged cheddar cheese, grated
• 1/2 cup kimchi, drained and chopped
• 2 tbsp clarified butter
• 1/4 cup scallions, thinly sliced
• 1 tsp gochujang (Korean chili paste)

Instructions

1. Heat a large skillet over medium heat (350°F) and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
2. Place one flour tortilla in the skillet, sprinkling half of the grated aged cheddar cheese evenly over the surface.
3. Distribute the chopped kimchi and thinly sliced scallions over the cheese, then drizzle with gochujang for a spicy kick.
4. Top with the remaining cheese and the second tortilla, pressing down gently to adhere the layers.
5. Cook for 3-4 minutes until the bottom tortilla is golden brown and crispy, then carefully flip the quesadilla using a wide spatula.
6. Add the remaining tbsp of clarified butter to the skillet, ensuring the second side cooks evenly for another 3-4 minutes.
7. Transfer the quesadilla to a cutting board, let it rest for 1 minute to set, then slice into wedges.

Layers of melted cheese and tangy kimchi create a quesadilla with a perfect balance of spicy, savory, and umami flavors. Serve with a side of sour cream or a light cucumber salad to complement the richness.

Kimchi Grilled Cheese Sandwich

For those looking to elevate their grilled cheese game, introducing a twist that combines the tangy crunch of kimchi with the gooey comfort of melted cheese. This Kimchi Grilled Cheese Sandwich is a fusion masterpiece that’s surprisingly simple to make at home.

Ingredients

• 2 slices of artisan sourdough bread
• 1/2 cup of aged cheddar cheese, grated
• 1/4 cup of kimchi, drained and chopped
• 1 tablespoon of unsalted butter, clarified
• 1 teaspoon of gochujang (Korean chili paste)

Instructions

1. Preheat a cast-iron skillet over medium heat (350°F) for even cooking.
2. Spread gochujang evenly on one side of each sourdough slice for a spicy kick.
3. Layer the grated cheddar cheese and chopped kimchi between the bread slices, ensuring the gochujang sides face inward.
4. Apply clarified butter to the outer sides of the sandwich for a golden, crispy exterior.
5. Place the sandwich in the skillet, pressing down gently with a spatula. Cook for 3-4 minutes until the bottom is golden brown.
6. Flip the sandwich carefully, then cook for another 3-4 minutes until the cheese is fully melted and the bread is toasted.
7. Remove from heat and let it sit for 1 minute to allow the cheese to set slightly for easier cutting.

The result is a sandwich with a perfect contrast of textures: crispy on the outside, with a molten center that’s both spicy and tangy. Serve it with a side of pickled vegetables to cut through the richness.

Kimchi Deviled Eggs

Just when you thought deviled eggs couldn’t get any more exciting, along comes this Korean-inspired twist that’s sure to spice up your appetizer game. Kimchi deviled eggs combine the creamy, comforting texture of classic deviled eggs with the bold, tangy flavors of kimchi, creating a fusion dish that’s both familiar and thrillingly new.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 2 tbsp finely chopped kimchi
• 1 tsp kimchi juice
• 1/2 tsp Dijon mustard
• 1/8 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp finely sliced scallions, for garnish
• 1 tsp toasted sesame seeds, for garnish

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until they reach a fine crumb texture. Tip: For smoother filling, press the yolks through a fine mesh sieve.
3. Add the mayonnaise, chopped kimchi, kimchi juice, Dijon mustard, sea salt, and black pepper to the yolks. Stir until the mixture is smooth and well combined.
4. Using a small spoon or a piping bag fitted with a star tip, fill each egg white half with the yolk mixture. Tip: For a more elegant presentation, pipe the filling into the egg whites.
5. Garnish each deviled egg with sliced scallions and toasted sesame seeds. Tip: For extra crunch, add a small piece of crispy kimchi on top of each egg.

The kimchi deviled eggs offer a delightful contrast between the creamy filling and the crisp garnish, with a flavor profile that’s rich, spicy, and slightly tangy. Serve them on a platter lined with lettuce leaves for a pop of color, or alongside other Korean-inspired dishes for a themed appetizer spread.

Kimchi Bloody Mary

Start by exploring the bold flavors of a Kimchi Bloody Mary, a twist on the classic cocktail that incorporates the spicy, tangy depth of homemade kimchi. This recipe is perfect for those looking to add a Korean-inspired kick to their brunch lineup.

Ingredients

• 1 cup high-quality vodka, chilled
• 2 cups tomato juice, freshly pressed
• 1/2 cup kimchi juice, strained
• 1/4 cup kimchi, finely chopped
• 1 tbsp Worcestershire sauce
• 1 tsp freshly grated horseradish
• 1/2 tsp smoked paprika
• 1/4 tsp celery salt
• Ice cubes, for serving
• Kimchi spears and celery stalks, for garnish

Instructions

1. In a large pitcher, combine the chilled vodka, tomato juice, and kimchi juice. Stir gently to mix.
2. Add the finely chopped kimchi, Worcestershire sauce, freshly grated horseradish, smoked paprika, and celery salt to the pitcher. Stir until all ingredients are well incorporated.
3. Fill four highball glasses with ice cubes to the brim.
4. Pour the mixture evenly into each glass, ensuring a good distribution of kimchi pieces.
5. Garnish each glass with a kimchi spear and a celery stalk for a crunchy contrast.

Creating this cocktail allows the robust flavors of kimchi to shine, offering a spicy and umami-rich experience. The texture is pleasantly chunky from the kimchi, with a smooth finish from the tomato juice. Serve it alongside a brunch spread or as a standalone appetizer to awaken the palate.

Kimchi Mac and Cheese

Amidst the fusion of flavors that define modern American cuisine, Kimchi Mac and Cheese stands out as a bold, comforting dish that marries the creamy richness of traditional macaroni with the spicy, tangy kick of kimchi. This recipe is designed to guide you through creating this delightful dish with precision and ease.

Ingredients

• 8 ounces elbow macaroni
• 2 cups aged cheddar cheese, grated
• 1 cup kimchi, drained and chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in the Dijon mustard, smoked paprika, cayenne pepper, and season with salt. Fold in the grated aged cheddar cheese until melted and smooth.
6. Add the cooked macaroni and chopped kimchi to the cheese sauce, stirring to combine evenly.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, or until bubbly and lightly golden on top.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld.

Yielded is a creamy, spicy mac and cheese with a satisfying crunch from the kimchi, offering a perfect balance of comfort and zest. Serve it alongside a crisp green salad or as a standalone dish for a hearty meal.

Kimchi Pizza

Unleash a fusion of flavors with this Kimchi Pizza, a delightful twist on the classic that combines the tangy, spicy kick of kimchi with the comforting cheesy goodness of pizza. Perfect for those looking to experiment with bold flavors, this recipe is straightforward and rewarding.

Ingredients

• 1 pre-made pizza dough (16 oz), room temperature
• 1/2 cup kimchi, finely chopped
• 1 cup mozzarella cheese, shredded
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp sesame oil
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crisp crust.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness to avoid uneven cooking.
3. Brush the stretched dough with sesame oil, creating a thin layer to enhance flavor and prevent sogginess from the toppings.
4. Spread the gochujang evenly over the dough, leaving a 1-inch border for the crust, as it acts as both a sauce and a flavor base.
5. Distribute the chopped kimchi over the gochujang, followed by the shredded mozzarella cheese, ensuring even coverage for a balanced bite.
6. Transfer the pizza onto the preheated stone or sheet, baking for 12-14 minutes until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and immediately sprinkle with green onions and sesame seeds for a fresh, nutty finish.

Delight in the crispy crust contrasted by the juicy, spicy kimchi and melted cheese, offering a complex flavor profile with each bite. Serve with a side of pickled radishes to cut through the richness, elevating the dining experience.

Kimchi Burger

Zesty flavors meet classic American comfort in this innovative Kimchi Burger, a fusion dish that promises to tantalize your taste buds with every bite. Perfect for those looking to spice up their burger game, this recipe combines the umami-rich depth of fermented kimchi with the juicy satisfaction of a well-seasoned patty.

Ingredients

• 1 lb ground chuck (80/20 blend)
• 1 cup napa cabbage kimchi, finely chopped and drained
• 2 tbsp kimchi juice
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp toasted sesame oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 4 brioche burger buns, lightly toasted
• 2 tbsp unsalted butter, melted
• 4 slices sharp cheddar cheese
• 1/2 cup mayonnaise
• 1 tbsp rice vinegar

Instructions

1. In a large mixing bowl, combine the ground chuck, finely chopped kimchi, kimchi juice, gochujang, sesame oil, sea salt, and black pepper. Mix gently until just combined to avoid overworking the meat.
2. Divide the mixture into 4 equal portions and shape each into a 3/4-inch thick patty. Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Preheat a cast-iron skillet over medium-high heat until it reaches 375°F. Brush the skillet lightly with melted butter.
4. Cook the patties for 4 minutes on the first side, then flip and top each with a slice of cheddar cheese. Continue cooking for another 3 minutes for medium doneness.
5. While the patties cook, whisk together the mayonnaise and rice vinegar in a small bowl to create a tangy sauce.
6. Spread the mayonnaise mixture on the bottom halves of the toasted brioche buns. Place the cooked patties on top, followed by additional kimchi if desired, and cover with the top halves of the buns.

Delightfully bold and slightly tangy, this Kimchi Burger offers a perfect balance of flavors and textures, from the crispy edges of the patty to the soft, buttery brioche bun. Serve with a side of sweet potato fries or a crisp, cold beer to complement the burger’s rich flavors.

Conclusion

Culinary adventures await with these 23 Spicy Kimchi Recipes Delicious, offering a vibrant mix of flavors to spice up your meals. Whether you’re a kimchi connoisseur or new to this fermented delight, there’s something here for everyone. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!