Kimchi Recipes
112 recipes. Page 3 of 5
Kimchi is Korea's iconic fermented food, and there are dozens of varieties beyond the familiar napa cabbage version - cubed radish (kkakdugi), ponytail radish (chonggak), green onion (pa-kimchi), and young radish (yeolmu), to name a few. Jangajji (Korean pickles) are made by preserving vegetables in soy sauce, vinegar, or gochujang.
The fermentation process creates beneficial probiotics and a depth of umami unique to kimchi. Seasonal produce transformed into kimchi and pickles keeps for weeks, making them a constant presence in Korean refrigerators.
Korean Sweet Potato Stem Kimchi
Goguma julgi kimchi is made from sweet potato stems, prepared by carefully peeling their tough, stringy outer skin to expose the elastic inner fiber, blanching briefly, then seasoning with gochugaru, anchovy fish sauce, minced garlic, and glutinous rice paste before being left to ferment. Once stripped of the outer skin, the stems retain only their springy, chewy core, which gives every bite a bouncy, almost springy resistance that sets this kimchi apart from leafy varieties. As the fermentation progresses, the seasoning works its way deep into the fibrous channels of each stem, building a well-balanced spicy-salty flavor throughout. Scallions bring a fresh herbal note, and onion rounds the sharp edges of the chili seasoning with natural sweetness. The peeling is time-consuming, but the distinctive texture rewards the effort. Made in peak summer when sweet potato stems are freshest, this kimchi is considered a seasonal treat.
Korean Gomchwi Leaf Jangajji
Gomchwi jangajji is a Korean mountain herb pickle made by submerging gomchwi leaves - a wild member of the ligularia family - in a prepared brine of soy sauce, vinegar, and sugar. The leaves carry a powerful, distinctly wild green fragrance that intensifies rather than fades as they cure, deepening when paired with the savory weight of fermented soy. Vinegar keeps the flavor profile from becoming too heavy, cutting through the richness of the soy with a clean, acidic finish after each bite. The leaves are notably broad and thick-fleshed compared to most pickling greens, which means they absorb the brine thoroughly and evenly over a few days of curing. When draped over a bowl of rice and folded into a wrap, the leaf's pungent aroma and salty seasoning seep directly into the grains, creating a self-contained bite that requires no additional side dishes. Garlic and cheongyang chili added to the brine contribute a sharp warmth and a mild heat that prevent the deep, earthy flavor of the mountain herb from becoming monotonous across a meal.
Korean Thistle Greens Pickles
Gondre-jangajji is a pickled banchan made from gondre, a Korean mountain thistle foraged in Gangwon Province each spring. The greens are blanched briefly to soften the fibrous stems before being submerged in a curing liquid of dark soy sauce, brown rice vinegar, rice syrup, minced garlic, and ginger. The blanching step is essential: raw gondre has a toughness that pickling liquid alone cannot fully penetrate, and a short time in boiling water opens the cell structure just enough to allow the marinade to work through without turning the greens limp. Rice syrup wraps the combined salt and acid in a mild sweetness that prevents the sharpness of either from dominating. A cheongyang chili adds a gentle heat at the finish that keeps the overall flavor from reading as one-dimensional. Because the fibrous texture holds the liquid within the grain of the vegetable, the jangajji stays moist and pliable throughout a week or more of refrigerated storage.
Korean Bracken Fern Pickles
Gosari jangajji is a Korean pickled bracken fern made by submerging boiled bracken stems in a brine of dark soy sauce, vinegar, sugar, and rice wine. The fern's earthy, nutty aroma weaves together with the soy umami in layers, deepening with each bite as the flavors come into focus. Though the stems are boiled until soft, the plant's natural fiber retains enough structure to give a satisfying chew, and dried chili and garlic added to the brine contribute a quiet warmth that builds gradually. Vinegar's acidity cuts through the heavier, loamy earthiness that raw bracken can carry, leaving the aftertaste clean and bright. Refrigerated, the jangajji keeps comfortably for over a week, making it a practical, ready-to-serve banchan. For anyone familiar only with gosari namul, this pickled version is a worthwhile discovery.
Korean Salted Oyster Jeotgal
Gul jeotgal is a traditional Korean fermented condiment made by curing fresh winter oysters in coarse solar salt with gochugaru, minced garlic, ginger, and plum extract, then aging the mixture at low temperature. As the salt draws moisture from the oyster tissue, the flesh contracts and its marine umami intensifies into something denser and more complex than a fresh oyster delivers. Gochugaru gives the condiment its characteristic red color and adds heat that balances the brininess. Plum extract plays a specific role during fermentation: it suppresses the fishy odor that naturally develops while contributing a mild acidity that keeps the overall flavor from turning flat or heavy. The longer gul jeotgal ages, the more layered and deep its character becomes. Eaten on its own over warm rice, it functions as a complete banchan, briny and bold against plain starch. Its more significant culinary role, however, is as a filling ingredient in baechu kimchi: folded into the seasoning paste, it introduces a richer source of umami than fish sauce alone provides, and the amino acids it releases during fermentation elevate the entire kimchi as it continues to ripen.
Korean Zucchini Kimchi (Summer Fresh Gochugaru Quick)
Hobak kimchi represents a seasonal Korean vegetable preparation specifically associated with the summer months. This timing is chosen because domestic aehobak reach their peak levels of natural sweetness and maintain a particularly tender internal structure during this time of year. To prepare the zucchini for seasoning, the vegetable is typically sliced into thin half-moon shapes or uniform rectangular pieces. The salting stage for these slices is kept intentionally brief. This limited salting time serves a specific functional purpose in the recipe by preventing the extraction of excessive moisture from the vegetable cells. If the zucchini remains in salt for an extended period, the individual slices tend to lose their structural integrity and collapse, which eliminates the characteristic crispness that defines the quality of the finished dish. Once the brief salting process is complete, the zucchini pieces are rinsed in cold water and squeezed firmly by hand to remove as much residual liquid as possible. The seasoning phase involves thoroughly tossing the prepared slices with a combination of red chili flakes known as gochugaru, fish sauce, and finely minced garlic. Rather than utilizing refined sugar for seasoning, this recipe relies on the addition of plum extract. The extract provides a balanced and rounded natural sweetness to the profile of the dish without the need for processed additives. Fresh garlic chives are integrated into the mixture to contribute an aromatic and grassy quality that connects the different flavor elements together. Thinly sliced onions are also added to provide a subtle savory depth in the background. This particular variety is a no-fermentation kimchi, meaning it is designed to be consumed on the same day it is made or within two days at the most. Beyond this forty-eight hour window, the texture of the zucchini softens significantly and the initial freshness of the ingredients begins to dissipate. To maintain the best possible quality during this short period, the kimchi should be kept in a tightly sealed container and stored in the refrigerator.
Korean Red Cabbage Kimchi
Jeokchae kimchi is made by salting red cabbage leaves, then tossing them in a seasoning of gochugaru, sand lance fish sauce, minced garlic, and Korean pear juice before a short fermentation. Red cabbage has thicker, denser leaves than napa cabbage, so it holds its crunch well after brining rather than going soft. The anthocyanin pigment in the red cabbage reacts with the chili seasoning to produce a vivid purple color rather than the typical red associated with kimchi, making it visually striking on the table. Pear juice provides a gentle fruit sweetness underneath the heat and spice, while sand lance fish sauce builds enough savory depth that even a brief fermentation yields full flavor. Scallions add a fresh, aromatic finish that ties the seasoning together. The result is a kimchi that is crunchy, spicy, and umami-rich simultaneously, with a distinctive character that sets it apart from traditional napa kimchi.
Authentic Jeolla-style Kimchi
Authentic Southern-style kimchi with rich fish sauce and rice paste for deep umami.
Jeolla-style Green Onion Kimchi
Deep-flavored green onion kimchi with rich fish sauce and spicy seasoning.
Korean Scallion Kimchi (Whole Stalk Anchovy Shrimp Paste)
Jjokpa kimchi is a traditional Korean scallion kimchi made by briefly brining whole scallions in coarse salt, then coating them from root to tip with a seasoning paste of anchovy fish sauce, fermented shrimp, gochugaru, and sweet rice flour paste. Using both anchovy fish sauce and salted shrimp together is intentional: the two condiments each carry a different profile of seafood umami, and combining them produces a more complex, layered depth than either alone could achieve. The sweet rice flour paste acts as a binder, adhering the seasoning evenly to the surface of each scallion and keeping it in place as moisture releases during fermentation. Without this paste, the pickling liquid would dilute the coating and the flavor would fade over time. The white bulb sections of the scallion hold their crunch through the brining and fermentation process while absorbing the spice of the gochugaru, and the green tops wilt to a silky texture that releases the scallion's characteristic sweet, pungent aroma. After six hours at room temperature followed by a day of refrigeration, the seasoning has fully penetrated the scallion and the kimchi is ready to eat alongside grilled pork belly or bossam. After three or more days of fermentation, a gentle lactic acidity develops that makes the kimchi equally useful as an ingredient in stews or stir-fries.
Korean Salted Yellow Croaker Jeotgal
Jogi jeotgal is a Korean salted and fermented yellow croaker made by gutting the fish, layering it in coarse sea salt for an initial multi-day cure in the refrigerator, then folding in gochugaru, garlic, ginger, and rice wine for a second stage of aging. Over the extended fermentation, fish protein breaks down into a concentrated savory depth that bears no resemblance to the raw ingredient, while the sea salt continuously draws out moisture and causes the flesh to contract and firm. Gochugaru and ginger suppress the fermentation smell and add a mild heat and aromatic warmth, while rice wine smooths out the sharp, rough edges that develop early in the process. The finished jeotgal is used in small amounts, placed over rice or added to kimchi jjigae as a flavor amplifier, a condiment that delivers significant depth from a very small quantity.
Korean Bamboo Shoot Pickle
Juksun jangajji refers to a Korean side dish consisting of pickled bamboo shoots. The preparation begins by boiling the raw bamboo shoots in water, a necessary preliminary step that removes the naturally occurring astringency and the sharp, harsh qualities found in the fresh plant. Once the shoots are softened and neutralized, they are placed into a container and covered with a hot pickling liquid. This brine is a mixture of soy sauce, vinegar, and sugar, which is brought to a boil together with dried bay leaves and whole black peppercorns to provide a subtle aromatic complexity. Because bamboo possesses a particularly dense and tightly packed cellular structure, it does not absorb the flavors immediately. Instead, the shoots slowly take in the salty, sweet, and acidic properties of the brine over the course of at least twenty-four hours while resting in a refrigerator. This slow penetration allows the bamboo to retain its characteristic firm and crunchy texture even after it has been submerged in the liquid for several days. The inclusion of bay leaf and whole peppercorns introduces a quiet, layered spice profile that differentiates this version from simpler soy and vinegar preparations. It is important to perform the initial blanching, as skipping this step results in a persistent bitterness that the pickling brine is unable to mask. In terms of serving, the sharp acidity of these pickles functions effectively as a palate cleanser when eaten alongside fatty meats such as grilled pork belly or marinated galbi. The textured shoots can also be utilized as a crisp topping for rice bowls or integrated into sandwiches to add a structural element.
Korean Fermented Kale Kimchi
Kale kimchi is made by wilting kale leaves in coarse salt, then tossing them with julienned radish, scallions, gochugaru, soup soy sauce, and pear puree before fermenting. The kale's strong green flavor mellows during fermentation while its sturdy leaf structure maintains a satisfying chew, and the radish strips add a crisp counterpoint to the soft seasoning. Pear puree wraps around the chili heat with fruit sweetness, and soup soy sauce anchors the seasoning with a quiet umami depth. Made using the same technique as napa cabbage kimchi but carrying kale's distinctive slight bitterness, this version adds a layer of complexity and nutritional density to the traditional format. Kale requires less salting time than napa cabbage, and weighting it down evenly during the process ensures consistent wilting throughout the batch.
Traditional Kimjang Cabbage Kimchi
The golden recipe for traditional winter kimjang cabbage kimchi.
Korean Soy Pickled Perilla Leaves
Kkaennip jangajji is a Korean soy-pickled perilla leaf side dish made by layering thoroughly dried leaves in a brine of boiled soy sauce, rice vinegar, and sugar with garlic and cheongyang chili. One of the most important steps is bringing the brine to a full boil and then allowing it to cool completely before pouring it over the leaves. Hot brine wilts the leaves immediately and collapses their structure, while a cooled brine preserves their shape and allows the seasoning to penetrate evenly over the resting period. The perilla's bold herbal fragrance becomes rounder and less sharp when it comes into contact with the salty depth of the soy sauce, and the vinegar prevents the saltiness from becoming overwhelming, keeping the finish clean and bright. Cheongyang chili leaves a quiet but definite heat at the back of each bite, and garlic threads a pungent undercurrent through the entire flavor profile. Wrapped around a spoonful of plain white rice, a single leaf delivers its full herbal, savory character in one mouthful, and the combination is one of the most satisfying pairings in Korean home cooking. Stored in the refrigerator, the pickled leaves keep for well over a month, making this one of the most practical side dishes to prepare in advance.
Korean Perilla Leaf Kimchi
Preparing kkaennip kimchi involves layering a seasoning mixture of soy sauce, Korean red chili flakes, minced garlic, and toasted sesame oil between individual perilla leaves. Unlike traditional cabbage kimchi, this version functions as an instant pickle that requires no fermentation period, making it ready to serve as soon as the assembly is finished. The sharp, herbal aroma of the raw perilla leaf softens when integrated with the toasted richness of sesame oil, while the chili flakes provide a controlled level of heat that complements rather than masks the natural characteristics of the leaves. Soy sauce establishes a savory and salty foundation, which is further elevated by the addition of finely chopped scallions. For a different visual result, using soup soy sauce produces a lighter color that allows the dark green hue of the perilla leaves to remain prominent. Small amounts of anchovy fish sauce can also be added to the marinade to introduce a complex layer of saltiness similar to fermented kimchi. This side dish maintains its quality well in the refrigerator throughout the week. While the seasonings are distinct and bright on the first day, the flavors fully penetrate the leaves after two or three days, resulting in a more integrated profile. The seasoned leaves are commonly draped over warm steamed rice or used as an aromatic alternative to lettuce when wrapping grilled meats. Because it requires few ingredients and minimal preparation time, it is a practical choice for home cooking.
Korean Cubed Radish Kimchi
Kkakdugi is a staple Korean kimchi made from radish cut into 2 cm cubes, brined in coarse salt, then seasoned with gochugaru, salted shrimp, garlic, and ginger before fermentation. Salting draws out moisture from the cubes, creating a contrast between the damp interior and the snappy outer surface. Salted shrimp layers its briny seafood depth beneath the chili heat, and as fermentation progresses, the radish's natural sugars emerge to balance the spice with a clean sweetness. Brining time should be kept to thirty minutes to one hour since over-salting softens the radish and robs it of its characteristic crunch. Adding a small drizzle of perilla oil during the seasoning step deepens the nutty undertone of the finished kimchi, and substituting grated pear or apple for sugar provides a gentler, fruit-derived sweetness that integrates more seamlessly into the overall flavor. The accumulated brine at the bottom of the jar develops a refreshing tang that makes kkakdugi the essential companion to rich, milky soups like seolleongtang and gomtang.
Korean Pickled Shishito Peppers
Kkwarigochu jangajji is a Korean pickled shishito pepper side dish made by pricking each pepper all over with a toothpick, blanching briefly in salted boiling water for thirty to sixty seconds, and submerging them with sliced garlic and optional cheongyang chili in a brine of soy sauce, vinegar, and sugar brought to a boil. Pricking the peppers before blanching ensures the brine penetrates evenly through the hollow interior, eliminating any difference in seasoning between the skin and the flesh inside. Blanching for only thirty seconds to one minute wilts the peppers just enough to make them pliable while keeping a firm, springy bite and their natural mild heat. Pouring the brine hot, then letting the jar cool before refrigerating, helps the peppers hold their green color rather than browning. Vinegar cuts through the saltiness of the soy sauce and prevents the pickle from tasting heavy, while sugar smooths the sharpness into a balanced, clean finish. Ready after at least one day of refrigeration and keeps well for over a week, making it a reliable banchan to have on hand when the weeknight table needs one more dish.
Korean Kohlrabi Soy Pickle
Kohlrabi jangajji is a Korean soy pickle made by thickly peeling kohlrabi, cutting it into 2 cm cubes, and submerging the pieces with garlic and dried chili in a pickling brine of boiled soy sauce, vinegar, and sugar. Kohlrabi's dense cellular structure absorbs the brine slowly, holding a firmer crunch and more pronounced sweetness than radish over several days of pickling. The soy sauce's savory depth and the vinegar's acidity draw out the kohlrabi's natural sugars, while dried chili contributes a subtle warmth and color to the brine. Pouring the brine only after it has fully cooled preserves the kohlrabi's crunch, as hot liquid softens the cell walls and reduces the staying power of the pickle. This pickle works well as a palate cleanser alongside grilled meat or samgyeopsal, cutting through richness with its tart, sweet bite, and stored in the refrigerator it holds its crisp texture for two to three weeks. Adjusting the ratio of vinegar to sugar in the brine shifts the pickle toward more sour or more sweet depending on preference.
Korean Kohlrabi Kimchi (Cubed Gochugaru Fermented Crisp)
Kolrabi kimchi is made by cutting kohlrabi into 2 cm cubes, brining them in coarse salt, then mixing with gochugaru, fish sauce, minced garlic, and plum syrup before fermentation. Kohlrabi has lower moisture content and a denser cellular structure than Korean radish, which means its crunch holds up through days of fermentation without softening into mush. The brining step draws internal moisture out of the kohlrabi while driving salt evenly into the tissue, and this stage must be completed thoroughly so that seasoning can penetrate all the way through during fermentation. Kohlrabi's natural sweetness creates a clear contrast against the heat of gochugaru, adding textural depth to the flavor profile. Fish sauce builds the savory fermented foundation, while plum syrup contributes both acidity and sweetness to keep the overall seasoning in balance. Eaten immediately after mixing, the kimchi tastes fresh and light, similar to a dressed salad. After one to two days at room temperature or three to four days in the refrigerator, the umami deepens noticeably and the characteristic tang of fermentation emerges. It works well as a substitute for kkakdugi alongside rice and grilled meats.
Korean Soybean Leaf Kimchi
Kongip kimchi is a Korean preserved kimchi made by coating individual soybean leaves, one by one, with a seasoning of gochugaru, dark soy sauce, anchovy fish sauce, and plum syrup, then stacking them in layers to ferment. The soybean leaf's earthy, vegetal fragrance is its defining quality in the fresh state, but it transforms into something considerably deeper and more savory once it meets the concentrated umami of soy and fermented fish sauce and begins to mature over several days. Onion and ginger are worked into the seasoning to suppress any raw edge and reinforce the overall aroma. Plum syrup tames the inherent sharpness of the salt and fish sauce with a gentle fruit acidity that rounds the flavor, ensuring that each leaf pulled from the jar tastes balanced rather than overwhelming. The traditional way to eat it is draped over a bowl of warm rice and folded around a mouthful, the salty-spicy leaf acting as both wrap and condiment. When the kimchi is particularly salty after a long fermentation, a brief toss in sesame oil softens the intensity and adds a warm, nutty note. Made in late autumn while the leaves are still young and tender before the first frost, this kimchi keeps for weeks in the refrigerator and deepens in flavor throughout the season.
Korean Green Plum Pickles
Maesil jangajji is a traditional Korean green plum pickle made by salting unripe plums to draw out bitterness, layering them with sugar, and pouring in vinegar and rice wine for months of aging. Over the long curing process, the plum's sharp acidity gradually harmonizes with the sugar's sweetness, and the flesh condenses as moisture evaporates, concentrating its floral aroma. Vinegar stabilizes the fermentation while rice wine smooths any harsh notes, resulting in a pickle that is tart, sweet, and cleanly fragrant. A couple of pieces placed beside a bowl of rice stimulate the appetite with their bright acidity, making this a Korean summer preserve with a long tradition. The best time to prepare it is early June when young green plums come to market, and stored in glass jars in a cool spot the pickle keeps well for over a year.
Korean Garlic Scape Soy Pickles
Maneul jong jangajji is a Korean garlic scape pickle made by cutting fresh scapes into 5 cm lengths, packing them into a sterilized jar along with cheongyang chili peppers, and pouring over a freshly boiled brine of soy sauce, vinegar, sugar, and dried kelp. The scapes' sharp garlic bite melds gradually with the soy's salty, savory depth to produce a flavor that builds with every chew, while the kelp dissolves a subtle seaweed umami into the brine over the course of steeping. The vinegar keeps the salt in check so the overall taste stays clean rather than heavy, and the cheongyang chili adds a slow, lingering warmth at the end of each bite that prevents the pickle from tasting one-dimensional. Reboiling the brine and pouring it back over the scapes after two days is an important step for both preservation and even pickling, and repeating this process once more ensures the scapes absorb flavor uniformly throughout. Handled this way, the finished banchan keeps reliably for over a month in the refrigerator.
Korean Garlic Scape Kimchi
Maneul jong kimchi is a garlic scape kimchi made by lightly brining freshly harvested scapes, then dressing them in a seasoning paste of gochugaru, fish sauce, and plum syrup blended with pureed onion and pear. The scapes' sharp, piercing garlic aroma does not diminish through fermentation - it persists alongside the stems' crisp bite, delivering alternating pulses of heat and umami that build with each chew. Pear works into the base to introduce a fruit sweetness that blunts the chili intensity, while fish sauce provides the fermented backbone that grounds the entire kimchi. Trimming the fibrous bottoms before seasoning produces a more uniform snap throughout. Leaving the jar at room temperature for roughly two days allows the flavors to integrate and mellow into balance before refrigerating. This is a seasonal kimchi made only in spring when garlic scapes appear in the market, and its combination of raw green pungency and assertive garlic heat sets it apart from any other variety in the Korean kimchi repertoire.