30 recipes. Page 1 of 2
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Barely sweet and distinctly savory, these scones carry the sourness of kimchi and the saltiness of cheddar between buttery layers. Tossing the squeezed kimchi and the cheese in the flour before adding any liquid spreads them evenly instead of leaving clumps.
Flying fish roe, stir-fried kimchi and diced yellow pickled radish sit in sections over rice, scattered with crushed seasoned laver and scallion. The rice is tossed with sesame oil and butter first for a gloss. Left on hot rice, the roe goes slack and the laver soggy, and the bowl is mixed the moment it is ready.
Once the seared tofu goes back into the pan, it is never stirred with a spatula; shaking the pan coats it in the red kimchi oil instead. The riper the kimchi, the more its sourness fades as it cooks, leaving a deeper savory taste.
Chopped kimchi goes into the pork filling, so its sourness and heat cut through the richness of the meat. Browning, steaming and crisping all happen in one pan, and the soy dip gets an extra splash of vinegar.
Tuna from the can is tipped in along with all its oil, giving the broth a savory richness. The kimchi brine is held back at the start and used at the end, after tasting, to make up whatever salt and sourness the pot still needs.
Ground mung bean batter, mixed with kimchi, bean sprouts and pork, is fried in small rounds the way market stalls do it, with no holding back on the oil. Well-fermented kimchi gives it a sour edge, and it is dipped in soy sauce cut with vinegar.
Kimchi goes down first, then Spam, sausages, tofu and rice cakes are laid over it in neat rows by type, with the seasoning paste piled in the middle. The water is poured in around the edge rather than the center to keep those rows in place.
Slippery acorn jelly and fine wheat somyeon sit together in cold, tangy dongchimi broth, the liquid from radish water kimchi. Every mouthful mixes two kinds of softness. At least 1 hour in the fridge sharpens the broth's sweet-tangy balance. The jelly holds thin strips best when it is cut straight from the fridge, and the boiled noodles turn springy only after a hands-on rub under cold water strips off their surface starch. Kimchi brings a spicy edge and cucumber a cool crunch, while sesame oil stays in the background, just enough to stop the noodles sticking without masking the broth's clean acidity. It suits hot summer days when appetite runs low.
This version has ground pork in it, and only a little gochujang, so the sour tang of well-fermented kimchi leads. Made with long-aged kimchi (mugeunji), it gets noticeably deeper.
Kimchi goes in at nearly the same weight as the pork, so the first thing you taste is its sourness. Short-cut garlic chives and pressed tofu fill out the mix, seasoned with soy sauce, garlic, and sesame oil.
Acorn jelly tastes of little beyond a faint astringency, and the flavor of this bowl comes from the sweet-sour chilled broth and chopped kimchi. The jelly is cut into sturdy sticks, topped with cucumber strips, and brought to the table the moment the cold broth is poured over.
Shredded potato and kimchi are pressed into a pan or cup-shaped mold to form a thick base and rim, and the hollow in the middle is filled with mozzarella and green onion and covered until the cheese melts. The potato is rinsed only once in cold water to keep its starch, which is what holds the cup shape. Being bite-sized, they also work as party finger food.
In this budae jjigae, a spoonful of baked beans sits in the middle of the pot with the gochujang paste on top. As it boils the beans break down, thickening the broth a little and leaving a faint sweetness. The liquid underneath is anchovy stock, not plain water.
Tangy kimchi and sweet soy-marinated beef cling to thick udon in a saucy, soup-free stir-fry. Searing the beef undisturbed over high heat builds flavor. Frying the kimchi until red oil pools in the pan, before any sauce goes in, keeps the seasoning concentrated. The fat, round noodles hold the sauce well, making a filling one-plate meal.
Stir-fried kimchi is mixed into the tuna mayo, so each bite starts rich and creamy and finishes sour and bright. A layer of perilla leaves between the rice and the filling shows up as a green ring when the roll is sliced.
Each cup of the takoyaki pan gets octopus plus chopped kimchi and scallion. Sauce, mayonnaise, and bonito flakes still go on top as usual, but the kimchi comes through underneath, sour and hot.
Napa cabbage lines the bottom of the pot, and kimchi, blanched beef, tofu, enoki and frozen dumplings are arranged around it in separate blocks of color before anchovy stock with gochujang is poured over. A drop of perilla oil goes on just before it reaches the table.
The batter is nothing but soaked, ground mung beans, no wheat flour, which makes it dense and nutty, and each round goes into the pan a full 1.5 cm thick, so one is a meal. Blanched mung bean sprouts give the thick middle some crunch.
Turn on the range hood before the cheonggukjang goes in. The smell as it boils is strong, but the broth itself tastes deep and nutty, and because the soybeans are only briefly fermented, they keep a sticky, stringy texture. It is eaten hot, ladled over rice and mixed in.
With butter mellowing kimchi's sourness and adding a rich, nutty aroma, a splash of soy sauce is all the udon needs. The sharp tang softens once the kimchi, spread out in the pan, cooks down its juices until the edges darken. A soft-boiled egg on top breaks into a creamy sauce, with crumbled seaweed and chives for fragrance, and the whole dish comes together in about 12 minutes.
No flour or egg goes into this batter; the starch in the ground mung beans is what holds each pancake together. Soaking the beans yourself takes more than 6 hours, and that time has to be planned in. Pressed over medium heat, the outside forms a golden crust around the pork and kimchi.
This stew starts from plain water instead of stock: donggeurang-ttaeng, small pan-fried patties of meat, tofu, and vegetables, already carry enough seasoning to flavor the pot. Frozen patties work fine as long as they lie in a single layer under the broth and heat right through to the middle.
This bowl follows the shape of Chinese dan dan noodles but swaps in Korean flavors: doenjang (fermented soybean paste) and soy sauce season the pork, and unsweetened soy milk forms the broth. Frying the chopped kimchi with the browned pork tames its sourness so it blends into the nutty chili-oil broth instead of standing apart. If the doenjang starts sticking to the pan, lower the heat right away to keep bitterness out.
Tofu, kimchi, chili flakes, green onion and anchovy stock: that is the whole list, so the broth tastes mostly of however sour the kimchi has become.