The most classic kimchi recipe is spicy napa cabbage made with Gochugaru pepper flakes and fermented in the 3000-year old Korean tradition. There are many varieties of kimchi, usually made with different vegetables, but the basics are the same:kimchi is spicy and fermented.
Eating kimchimayseem intimidating if you've never experimented with Korean cuisine before.
The good news is that there's so many delicious andeasyways to incorporate delicious, gut friendly kimchi into your meals and we're here to show you how.
It's time to get excited!Not only is kimchi good for you, it'sdelicious and its distinct, funky fermented flavor and Gochugaru spiceis sure tosurprise and delight.
How is OMP's Kimchi different?
Here at Olive My Pickle, we make salt water brine, lactic acid fermented foods and our product lineup includes three different varieties of kimchi.
Our kimchi is raw and unpasteurized and contains naturally occurring probiotics that are optimal for gut health. Learn more about our fermentation process here.
Three waysOlive My Pickle kimchi is different:
- First,we don't useany fish sauce or fish oil that maybe found in an authentic Korean recipe. That's because 100% of our products here at OMP are vegan.
- Second, is our spice level, which is described as medium to mild. Although we use true Gochugaru red pepper, the salt from the fermentationreduces the heat level so our kimchi is not too fiery hot.
- Third, as mentionedwe have three kimchi varieties to choose from:
Try our #1 best-selling Classic Kimchi, a napa cabbage-based kimchi and closest to a true Korean recipe.
Next is Daikon Radish Kimchi. It's an identical recipe to our Classic, made with green onion, ginger and Gochugaru. The Daikon Radish is crisp and a bit peppery.
Our Cucumber Kimchiis a little different from the other two. Made with sesame oil and rice wine vinegar, it's a delicious and savory experience. The vinegarwe use addsflavor and is not acidic enough to disrupt the fermentation process and presence of lactic acid bacteria.
People often start using kimchi as a garnish for foods like pizza and grilled cheese sandwiches, but we wanted to exploresomeeasy, Korean inspired meals that you can make at home. Some of these recipeswith kimchiwill make you look like a gourmet chef while others are very easy everyday meals you can make in a flash.
With 11 amazing recipes made with kimchi from Olive My Pickle, now’s the time to gather your favorite ingredients and discover how tempting and tantalizing a kimchi-based meal can be. Here we go!
Kimchi with Coconut Rice and Shrimp
Daikon Radish Fermented Kimchi
A quick and easy dinner that marries the sweet coconut rice with tangy shrimp and the added punch from Daikon Radish Kimchi to create a journey to the east for your palate. You can substitute the shrimp for chicken or tofu and still have amazing results!
Ingredients:Serves 2
2 cups jasmine rice
1 cup coconut heavy cream
1 cup water
16 oz preferred shrimp
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp butter
½ cup Olive My Pickle's Daikon Radish Fermented Kimchi, chopped
Instructions:
Add rice, coconut cream, and water to your instant pot and set to high pressure for 8 minutes. Allow to naturally release for 10 minutes, then open the lid.
While the rice is cooking, cook shrimp in a hot pan with sesame oil, about 3 minutes per side.
Add soy sauce & butter. Allow to reduce for 2 minutes.
Toss coconut rice with chopped Daikon Radish Kimchi and move to a plate.
Pour shrimp and soy from pan over the top and serve immediately.
Kimchi Pancakes
Classic Kimchi
Salty? Check. Crunchy? Check. Spicy? That depends on you and how much you want in there. These kimchi pancakes are great vessels for eggs, pulled chicken, or seared tofu. They also stand on their own or with a nice dipping sauce. This is a fun, quick recipe that will leave you wondering why in the world you didn't try it sooner.
Ingredients: Makes 6 small pancakes
1 egg
1 tbsp Olive My Pickle's Class Kimchi brine
1½ cups Olive My Pickle's Class Kimchi, chopped
¾ cup all purpose flour (almond flour can be substituted but allow batter to rest 10 minutes before cooking)
¼ cup soy sauce, divided
3 green onions, thinly sliced
Instructions
Set non stick pan to medium heat
Mix all ingredients in a mixing bowl and stir thoroughly
Using ¼ cup measuring cup, scoop batter into the pan and cook for 2-3 minutes per side
Move to wired resting rack after done to keep the bottoms crisp.
Serve them in your very own creative way!
Kimchi Eggs
Classic or Cucumber Kimchi
The perfect breakfast or late night snack, these kimchi eggs will hit the spot. Whether you like them sunny side up, scrambled or somewhere in between, the kimchi will be a happy addition to your classic fried egg and toast.
Ingredients: Serves 1
3 eggs (cooked to your preference)
1 piece toasted bread (we like keto friendly Base Culture brand)
½ cup Olive My Pickle Classic Kimchi or Cucumber Kimchi
Instructions
Slice toasted bread and top with your favorite eggs and kimchi and enjoy!
Glazed Pork Belly
Classic Kimchi
A restaurant quality dish with half the price and twice the probiotics! This amazing pork belly dish is something the whole family will enjoy.
Ingredients: Serves 4
2 lbs pork belly
2 cups stock (your choice)
1 tsp cloves
½ tbsp Chinese five spice
1/2 tbsp sesame oil
¼ cup soy sauce
½ cup Olive My Pickle's Daikon Radish Kimchi
16 oz soba noodles(or your favorite noodles)
2 ea green onions sliced
For soy glaze
½ cup mirin
½ cup tamari
1 tbsp sesame oil
¼ cup coconut sugar
2 tbsp rice vinegar
2 tsp cornstarch
1 tbsp water
Instructions
Add pork belly, stock, cloves, Chinese five spice, sesame oil, and soy sauce to instant pot set on high pressure, cook for 22 minutes and allow it to naturally release for 15 minutes before removing the lid.
Set oven to broil and place pork belly in to crisp up the skin, about 7 minutes.
Set a pot to boil and follow directions on the noodle package for al dente doneness.
In a small sauce pot combine mirin, tamari, sesame oil, coconut sugar, and rice vinegar and bring to a boil.
Meanwhile, mix cornstarch and water together. Ensure there are no lumps.
Once boiling, whisk cornstarch slurry into the sauce pot and cook, continuously stirring, until sauce thickens. About 3 minutes.
Toss the noodles in the sauce making sure to coat evenly, reserve a few tablespoons of sauce to drizzle on the plate.
Plate the noodles and add the Daikon Radish Kimchi on top.
Cut thick slices of pork belly and place on top of daikon, drizzle remaining sauce and garnish with green onion.
Kimchi Noodles
Classic Kimchi
This twist on the classic pasta dish is a great way to lighten up an otherwise heavy, cream filled pasta dinner. The kimchi lends its fantastic flavor profile and brightness to the tofu based “cream” sauce to create a dish that's full of flavor but won't lead you to feeling overly stuffed.
Ingredients: Serves 4
16 oz linguine (or your favorite pasta, gluten free)
2 tbsp cooking oil
¾ cup Olive My Pickle's Classic Kimchi
1 tbsp soy sauce
2 tbsp oyster sauce
1 tsp Gochujang
¼ block firm tofu
1 cup oat milk
2 tbsp Olive My Pickle's Classic Kimchi juice
2 ea green onion, sliced
Sprinkle parmesan cheese (optional)
Instructions
Bring a big pot of water to boil; add salt and cook pasta by following the directions on the box.
Heat a large skillet over medium heat; add in the oil and swirl to coat. Add ½ the kimchi, soy sauce, and oyster sauce. Sauté kimchi with sauce until kimchi is softened, about 3 to 4 minutes. Stir occasionally. Add Gochujang to your taste.
Meanwhile, combine firm tofu and oat milk in a blender and blend for 30 seconds. Pour it into a skillet. Stir until combined and add kimchi juice.
Add cooked pasta into sauce, and the remaining kimchi and mix well. Sprinkle some parmesan cheese and black pepper to your taste. Garnish with chopped green onion.
Korean Tacos with Kimchi
Classic Kimchi
Taco Tuesday! And Wednesday…Thursday…Friday.. You catch our drift. These tacos will have anyone you serve them to asking to come back over and eat them again! The rich pork, tangy onions, and lightly spiced kimchi create an umami bomb in your mouth. Use this power wisely.
Ingredients: Serves 4
2 lbs pork belly
2 cups stock (your choice)
1 tsp cloves
½ tbsp Chinese five spice
1/2 tbsp sesame oil
¼ cup soy sauce
½ red onion julienned
2 tbsp coconut sugar
1 tbsp salt
½ cup red wine vinegar
½ cup water
½ bunch cilantro minced
1 cup Olive My Pickle Classic Kimchi, chopped
Corn tortillas
Instructions
Add pork belly, stock, cloves, Chinese five spice, sesame oil, and soy sauce to instant pot set on high pressure, cook for 22 minutes and allow it to naturally release for 15 minutes before removing the lid.
Set oven to broil and place pork belly in to crisp up the skin, about 7 minutes.
In a small sauce-pot, bring coconut sugar, salt, red wine vinegar, and water to a boil and remove from heat. Allow to cool for 5 minutes.
Place red onion in a small jar and pour the cooled red wine mixture over and place in the fridge for 15 minutes.
Cut the cooked pork belly into cubes and place in a hot saute pan with 3 tbsp of the cooking liquid from the instant pot. Allow to simmer and reduce until the pork belly is coated, about 4-5 minutes.
Warm tortillas in the microwave or on a burner and begin building your tacos with meat, kimchi, red onion and lastly cilantro. A fun addition to the top is spicy mayo!
Kimchi Fried Rice
Classic Kimchi
The perfect kimchi fried rice is tough to find. Now you can make it at home AND get the probiotics that your gut deserves. This easy to cook kimchi fried rice is a perfect way to use up that leftover rice from last night's dinner or a great way to wow at your next dinner party.
Ingredients: Serves 4
1 onion chopped small
1 ea portobello mushroom cap diced
3 cups jasmine rice (if freshly cooked, let cool for 10 minutes)
3 large eggs
1 tsp minced garlic
2 tbsp Olive My Pickle's Classic Kimchi juice
1/2 tbsp sesame oil
1 tbsp cooking oil
1 tbsp toasted sesame seeds to garnish
1 ea green onion thinly sliced and/or sesame seeds (optional)
Instructions
On medium high heat preheat a large pan, add the cooking oil and swirl to coat.
Add the onion and cook until translucent, about 4 minutes.
Add garlic and stir for 30 seconds, then add the portobello and stir continuously until cooked.
Add the eggs and stir until it begins to thicken.
Add the rice and the kimchi juice. Mix all of them together well and thoroughly.
Add the kimchi and mix well in the pan, incorporating all ingredients together.
Drizzle the sesame oil and mix them well. Remove from the heat.
Garnish with green onion and sesame seeds.
Kimchi Jjigae - a kimchi stew
Classic Kimchi
Looking for a soup that packs a punch? Look no further than this full bodied, full flavor, meaty, biome building soup. Not only is the kimchi a star in this but the healthy fats from the pork belly and extra protein from the tofu will satiate you for hours.
Ingredients: Serves: 4
2 lbs pork belly
2 cups stock (your choice)
1 tsp cloves
½ tbsp Chinese five spice
1/2 tbsp sesame oil
¼ cup soy sauce
½ brick firm tofu
½ cup Olive My Pickle Classic Kimchi
2 ea sh*take mushroom (stems removed)
1 tbsp Gochugaru
1 tbsp Gochujang
1 ea green onion thinly sliced and/or sesame seeds (optional)
Instructions
Add pork belly, stock, cloves, Chinese five spice, sesame oil, and soy sauce to instant pot set on high pressure, cook for 22 minutes and allow it to naturally release for 15 minutes before removing the lid.
Set oven to broil and place pork belly in to crisp up the skin, about 7 minutes.
Slice shiitake and tofu into long strips and cook in a heated pan with oil for 4 minutes or until the shiitakes become tender.
Slice the pork belly to desired thickness.
Strain the liquid from the instant pot into a bowl with the Gochugaru and Gochujang and stir together. Add the cooked mushrooms, tofu and pork belly along with the kimchi.
Garnish with green onion and serve (side of rice optional.)
Kimchi Ramen
Classic Kimchi
Elevate your soup nights with this knock out ramen recipe. Perfect for cozy winter nights or the more traditional route, when its hot out drink hot broth, fighting fire with fire. Either way you will not be disappointed and your microbiome will be thanking you as well!
Ingredients: Serves: 2-4
For soy cured eggs
6 large eggs *see instructions below
¾ cup tamari
3 tbsp rice vinegar
½ tbsp sesame oil
For pork belly
2 lbs pork belly
2 cups stock(your choice)
1 tsp cloves
½ tbsp Chinese five spice
1/2 tbsp sesame oil
¼ cup soy sauce
For Ramen
1 onion peeled
3 green onions
1 ½ inch piece of ginger chopped
2 garlic cloves
Broth from pork belly (strained)
4oz bonito flakes
1 package ramen noodles
¼ lime cut into thin wheels
½ cup Olive My Pickle's Daikon Radish Kimchi
½ cup kimchi
1 tsp sesame seeds
Instructions
Bring a large pot of water to a boil. Place eggs in the water and keep at rapid boil for 6 minutes and 45 seconds.
Fill a large mixing bowl with cold water and lots of ice. Remove eggs from boiling water and put directly into ice bath. Let eggs cool for 5 minutes, then gently crack the egg on a hard surface loosening the shell on all sides. If you peel them in the ice bath, it should make it a little easier to remove the shell.
Combine ¾ cup tamari, 3 tbsp mirin, and ½ tbsp sesame oil in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.
Add pork belly, stock, cloves, Chinese five spice, sesame oil, and soy sauce to instant pot set on high pressure, cook for 22 minutes and allow it to naturally release for 15 minutes before removing the lid.
Set oven to broil and place pork belly in to crisp up the skin, about 7 minutes.
Thinly slice the pork belly and set aside
Add the onion, green onion, ginger, garlic and bonito flakes to the strained pork belly broth and simmer for 30 minutes, stirring occasionally.
Strain again to remove the vegetables and bonito flakes
Cook ramen noodles to the direction on the package
Pour broth into a large bowl, add the ramen noodles and top with soy cured egg, daikon kimchi, pork belly and kimchi. Sprinkle with sesame seeds and serve HOT!
Kimchi Miso Dressing
Classic Kimchi or Cucumber Kimchi
This is a super umami and bold tasting salad dressing sure to dress up any weeknight salad and make it a meal!
Ingredients: Serves 2-4
2 tbsp white miso paste
2 tbsp sesame oil
2 tbsp Olive My Pickle Classic Kimchi or Cucumber Kimchi brine
1 tbsp rice wine vinegar
½ tsp tamari sauce
1 tsp coconut sugar or honey
¼ tsp grated ginger (can use fresh or powdered!)
¼ tsp grated fresh garlic, fermented garlic works well here
¼ cup avocado oil
Instructions
Blend everything together in a mini food processor or shake vigorously in a mason jar
Top your favorite salad greens and veggies. We love sugar snap peas, carrots and bell peppers with crisp greens. Top with your favorite protein and toasted sesame seeds! Don’t forget some extra Kimchi.
Sardine Salad with Kimchi
Classic Kimchi
Sardines are high in omega 3 fatty acids which work overtime to protect your cardiovascular system. This delicious salad recipe not only goes to bat for your arteries but also follows up with pro and prebiotics from the LiveBrine and finely chopped Classic Kimchi to create a healthy dish that's out of this world!
Ingredients: Serves: 1
1 can boneless skinless wild sardines in extra virgin olive oil
1 celery stalk finely chopped
1 tbsp capers
1 tbsp dijon mustard
2 tbsp fresh parsley minced
3 tbsp finely chopped red onion
1 tbsp avocado mayonnaise
½ tbsp LiveBrine: Kosher Dill
½ cup Olive My Pickle's Classic Kimchi, finely chopped
Salt and pepper to taste
Instructions
Mix all ingredients into a bowl and incorporate well, serve with crackers or as a sandwich and enjoy.
Kimchi Grilled Cheese
Classic Kimchi
Here's a bonus 12th recipe that we've covered in more detail inthis blog post- but we just can't leave it off this epic kimchi recipe list.
The grilled cheese sandwich is the ultimate comfort food, and this recipe has a few tips to keep it gluten-free, keto-friendly, and includes one of our favorite gut healthy fermented foods: kimchi.
Ingredients: Serves: 1
1 tbsp butter - we like Truly Grass Fed brand
2 slices Gluten Free bread - Base Culture Paleo Bread: 7 Nut & Seed
1 tbsp mayo - Primal Kitchen Chipotle Lime Mayo
Kashkaval Cheese
Olive My Pickle Classic Kimchi
Instructions
- Heat butter over medium heat. Spread 1 side of each slice of bread with mayonnaise.
- Place the bread, mayonnaise-side-up, in the skillet. Divide your cheese evenly over the slices.
When the cheese has just melted, add the Kimchi to one side.
- Use a spatula to close the sandwich. Press with the spatula to melt, then warm and flip until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes. Eat and enjoy!
Are you ready to dive into kimchi recipes now?
12 delicious recipes made with kimchi made here at Olive My Pickle that will help get you started on your fermented food journey. Be sure to experiment with the different flavors so you can use probiotic-rich, gut friendly kimchi in a way that's just right for you. And don't forget, Gochujang is your spicy new friend!
