Kimchi is a traditional Korean dish made from fermented cabbage, and it’s a staple in Korean cuisine. While it’s delicious on its own, kimchi truly shines when combined with other ingredients to create flavorful dishes.
That’s why I’ve put together 15 exciting ways to enjoy kimchi, each one packed with taste and health benefits. These recipes prove that kimchi is far more than just something to eat with rice.
So pick your favorites and experience kimchi in a whole new style, tasty, versatile.
1. Classic Kimchi Fried Rice (Kimchi Bokkeumbap)
This is one of those recipes with kimchi and kitchen leftovers that never fails. Whenever I have leftover rice and a bit of kimchi in the fridge, this is the first thing I make. It’s quick, full of flavor, and perfect for busy days.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
You can keep it simple or add eggs, vegetables, or even tofu.
Ingredients
- 2 cups cooked short-grain rice (day-old rice works best)
- 1 cup made kimchi, chopped (use well-fermented cabbage kimchi)
- 1 tablespoon kimchi juice (from the jar)
- 1 tablespoon vegetable oil or sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon soy sauce
- 2 large eggs
- 2 green onions, sliced
- ½ teaspoon sugar (optional, to balance acidity)
- Sesame seeds, for garnish
How to Make Kimchi Fried Rice
- Heat the pan
Heat oil in a large pan or wok over medium heat. - Sauté aromatics
Add onion and cook for 2–3 minutes until soft. Add garlic and cook for another 30 seconds. - Cook the kimchi
Add chopped kimchi and stir-fry for 3–4 minutes until it softens and becomes fragrant. - Add rice and seasoning
Add rice, kimchi juice, gochujang, soy sauce, and sugar (if using). Break up any rice clumps and mix well. - Cook the eggs
Push rice to one side of the pan. Crack eggs into the empty space and scramble lightly, then mix into the rice. - Finish and serve
Stir in green onions. Taste and adjust seasoning. Garnish with sesame seeds and serve hot.
Easy Variations
- Vegetarian option: Add sautéed mushrooms or tofu for extra protein.
- Spicier version: Add chili flakes or extra gochujang.
- No eggs: Skip eggs and top with crispy vegetables instead.
This dish is a perfect introduction to Korean kimchi meals, and once you make it once, you’ll keep coming back to it.
2. Kimchi Jjigae (Kimchi Stew)
Kimchi Jjigae is a classic Korean stew made with well-fermented cabbage kimchi, and honestly, the older the kimchi, the better the stew tastes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy
You can make it vegetarian or keep it traditional, depending on what you have at home.
Ingredients
Base Ingredients:
- 2 cups made kimchi (well-fermented cabbage kimchi), chopped
- 2 tablespoons kimchi juice
- 1 tablespoon vegetable oil or sesame oil
- 1 small onion, sliced
- 2 cloves garlic, minced
Protein & Add-Ins (Choose One):
- 200 g firm tofu, cut into cubes (for vegetarian version)
- OR 150 g pork belly, thinly sliced (traditional option)
Seasoning & Liquids:
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes, optional)
- 1 teaspoon soy sauce
- 3 cups water or anchovy-kelp stock
- 1 teaspoon sugar (optional, balances sour kimchi)
To Finish:
- 2 green onions, chopped
- Optional: 1 teaspoon sesame oil
How to Make Kimchi Jjigae
- Cook the kimchi first
Heat oil in a pot over medium heat. Add kimchi and onion. Sauté for about 5 minutes until the kimchi softens and releases its aroma. - Add garlic and seasoning
Stir in garlic, gochujang, gochugaru, and soy sauce. Cook for 1–2 minutes until fragrant. - Add protein
If using pork, add it now and cook until lightly browned.
If making a recipes with kimchi vegetarian version, add tofu later. - Simmer the stew
Pour in water or stock and add kimchi juice. Bring to a boil, then lower heat and simmer for 20 minutes. - Add tofu and finish
Add tofu cubes and simmer for another 5 minutes. Taste and adjust seasoning. Drizzle with sesame oil if using. - Serve hot
Sprinkle green onions on top and serve bubbling hot.
My Kitchen Tips
- Use old kimchi fresh kimchi won’t give the deep, rich flavor this stew needs.
- This stew tastes even better the next day. I often make extra for leftovers.
- Serve with hot steamed rice and a simple side dish for a complete Korean kimchi meal.
3. Kimchi Pancake (Kimchi Jeon)
Kimchi Jeon is crispy on the outside, soft on the inside, and packed with that bold kimchi flavor. It’s perfect as a snack, a light meal, or even a fun side dish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
It’s fast, budget-friendly, and a great way to use leftover made kimchi sitting in the fridge. Plus, it’s naturally one of my favorite recipes with kimchi vegetarian no meat needed.
Ingredients
- 1 cup made kimchi (cabbage kimchi), finely chopped
- 2 tablespoons kimchi juice
- ½ cup all-purpose flour
- ¼ cup cornstarch (for crispiness)
- ½ cup cold water
- 1 green onion, thinly sliced
- 1 teaspoon soy sauce
- ½ teaspoon sugar (optional)
- Vegetable oil, for frying
Optional Add-Ins:
- Thinly sliced onions
- Shredded carrots
- Chili flakes for extra heat
How to Make Kimchi Pancake
- Make the batter
In a bowl, combine flour, cornstarch, and water. Mix until smooth. - Add kimchi
Stir in chopped kimchi, kimchi juice, green onion, soy sauce, and sugar. The batter should be thick but pourable. - Heat the pan
Heat a non-stick or cast-iron pan over medium heat with a thin layer of oil. - Cook the pancake
Pour the batter into the pan and spread it thin. Cook for 4–5 minutes until the bottom is golden and crispy. - Flip and finish
Flip carefully and cook the other side for another 3–4 minutes. - Serve hot
Slice into wedges and serve immediately.
Simple Serving Tips
- Serve with a dipping sauce made from soy sauce, vinegar, and sesame oil.
- For a heartier meal, I sometimes top it with a fried egg a nice twist on recipes with kimchi and eggs.
- These pancakes are best eaten fresh while still crispy.
4. Kimchi Noodle Stir-Fry (Kimchi Noodles)
Kimchi Noodle Stir-Fry comes together fast perfect for busy days when you still want a proper Korean-style meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
It’s a great example of delicious easy Korean recipes with kimchi that you can customize endlessly. I usually make it vegetarian, but you can easily add eggs or tofu.
Ingredients
- 200 g noodles (ramen, udon, or wheat noodles)
- 1 cup made kimchi (cabbage kimchi), chopped
- 1 tablespoon kimchi juice
- 1 tablespoon vegetable oil or sesame oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon soy sauce
- 1 teaspoon sugar (optional)
- 1 green onion, chopped
- Sesame seeds, for garnish
Optional Add-Ins:
- 1–2 eggs (for recipes with kimchi and eggs)
- Sliced mushrooms or tofu (for recipes with kimchi vegetarian)
- Chili flakes for extra spice
How to Make Kimchi Noodles
- Cook the noodles
Boil noodles according to package instructions. Drain and set aside. - Sauté the base
Heat oil in a large pan over medium heat. Add onion and cook for 2–3 minutes until soft. Add garlic and sauté briefly. - Cook the kimchi
Add chopped kimchi and stir-fry for 3–4 minutes until fragrant and slightly caramelized. - Season the sauce
Stir in gochujang, soy sauce, kimchi juice, and sugar. Mix well. - Add noodles
Add cooked noodles to the pan and toss everything together until well coated. - Finish and serve
Stir in green onions, garnish with sesame seeds, and serve hot.
Easy Variations I Love
- Egg version: Push noodles to the side, scramble an egg, then mix it in.
- Extra veggies: Add cabbage, bell peppers, or spinach for more texture.
- Crunchy finish: Top with crispy onions or toasted sesame oil.
This dish is perfect when you want fast kimchi meals that still feel homemade and satisfying.
5. Kimchi & Egg Rice Bowl (Breakfast or Lunch)
The Kimchi & Egg Rice Bowl is simple but packed with flavor. I usually make it for breakfast on busy mornings, but it works just as well for an easy lunch.
Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Very Easy
It’s warm, spicy, without being heavy. Plus, it uses basic recipes with kimchi and kitchen staples rice, eggs, and cabbage kimchi which I almost always have on hand.
Ingredients
- 2 cups cooked short-grain rice (warm)
- 1 cup made kimchi (cabbage kimchi), chopped
- 1 tablespoon kimchi juice
- 1 tablespoon vegetable oil or butter
- 2 large eggs
- 1 teaspoon soy sauce
- ½ teaspoon sesame oil
- 1 green onion, sliced
- Sesame seeds, for garnish
Optional Add-Ins:
- A pinch of sugar (balances sour kimchi)
- Chili flakes for extra heat
- Sautéed spinach or mushrooms
How to Make Kimchi & Egg Rice Bowl
- Cook the kimchi
Heat oil or butter in a pan over medium heat. Add chopped kimchi and sauté for 2–3 minutes until soft and fragrant. - Add eggs
Push the kimchi to one side of the pan. Crack in the eggs and scramble gently, then mix with the kimchi. - Season
Stir in soy sauce, sesame oil, and kimchi juice. Taste and adjust if needed. - Assemble the bowl
Place warm rice in a bowl and spoon the kimchi-egg mixture on top. - Finish and serve
Garnish with green onions and sesame seeds. Serve immediately.
Simple Kitchen Tips
- Use warm rice so everything blends together nicely.
- If your kimchi is very sour, a small pinch of sugar really helps.
- Add tofu or leftover veggies to turn this into a fuller kimchi meal.
This bowl proves that delicious easy Korean kimchi recipes don’t need many ingredients to taste amazing.
6. Spicy Kimchi Udon
It’s one of my favorite kimchi noodle dishes for chilly days or whenever I need a quick reset meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
It is one of those delicious easy Korean kimchi meals that comes together with simple ingredients.
Ingredients
- 200 g udon noodles (fresh or frozen)
- 1 cup made kimchi (cabbage kimchi), chopped
- 2 tablespoons kimchi juice
- 1 tablespoon sesame oil or vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (optional, for extra heat)
- 4 cups water or vegetable broth
- 1 teaspoon soy sauce
- 200 g firm tofu, cubed (optional, for protein)
- 1 green onion, chopped
Optional Toppings:
- Soft-boiled egg (for recipes with kimchi and eggs)
- Sesame seeds
- A drizzle of sesame oil
How to Make Spicy Kimchi Udon
- Sauté the base
Heat oil in a pot over medium heat. Add onion and cook for 2–3 minutes until soft. Add garlic and sauté briefly. - Cook the kimchi
Add chopped kimchi and stir-fry for about 3 minutes until fragrant. - Build the broth
Stir in gochujang, gochugaru, soy sauce, and kimchi juice. Pour in water or broth and bring to a gentle boil. - Simmer
Add tofu (if using) and simmer for 10 minutes to let the flavors develop. - Add noodles
Add udon noodles and cook according to package instructions (usually 2–3 minutes). - Finish and serve
Taste and adjust seasoning. Garnish with green onions and toppings of your choice.
Cozy Serving Tips
- Add a soft-boiled egg for extra richness and comfort.
- This soup is naturally great for recipes with kimchi vegetarian when made with vegetable broth.
- Serve hot and enjoy immediately while the noodles are perfectly chewy.
This spicy noodle soup is one of my favorite comfort-style Korean recipes with kimchi, especially when I want something soothing but still full of bold flavor.
7. Kimchi Tofu Stir-Fry
This is one of those recipes I turn to when I want something quick, flavorful, and meat-free without feeling like I’m missing out. Kimchi Tofu Stir-Fry is perfect for anyone looking for recipes with kimchi vegetarian.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
It’s a simple delicious easy Korean dish that works well for lunch or dinner and fits right into everyday kimchi meals from my kitchen.
Ingredients
- 200 g firm tofu, pressed and cubed
- 1 cup made kimchi (cabbage kimchi), chopped
- 1 tablespoon sesame oil or vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon soy sauce
- 1 teaspoon gochujang (optional, for heat)
- 1 green onion, chopped
- Sesame seeds, for garnish
How to Make Kimchi Tofu Stir-Fry
- Crisp the tofu
Heat oil in a non-stick pan over medium heat. Add tofu cubes and cook until golden and lightly crisp on all sides. Remove and set aside. - Cook the aromatics
In the same pan, add onion and sauté for 2–3 minutes until soft. Add garlic and cook until fragrant. - Add the kimchi
Stir in chopped kimchi and cook for 2–3 minutes until slightly caramelized and aromatic. - Season the stir-fry
Add soy sauce, sugar (if using), and gochujang. Mix well. - Combine and finish
Return tofu to the pan and gently toss until everything is coated in the kimchi sauce. Cook for another 2–3 minutes. - Garnish and serve
Sprinkle with green onions and sesame seeds before serving.
Serving & Variation Ideas
- Serve over steamed rice for a complete vegetarian Korean kimchi meal.
- Add mushrooms or zucchini for extra texture and vegetables.
- This dish is perfect when you want fast recipes with kimchi and kitchen staples.
The combination of tofu and cabbage-based kimchi is simple, satisfying, and something I come back to again and again.
8. Kimchi Grilled Cheese Sandwich
This one surprised me the first time I tried it. I love grilled cheese, and adding made kimchi took it to a whole new level. The crispy bread, gooey cheese, and tangy cabbage kimchi together create a bold yet comforting bite.
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Difficulty: Very Easy
Perfect for quick lunches or casual kimchi meals at home.
Ingredients
- 2 slices bread (sourdough or white bread works best)
- ½ cup made kimchi, finely chopped
- 2 slices mozzarella or cheddar cheese
- 1 tablespoon butter (softened)
- 1 teaspoon sesame oil (optional, for Korean flavor)
- Green onions (optional, for garnish)
How to Make Kimchi Grilled Cheese
- Prepare the kimchi
Chop kimchi finely and gently squeeze out excess liquid. This keeps the sandwich crispy. - Assemble the sandwich
Butter one side of each bread slice. On the unbuttered side, layer cheese, kimchi, and another slice of cheese. - Grill to perfection
Heat a pan over medium-low heat. Place the sandwich butter-side down and cook for 3–4 minutes per side until golden brown and the cheese is fully melted. - Finish and serve
Remove from heat, slice in half, and garnish with green onions if desired.
Tips & Variations
- Add a fried egg on top for a fusion-style recipes with kimchi and eggs twist.
- Use vegan cheese to turn this into a vegetarian-friendly option that still feels indulgent.
- Pair with soup or enjoy on its own as a quick recipes with kimchi and kitchen comfort food.
9. Kimchi Bibimbap (Mixed Rice with Veggies & Egg)
Bibimbap is all about mixing simple ingredients together, and adding made kimchi gives it that Korean flavor I always crave. It looks colorful, tastes amazing, and honestly feels like a complete meal in one bowl.
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
It’s flexible, filling, and perfect for using leftover rice. You can adjust the veggies based on what’s already in your kitchen, which makes it one of those delicious easy recipes with kimchi you’ll keep coming back to.
Ingredients (Serves 1–2)
- 2 cups cooked short-grain rice (warm)
- ½ cup made kimchi, chopped
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon gochujang (adjust to taste)
- 2 eggs
- ½ cup spinach (blanched and squeezed dry)
- ½ cup carrots, julienned
- ½ cup cucumber, sliced
- 1 teaspoon vegetable oil
- Sesame seeds (for garnish)
How to Make Kimchi Bibimbap
- Prepare the vegetables
Lightly sauté carrots with a few drops of oil for 2–3 minutes until slightly tender. Season spinach with a pinch of salt and a few drops of sesame oil. - Cook the eggs
Fry eggs sunny-side up or over-easy, depending on your preference. Set aside. - Warm the kimchi
In the same pan, sauté chopped kimchi with sesame oil for 2–3 minutes to bring out its flavor. - Assemble the bowl
Add warm rice to a bowl. Arrange kimchi, vegetables, and egg neatly on top. - Mix and enjoy
Add soy sauce and gochujang. Mix everything together before eating so every bite is packed with flavor.
Tips & Variations
- For a fully plant-based version, skip the egg and add sautéed tofu for a recipes with kimchi vegetarian option.
- Use leftover rice for the best texture.
- Add mushrooms or zucchini if you want extra veggies.
It’s simple, nourishing, and a true Korean kitchen classic.
10. Kimchi Ramen
The tangy made kimchi and chewy noodles make it simple but incredibly perfect for lunch, dinner, or even a late-night snack.
Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Very Easy
This is one of my favorite kimchi noodle meals from my kitchen that always hits the spot.
Ingredients (Serves 1–2)
- 1 pack instant ramen noodles (or fresh ramen)
- ½ cup made kimchi, chopped
- 2 cups water or vegetable broth
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon gochujang (optional, for extra heat)
- 1 egg
- ½ cup spinach or bok choy (optional)
- 1 green onion, chopped (for garnish)
- Sesame seeds (optional)
How to Make Kimchi Ramen
- Prepare the broth
In a pot, heat water or broth over medium heat. Add chopped kimchi, soy sauce, gochujang, and sesame oil. Let it simmer for 2–3 minutes. - Cook the noodles
Add ramen noodles and cook according to package instructions (usually 3–4 minutes). Stir occasionally so the noodles don’t stick. - Add veggies and egg
Toss in spinach or bok choy. Crack the egg directly into the broth for a poached effect, or boil it separately if you prefer. - Finish and serve
Once the noodles are tender and the egg is cooked to your liking, ladle into a bowl. Garnish with green onion and sesame seeds.
Tips & Variations
- Make it vegetarian by skipping the egg and using vegetable broth.
- Add leftover tofu, mushrooms, or any quick-cooking vegetables for extra substance.
- For a richer flavor, a splash of soy sauce or a dash of miso paste works wonders.
It’s a personal favorite whenever I want something cozy and bold in less than 15 minutes.
11. Kimchi Quesadilla (Fusion Korean Meal)
If you’re like me and love experimenting in the kitchen, the Kimchi Quesadilla is an absolute treat. This is one of those delicious easy kimchi meals I make when I want something fun, fast, and satisfying.
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Difficulty: Very Easy
It’s crispy, cheesy, and has that bold kimchi kick in every bite. Perfect as a snack, lunch, or even casual dinner.
Ingredients (Serves 1–2)
- 2 large flour tortillas
- ½ cup made kimchi, chopped and squeezed dry
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
- 1 teaspoon sesame oil or butter
- Optional: cooked chicken, tofu, or mushrooms
- Optional garnish: green onions, sesame seeds, sour cream
How to Make Kimchi Quesadilla
- Prepare the filling
Mix chopped kimchi with shredded cheese in a small bowl. Add optional fillings like tofu or chicken if desired. - Assemble the quesadilla
Place a tortilla in a heated non-stick pan over medium heat. Spread the kimchi-cheese mixture evenly on top and cover with the second tortilla. - Cook until crispy
Cook for 3–4 minutes on each side until golden brown and the cheese is melted. Press lightly with a spatula for even crisping. - Slice and serve
Remove from the pan, slice into wedges, and garnish with green onions or sesame seeds. Serve with sour cream if you like.
Tips & Variations
- For extra heat, add a teaspoon of gochujang to the cheese filling.
- Swap tortillas for whole wheat or gluten-free if preferred.
- This is a fun way to turn kimchi into a quick fusion meal with minimal effort.
12. Kimchi Stir-Fry Rice Cakes (Kimchi Tteokbokki)
The soft rice cakes soak up the tangy, spicy flavor of made kimchi. It’s one of my favorite kimchi meals when I want something quick, filling, and totally crave-worthy.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Perfect for a cozy night in, a casual lunch, or anytime you want delicious easy recipes with kimchi that impress without fuss.
Ingredients (Serves 2–3)
- 200 g Korean rice cakes (tteok), soaked in warm water for 10 minutes if refrigerated
- 1 cup made kimchi, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 green onion, chopped
- Sesame seeds, for garnish
- Optional: fish cakes, boiled eggs, or tofu for extra protein
How to Make Kimchi Tteokbokki
- Prepare the sauce
In a small bowl, mix gochujang, soy sauce, sugar, and sesame oil. Set aside. - Cook the kimchi
Heat a non-stick pan over medium heat. Add minced garlic and sauté briefly, then add chopped kimchi and stir-fry for 2–3 minutes until fragrant. - Add the rice cakes
Add the soaked rice cakes to the pan along with the prepared sauce. Stir well to coat everything evenly. - Simmer until tender
Add a splash of water (about ¼ cup) and cook for 6–8 minutes, stirring occasionally, until rice cakes are soft and the sauce thickens. - Finish and serve
Remove from heat, sprinkle with chopped green onions and sesame seeds. Add optional boiled eggs or tofu if desired.
Tips & Variations
- Adjust spiciness by adding more or less gochujang.
- For a vegetarian version, skip fish cakes and stick to tofu or extra vegetables.
- Serve as a snack or a main kimchi meal it’s always a hit in my kitchen.
13. Kimchi Burgers (Korean-Inspired Fusion)
If you’re like me and love mixing flavors from different cuisines, Kimchi Burgers are an absolute game-changer.
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy
Perfect for lunch, dinner, or impressing friends with something a little unexpected yet familiar.
Ingredients (Serves 2–3)
- 2 burger buns, toasted
- 2 beef or plant-based patties
- ½ cup made kimchi, drained and chopped
- 2 slices cheese (optional: cheddar, American, or mozzarella)
- 1 teaspoon sesame oil
- 1 tablespoon mayonnaise or Korean-style ssamjang
- Lettuce leaves or cabbage slices
- Optional toppings: pickles, sliced avocado, or fried egg
How to Make Kimchi Burgers
- Cook the patties
Heat a pan or grill over medium-high heat. Cook the patties 3–4 minutes per side (or until fully cooked). If using cheese, melt it on top during the last minute. - Prepare the kimchi
In a small pan, sauté chopped kimchi with a teaspoon of sesame oil for 2 minutes to enhance its flavor. - Assemble the burgers
Spread mayonnaise or ssamjang on the buns. Add lettuce or cabbage, the cooked patty with melted cheese, and a generous helping of sautéed kimchi. Top with optional garnishes like fried egg or avocado. - Serve and enjoy
Press gently and serve immediately while warm. These burgers are messy but worth every bite!
Tips & Variations
- For extra spice, add a drizzle of gochujang on the burger.
- Swap beef for plant-based patties to make it vegetarian.
- You can also use kimchi slaw instead of sautéed kimchi for a fresher crunch.
These Kimchi Burgers are a fun way to enjoy Korean flavors in a Western favorite, and they never fail to impress anyone I serve them to.
14. Kimchi Pasta (Unexpected but So Good)
I’ll admit, the first time I tried Kimchi Pasta, I wasn’t sure how it would turn out. But wow the tangy made kimchi, savory sauce, and perfectly cooked pasta create a flavor combination that’s utterly delicious.
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy
A simple pantry hack turns your pasta night into a kimchi meal adventure.
Ingredients (Serves 2)
- 200 g pasta (spaghetti or linguine works best)
- ½ cup made kimchi, chopped
- 1 tablespoon kimchi juice (optional, for extra flavor)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- ½ cup heavy cream or coconut milk (optional for creamy version)
- 1 tablespoon soy sauce
- 1 green onion, chopped (for garnish)
- Sesame seeds (optional)
How to Make Kimchi Pasta
- Cook the pasta
Boil pasta according to package instructions until al dente. Reserve ½ cup pasta water and drain the rest. - Sauté the aromatics
In a pan, melt butter or heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in chopped kimchi and sauté for 2–3 minutes. - Build the sauce
Add soy sauce, sesame oil, and kimchi juice. For a creamy version, stir in heavy cream and let it simmer for 2–3 minutes. Adjust thickness with reserved pasta water if needed. - Combine pasta and sauce
Toss the cooked pasta in the kimchi sauce until evenly coated. - Finish and serve
Plate the pasta and garnish with chopped green onions and sesame seeds. Enjoy immediately.
Tips & Variations
- Add tofu, shrimp, or chicken for a protein boost.
- Swap heavy cream for coconut milk for a dairy-free version.
- Sprinkle with chili flakes if you like your kimchi meals extra spicy.
15. Kimchi Fried Rice Balls (Arancini-Style Kimchi Snack)
I love turning leftovers into something exciting, and these Kimchi Fried Rice Balls are the perfect example. They’re one of my favorite delicious easy kimchi meals for snacking or serving at casual gatherings.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Medium
Ingredients (Makes 8–10 balls)
- 2 cups cooked rice (preferably short-grain or sushi rice)
- ½ cup made kimchi, chopped and squeezed dry
- ¼ cup shredded mozzarella or cheddar cheese (optional)
- 1 teaspoon sesame oil
- 1–2 tablespoons soy sauce
- ½ cup flour
- 1 egg, beaten
- ¾ cup breadcrumbs
- Vegetable oil, for frying
- Optional garnish: sesame seeds, chopped green onions
How to Make Kimchi Fried Rice Balls
- Prepare the rice mixture
In a bowl, mix cooked rice, chopped kimchi, sesame oil, and soy sauce. Add cheese if using. Stir until evenly combined. - Form the balls
Wet your hands slightly and shape the mixture into golf-ball-sized balls. Coat each lightly with flour, dip in beaten egg, and roll in breadcrumbs. - Fry until golden
Heat vegetable oil in a pan over medium heat. Fry the rice balls in batches for 2–3 minutes on each side until golden brown and crispy. - Drain and serve
Remove from oil and place on paper towels to drain excess oil. Sprinkle with sesame seeds or green onions if desired. Serve warm.
Tips & Variations
- Bake instead of frying for a lighter version 20 minutes at 400°F (200°C), flipping halfway.
- Stuff each ball with a small cube of cheese for a gooey center.
- Perfect recipes with kimchi and eggs twist: serve with a fried egg on top.