This is one way of using old, sour kimchi. In all Korean households, Napa cabbage kimchi is always available. Unlike other kimchi, it is very versatile. Besides being a favorite side dish that goes well with all entrees, when it becomes too sour to be used as side dish, it can be used to make kimchi jjigae (kimchi stew), kimchi soup or this entree: jjae yook bokk geum. None of it goes to waste.

This recipe uses jarred Korean kimchi for the dumpling filling. Since kimchi is already flavorful, you can use less seasoning, resulting in dumplings that are well-balanced—not too salty or bland.

I thought about making a pork and kimchi stir-fry since I had some leftover kimchi, but decided instead to make it into a hot pot since it was a chilly day. I wrote this recipe down for my record since it turned out tasty.I'm using a rather light and sweet tasting kimchi. Please adjust the amount of gochujang paste depending on its spiciness. The Chinese cabbage will be easier to be cooked through when it's separated into leaves and core (when the core is thick), the leaves chopped into pieces, the core cut into half and then sliced diagonally into strips.As far as the other vegetables go, see what you have in your fridge and add the ones you like. Recipe by mimimine

Mix Korean kimchi into ground pork, then wrap the mixture in store-bought dumpling wrappers and shape them into potstickers. Pan-fry until the bottoms are golden and crispy—so delicious you'll want to eat one after another!

When I wrapped kimchi with pork and flavoured it like teriyaki, it was a huge hit.You can also substitute the potato with carrots or lotus root. Recipe by souffles

One of my favorite dishes from childhood.Serve it over or with steamed rice and finish if you'd like with a little drizzle of toasted sesame oil.As with any good stir fry, super high heat and small quantities cooked quickly produce the best results.

Whenever I begin dieting, I end up preparing this somewhat diet-unfriendly dish...If you're worried about the excess moisture in the tofu ruining the dish, drain it.Since the pork is cooked in sesame oil, it should have a bit of flavor, but add soy sauce, sake, sugar, mirin, etc. I try not to add anything else since I eat this while I'm on diet. Recipe by Ryoukocchi

When kimchi was not available at supermarkets (about 25 years ago) I was taught how to make these pickles by a Japanese-Korean friend. Using juicy winter daikon radish, I could make tasty kkakduki.Compared to Japanese chili, Korean chili is sweeter. Usually kkakduki is made with finely powdered chili. You can use it for making hot pots or other dishes, so freeze it until needed. Recipe by kebeibiko

Though my mom did most of the cooking when we were kids, every once in a while, my dad would take to the kitchen to make one of his three signature dishes which were:1) kimchi jjigae,2) kimchi fried rice, and3) kalbi.Well, one of those plus a huge mess.Of the three, I think his kimchi fried rice was my favorite. Maybe it's because I remember sitting at the bapsang with nothing but a huge wokful of fried rice and as many spoons as there were people eating, and just digging in until we were all stuffed. Definitely because it was just so tasty - the simple deliciousness of pork belly or bacon, and sauteed and slightly caramelized ripe kimchi, all tossed with yesterday's rice and a little bit of sugar, soy sauce and gochujang to make it even spicier.Delicious memories!As with most fried rice recipes, stale rice works best. So the next time you have Chinese, Thai, Korean or Japanese takeout, you might want to save your leftover steamed rice to make this dish later in the week. Also, while some people like to make their kimchi fried rice with fresh kimchi, I personally like it much, MUCH, better with the ripe, sour stuff.

One of my teenagers' favorite dishes - a little sweeter and not as soupy as kimchi jjigae, with a delicious combination of brown sugar and bacon.Our usual way to eat it is just with steamed rice, and sometimes we like to wrap it all in gim (GEEHM), which is Korean style toasted nori.Another superdelicioso way to eat it is atop a bulgogi or carne asada taco with some shredded cabbage or lettuce, a drizzle of thinned sour cream or crema agria, some chopped cilantro and white onion, and a squeeze of lime. That'll hook you for sure.And it's seriously too easy not to try if you love ripe kimchi.This recipe makes 2 to 3 servings if eaten with steamed rice and is easily doubled.

This is personally how I make it; it's delicious. As expected, this is how it should be done! You can make it with only 3 steps, and then add any ingredients you'd like for an extra-delicious soup. The amount of salt is on the moderate side as well. Regulate the spiciness with gochujang (Korean red chili paste).I believe that the 3 steps to making a delicious Kimchi Hot Pot are as follows:1) Cook the kimchi in sesame oil until fragrant first.2) Add clams etc. (for shellfish soup stock) and pork etc. (for meat soup stock) to make a mixed soup stock.3) The grated garlic gives the flavor a finishing touch. For 26 cm pot. Recipe by Shinyori-na

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi