Simple and So Tasty! Pork Kimchi

This is a recipe that I thought up on a whim.You don't have to chop up the kimchi, you can use it as-is. If you do that then you don't have to add any juice back in afterwards.When you're stir-frying, some of the juices are likely to spit, but if you don't mind that, you can make this dish really quickly and cut the cooking time a little. Recipe by Yuuyuu0221

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

I wanted to eat a lot of meat!I added kimchi to Rich Stir-fried Pork and Daikon Radishand made a slightly spicy hot dish.Fry the pork well to let the fat melt, since it'll help the meat crisp up well. The pork in this dish will tend to be quite firm. If you like it very tender use your pressure cooker during Step 5. Recipe by mama deko

Regular-sized spring rolls have lots of filling and seem like a bother.The filling is already cooked, so fry the rolls quickly in hot oil just enough to crisp the wrappers.I used mini-sized 15 x 15 cm wrappers.Eat these without dipping sauce. Recipe by Taishi-n

I created this recipe for my husband who doesn't like spicy food.You don't need to put an egg on top, but adding it will make the taste milder and it will be easier to eat.You can also use pork offcuts, but I found that pork belly is the best. Recipe by Taishi-n

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

My kids love the smell of kimchi. But it is too spicy for them to eat just as it is, so I wondered how to make it milder.You may feel the urge to eat just as it is, but don't omit the milk. Use whatever vegetables you prefer. Recipe by akkonsyrup

I created this recipe because I wanted to eat a deep-fried kimchi dish. Recipe by Pasuke

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

A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-

I wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku

★★★話題入りレシピ★★★ピリッと辛くてコクうま！あと引く美味さの濃厚焼きうどん！目玉焼きをトッピングしても。

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 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

I made this dish since I had some leftover kimchi. Recipe by Kajihara Ato

I eat kimchi every day! I enjoying by adding it to soups, hamburgers, etc. This time I cooked it fragrantly like yakitori on a grill. This is a family favorite! I recommend this.Please adjust the cooking time according to the grill. You can use Korean nori seaweed or minced green onions in place of the shredded chili pepper, and it will be delicious. For 3~4 people. Recipe by Renbasu

I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste. Recipe by LazyHata

I cooked rice together with my favorite pork kimchi.Please add in the kimchi juice as well. You can give it a bit of a crunch if you use the mixed rice setting on your rice cooker.All-purpose ketchup does a good job of giving this a nice flavor. It isn't nearly as spicy as it looks, so don't worry about that. Even kids can eat it without a problem. Feel free to increase the amount of kimchi and doubanjiang if you want it spicy. Recipe by rie-tin

【 youtu.be/RQWCpgLuAmU 】Pork Belly and Kimchi Stir fry is a filling dish, can be made for both lunch and dinner with a small touch of spice within it. I definitely recommend it and is certainly eaten by many Koreans who love a balanced meal with meat and small hint of vegetables. If you cant finish the entire dish you can always save it for later and can be easily eaten with toast and melted cheese for the next day, breakfast or lunch. My daughters certainly enjoy it with some melted cheese on a crunchy toast and sometimes there is not enough for the next day- they already finished it on the same day for dinner!

Mình cực kì thích kimchi, mình có thể ăn kèm kimchi trong mỗi bữa ăn luôn ấy. Kimchi mua ở ngoài lại rất đắt, chi phí để làm kimchi tại nhà cũng không quá đắt nên nếu chịu khó làm một buổi là có thể dùng gần cả tháng ấy. Mình làm kimchi cũng nhiều lần rồi nhưng đây là công thức mà mình hay dùng nhất!Thời gian ngâm cải thảo với nước muối mình tính cả vào thời gian nấu luôn nhé!Cả nhà chuẩn bị hộp to có nắp đậy kín để đựng kimchi nhé, để tránh kimchi quá chua, mỗi tuần mình mở hộp để lấy ra một phần để dùng. Tránh mở hộp thường xuyên.Tuỳ vào nhiệt độ mà kimchi sẽ lên men nhanh hay chậm nên mình có thể gia giảm lượng bột gạo sao cho phù hợp nhé mọi người. Nhiều bột gạo quá sẽ lên men rất nhanh!

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.

I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only

I had sour kimchi sitting in my fridge, so I decided to use it to make pork kimchi.I then came across some delicious-looking spare ribs at the supermarket I tried adding kimchi to my usual soy-sauce based spare ribs.If you place a scum and oil-removing sheet on top of while boiling, it will remove the scum, and will significantly cut the amount of grease! For 3 people. Recipe by aragon82

This tastes better than using instant kimchi soup…the combination of kimchi soup and meatballs is awesome!Chopping the meat by yourself instead of buying ground meat makes it so much more delicous! Recipe by Nassan

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.The spiciness will vary according to the kimchi you use, but you can adjust with doubanjiang I add 2 teaspoons to make it really spicy.If the Chinese cabbage kimchi is quite big, cut it into bite-sized pieces Rehydrate the noodles according to the package instructions. It's easy if you cut them with scissors whilst they are still in the sieve. Recipe by rie-tin

An acquaintance of mine heard from his Korean friend that the key is to stir-fry the kimchi and pork with sesame oil.Keeping this in mind, I made it into an even milder kimchi hot pot by adding miso.This is my husband's favorite, and among all hot pot meals, it's served most frequently in my family.Please give it a try at least once.The key is to have the kimchi stir-fried thoroughly with sesame oil in the beginning.When adding water, you can first pour the measured water into the container that held kimchi, and then add that into the pot. That way, you can use up the kimchi sauce without letting it go to waste.If you like it hotter, you can also add some gochujang (Korean hot chili paste) paste. Recipe by Nono

I wanted to make a quick and easy dish using the kimchi that my daughter loves.Flatten the chicken so that the kimchi and cheese will stay on top of it easily.You can just put the kimchi on without chopping it up, but it's easier to eat and looks nicer if it is chopped up I think. For 2 servings. Recipe by Majuju

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.

I added udon noodles to stir-fried pork and kimchi (which I love) to create a stir-fried udon noodle dish. It's topped with a poached egg, another of my favorites.It's better not to cook green onion for too long. If you can't get frozen udon noodles, just use ready-cooked or dried ones. I like using garlic chives with this dish. It's especially delicious if you mix in a soft-poached egg, so definitely try it out. Recipe by Bananazakuro

I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬