Kimchi Dip With Plenty of Kimchi

The perfect sauce for potato fries or chips - spicy, sour, creamy

Fermentation is a fascinating process where tiny living organisms eat away at sugars and convert them into alcohol.It's incredibly simple and once you learn it, you'll be able to explore all kinds of fermented foods like pickles, beer, cheese, bread and sauerkraut.Get ready to get your hands salty! We're going to make some kimchi. This recipe is slightly modified from a traditional kimchi recipe. Check out more of our hacks at http://letsfeast.com/.

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

Fermented food, such as kimchi, is known to promote healthy gut and aids in digestion especially for those who are on keto/low carb diet. Hence, this kimchi chicken recipe does just that and it is tasty and easy to make in the air fryer!

I love kimchi so I'm enjoying a variety of ways to eat it.＊ Since the saltiness of kimchi and seaweed somewhat differs, please adjust the taste with the kimchi liquid in Step 6, after adding the seaweed.＊ Sometimes I like to add some cheese. Recipe by putimiko

It is relatively easy.You may add any vegetables you want and the ingredients stated are optional.Only kimchi is essential :)

I am a “kimchi lover” and this recipe is my own. Of course hot dog is classic but with kimchi and soya sausages and other good stuff in is completely vegan, healthy and so tasty! Enjoy it friends ✌🏼 #kimchi #vegan

I recreated a dish I had at a yakitori restaurant. At the yakitori place it was on a skewer, but I omitted that. It looks a bit like okonomiyaki.Even if you don't like mayonnaise you'll enjoy this and not taste any kind of cheesy flavor. Please use good kimchi and chicken thigh meat. I tried it with breast meat and it was rather tough. Recipe by risu

This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg

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 🥬

Hot pot is excellent for cold nights. Kimchi hot pot is my favorite dish, and I wanted to make it with ingredients in my fridge..I learned from a Korean friend that the point of kimchi hot pot is to stir fry the kimchi with sesame oil before adding the soup ingredients. Recipe by meg115

I love kimchi, and ginger, and garlic too. I wanted to fully enjoy the flavor of kimchi, and got to this recipe.I referred partly to a comic magazine about delicious food to create this.By cooking the pork belly and vegetables together in a frying pan before adding them with the kimchi to the hot pot, the umami in them will be multiplied. Be sure to use pork belly!Use kuzu noodles that are made with real kuzu flour - they have a firmer texture.The top photo shows the hot pot before it's cooked. It looks red, but after cooking, it will turn a dark vermillion. Recipe by harapecoci

This burger can be served with or without a bun. Just drizzle the sauce over the kimchi and serve with favorite sides.

Spicy juicy grilled cheese sandwich! 🥪 The spiciness is very well balanced with the creaminess from the cheese. And the juiciness of the kimchi pairs so well with the crunchiness of the bread. This simple recipe is layered with flavors and textures. Absolutely try this for your next weekday lunch!

I made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin

MY VERSIONQUICK AND EASYNOODLE WITH KIMCHILOVING IT

My very 1st recipe in 2021! This recipe is inspired by an old friend, Izzy. Hers does look more beautiful than mine, to be honest. I still stick to my rules for making grilled cheese sandwiches tho: use simple white thick sandwich bread and use a combination of real cheeses. None of that processed cheese products, FFS!And please, for the love of food, stop buying the pre-shredded or pre-grated ones. Those cheese contain sawdust (an ingredient which is allowed by the FDA, yes IKR?) which will prevent the cheeses from clumping together. Yes, a huge slice of cheese will cost a lot more, but at least you know it is the real deal.Pardon me for my ranting. I added some bacon for some flavors and texture. I also switched out the basil for nori flakes. I even added a spicy kick with some Korean chili paste aka Gochujang.I am glad the ingredients come together very well without overpowering one another and without outshining the star of this dish; kimchi. It would be best if your kimchi is a bit aged and fermented. Well, of cos, homemade kimchi is still the best. Without much delay, let's get started with the recipe.

Sesame and avocado match very well with kimchi 😄

I tried using kimchi hotpot soup or other stocks, but now we stick to this recipe.You can cook this hotpot in a short time. This is a quick and easy hotpot.Take some of miso hotpot out before adding kimchi to the soup stock to put in a small pot for kids!You can add your preferred ingredients, but chicken meatballs absorb the flavour and they are tasty!Sliced pork for shabu-shabu goes perfectly well with this hotpot! Add kimchi, too! For 2-3 servings. Recipe by Momokapapa

I have Korean “ibuddy” and we share our cuisines. This is his family recipe and I’m happy that I could to cook and eat it together with my wife. It’s really good tastes with rice. Rice here is for balance of strong tastes of kimchi ✌🏼🔥 #kimchi #vegan

A Kimchi Stew with a lot of ingredients that make it an easy week-long meal. (The ingredients are for 2 servings, but normally come in larger amounts that will last more days.)Inspiration from Hyosun at Korean Bapsang

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

I created this recipe because I wanted to use kimchi powder.For our family, it's a necessity to add onions to a hotpot.For those people who like spicy food, increase the amount of kimchi base. If you add more miso, it makes the soup mild. I tried adding touchijan instead of miso, and it was also tasty. Recipe by Nekutamu

Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!

I thought that the flavors of two fermented foods, Camembert cheese and kimchi, wouldgo well together. Light flavored chicken breast meat is transformed into something filling and rich tasting.If you don't want to brown the cheese, once you put the cheese on the chicken just put a lid on the frying pan. Take care not to let it burn.Chicken breasts differ in size to adjust the amount of cheese accordingly. For 10 pieces. Recipe by putimiko

Summer is absolutely the kimchi season for me. Kimchi is flavorful and refreshing. This sandwich is simple, savory and very nutritious too. It can be a great lunch or post-workout snack.#kimchi #sandwich #lunch #snack

Cabbage rolls with a Korean twist! Kimchi for the cabbage, and a kimchi jjigae inspired broth for the sauce. These were so good, I did not have any leftovers. Wear food safe gloves when assembling so you don’t stain your hands like I did :,)

Kimchi is one of the side dishes in Korea. You can eat it fresh or fermented. You can use another vegetables in your choice, like Chinese cabbage, cucumber or others. But Korean use to use cucumber, Chinese cabbage or raddish. You can make your own taste as you like...

I had a large amount of kimchi, so I made an easy fried dish with leftover vegetables.In step 1, the cooking time for potatoes is about 4 and half minutes in a microwave at 500W.Adjust the amount of butter to your taste.For decoration, I added garlic stalks. You can use kidney beans or green peppers instead. Recipe by annnnn

I've made this twice and even my brother who hates kimchi loved this. he's always telling me to double it haha