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

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

The flavors of Asia are the inspiration for this blended burger of shiitake mushrooms, beef and the umami flavor boost from shiitake mushroom powder. The beefy flavor of mushrooms are the perfect partners with beef, creating layers of flavor while keeping your burgers moist and delicious.Start with a buttery toasted bun, then a base of spicy Thousand Island Dressing, reminding us of classic burgers. Crisp, cool and fermented Kimchi Slaw is the bed for the burger, and melted, oozing pepper jack cheese tops the burger with another little spicy kick.For a new side for your Blended Shiitake-Beef Burger, we make Frizzled Onion Rings. Frizzled onion rings are thin-cut and marinated in milk and Shiitake mushroom powder, then a quick deep-fry until golden and crispy. Taste the global flavors in this Blended Shiitake-Beef Burger with Kimchi Slaw.David Ross (todayshomekitchen.com) shared this recipe with me.

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

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!

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 :,)

This is the option if we have a lot of kimchi. I love pizza with everything! But for today I have new favorite one 🔥 #kimchi

So very good served with a homemade kosher pickle.

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.

My own version, after learning a recipe from a Korean chef.