I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region.Thick and texturized Sanriku region wakame makes a great topping for toast. Please adjust the amount of kimchi and mayonnaise to taste. Be sure to thoroughly soak and rehydrate the dried wakame before using. Recipe by Mikki-an

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

In Korea, this dish called "ojingeo bokkum", is not, in the true sense of the word, a "kimchi" dish. I had it served to me as a child, and I never forgot the taste. As an adult, when I realized it was ojingeo bokkum, I was thrilled! Ever since, I've been enjoy it homemade.It's delicious even without the gochujang. It stores well in the refrigerator for about a week; after that, the water and oil start to separate. When your appetite is weak, it may taste salty, so adjust the taste to your liking. Recipe by Heartful Kitchen Rei

I'm not sure if this is a real recipe...it's just something I make when I'm tired. The sticky sliminess from the natto and okra is great. It's easy and delicous!Prepare your soft-poached eggs in advance. The gochujang I used this time was a gift, and it was so good! By putting on this gochujang sauce the dish becomes so much tastier. Recipe by Yukanattsu

I love mapo tofu, so I've tried many Cookpad recipes. As I was doing so I thought that maybe I could achieve a more sophisticated flavor easily by using kimchi. That's how I came up with this dish.There aren't really any tips in particular. I use a domestic brand of kimchi. Recipe by Kyoku

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.A common question:HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

【 youtu.be/3-D2GneKPUs 】Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!

I changed the way I usually cook.The amount of Chinese cabbage with kimchi listed in the ingredients includes the juices. Recipe by komutatata

Sesame and avocado match very well with kimchi 😄

Adding cheese makes the kimchi milder, so children can eat this too.Lightly warm up the rice if it's chilled.The basic ingredients are cheese and kimchi. You can use any topping you want. It also goes well with scallops or squid.Use as much kimchi as you want.I also recommend adding tomato ketchup if serving to young children. Recipe by Nachikuma

I've been eating natto and kimchi for some time already, but I saw on a TV show that nori seaweed cleanses your blood, so I made this roll. It's been a lunch staple ever since.There's no need to use a sushi roll mat. Just roll it up, take a bite and enjoy.In order to prevent the natto from coming out as you eat it, press the opposite end of the roll tightly closed with your fingers!You won't have a dirty plate, so cleanup is easy too. Recipe by hede

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 🥬