Food Ingredients Everything You Can Do With a Jar of Kimchi Use kimchi to make fried rice, hot dogs, pancakes, cocktails, braises — basically any dish — even better. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on August 24, 2023 We love to whip up a big batch of kimchi, pickled and fermented cabbage that's a staple in Korean cuisine. Though delicious right from the jar — or as part of a banchan spread — kimchi is also a versatile ingredient to work with. From savory pancakes to standout burgers, here's what to eat with kimchi to incorporate it into your cooking. Quick Cucumber Kimchi 01 of 19 Kimchi Fried Rice with Spicy Shrimp and Sesame Sauce Victor Protasio When chef Rachel Yang finishes a long shift at her Seattle restaurant Joule, this fried rice is her go-to quick snack. It's a great use for leftover takeout rice and relies mostly on pantry staples. Get the Recipe 02 of 19 Chorizo and Kimchi Dogs Victor Protasio Kimchi is the perfect, spicy-tart counterpoint to sausages and hot dogs. San Diego-based chef Claudette Zepeda created this dish as an homage to the Sonoran hot dog. Get the Recipe 03 of 19 Crispy Rice Cake Lasagna Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen For this creative take on lasagna, chewy, tender Korean rice cakes are coated with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A caramelized, bubbly, stringy provolone topping tempers the heat. Get the Recipe 04 of 19 Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson For this Hawaiian-inspired summer cookout showstopper, 2016 F&W Best New Chef Ravi Kapur combines kimchi with pineapple juice, ketchup, and brown sugar to glaze grilled hanger steaks. Get the Recipe 05 of 19 Kimchi Bloody Mary This clever Bloody Mary variation gets its heat and flavor from pureed kimchi, along with a dash of sriracha chile sauce. Get the Recipe 06 of 19 Soy-Braised Short Ribs Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good Fork Pub in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce. Kimchi adds extra depth to the braising liquid, and a satisfying crunch as a condiment when served. Get the Recipe 07 of 19 Kimchi Cheese Jeon (Kimchi Cheese Pancake) Anna Stockwell One of chef Rachel Yang's favorite ways to use kimchi is in this irresistible pancake: the tangy, spicy ferment is balanced with plenty of creamy mozzarella and cheddar cheese. Get the Recipe 08 of 19 Kogi Dogs Tina Rupp In 2018, Food & Wine named this recipe one of our 40 best: Roy Choi's mission to bring great food to the streets via his Kogi Korean BBQ food truck represented a seismic shift in the way food was delivered and consumed around America. Soon after Kogi's first truck tweeted its stops, lines were endless, and these smoky Kogi dogs, piled high with cabbage, kimchi, and cheddar, became a cult favorite. A drizzle of sriracha finishes them off. Get the Recipe 09 of 19 Spicy Kimchi Tofu Stew Christopher Testani This warming pork and tofu stew isn't just packed with flavor — it comes together in around 30 minutes and heats up easily for lunch or dinner the next day. Get the Recipe 10 of 19 Short Rib Stew with Caramelized Kimchi © Line Klein This beef stew is hearty, soothing, and packed with flavor. Adding caramelized kimchi as a condiment makes it even more complex and satisfying. Get the Recipe 11 of 19 Easy Braised Chicken with Kimchi © Justin Chapple Cookbook author Julia Turshen uses only five main ingredients — chicken, kimchi, garlic, scallions, and oil — to make one of the tastiest and simplest braises. Get the Recipe 12 of 19 Stir-Fried Pork Belly with Kimchi © Frances Janisch The now-shuttered Izakaya Ten in New York added kimchi to its popular pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to complement the kimchi's intensity. Stir-Fried Pork Belly with Kimchi 13 of 19 Tater Tot Nachos with Kimchi Cheese Sauce © Kay Chun Tater Tots on their own are good. Tater Tots dipped in cheese sauce are even better. Tater Tots turned into nachos are, well, the pleasure limit does not exist. Get the Recipe 14 of 19 French Fries with Bulgogi and Caramelized Kimchi © Con Poulos Jae Kim, chef-owner of Austin's Chi'Lantro, tops fries with caramelized kimchi, grilled Korean-style beef, and a sriracha-spiked mayonnaise. Get the Recipe 15 of 19 Grilled Jumbo Shrimp with Kimchi-Miso Butter © Anna Williams Cooking jumbo shrimp in the shell helps keep them from drying out in the heat of the grill pan and broiler; so does drizzling them with butter. Here, they’re grilled with kimchi-miso butter. Get the Recipe 16 of 19 Kimchi-Creamed Collard Greens © Greg DuPree In 2018, Food & Wine named this recipe from chef Hugh Acheson as one of our 40 Best. This savory side dish of collards simmered with onion, bacon, chicken stock, vinegar, and sorghum is laced with a spicy kimchi cream sauce that gives the dish a fun, funky kick. Get the Recipe 17 of 19 Pork-Kimchi Dumpling Pancakes © Con Poulos Kimchi is a fantastic addition to the rich pork filling of these dumplings. San Francisco chef Corey Lee likes to add a batter at the end of pan-frying the dumplings, turning them into one round, crisp pancake. Get the Recipe 18 of 19 Bacon and Kimchi Burgers © Con Poulos Chef Wesley Genovart makes this over the top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi, and a spicy sauce. Get the Recipe 19 of 19 Kimchi Pork Burgers © John Kernick Chef Edward Lee was inspired by the classic Korean pairing of pork and spicy fermented kimchi when he created this crunchy, pork-rind-topped burger. "The buttermilk sauce brings it all together and cools down the heat," he says. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit