Recipes

Restaurant-grade recipes — ingredients, steps, and tips, scaled for home kitchens. Part of the Kimchee Network.

KIMCHI · Medium · 9 hr

Tongbaechu Kimchi Recipe — Classic Whole Napa Cabbage Kimchi

By Kimchee Curator

Tongbaechu kimchi is whole-leaf napa cabbage kimchi: salt between every leaf, gochugaru paste, ferment, then fridge. The restaurant-standard baechu kimchi.

Prep 45 min + 8 hr salt · Cook 20 min · Serves 8 cups (1 large cabbage)

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KIMCHI · Easy · 1.5 hr + ferment

Kkakdugi Recipe — How to Make Cubed Radish Kimchi

By Kimchee Curator

How to make kkakdugi: cubed Korean radish kimchi that stays crunchy in jjigae and seolleongtang. Salt, paste, short ferment, fridge.

Prep 20 min + 1 hr salt · Cook 10 min · Serves 6 cups

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KIMCHI · Medium · 2 hr + 2 days ferment

Baek Kimchi — White Water Kimchi

By Kimchee Curator

No chili, all refreshment — pine nuts, pear, and jujube in a clear brine that becomes cold noodle broth.

Prep 30 min + 1 hr salt · Cook 10 min · Serves 8 cups

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KIMCHI · Easy · 30 min + 7 days

Dongchimi Recipe — How to Make Radish Water Kimchi

By Kimchee Curator

How to make dongchimi: young radishes in a clear 2% salt brine you can drink, pour over noodles, or sip next to tteokbokki.

Prep 20 min · Cook 5 min · Serves 10 cups

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KIMCHI · Easy · 1.5 hr

Oi Sobagi — Stuffed Cucumber Kimchi

By Kimchee Curator

Crisp cucumbers split and piped with chive-gochugaru paste — eat in 2 days while they snap.

Prep 25 min + 45 min salt · Cook 10 min · Serves 12 pieces

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KIMCHI · Medium · 1.5 hr

Gat Kimchi — Mustard Leaf Kimchi

By Kimchee Curator

Peppery, earthy, and deeply savory — the kimchi that makes plain rice feel intentional.

Prep 20 min + 40 min salt · Cook 10 min · Serves 6 cups

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KIMCHI · Easy · 1 hr + 2 days

Pa Kimchi — Scallion Kimchi

By Kimchee Curator

Fast, aromatic, and ready in 2 days — spring scallions tamed with anchored paste.

Prep 15 min + 30 min salt · Cook 10 min · Serves 4 cups

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STEW · Easy · 45 min

Kimchi Jjigae — Restaurant Kimchi Stew

By Kimchee Curator

The late-night pot that defines Korean restaurants — sour kimchi, pork, and tofu in a brick-red broth.

Prep 10 min · Cook 35 min · Serves 2–3

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FRIED RICE · Easy · 18 min

Kimchi Bokkeumbap — Kimchi Fried Rice

By Kimchee Curator

Korea's favorite lunch reuse — sour kimchi juices season day-old rice without extra soy.

Prep 10 min · Cook 8 min · Serves 2

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JEON · Easy · 22 min

Kimchi Jeon — Kimchi Pancake

By Kimchee Curator

Crispy-edged, custardy-center pancake that rescues the last cup of kimchi.

Prep 10 min · Cook 12 min · Serves 2 pancakes

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