This kimchi fried rice is extremely versatile, which may be the reason it has long been a staple of Korean family cooking. Both the meat and vegetables can be subbed to suit your tastes and budget; just make sure you use kimchi baechu to keep it authentic!

These kimchi pancakes are delicious both as a snack and as an appetizer. Plus, they’ll be ready in a snap, and to boot, they’re a great way to use kimchi that has fermented a bit too long and has developed a strong, pungent taste.

As small as they are delicious, summer radishes are a seasonal Korean favorite. This dish is often served with rice or cold noodles.

As its name—which literally means winter kimchi—suggests, this kimchi is traditionally made shortly before the beginning of winter, as radishes picked during this time are at their firmest and sweetest.

This traditional Korean dish, whose name means mixed rice, is made with warm white rice, sautéed vegetables and gojuchang. 

Kimchi jjigae can be eaten with a variety of sides depending on your taste; just make sure you serve it with rice! 

This kimchi baechu-based Korean soup is packed with flavor, easy to make and protein-rich, which makes it the perfect meal for those long winter nights.

Kimchi Baechu is primarily made of fermented nappa cabbage and hot peppers. It also happens to be the most popular winter kimchi. The seasoning varies from one region to another, and is generally saltier, spicier and juicier in the South of Korea.

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