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!
Fresh cucumbers, flavorful garlic, zesty scallions and a hint of dill from the pickle brine: this vinaigrette truly has it all! Keep a jar in the refrigerator in the summer: we guarantee it’ll soon become an inseparable companion to your salads!
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 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.