Name: Kimchi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 tablespoon canola oil; ¼ cup ground beef; 1 green onion, sliced, white and green parts separated; 1 cup well-fermented kimchi, drained and chopped; 1 tablespoon gochujang (Korean hot pepper paste), or to taste (Optional); 3 cups cooked short-grain rice; 1 teaspoon sesame oil; 1 teaspoon butter; 1 egg

This traditional Korean side dish is made by fermenting vegetables, commonly cabbage and Korean radishes, with a mixture of chili peppers, garlic, ginger, scallions, and other seasonings.

Kimchi offers a unique combination of spicy, savory, tangy, and sometimes slightly sweet flavors. The fermentation process not only imparts a complex taste but also results in a crunchy texture. The umami-rich and pungent qualities of kimchi make it a versatile and flavorful addition to various dishes, including rice, noodles, or even as a standalone side dish. Many people enjoy the probiotic benefits of kimchi as well, as it contains beneficial bacteria that can be good for gut health. Overall, if you appreciate bold, fermented flavors, you might find kimchi to be a delicious and intriguing addition to your culinary repertoire.

According to the experts “there are over 300 types of kimchi.” Talk about range! The version that most folks are familiar with is Pogi kimchi, which is made with napa cabbage. But it is also often made with radish, cucumber, chives, and even perilla leaves. depending on where you are in Korea, you may see people use fish sauce, saeujeot (fermented shrimp), or even fresh seafood that would ferment along with the cabbage, providing a ton of umami.

The common flavor that can be found across all kimchi is the sour-saltiness that comes from the fermentation. Depending on how long the kimchi has aged, this funk will be more or less pronounced. Some people like crispy, fresh tasting kimchi and others, like myself, prefer the unique and complex flavors that can come from more mature kimchi.

“Kimchi is a flavor revolution—a fiery, fermented masterpiece that ignites the palate and invigorates the senses, leaving a lasting impression of Korean culinary excellence.”

How to Make Homemade Kimchi

Here’s a brief overview of what you can expect when you make this homemade kimchi recipe:

Prep and cut the cabbage.
Rub with salt and seal in airtight bags, then leave at room temperature for six hours.
Rinse with cold water, drain, and squeeze out the excess liquid.
Place in a container with a tight-fitting lid, then add the remaining ingredients.
Seal and let sit in a cool, dry place for four days.

Kimchi

Serves: 2

Cooking time: 10 minutes

Print Recipe

Ingredients

1 tablespoon canola oil
¼ cup ground beef
1 green onion, sliced, white and green parts separated
1 cup well-fermented kimchi, drained and chopped
1 tablespoon gochujang (Korean hot pepper paste), or to taste (Optional)
3 cups cooked short-grain rice
1 teaspoon sesame oil
1 teaspoon butter
1 egg

Instructions

Heat canola oil in large nonstick skillet over high heat. Add ground beef and white parts of green onion; reduce heat to medium. Cook and stir beef and green onion until meat is browned and onion is fragrant, 1 to 2 minutes.
Stir kimchi and gochujang into meat mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion.
Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.