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Jul 17, 2007 08:48 AM

Some Things to do With Kimchi

When you get to the bottom of the kimchi jar, or it just starts getting a little too sour, what do you do?

Here are a couple of ways I use it up to make room for a fresh batch,

Kimchi Buchim (Kimchi Pancake)

1/2 cup kimchi
1/4 pound pork loin, loin chop, picnic shoulder, blade roast, or even ham
1 bunch of scallions, spring, or green onion
2 fresh red chili or jalapeno peppers
1 small white onion
Vegetable cooking oil as needed for frying

Batter Ingredients

1 egg
1 3/4 cup flour
1/4 cup corn or potato starch
2 cup ice cold water
1 tablespoon pure roasted sesame seed oil (NOT cold pressed oil)
1/2 teaspoon salt

Dip ingredients

2 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chopped scallion, spring, or green onion
1 teaspoon roasted sesame seed oil
1 teaspoon coarse ground chili powder
1 teaspoon sugar



Slice the pork into long thin strips, lightly salt, and let stand for 15 minutes

Slice larger scallion/green onion in half lengthwise, then cut to 1 inch lengths.
Slice the onion, then cut each slice in half and separate the layers.
Slice the peppers (discard seeds, or save for drying) into thin slivers.
Press excess moisture from kimchi. Save about 2 teaspoons of the juice to add to batter.
Toss together in a medium bowl

In a small bowl, mix all dip ingredients.
Stir well and set aside.

In a small mixing bowl:
Whip egg and sesame oil together with a whisk, fork, or slotted spoon.
In a medium to large mixing bowl:
Mix dry ingredients (flour, starch, salt).
Add egg mixture, kimchi juice, and water. Stir until well mixed. (Batter should be slightly thinner than standard pancake batter.)


Preheat large flat bottomed skillet (pancake griddle to 350º) over high heat.
Lightly oil griddle or skillet.
Add pork strips and lightly brown them. (30 to 45 seconds) Add to bowl with veggies and toss.
Reduce heat to medium and add 1 teaspoon vegetable oil.
Ladle batter into skillet (six to eight inch diameter cake) and quickly add the tossed ingredients evenly over the batter.
When the underside is lightly browned carefully flip the pancake. (check by slightly lifting one edge with spatula)
Repeat until golden brown on both sides. Edges should be slightly crisp.
Repeat process until all the batter is used. (pancakes may be kept in warm oven until cooking is done).

Cut pancakes into approximately 1 inch by 1 inch sections and serve with dip as a snack or as a side dish with a Korean meal. Unused cooked pancakes may be frozen for later use.

To reheat - Wrap in tin foil and place in 350º oven for about 10 minutes. Add 5 minutes for each additional pancake.

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  1. Or I make kimchi soup/stew.

    Kimchi Chiggae (Kimchi Stew)
    (gimchi jjigae, kimchee chige, kimchi jjigae)


    4 oz pork, chicken, or beef*
    1 cup kimchi
    5 oz medium or firm tofu
    1 green onion
    1 teaspoon fine ground red chili pepper (DO NOT USE THE MEXICAN CHILI POWDER BLEND)
    4 cloves fresh garlic
    2 cup water**
    * Omit meat for vegetarian soup
    ** Replace water with 1 cup vegetable, beef, or pork soup stock for a richer flavor


    Prepare Ingredients:

    Cut meat into small pieces.
    Cut kimchi into 1/2 inch by 1 inch strips.
    Thin slice the garlic from top to bottom
    Cut tofu in half lengthwise, then slice into approximately 1/4 inch thick slices.
    Cut green onion diagonally in 1/2 inch lengths


    Place kimchi, meat, and water in a medium pot or large stone bowl over high heat and bring to a full boil.
    Reduce heat to medium and cook for about 15 minutes.
    Skim any oil/foam from the top.
    Add tofu, garlic, and red chili pepper, return to full boil, and cook for about 10 minutes.
    Add green onion just prior to serving.
    YIELD: 2 or 3 servings


    1. I love to make this....
      Roast brussels sprouts, set aside.
      Fry bacon, remove from pan.
      Fry sprouts in bacon drippings
      Add chopped kimchee and juice
      Add chopped bacon and chopped fresh mint.

      4 Replies
      1. re: Honey Bee

        That sounds really good. I love bacon, and brussels sprouts, and of course kimchi ....

        1. re: Honey Bee

          KIMCHEE FRIED RICE!!!!!!!!
          I'm no good with measurements for recipes, but if you are using your kimchee dregs you probably know how to make fried rice. I add:
          green bean
          egg...........and any random yummies in my fridge.......
          old rice from cooker
          white pepper
          touch of sesame oil
          Add kimchee /juice at the end

          1. re: eatalot

            Kimchi fried rice is my youngest son's favorite dish (next to soon tobu jjigae).
            A tip on the old rice - if you sprinkle it with a little water, cover it, and microwave for about a minute, it's much easier to mix in the pan with your other ingredients.

            1. re: eatalot

              Ditto plus sunny side up egg on top...

          2. Kimchi burgers. Good quality ground beef or pork. A fresh kaiser roll. Form and cook burger. Slice roll. Insert patty and top it with kimchi. Yum.

            2 Replies
            1. re: mrbozo

              Add a hard fried egg and sliced cucumber to the toppings. Fantastic.

              1. re: mrbozo

                Kimchee (fresh or not so fresh) is great on hot dogs as well

              2. This is gonna sound gross and I was hesistant to even try it, but Kimchi Quesadillas are weirdly addictive.

                Brie and kimchi sandwiched in tortillas and BBQ'ed.

                Try it, the neither flavour cancels the other and it's a nice snack.

                1 Reply
                1. re: chocabot

                  Not at all gross. I do mine with pepper jack, diced jalapeno, onion, and garlic, and of course kimchi. Toss on a grill for some melted madness.

                2. I like to throw old kimchi into ramen with some pork belly. I also throw in any vegetables and scallions.