HOME > Chowhound > Home Cooking >


I have enough Kimchi for all my friends, now what?

  • j

My next door neighbors are from Korea and they bring over a 5 gallon ( maybe more) jar of home made kimchee rather frequently. We never even get half way through it! Please, any ideas/recipes of what to do to use it up would be greatly appreciated!!!

  1. Click to Upload a photo (10 MB limit)
  1. You could make a soup by adding a broth, the kimchee and some type of protein like chicken or shrimp

      1. you can mail some to me! :)

        1. Kimchi jeon (Kimchi pancake - an egg/flour batter with pork, hot peppers, and green onions)
          Kimchi jjigae (Kimchi stew with pork, tofu, peppers, and green onions)
          Kimchi omu-rice (Kimchi fried rice with chopped meat [pork, chicken, or beef], carrot, potato, onion, etc, and wrapped in an omelet style egg wrap)
          Kimchi bossam (Grilled, fried, or boiled pork belly wrapped in kimchi)

          Dice some kimchi and use as a garnish on tacos, quesadillas, hot dogs, or burgers.
          Add to omelets or scrambled eggs.
          An add in to meat loaf.
          As a wrap for grilled steak or pork.

          2 Replies
          1. re: hannaone

            love each of those - but is it wrong to also suggest that she do kimchi fried rice with cold rice, diced kimchi, green onion and SPAM?

            1. re: Kater

              Spam became very popular in Korea and is added to several dishes, fried rice being one of them.

          2. hannaone covers pretty much all my bases (and then some), except that I also stuff it in the middle of omusubi / onigiri and use it in bindae duk (similar to kimchi jeon, except made with mung beans instead of wheat flour). this is the only recipe for bindae duk i've tried and it seems to work out well: http://kitschow.blogspot.com/2009/04/...

            I'll also put in an extra plug for kimchi jichae. It's really easy to make and incredibly nice to eat when it's cold out. And since you're in Chicago... it *is* really good on hotdogs, no joke.

            I had the same problem a while after making a family sized vat for my family of three (one if you consider that the SO and the dog don't eat kimchi). You'll eventually just start adding it to everything: sandwiches, pizzas, soups, breakfast cereal.

            [hannaone's blog has solid recipes for most/all of the korean dishes he mentions.]

              1. First of all, I wish I had your problem. It's so incredibly expensive at the store for what it is, and I never take the time to make my own.

                Secondly: It is EXCELLENT on pizza. Sacrilege, I know, but I don't lie!

                Plus double and triple on what hannaone said about eggs. People who don't think they like it change their minds when served a kimchi omelet. If you're feeling lazy, make a frittata.

                And hannaone, next time I make meatloaf, I know what I'm mixing in. Thanks!

                3 Replies
                1. re: dmd_kc

                  I definitely love my kimchi atop pizza but whenever I have any leftover, I make a kimchi fried rice or cold noodles tossed with kimchi, sesame seed oil, sugar, and sesame seeds.

                  1. re: dmd_kc

                    I am going to have to try kimchi pizza! I think I could see it adding something to spicy sausage.

                    Most of my regular uses have already turned up in this thread, but I'd also say kimchi makes good quesadillas and grilled cheese even better.

                  2. I like soon tubu jjigae. It's a great tofu and kimchi soup: http://www.whats4eats.com/soups/soon-...

                    1. Here is a recipe for Korean taco

                      닭 타코 Dak tako - Korean Chicken Taco

                      2 pounds boneless chicken thigh or breast
                      1 head loose leaf lettuce
                      1 firm tomato
                      4 ounces cheddar cheese
                      8 corn tortillas or taco shells

                      Meat Marinade
                      1/4 cup soy sauce
                      1/4 cup water or unsalted chicken broth
                      2 tablespoons brown sugar
                      2 tablespoons honey
                      5 cloves garlic
                      1 tablespoon sesame oil
                      1 teaspoon black pepper

                      Meat Seasoning
                      3 cloves garlic
                      1/2 teaspoon salt
                      1/2 teaspoon black pepper
                      1 tablespoon ground dried red chili pepper (any Mexican variety)
                      1 teaspoon crushed oregano
                      2 teaspoons water

                      4 green onions
                      4 ounces kimchi
                      3 tablespoons Kimchi juice
                      3 cloves garlic
                      1/2 teaspoon crushed oregano
                      1 firm tomato

                      Optional Additions:
                      Iceberg lettuce
                      Diced or sliced mushrooms
                      Sliced black olives
                      Shredded carrot
                      Sliced fresh red or green chili peppers


                      Mince or crush the garlic.
                      Place all ingredients in a bowl and mix well.
                      Let stand at least fifteen minutes to let flavors develop.

                      Trim excess fat from the chicken.
                      Lightly score the chicken on both sides.
                      Pour marinade over chicken and let stand for at least one hour.

                      Separate the leaves and rinse well in cold water.
                      Drain or pat dry.
                      Place into refrigerator until ready to use.

                      Thick slice the tomato, then cube the slices.
                      Place into refrigerator until ready to use.

                      Grate or medium shred the cheese.
                      Place into refrigerator until ready to use.

                      Rough chop the green onion and kimchi.
                      Mince the garlic.
                      Medium slice then cube the tomato.
                      Place all ingredients in a bowl and mix well.
                      Cover and place in refrigerator until ready to use.


                      Remove chicken from marinade (reserve the marinade)
                      Place chicken on hot grill over high heat or broil in hot oven.
                      Cook each side until the marinade darkens and a light char appears (two to five minutes per side).
                      (Note: The best flavor is obtained from grilling over wood coals or charcoal.)
                      Hand shred or cut the chicken into very thin strips.
                      Place the chicken into a bowl.
                      Crush or mince the garlic for the meat seasoning and add to the chicken
                      Add the rest of the meat seasoning ingredients and mix well.
                      Transfer the seasoned chicken to a fry pan, add 1 or 2 teaspoons of the reserved marinade, and stir fry over medium high heat for one to two minutes.


                      Heat or cook the corn tortillas to your desired level (soft to crunchy).
                      Line the tortilla/taco shell with one leaf of the lettuce.
                      Fill with meat, tomato, and cheese, then top with salsa.
                      Eat and enjoy.

                      1. a few years ago i was tending to my new year's hangover with a friend's stuffed cabbage rolls. they were slightly spicy and had sauerkraut and rice in the stuffing. i immediately thought that kimchi would make great stuffed cabbage. the big leaves for wrapping, and the rest chopped up and mixed with meat and rice for the stuffing. never got around to making it myself, but i still think it's a great idea.

                        1 Reply
                        1. I recently discovered it makes an awesome pickle replacement on tuna-salad sandwiches. The sharp spiciness really complements the tuna.

                          1. Diced Kimchi works great as a topping, ingredient and side for all kinds of ethnic foods where any kind of pickled vegetables are common. Cajun, Chinese, Indian, South American, Scandinavian, British, and more......since pickling was an excellent early form of veggie preservation.

                            By the time it's nicely pickled, nobody can tell what the original vegetable was in the first place, and they only care that it is snappy and crispy, a bit sour and properly seasoned.

                            Freeze your extra.


                            1. IMO the best way to use up a large quantity of kimchi is to make a pork and kimchi stir fry. I always make this as my "last resort" preparation when i've done all I can and still have a ton of kimchi left that's too sour for regular consumption.

                              1. Take some sliced pork belly and cook slowly over medium heat until fat renders and pork has browned. Be patient - even at low heat the pork will brown eventually.
                              2. Remove pork belly from pan, turn up heat and get the pork fat nice and hot. You want a good amount of fat in there but not TOO much.
                              3. Throw in kimchi. The pan should go nuts when you first put it in. Don't touch it for a while and let it sear up.
                              4. Optionally Add in some scallions, carrots, onions, hot peppers and/or garlic. Perhaps a touch of sesame oil, mirin or sugar, and a little rice wine or soju or sherry also helps with flavor but are not necessary.
                              5. Add back the pork belly slices and toss together to combine.

                              Serve over rice or udon noodles.