Three Easy Korean Dishes: Kimchi Stew, Kimchi Fried Rice, and Kimchi Pancakes
Introduction | Do More Than Serve Kimchi as a Side Dish
When you visit a Korean supermarket or an Asian grocery store, you can usually find packaged kimchi in the refrigerated section.
If you are new to kimchi, you will probably start with a small pack rather than a large container.
But once you bring it home, you may wonder how to eat it or what to make with it.
Kimchi can be served straight from the package as a side dish with rice, grilled meat, or noodles.
However, you do not have to eat it only as a cold side dish.
With just one pack of kimchi, you can make a warm stew, a filling fried rice, or a crispy Korean-style pancake.
Kimchi has a tangy, spicy, and savoury flavour.
When it is cooked, that strong flavour becomes softer, deeper, and easier to enjoy.
This means that even people who are not used to eating kimchi may find it more enjoyable when it is included in a cooked dish.
In this article, we will make three popular Korean dishes using packaged kimchi from a Korean supermarket.
They are kimchi stew, kimchi fried rice, and kimchi pancakes.
You do not need any special Korean cooking equipment.
A regular saucepan, a frying pan, and a few basic ingredients are enough.
You also do not have to make all three dishes at once.
Simply choose one recipe, use the amount of kimchi you need, and save the rest for another meal.
If there is any kimchi left, transfer it to a sealed container and keep it refrigerated.
For the Protein Swap Ideas, these recipes work with pork, beef, chicken,seafood, tofu or vegetables. Feel free to use your favorite ingredients!
Now let us look at three easy and delicious ways to turn one pack of kimchi into a satisfying Korean meal.
Main Section | Three Korean Dishes You Can Make with Kimchi
1. Warm and Comforting Pork Kimchi Stew
It is made by simmering kimchi with meat, tofu, vegetables, and a spicy, savoury broth.
It is lighter than a thick Western-style stew but more filling than a simple soup.
Because it is usually served with steamed rice, it makes a warm and satisfying lunch or dinner.
Pork is one of the most common ingredients used in kimchi stew.
However, canned tuna, mushrooms, or extra tofu can also be used.
For beginners, pork is a good choice because its rich flavour balances the sour and spicy taste of kimchi.
Ingredients for Pork Kimchi Stew
The following ingredients make about two servings.
250 grams packaged kimchi
180 grams pork shoulder, pork belly, or pork neck
Half a block of firm tofu
Half an onion
Half a spring onion
500 to 600 millilitres water or stock
3 tablespoons kimchi juice from the package
1 tablespoon Korean chilli flakes
1 teaspoon minced garlic
1 tablespoon soy sauce
Half a teaspoon sugar
A small amount of cooking oil or sesame oil
Pork cut into bite-sized pieces works better than thin bacon for this recipe.
If you do not eat pork, you can replace it with one can of tuna, firm tofu, or sliced mushrooms.
If your kimchi is already very spicy, reduce the amount of chilli flakes.
How to Make Pork Kimchi Stew
First, remove the kimchi from the package and cut it into bite-sized pieces.
Do not throw away the liquid left in the package.
Pour it into a small bowl and save it for the stew.
Kimchi juice adds extra flavour, colour, and depth to the broth.
Cut the pork into bite-sized pieces.
Thinly slice the onion, chop the spring onion, and cut the tofu into thick squares.
Heat a saucepan over medium heat.
Add a small amount of cooking oil or sesame oil.
Add the pork and cook it for two to three minutes, until the outside begins to turn pale.
The pork does not need to be fully cooked at this stage.
It will continue cooking in the broth.
Add the chopped kimchi to the saucepan.
Cook the pork and kimchi together for about three minutes.
This is an important step.
Cooking the kimchi before adding the water softens its sharp flavour and helps it blend with the richness of the pork.
Add the minced garlic and sugar.
The sugar will not make the stew taste sweet.
It simply helps balance the sourness and spiciness of the kimchi.
Pour in the water or stock.
Add the kimchi juice and Korean chilli flakes.
Bring the broth to a boil, then reduce the heat to medium-low.
Partially cover the saucepan and simmer for about 15 minutes.
Slow simmering allows the kimchi to soften and the pork flavour to spread through the broth.
After 15 minutes, add the sliced onion and tofu.
Pour in one tablespoon of soy sauce.
Simmer for another five minutes.
Kimchi and kimchi juice already contain salt, so it is best not to add too much soy sauce at the beginning.
Add the spring onion and cook for one or two more minutes.
Taste the broth before serving.
If it is too strong or salty, add a little more water.
If it needs more seasoning, add a small amount of soy sauce.
Serve the kimchi stew hot with steamed rice.
Place small pieces of kimchi, pork, and tofu over the rice and enjoy them with a spoonful of the warm broth.
2. Quick and Easy Kimchi Fried Rice
It can be made in one frying pan and does not require a long cooking time.
The rice softens the spicy and tangy flavour of the kimchi, making the dish very easy to enjoy.
Adding a fried egg or melted cheese makes it even milder and richer.
Kimchi fried rice is often made with leftover rice, but freshly cooked rice can also be used if it is cooled first.
Ingredients for Kimchi Fried Rice
The following ingredients make about two servings.
2 bowls cooked rice
180 to 200 grams packaged kimchi
2 tablespoons kimchi juice
100 grams bacon, ham, chicken, or canned tuna
A quarter of an onion
Half a spring onion
1 tablespoon cooking oil
1 tablespoon soy sauce
Half a tablespoon Korean chilli paste
Half a teaspoon sugar
1 teaspoon sesame oil
2 eggs
A small amount of sesame seeds or dried seaweed flakes
Korean chilli paste is optional.
If the kimchi is already spicy enough, you can leave it out.
You can also make this fried rice without meat.
Kimchi, rice, and eggs are enough to create a delicious meal.
How to Make Kimchi Fried Rice
Begin by cutting the kimchi into small pieces.
Large pieces of kimchi do not mix evenly with the rice, so use kitchen scissors or a knife to chop it finely.
Finely chop the spring onion and onion.
If you are using bacon or ham, cut it into small pieces of a similar size.
If you are using freshly cooked rice, spread it over a large plate and allow it to cool slightly.
Very hot and moist rice can stick together in the frying pan.
Heat a frying pan over medium heat.
Add the cooking oil and chopped spring onion.
Cook the spring onion for about one minute.
When the spring onion becomes fragrant, add the bacon or ham.
Cook until the edges begin to turn golden.
Add the onion and chopped kimchi.
Sprinkle in half a teaspoon of sugar.
Cook for three to four minutes, until the kimchi softens.
Cooking the kimchi well reduces its sharp sour taste and creates a richer flavour.
Move the ingredients to one side of the frying pan.
Pour the soy sauce into the empty area.
Allow it to bubble against the hot surface for a few seconds before mixing it with the kimchi.
This helps create a deeper and slightly smoky soy sauce flavour.
If you are using Korean chilli paste, add it at this stage and mix well.
Add the rice and kimchi juice.
Use the edge of a spatula to gently separate any clumps of rice.
Try not to press or mash the rice.
Stir and toss until the kimchi is evenly mixed through the rice.
Increase the heat to medium-high and cook for another two to three minutes.
Leave the rice untouched for a short time so that some of it becomes slightly crisp on the bottom.
Turn off the heat and add the sesame oil.
Mix gently.
In a separate frying pan, cook two fried eggs.
A soft egg yolk works especially well because it makes the spicy fried rice taste creamier and milder.
Place one fried egg on top of each serving.
Finish with sesame seeds or dried seaweed flakes.
To reduce the spiciness even more, add grated mozzarella cheese over the fried rice.
Cover the pan for a short time and allow the cheese to melt.
This creates a rich and comforting cheese kimchi fried rice.
3. Crispy Korean Kimchi Pancakes
Although they are often called pancakes in English, they are very different from sweet breakfast pancakes.
Kimchi pancakes are savoury, spicy, and crispy around the edges.
They can be served as a light lunch, a snack, or a shared dish for family and friends.
They are also easy to make without meat, which makes them suitable as a simple vegetarian option.
Ingredients for Kimchi Pancakes
The following ingredients make about three medium-sized pancakes.
180 to 200 grams packaged kimchi
1 cup Korean pancake mix or plain flour
Three-quarters of a cup cold water
2 to 3 tablespoons kimchi juice
A quarter of an onion
Half a spring onion
Half a teaspoon sugar
Cooking oil
Optional ingredients include canned tuna, prawns, squid, or finely sliced chilli.
Korean pancake mix can usually be found at Korean supermarkets or Asian grocery stores.
If you cannot find it, plain flour also works well.
When using plain flour, add only a very small pinch of salt.
Kimchi already contains seasoning, so the batter usually does not need much extra salt.
How to Make Kimchi Pancakes
Start by chopping the kimchi into small pieces.
Long pieces of cabbage can make the pancake difficult to flip and cut.
Thinly slice the onion and finely chop the spring onion.
Place the pancake mix or plain flour in a large bowl.
Pour in the cold water.
Cold water helps create a lighter and crispier texture.
Mix gently until most of the flour disappears.
Do not overmix the batter.
Mixing it too much can make the pancakes heavy or chewy.
Add the chopped kimchi, kimchi juice, onion, spring onion, and sugar.
If you are adding tuna or seafood, mix it in at this stage.
Stir until all the ingredients are evenly combined.
Check the consistency of the batter.
It should slowly fall from a spoon.
If it is too thick, add one or two tablespoons of cold water.
If it is too thin, add a little more flour or pancake mix.
Heat a frying pan over medium-high heat.
Add a generous amount of cooking oil.
Kimchi pancakes need enough oil to become crisp, especially around the edges.
Pour one ladle of batter into the pan.
Use the back of the ladle or a spoon to spread it into a thin, round shape.
A thin pancake will become much crispier than a thick one.
Cook the first side for about three minutes.
Wait until the edges look crisp and the centre begins to set.
Do not turn it too early, or the pancake may break.
Use a wide spatula to carefully flip it.
Cook the second side for another two to three minutes.
If necessary, add a little more oil around the edges of the pan.
Gently move the frying pan so the oil runs underneath the pancake.
This helps the bottom cook evenly and become crisp.
Place the finished pancake on a cooling rack or a large plate.
Do not stack hot pancakes directly on top of one another.
Steam can quickly make them soft.
Kimchi pancakes are flavourful enough to eat on their own.
You can also make a simple dipping sauce by mixing one tablespoon soy sauce, one tablespoon vinegar, and one tablespoon water.
How to Use One Pack of Kimchi
When buying kimchi for the first time, choose a small pack rather than a large container.
After opening it, taste a small piece.
If the flavour seems too spicy, strong, or sour, try cooking it instead of eating a large amount straight from the package.
Heating kimchi softens its flavour and helps it blend with rice, meat, tofu, and vegetables.
You do not need to use the entire pack in one meal.
Kimchi stew uses about 250 grams, while kimchi fried rice and kimchi pancakes usually need around 200 grams for two servings.
If you buy a very small pack, choose one recipe and use most of it at once.
If you buy a slightly larger pack, you could make kimchi fried rice on the first day and use the rest for kimchi pancakes or kimchi stew the next day.
Transfer any leftover kimchi to a clean, airtight container and keep it refrigerated.
A tightly sealed container also helps prevent the strong smell from spreading to other foods.
Always use clean tongs or a clean spoon when removing kimchi from the container.
Kimchi is a fermented food, so its taste may become stronger and more sour over time.
This does not always mean that it has gone bad.
More fermented kimchi is often especially good for cooked dishes such as stew and fried rice.
Conclusion | Start Your Korean Cooking Journey with One Pack of Kimchi
Kimchi may look unfamiliar at first, but it is a very practical and versatile ingredient.
One small pack from a Korean supermarket can be turned into several different Korean meals.
For a warm and comforting dinner, make pork kimchi stew with tofu.
For a quick and easy meal, try kimchi fried rice topped with a fried egg.
For a crispy snack or light lunch, make Korean-style kimchi pancakes.
If you are worried about the spiciness, combine kimchi with mild ingredients such as rice, eggs, tofu, or cheese.
These ingredients soften the strong flavour and make kimchi easier to enjoy.
All three dishes can be made with an ordinary saucepan or frying pan.
You do not need special equipment or advanced cooking skills.
Kimchi fried rice is probably the easiest recipe for beginners.
Once you feel confident, try making kimchi pancakes and kimchi stew.
Kimchi is more than the small side dish served at Korean restaurants.
It can become the main ingredient in a warm, filling, and delicious meal.
The next time you visit a Korean supermarket, choose a small pack of kimchi and bring it home.
You may be surprised by how easily that one pack can become a comforting stew, a quick fried rice, or a crispy Korean pancake.
