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magazine white kimchi
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One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.
4.0
(4)
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Like charred cabbage with kimchi dressing and a cozy hand-torn noodle soup.
Easy
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This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.
4.6
(4.56)
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With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.
4.7
(4.67)
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Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.
5.0
(5)
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I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.
Recipes
The fizziest, most fun way to use up all of those end-of-week veggie scraps.
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(4.93)
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A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.
4.3
(4.34)
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Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
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Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
4.7
(4.67)
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“A nice alternative to its fermented cousin; put this on pork chops or fish.” —Brad Leone, test kitchen manager
4.0
(3.82)
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Like many food-oriented folk, I have a serious kimchi obsession going. But I didn’t want just any old kimchi recipe in this book. And I knew just where to turn in search of a recipe that has a little something extra: my friend Deb Samuels, cooking teacher and coauthor with Taekyung Chung of The Korean Table: From Barbecue to Bibimbap. Deb keeps up on all things Korean, and she told me that not only is it becoming more fashionable to salt kimchi less than traditional recipes call for, but also that the water-soaking process probably can be skipped entirely. She also said one of her favorites is a white kimchi with a main ingredient of Asian pear, which happened to already feature strongly in my Korean Short Rib Tacos (page 92). Why not try a kimchi with cabbage and pear together? Of course, she was right on the money. Look for Korean chili powder, which has a distinctive heat but a mellow, sweet undertone, in Asian supermarkets; for kimchi, there really is no substitute. Once you have your ingredients, this kimchi could hardly be simpler to make, and the slight sweetness and crunch it gets from the pear make it positively haunting. Besides using it on the tacos, use it on Kimchi, Ham, and Fried Egg Pizza (page 107) and Fried Rice with Cauliflower and Kimchi (page 136).
Articles
(113)
Lifestyle
Between touring nationally and writing a memoir, Michelle Zauner somehow finds time to cook.
Alyse Whitney
Cooking
With kimchi now enjoying its rightful place in the condiment canon, there are more kimchi brands than ever to choose from. Here are eight of our favorites.
Belle Cushing
Culture
A roundup of food news from around the Internet on April 9, 2014.
Rochelle Bilow
Cooking
Roast chicken, smashed potatoes, and kimchi make for a quick weeknight meal
Rochelle Bilow
Cooking
For our test kitchen editors, there can only be one brand of kimchi: Mrs. Kim's.
Chris Morocco
Culture
How food-related merch became a status symbol.
Emilia Petrarca
Videos
(117)
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Lauryn Chun, founder of Mother-in-Law’s Kimchi, joins Bon Appétit to break down the different qualities kimchi acquires, undergoing an amazing transformation from just an hour of aging to an entire year. Does kimchi really get better with age?
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Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 18 or "It's Alive," and this time he's making kimchi. Join Brad as he battles test kitchen distractions and rubber gloves to show you his version of a cabbage kimchi.
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These quick and easy kimchi pancakes are endlessly riffable: feel free to add whatever kind of veggie and meat you'd like. They're also a great way to use any old or leftover kimchi you may have on hand.
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Join Kendra Vaculin in the Bon Appétit Test Kitchen as she prepares her Crispy Pork With Kimchi Slaw recipe.
Get the full recipe: Crispy Pork With Kimchi Slaw
Get the full recipe: Crispy Pork With Kimchi Slaw
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The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
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Bon Appétit spends a day on the line with Chef Klay Kim, sous chef at Jungsik—a trailblazing Korean fine dining restaurant in New York City with three Michelin stars, a distinction shared by only five restaurants in NYC.