Korean Kimchi Mandu
Mandu are usually made with strong-tasting kimchi. If you want your store-bought kimchi to ferment more, Jisun suggests leaving it out of the refrigerator for a day or two before making.
Flank Steak With Bean Sprouts And Kimchi-Miso Dressing
“The kimchi-miso dressing is spicy and salty (described by a friend as tasting like Asian Doritos, in a good way),” says Brooklyn artist-turned-blogger Julia Sherman. “It would make a great dip for cucumbers, carrots or celery.”…
Kimchi-Braised Short Ribs Recipe
Short ribs are a classic cut to braise. Sear the beef until it’s deep, chocolatey brown before braising.
Hopscotch’s Kimchi Kick Bowl
Try this healthy Kimchi Kick Bowl recipe from Toronto restaurant Hopscotch.
South Korea's spicy national dish.