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posted by Holly Ford onOct 22, 2021 (updated Apr 10, 2022) 1 comment »
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These kimchi recipes are all authentically Korean and you can easily make them at home. Each kimchi recipe will guide you how to make healthy homemade kimchi with the right kimchi ingredients and the step-by-step instructions.
Do you know that there are over 100 different variety of kimchi in Korea? From the world-famous cabbage kimchi to radish kimchi, you will find one kimchi that you can not live without.
Homemade kimchi is a staple in Korean cuisine. Here are 15+ most well known Korean kimchi recipes.
Each kimchi recipe comes with information of kimchi ingredients and the easy step-by-step instructions. Learn more about the health benefits of each kimchi and how to ferment them correctly. Try making some at home. They are all easy to make.
1
Easy Kimchi Recipe for Beginners
This kimchi recipe is a beginner’s guide and makes traditional Korean kimchi easily. You can enjoy the healthy benefit of homemade kimchi with this cabbage kimchi recipe. The recipe yields 6 cups (50 oz).
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2
Traditional Cucumber Kimchi Recipe (Oi-Sobagi)
Korean cucumber kimchi, also known as oi-sobagi, is a healthy summer side dish. This traditional recipe is easy to make at home and keeps its crisp texture throughout the fermentation process.
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3
Quick Bok Choy Kimchi
Make a quick batch of kimchi with baby bok choy, fresh chilies, and sweet apple. This quick bok choy kimchi takes 30 minutes of brine time and only 15 minutes to assemble.
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4
The Most Popular Cabbage Kimchi in Korea
Making authentic cabbage kimchi takes time, but it's worth every effort. This authentic recipe rewards you with light and refreshing flavor.
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5
Easy Radish Kimchi (Kkakdugi)
The crisp and crunchy radish kimchi, popularly known as kkakdugi, is a staple in Korean cuisine. With this easy 20-minute kkakdugi recipe, you can effortlessly make authentic-tasting radish kimchi that rivals the flavors of Korean restaurants.
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6
Easy Green Cabbage Kimchi Recipe
Green cabbage kimchi is a great solution to replace your traditional cabbage kimchi. The crunchy sweetness of regular green cabbage makes a truly delicious kimchi.
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7
Bachelor Kimchi (Ponytail Radish Kimchi)
Bachelor kimchi is a popular radish kimchi made with Ponytail radish. It retains its crunchiness even after the long fermentation. This mild radish kimchi is fun to make and delicious to eat! I believe everyone should make this at least once.
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8
Nabak Kimchi (Korean Water Kimchi)
Nabak kimchi is a mild Korean water kimchi made with cabbage and other vegetables. It doesn't require fish sauce and uses very little chili flakes. It's a great vegan and vegetarian kimchi and refreshingly tasty.
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9
Kkaennip Kimchi (Korean Perilla Leaf Kimchi)
Enjoy the authentic taste of Kkaennip Kimchi, also known as Perilla Leaf Kimchi. This Korean summer staple is easy to make at home and packed with robust flavors and nutrition. Vegetarian or vegan diet adaptable!
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10
Turnip Green Kimchi
Turnip green kimchi is well suitable kimchi to make in the fall season when turnip greens are abundant and cheap. Fresh red chili makes it more refreshing and light in taste.
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11
Garlic Chives Kimchi (Buchu Kimchi)
Tender Korean garlic chives (aka Chinese chives or Asian chives) makes an easy and tasty kimchi within 30 minutes. Look for slim garlic chives in your local Asian market.
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12
Pa Kimchi (Green Onion Kimchi)
Pa kimchi is a quick and delicious variation of traditional Korean kimchi. Made with fresh green onions, Korean chili flakes, and fish sauce, it's ready in just 25 minutes and makes a perfect side dish or condiment for any Korean meal. Vegan diet adaptable.
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13
Easy Radish Kimchi (Kkakdugi)
The crisp and crunchy radish kimchi, popularly known as kkakdugi, is a staple in Korean cuisine. With this easy 20-minute kkakdugi recipe, you can effortlessly make authentic-tasting radish kimchi that rivals the flavors of Korean restaurants.
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14
Homemade Vegan Kimchi (Light and Refreshing)
Make your own homemade vegan kimchi with this simple recipe. Enjoy a light and refreshing taste that captures the authentic Korean flavors without using fish sauce.
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15
30-Minute Kimchi (Quick Cabbage Kimchi Recipe)
You can make authentic Korean cabbage kimchi from scratch within 30 minutes. Step-by-step instruction will improve your kimchi making skill.
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And there you have it – 15+ Kimchi Recipes You Can Easily Make At Home! I hope this list brought you some inspiration for your Korean cooking adventure.
If you have tried any of these recipes, don’t forget to tag me onInstagram or Pinterest. Love to see your creation!
15+ Kimchi Recipes: Quick Bok Choy Kimchi
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Brine time: 30 minutes mins
Total Time: 45 minutes mins
Make a quick batch of kimchi with baby bok choy with fresh chilies and sweet apple. This quick bok choy kimchi takes less than hour to make. Plus 15+ more authentic kimchi recipes to prepare at home.
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Ingredients
- 1 1/2 lb bok choy, halved or quartered lengthwise
- 6 cup water, sliced
- 1/3 cup Korean coarse sea salt
For kimchi filling:
- 1/2 large onion, diced
- 1 sweet apple, seeded and diced
- 5 cloves garlic
- 4 tbsp Korean anchovy sauce
- 1/4 cup sea kelp stock , or water (see notes below)
- 5 fresh fingerlong chilies, diced
- 1/3 cup Korean chili flakes (gochugaru)
- 1 tbsp ginger paste
Instructions
Place clean bok choy in a large mixing bowl.
Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
To make the kimchi filling, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
Store your bok choy kimchi in an airtight container. You can let it ferment at room temperature for one day if you like a fermented taste. Otherwise keep your bok choy kimchi in the refrigerator at all times. It will still ferment but slowly. This kimchi should be consumed within 3 weeks.
Notes
To make the sea kelp stock; simmer a piece of dried sea kelp in a cup of water for 4-5 minutes. Discard the kelp and let the stock cool down.
Cuisine: Korean
Course: Kimchi
Author: Holly Ford
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
Kimchi
originally published on Oct 22, 2021 (last updated Apr 10, 2022)
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John / Kitchen Riffs —Reply
Loads of great recipes here! So much kimchi, so little time . . . 🙂 Thanks!
