1.Kimchi Pancakes



50g of Sliced ​​meat

250g of kimchi section

10 g of scallions

25g of Leek segments

5 grams of minced garlic


100g of All-purpose flour

30g of Corn flour

170㏄ of Water


A pinch of salt

1/4 teaspoon of chicken powder

1/2 teaspoon of sugar



1 Heat up the pan with  salad oil. Add in minced garlic and sauté then add the meat slices and stir fry until the color turns white. Once done, set aside.

2 Sift the all-purpose flour and corn flour, then add water and mix together to form a paste. Leave it for about 30 minutes

3 Add in the seasonings, green onion, leeks, kimchi, and meat slices and mix well to form Korean kimchi batter.

4 Heat it in a saucepan and pour salad oil and add in the Korean kimchi batter.

5 Fry over low heat until both sides turns golden.


2.Kimchi tofu pot

超簡單) 泡菜豆腐鍋的做法_(超簡單) 泡菜豆腐鍋怎麼做_(超簡單) 泡菜豆腐鍋的家常做法【心食譜】


Half a bowl of kimchi

75g of pork

1/4 of onion

2  garlic cloves

1 box of Tofu

500ml of Stock

1 egg



1 After cutting the onion and garlic, put the onion and garlic in the pan and fry until it has fragrant.

2 Add in pork and fry until it turns golden brown with fragrant.

3 Pour in the kimchi and sauté the kimchi until it has fragrant and then add the stock.

4 After the soup has boiled, add in the tofu and  simmer the tofu with salt and sugar.

5 Add in the egg before starting the pan. According to your own preference, add in chopped green onion, Korean chili powder or sesame oil to the dish.


3.Korean Spicy Cellophane Noodles



100g of Winter noodles

60g of Kimchi

30g of Soy bean sprouts

1 small cucumber

20g of carrots


1 tablespoon Korean hot sauce

1 tablespoon of soy sauce

1/4 teaspoon salt

1/4 teaspoon sugar

3 tablespoon of water


Cooked sesame seeds

1 teaspoon of sesame oil



1 Slightly boil the cellophane noodles in boiling water, soak it in soft water and boil. Then, take it out and let it cool.

2 Also soak the Soy bean sprouts in boiling water. Once done, scoop it up and set it aside to cool.

3 Mix in the sauce and with the dry noodles and add in the other ingredients and mix well.

4 Finally, add seasonings and mix well. Your dish is now complete.


4.Korean Kimchi Roast Pork

柚子發表的韓式泡菜燒肉食譜- Cookpad


200g of Pork slices

100g of Kimchi

1 tablespoon of soy sauce

1 tablespoon of sugar

1 tablespoon of Korean hot sauce

Rice wine

100cc of Water

Scallions and garlic



1 Sauté the shallots and garlic, add in the pork slices and fry until the color changes, then add in the rice wine and sauté.

2 Add in kimchi soy sauce, sugar, water, etc. in order then collect the soup. You can now add in the meat and serve it once the meat has absorb the flavors.


5.Kimchi Bibimbap



80g of Kimchi

20 grams of dried shiitake mushrooms

20g of Asparagus

30g of Soy bean sprouts

20g of Shredded white radish

10g of Soaked kelp buds

1/2 teaspoon of salt

1/2 teaspoon of hot sauce

Sesame oil

Cooked white sesame seeds

1 1/2 bowls of hot white rice


A. 1 teaspoon of sugar, 1 teaspoon of  salt, 6 tablespoons of hot water

B. 1/2 teaspoon of ginger, 1/2 teaspoon of garlic, 1 teaspoon of Korean hot sauce, 1 teaspoon of flax oil, 1/2 teaspoon of soy sauce, 1 1/2 tablespoons of boiling water, 1/2 teaspoon of sugar



1 Cut the kimchi into small sections; blanch the asparagus and cut it into small sections and set aside.

2 Add 1/2 teaspoon of salt to the shredded white radish, marinate until the white radish softens and drain out the water

3 Add 1/2 teaspoon of Korean hot sauce and some sesame oil to the ingredients and mix well.  Blanched and drained the soybean sprouts

4 Soak the dried shiitake mushrooms in water until the shiitake mushrooms soften, placed it in a steamer and steam for about half an hour. Once done, remove and drain the water, shred it and set aside

5 Mix in all seasoning A thoroughly to form seasoning water; mix up seasoning B thoroughly and prepare it for later use.

6 Add 1 teaspoon of  seasoning water and sesame oil to the soybean sprouts, shiitake mushroom shreds, asparagus and kelp sprouts.

7 Put the freshly cooked hot white rice in a bowl, and place all the shredded shiitake mushrooms, soybean sprouts, asparagus, kelp sprouts, and white radish in order . Then put in the slice kimchi.

8 Finally, finish the dish by sprinkling  with white sesame seeds.


6.Fried chicken breast slices with kimchi



1 piece of chicken breast

60g of Korean Kimchi

3 sticks of celery

1 garlic sprout

2 garlic cloves


1 teaspoon of sesame oil

1 teaspoon of caster sugar

A pinch of salt

White pepper



1 Cut the chicken breast into slices.

2 Cut the Korean kimchi into small pieces; cut the celery into sections; cut the garlic sprouts and garlic heads into diagonal slices.

3 Start up the wok, add 1 tablespoon of salad oil,  chicken breast slices  and sauté over medium heat.

4 Continue to add in the ingredients and seasonings. Finally, stir-fry evenly over medium heat and served once it is done.

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