Kimchi (or kimchee or gimchi) is one of those things that makes everything taste better. It adds a depth of spice and flavor to stews, rice, and noodles that are almost impossible to find anywhere else. So don't throw out that last bit of kimchi, even if you have a shiny new bottle waiting to take its place. Do your fridge and your tummy a favor and make one of those delicious kimchi-filled recipes.
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Kimchi fried rice (bokumbap or bokkeumbap) is a humble food that is mostly enjoyed at home, but you might also see it in some casual Korean eateries. At home, it's a great way to use leftover kimchi that's a bit past its prime. You can use Canadian bacon as a protein if you have it. Quick, easy, and cheap to make, kimchi bokumbap is simple Korean home cooking at its best.
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This spicy kimchi stew (kimchi jjigae or kimchichigae) is served bubbling hot and makes good use of leftover or older kimchi. Fiery hot, hearty, and full of flavor, kimchichigae is great for cold winter days but Koreans can eat it anytime, anywhere. There is a lot of room for variation in this dish, and everyone has their favorite combination. Favorite additions include potatoes, zucchini, and mushrooms.Continue to 5 of 5 below.
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This kimchi pancake recipe is a great use of leftover kimchi and is very easy to make. Kimchi Jun works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes with the addition of other vegetables, meat, or seafood.