Recipes for Kimchi

Ingredients

• 2 cups cooked rice (preferably day-old rice)
• 1 cup expired kimchi (180 days past expiry), chopped
• 1/2 cup cooked protein of choice (such as chicken, beef, or tofu), diced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 green onions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• Salt, to taste

Instructions

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add minced garlic and sliced green onions, and sauté for 1-2 minutes until fragrant.
3. Add the expired kimchi and cooked protein, and stir-fry for another 2-3 minutes.
4. Push the kimchi mixture to one side of the skillet, and pour the beaten eggs onto the other side.
5. Scramble the eggs until they are almost fully cooked.
6. Combine the kimchi mixture and scrambled eggs, and stir to mix well.
7. Add the cooked rice to the skillet, and stir-fry for 3-4 minutes until everything is well combined.
8. In a small bowl, whisk together soy sauce, sesame oil, sugar, black pepper, and a pinch of salt.
9. Pour the sauce over the fried rice, and continue to stir-fry for another 2-3 minutes.
10. Taste and adjust seasoning with salt if needed.
11. Serve hot and enjoy!

Ingredients

• 2 cups of slightly expired kimchi
• 1 tablespoon of vegetable oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 4 cups of vegetable broth
• 1 cup of water
• 1 cup of sliced mushrooms
• 1 cup of tofu, cubed
• 2 green onions, chopped
• 1 tablespoon of soy sauce
• 1 tablespoon of gochugaru (Korean red pepper flakes)
• 1 teaspoon of sesame oil
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced onion and minced garlic, sauté until fragrant and translucent.
3. Add the slightly expired kimchi and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and water, bring to a boil.
5. Reduce the heat to low, cover, and simmer for 15 minutes.
6. Add the sliced mushrooms, tofu, green onions, soy sauce, gochugaru, and sesame oil.
7. Simmer for an additional 10 minutes.
8. Season with salt to taste.
9. Serve hot and enjoy!

Ingredients

• 2 cups slightly expired kimchi
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 cup tofu, cubed
• 4 cups vegetable broth
• 1 cup water
• 2 green onions, chopped

Instructions

1. In a large pot, heat sesame oil over medium heat.
2. Add the sliced onion and minced garlic, cook until softened.
3. Add the kimchi, gochujang, and soy sauce. Stir well to combine.
4. Pour in the vegetable broth and water. Bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Add the cubed tofu and cook for an additional 5 minutes.
7. Garnish with chopped green onions.
8. Serve hot with a side of steamed rice.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 cup expired kimchi (180 days past expiry), chopped
• 2 green onions, thinly sliced
• 1/4 cup kimchi brine (liquid from the expired kimchi jar)
• 1 egg
• 1 tablespoon vegetable oil
• Soy sauce, for dipping

Instructions

1. In a mixing bowl, combine flour, water, kimchi brine, and egg. Mix until smooth.
2. Add the expired kimchi and green onions to the batter and stir to combine.
3. Heat vegetable oil in a large non-stick skillet over medium heat.
4. Pour a ladleful of the batter onto the skillet, spreading it into a thin, round pancake.
5. Cook for 2-3 minutes until the bottom is golden brown. Flip and cook the other side for another 2-3 minutes.
6. Repeat with the remaining batter.
7. Remove the pancakes from the skillet and cut them into smaller pieces.
8. Serve hot with soy sauce for dipping.
9. Enjoy these crispy and flavorful pancakes!

Ingredients

• 2 cups slightly expired kimchi
• 8 ounces noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/2 cup sliced carrots
• 1/2 cup sliced bell peppers
• 4 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet over medium heat.
3. Add the garlic, carrots, and bell peppers to the skillet. Cook for 2-3 minutes, until the vegetables are slightly softened.
4. Add the kimchi and green onions to the skillet. Cook for another 2-3 minutes, until the kimchi is heated through.
5. Add the cooked noodles, soy sauce, and sesame oil to the skillet. Toss everything together until well combined.
6. Cook for an additional 2-3 minutes, until the noodles are heated through.
7. Serve hot and enjoy!