Recipes for Kimchi Fermented Napa Cabbage

Ingredients

• 2 cups cooked rice
• 1 cup expired kimchi
• 1/2 cup diced vegetables (carrots, peas, corn)
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 2 teaspoons soy sauce
• 1/2 teaspoon sesame oil
• 2 green onions, chopped
• 1 fried egg (optional)
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large pan or wok over medium-high heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add expired kimchi and diced vegetables. Stir-fry for 2-3 minutes until the vegetables are tender.
4. Add cooked rice to the pan and break up any clumps. Stir-fry for 5-6 minutes until the rice is heated through.
5. Add soy sauce, sesame oil, salt, and pepper. Stir well to combine.
6. Remove from heat and garnish with chopped green onions.
7. Serve hot with a fried egg on top if desired.

Ingredients

• 1 cup expired kimchi, drained and chopped
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 egg
• 2 green onions, chopped
• 1 tablespoon vegetable oil
• Dipping sauce: soy sauce, vinegar, and sesame oil

Instructions

1. In a mixing bowl, combine expired kimchi, all-purpose flour, water, egg, and chopped green onions. Stir until well combined.
2. Heat vegetable oil in a non-stick skillet over medium-high heat.
3. Spoon the kimchi pancake batter into the skillet, spreading it evenly to form a pancake shape.
4. Cook for 3-4 minutes until the bottom is golden brown. Flip the pancake and cook for an additional 3-4 minutes.
5. Remove from heat and cut into slices.
6. Serve hot with a dipping sauce made from soy sauce, vinegar, and sesame oil.

Ingredients

• 1 cup kimchi fermented napa cabbage
• 4 cups vegetable broth
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 teaspoon soy sauce
• 1 teaspoon gochujang (Korean chili paste)
• 2 green onions, chopped

Instructions

1. Heat sesame oil in a large pot over medium heat.
2. Add garlic and onion, sauté until fragrant.
3. Add the kimchi fermented napa cabbage and cook for 2 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 15 minutes.
6. Add carrot, zucchini, and mushrooms. Cook for another 10 minutes or until vegetables are tender.
7. Stir in soy sauce and gochujang.
8. Garnish with green onions.
9. Serve hot and enjoy!

Ingredients

• 2 cups kimchi fermented napa cabbage
• 1 cucumber, thinly sliced
• 1 carrot, julienned
• 1 green onion, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds, for garnish

Instructions

1. In a large bowl, combine the kimchi fermented napa cabbage, cucumber, carrot, and green onion.
2. In a small bowl, whisk together the rice vinegar, sesame oil, sugar, salt, and black pepper.
3. Pour the dressing over the salad and toss to coat evenly.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Garnish with sesame seeds before serving.