Kimchi Gratin or Kimchi Casserole???

by Beyond Kimchee on February 26, 2012 · 46 comments

 Kimchi Casserole
I liked the movie, “Julie vs Julia”.

It is a true story about a woman named of Julie challenged all the recipes of Julia Child’s first book in one year and blogged the process.

My blue eyed husband suggested that I should challenge making different types of Kimchi everyday for one year and blog about it. I still don’t know if he was serious or joking.
Well, for his sake, I am not making Kimchi everyday nor every week.
But..,  I can come up with 365 Kimchi ideas though.

There are so many dishes you can make with Kimchi, not only to authentic Korean dishes but also to fuse with other cuisines as well. Possibilities are limitless and creativity is all you need.

Here is one dish that I really love.., but can’t decide what to name it.
Kimchi gratin? Kimchi casserole? or maybe Baked Kimchi rice?
I will let you name whatever that sounds good to you.

Kimchi goes so-so-so well with cheese, especially with the cheeses of Mediterranean.
I used feta, mozzarella, Parmesan cheese, and mixed with Kimchi fried rice, and baked in the oven.
You can add some minced pork or chicken, ham, or sausage to add protein if you desire.

It is very delicious and comforting. Serve as a side dish or as a main with some salad on the side.
Who knows? This might be the next hot thing in the food trend.

 

Here is the last piece of cabbage kimchi in my fridge. Quite fermented.., perfect for this recipe!

Shake her up gently over the sink to get rid of some stuffing inside.
Need to feed to those who can’t handle the spiciness? Give a little rinse with water to get rid of some chili factor.

Chop into small pieces.

Drizzle a little oil in the skillet over medium heat.

Saute chopped onion and some garlic for 2 minutes.

NOTE : Add some minced pork at this point to make a complete one dish meal if you wish.

Add the chopped kimchi and continue to cook until it gets tender, about 5 minutes.

Add rice and toss together until well combined.

And a little kimchi juice,

sesame seeds, and toss well. Remove the skillet from the heat and set aside to cool down  a little.

Meanwhile, break apart your feta cheese into small chunks.

Grate mozzarella and Parmesan cheese…

Add half the amount of cheeses to the kimchi rice mixture and toss all together.

Now, get a pretty baking dish, about 9″x13″, and grease with oil spray.

Put the mixture in the dish and spread the rest of the cheeses on top.

Bake in the preheated oven at 350º F (160º C) for about 20 minutes or so until cheese melts and creates golden crust.

Here! They just came out of oven.

Sprinkle some sliced green onion on top for the look.

and dig in when it’s still hot.
You might find yourself falling in love with cabbage all over again.
Why? Because it is sooooooo dang good!

 

Maybe I should call it “Kimcheese Casserole”.
How does that sounds?

Baked Kimchi Fried Rice with Cheese

Kimchi Gratin or Kimchi Casserole???
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 oz (300g) fermented kimchi, chopped
  • ⅓ lb (150g) minced pork, optional
  • ½ large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoon grape seed or canola oil
  • 4 cups cooked short grain rice
  • 2 tablespoon kimchi juice
  • 1 tablespoon toasted sesame seeds
  • 4 oz feta cheese, crumbled
  • 1½ cups shredded mozzarella cheese
  • ⅓ cup grated Parmesan cheese
  • 1 green onion, thinly sliced
Instructions
  1. Preheat oven to 350º F (160º C)
  2. Heat oil in a skillet over medium heat, saute onion, garlic, and pork (if using) for 2 minutes. Add the chopped kimchi and cook for 5 more minutes until kimchi gets tender.
  3. Add the rice and kimchi juice, stir to combine. Sprinkle sesame seeds and mix well. Remove the skillet from heat and set aside to cool down a little.
  4. Add half the amount of cheeses to the skillet and toss to combine. Transfer the kimchi cheese mixture into a greased 9”x13” baking dish, spread the rest of cheeses on top. Bake for about 20 minutes or until the edges and the top gets golden.
  5. Sprinkle green onion on top while it is hot. Serve hot as a side or as a main dish.

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{ 44 comments… read them below or add one }

lily hye soo February 26, 2012 at 8:16 am

I like the sound of Kimchi Casserole. Looks delicious! 

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Cass Tan @ 揾到食 February 26, 2012 at 8:33 am

I am a Kimchi Lover, can eat kimchi everyday:)
Thanks for sharing this yummy recipe. Will give it a try :)

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Haejin Sung February 26, 2012 at 8:52 am

Looks so yummy! Too bad, I don't have stores that sell decent kimchi here. :/

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L e n a February 26, 2012 at 9:01 am

oh my my my! i am practically drooling right now.
i need 신김치. all i have in my fridge is just 풋배추 김치.
thanks so much for sharing this amazing recipe!
love your blog. :D

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Bibiananatividade February 26, 2012 at 10:55 am

 oh my god, it's funny, yesterday I saw this movie for the second time and thought the same about me :) one of these days I plan on my blog so ehehe I tell you this dish is great looking! Yammy!

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Nathalie February 26, 2012 at 11:04 am

Oooh looks delicious! Thanks for the great idea!

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Neesha (The Sweetbeet) February 26, 2012 at 1:09 pm

Wow, that casserole looks so interesting. I love kimchee. I like how you included so many photos of the process. I can't wait to try this. 

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Bridget February 26, 2012 at 2:27 pm

I love this idea – kind of like a korean take on the traditional chicken & rice casserole. 

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Myfudo February 26, 2012 at 6:56 pm

Anything with cheese this much is really calling out for me. I love this recipe. Wanna try tonight…

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Chung-Ah | Damn Delicious February 26, 2012 at 9:32 pm

Love how you made a Korean dish into a casserole – something Koreans would never do because they don't use the oven! My mom put her pots and pans in there.

I really cannot wait to give this a try. I'm sure I will love it!

Thanks for sharing!

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Beyondkimchee February 27, 2012 at 2:27 am

 Ha ha! I had to laugh a little when I read your mom stores pots and pans in the oven. You are right, oven is not usual thing in the Korean cooking, but these days, many Korean home cooks use their oven to create fusion dishes.

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Beyondkimchee February 27, 2012 at 2:29 am

 Go for it. Anything is worthy of blogging.

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Kevin (Closet Cooking) February 27, 2012 at 4:41 am

I really like the sound of a cheesy kimchi casserole!

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Gite Gaurav33 February 27, 2012 at 5:26 am

cftrc

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Rae February 27, 2012 at 7:24 am

This is such an awesome coincidence! I have been making more and more kimchi dishes lately (quite a few inspired by Kevin from Closet Cooking!) and I was actually looking for a "kimchi casserole" recipe, but hadn't found one I liked. I subscribed to you on Google Reader and now here it is! I can't wait to prepare this! It looks delicious and it is exactly what I had in mind, but now I don't have to experiment. ;) (Also I recently wrote a post about kimchi 
http://www.amateurvagrant.com/2012/02/kimchi-new-yogurt.html, but my blog is a personal blog and not a cooking blog!) I know I will be spending a lot of time here! Thanks!

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kitchenriffs February 27, 2012 at 8:33 am

Such an inventive recipe!  Love the flavors – I think I'd call this a gratin, but I bet however you name it, you'll call it delicious!

I have a shocking confession – I've never made kimchi!  Weird, because I like it – just have never made it.  Reading your blog is an inspiration, though, so I'll be making it later this year.   Anyway, thanks for this.

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Jo February 27, 2012 at 8:56 am

This looks absolutely delicious. Would love for you to share this with us over at foodepix.com.

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beyondkimchee February 27, 2012 at 3:33 pm

Hope you can give it a try to make Kimchi. It requires some work, but lots of fun as well.
Thanks always for your uplifting comments.

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beyondkimchee February 27, 2012 at 3:34 pm

Hi Jo, I love to see this post on foodepix. Please let me know what I can help you with.

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Sophia February 27, 2012 at 7:52 pm

Oh hey, I've made something like this before! I used bacon and added some dried cranberries. It was inspired by a similar dish I ate in Korea. I think it was called kimchi doria! :-)

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Jane @ Ohio February 27, 2012 at 10:19 pm

nice recipe , the step by step procedure is surely clear.
thanks for the great explanation..
have a great day!

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beyondkimchee February 28, 2012 at 5:20 am

Thanks you Jane. You have a wonderful day, too!

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beyondkimchee February 28, 2012 at 5:22 am

Hmmm.., cranberries sounds very interesting. I've never had Kimchi doria but I am sure many Koreans enjoy their kimchi with cheese. Thanks.

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Susiet Gibbs February 28, 2012 at 7:20 am

OMG, this sounds like it would go straight to my heart! As a favorite comfort food that is!!!! Great post hon. Love your blog and you've almost convinced me I CAN make homemade kimchee that won't wipe out my whole family.

Signed Chicken-in-Houston

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Z. Khāliq February 28, 2012 at 1:32 pm

Wow this looks amazing! Thanks for sharing, I can't wait to try this out myself! ^_^

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beyondkimchee February 28, 2012 at 3:33 pm

Thanks Susiet. Hope you can try making homemade kimchee someday.

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beyondkimchee February 28, 2012 at 3:33 pm

Hope it turns out great for you.

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Loogy0407 February 29, 2012 at 3:33 am

Your blog is very good~
Look at this!! Good video
Click "good news"

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Loogy0407 February 29, 2012 at 3:34 am

Your blog is very good~
Look at this!! Good video
Click "good news"

Reply

Mike Palm February 29, 2012 at 8:55 am

 Congrats on making Blog of Note!

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LadyLove'sInnerSass February 29, 2012 at 11:20 pm

Ohhhh emmmm kimchi…LOVE your blog!! Definitely have to try this recipe and get my Dad to eat kimchi (he hates it). He won't even know it's in here.  Newest follower. Brilliance!!

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Elite Model Barcelona March 1, 2012 at 2:10 am
Melissa Henson March 7, 2012 at 6:37 pm

Hi Holly! I'm guessing it doesn't, but does dairy bother your stomach at all? My mom and I can hardly eat cheese or drink milk or anything like that without getting very upset stomachs.

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beyondkimchee March 8, 2012 at 12:40 am

Not at all. You and your mother must be Lactose intolerant. I am lucky to have an iron stomach.

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Crystal Izza March 10, 2012 at 11:47 pm

am making the kimchi past few weeks…and yet can't finish it all. hahahah. i guess i shud try this recipe…..TQVM

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Jasmine Ng March 16, 2012 at 3:56 am

I made this yesterday with Kimchi from your blog and the few changes I made was to up the garlic to 4 and I used Gruyere rather than Feta as that is what I had on hand. It was really delicious. Thanks for sharing!

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beyondkimchee March 18, 2012 at 4:28 pm

Jasmine
Gruyere is great. I am sure it made the casserole more cheesy. Happy to hear that you liked the dish.

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rachael October 27, 2012 at 7:57 pm

Tried this tonight for a dinner party. Was an absolute hit! Thank you for sharing.

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Holly October 27, 2012 at 9:34 pm

Great! So glad to hear that.

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Donna December 18, 2012 at 1:11 pm

365 kimchi recipe??
kimchee(se) casserole?!

Pure brilliance!

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Heidi December 19, 2012 at 6:14 am

Kimchi Casserole!

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Linda September 2, 2013 at 10:19 pm

Holly — I discovered your site while searching for a cucumber kimchi (kimchee!) recipe — we have a *million* cucumbers. Then I came to this recipe — in a million *years* I would never have thought to put kimchee with cheese — that is genius! Can’t wait till I get room in the fridge for a new batch of kimchee, so I can let it ferment and make this rice with some feta…. yum :):)

All the best from the north woods!

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lovely October 2, 2014 at 4:32 pm

made this today for the fam, and they loved it!
Thanks much :)

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Holly October 6, 2014 at 9:04 am

That is so great! I glad that your family enjoyed. Thanks.

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