15+ Kimchi Recipes You Can Easily Make at Home
These kimchi recipes are all authentically Korean and you can easily make them at home. Each kimchi recipe will guide you how to make homemade kimchi with the right kimchi ingredients and the step-by-step instructions.
Do you know that there are over 100 different variety of kimchi in Korea? From the world-famous cabbage kimchi to radish kimchi, you will find one kimchi that you can not live without.
Homemade kimchi is a staple in Korean cuisine. Here are 15+ most well known Korean kimchi recipes.
Each kimchi recipe comes with information of kimchi ingredients and the easy step-by-step instructions. Try making some at home. They are all easy to make.
Easy Kimchi Recipe (Mak-Kimchi)
This easy kimchi recipe (mak-kimchi) is a beginner-friendly way to make delicious, authentic cabbage kimchi at home. With step-by-step instructions and simple ingredients, you’ll create a crisp, flavorful kimchi that’s perfect for enjoying right away or after fermenting for deeper taste.
Oi Sobagi (Korean Stuffed Cucumber Kimchi)
Korean cucumber kimchi, or oi sobagi, is a delicious and refreshing summer side dish. Crispy, crunchy, and easy to make at home, it stays crisp through fermentation.
Easy Bok Choy Kimchi
Make delicious bok choy kimchi at home with this quick and easy recipe! Enjoy its crisp texture, bold flavors, and refreshing spice—perfect for a fresh side dish or a fast-fermenting kimchi option.
Fresh Kimchi Salad (Geotjeori)
Geotjeori is a kimchi salad made with young cabbage (baechu). This fresh kimchi is meant to be eaten right away, so you can enjoy its vibrant flavor without waiting for fermentation.
Easy Radish Kimchi (Kkakdugi)
Korean radish kimchi (kkakdugi) made easy in just 20 minutes! This crunchy, flavorful, no-soak recipe delivers bold, authentic kimchi flavor with a crisp texture. A quick fermentation trick enhances the taste, making it the perfect banchan (side dish) for BBQ, soups, and rice.
Easy Green Cabbage Kimchi (Yangbaechu Kimchi)
Green cabbage kimchi (yangbaechu kimchi) is an easy-to-make alternative to traditional napa cabbage kimchi. This quick recipe uses common green cabbage for a crisp, flavorful kimchi with a hint of natural sweetness.
Bachelor Kimchi (Ponytail Radish Kimchi)
Bachelor kimchi is a popular radish kimchi made with Ponytail radish. It retains its crunchiness even after the long fermentation. This mild radish kimchi is fun to make and delicious to eat! I believe everyone should make this at least once.
Nabak Kimchi (Korean Water Kimchi)
Nabak kimchi is a mild, refreshing Korean water kimchi made with cabbage, radish, and carrot. With minimal chili flakes and no fish sauce, it’s simple and easy to make!
Kkaennip Kimchi (Korean Perilla Leaf Kimchi)
Enjoy the authentic taste of Kkaennip Kimchi, also known as Perilla Leaf Kimchi. This Korean summer staple is easy to make at home and packed with robust flavors. Vegetarian or vegan diet adaptable!
Turnip Green Kimchi
Turnip green kimchi is well suitable kimchi to make in the fall season when turnip greens are abundant and cheap. Fresh red chili makes it more refreshing and light in taste.
Garlic Chives Kimchi (Buchu Kimchi)
Tender Korean garlic chives (aka Chinese chives or Asian chives) makes an easy and tasty kimchi within 30 minutes. Look for slim garlic chives in your local Asian market.
Easy Green Onion Kimchi (Pa Kimchi)
This easy green onion kimchi (pa kimchi) recipe is quick to make with simple ingredients. No brining required and a short fermentation time delivers a fresh, tangy side dish.
Easy Radish Kimchi (Kkakdugi)
Korean radish kimchi (kkakdugi) made easy in just 20 minutes! This crunchy, flavorful, no-soak recipe delivers bold, authentic kimchi flavor with a crisp texture. A quick fermentation trick enhances the taste, making it the perfect banchan (side dish) for BBQ, soups, and rice.
Homemade Vegan Kimchi (Light and Refreshing)
ake your own vegan kimchi with this easy recipe! Packed with authentic Korean flavors, it's light, refreshing, and completely plant-based. Perfect for adding a spicy, tangy kick to any meal
30-Minute Kimchi (Quick Cabbage Kimchi Recipe)
You can make authentic Korean cabbage kimchi from scratch within 30 minutes. Step-by-step instruction will improve your kimchi making skill.
And there you have it – 15+ Kimchi Recipes You Can Easily Make At Home! I hope this list brought you some inspiration for your Korean cooking adventure.
If you have tried any of these recipes, don’t forget to tag me on Instagram or Pinterest. Love to see your creation!
15+ Kimchi Recipes: Quick Bok Choy Kimchi
Make a quick batch of kimchi with baby bok choy with fresh chilies and sweet apple. This quick bok choy kimchi takes less than hour to make. Plus 15+ more authentic kimchi recipes to prepare at home.
Ingredients
- 1 1/2 lb bok choy, halved or quartered lengthwise
- 6 cup water, sliced
- 1/3 cup Korean coarse sea salt
For kimchi filling:
- 1/2 large onion, diced
- 1 sweet apple, seeded and diced
- 5 cloves garlic
- 4 tbsp Korean anchovy sauce
- 1/4 cup sea kelp stock , or water (see notes below)
- 5 fresh fingerlong chilies, diced
- 1/3 cup Korean chili flakes (gochugaru)
- 1 tbsp ginger paste
Instructions
- Place clean bok choy in a large mixing bowl.
- Dissolve the sea salt in water and pour over to bok choy. Let it sit for 30 minutes, then drain.
- To make the kimchi filling, puree onion, apple, and garlic with 1/4 cup of sea kelp stock in a blender until smooth. Add the sliced red chilies and pulse the mixture until the chilies are processed into small pieces.
- Put the pureed mixture into a medium mixing bowl. Add the Korean chili flakes, anchovy sauce, and ginger puree. Mix well.
- Toss the bok choy with the kimchi seasoning paste. Be gentle when you are coating the bok choy with the paste so that you don't bruise them.
- Store your bok choy kimchi in an airtight container. You can let it ferment at room temperature for one day if you like a fermented taste. Otherwise keep your bok choy kimchi in the refrigerator at all times. It will still ferment but slowly. This kimchi should be consumed within 3 weeks.
Notes
To make the sea kelp stock; simmer a piece of dried sea kelp in a cup of water for 4-5 minutes. Discard the kelp and let the stock cool down.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.
Loads of great recipes here! So much kimchi, so little time . . . 🙂 Thanks!