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–+ servings
Kimchi Casserole is baked kimchi, rice, and cheese in the oven

Kimchi Casserole

Print Recipe
Sour kimchi mixed with rice and feta, mozzarella, and parmesan cheeses, and baked in oven
Course Dinner
Cuisine Korean
Keyword kimchi casserole, kimchi gratin, korean fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Holly Ford

Ingredients

  • 10 oz 300g fermented kimchi, chopped
  • 1/3 lb 150g minced pork, optional
  • 1/2 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
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 green onion thinly sliced

Instructions

  • Preheat oven to 350º F (160º C)
  • 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.
  • 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.
  • 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.
  • Sprinkle green onion on top while it is hot. Serve hot as a side or as a main dish.