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Kimchi Casserole

Kimchi Casserole

Holly Ford
Sour kimchi mixed with rice and feta, mozzarella, and parmesan cheeses, and baked in oven
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine Korean
Servings 8


  • 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


  • 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.
Keyword kimchi casserole, kimchi gratin, korean fusion
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