2 Kimchi Recipes You'll Make All The Time!

"Fermented foods contain natural probiotics, or healthy bacteria, that can take your health to the next level. Nearly every culture has a version of a fermented food: yogurt, kefir, miso, and fermented vegetables, including sauerkraut, pickles, and kimchi."

-- Sara Gottfried

If you love kimchi, I am positive that you are going to love these two, very easy to make, kimchi infused recipes!

Kimchi is a traditional Korean dish. The mix is pickled and fermented, which was originally a way to preserve the vegetables for the winter months. Cabbage is the most common vegetable used to make kimchi although carrots, radish, cucumber, and scallions are also frequently used, too.

Spicy and savoury is the name of the game today, so if you're ready to add something different to tonight's menu, let's get started!

Ingredients:

Kimchi Pancakes:

1/2 cup (63g) - All Purpose Flour

1/2 cup (83g) - Potato Starch

1/4 tsp - Salt

1/2 cup (74g) - Cabbage Kimchi (chopped)

1/2 cup (95g) - Kimchi Juice

3 tbsp - Water

2-3 Green Onions ("Scallions")

Dipping Sauce:

1 tbsp - Soy Sauce

1 tbsp - Water

1 tsp - Rice Vinegar

1 tsp - Sugar

1/2 tsp - Sesame Oil

Directions:

1. In a small bowl, add your all purpose flour, potato starch and salt. Mix until combined.

2. Next, add your chopped kimchi, kimchi juice, water and green onions. Mix until fully combined, meaning all the flour has been incorporated.

3. In a frying pan, add a small amount of vegetable oil and spoon in your patter into small pancake. Wait until brown, flip and brown on the other side Lay the pancakes on a plate covered with paper towels to soak up any additional oil.

4. To make the dipping sauce, combine the soy sauce, water, rice vinegar, sugar and sesame oil, and mix.

5. Cut pancakes into smaller pieces to make dipping easy. Enjoy!

Ingredients:

Kimchi Udon:

2 tbsp - Butter

1 cup (160g) - Cabbage Kimchi (chopped)

1/3 cup (73g) - Kimchi Juice

1-2 tbsp - Gochujang (Korean red pepper paste)

1/2 cup (105g)- Vegetable Broth

2-3 packs - Instant Udon Noodles

2 Green Onions ("Scallions")

Directions:

1. In a frying pan, add the butter and melt.

2. Add the chopped kimchi and saute for 3-5 minutes on medium heat.

3. Next, add the kimchi juice, gochujang and vegetable broth. On a medium to low heat, allow the sauce to thicken.

4. Follow the directions on the packaging for the instant noodles. Drain and add the udon noodles to the frying pan with the sauce and mix.

5. Serve with toasted sesame seeds and chopped green onions. Enjoy!