Recipe Collections

Our favourite kimchi recipes

It's indisputable. The Korean fermented cabbage is delicious, and adds instant flavour to a whole host of dishes.

Is kimchi the world’s greatest condiment? It’s contentious, but one fact is indisputable – kimchi is delicious. The fermented cabbage is a signature dish from Korean cuisine, and can be eaten as is, as a side pickle, or incorporated into dumplings, savoury pancakes, noodle stir-fries and soups.

Don’t miss David Chang‘s kimchi masterclass, where he takes us through the fermenting cabbage process, step-by-step; while Eun Hee An and Ben Sears of Sydney’s Paper Bird (and the now-closed Moon Park) share their recipe cucumber kimchi. Kimchi doesn’t need to stick to strictly Korean recipes, either. Try Restaurant Hubert‘s kimchi gratin, the bulgogi pork tacos, and Acme‘s play on pasta all’Amatriciana, featuring kimchi.

Momofuku’s napa cabbage kimchi

Kimchi and cheese jaffles

Kimchi noodle pancakes

Tuna K-poke

Kimchi jjigae

Kimchi jjigae


Pork belly and kimchi stew with cauliflower “rice”

Korean fried chicken burger

Torched kingfish with kimchi mayo, charred onion and black sesame oil

Kimchi and crab pancake with banchan

Kimchi jun with crisp egg and chilli

Roast pork belly and kimchi burgers

Dang myun noodles with raw tuna and kimchi daikon

Kimchi mandu in broth

Kimchi potatoes with spring onions

Bulgogi pork tacos with nashi slaw

Acme’s maltagliati with washed kimchi and guanciale

Restaurant Hubert’s kimchi gratin

Moon Park’s cucumber kimchi (oi kimchi)

David Chang’s kimchi masterclass

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