17+ Vegan Recipes Using Kimchi (+ DIY Kimchi Recipe) (2024)

Table of Contents

What is kimchi? Is kimchi good for you? What’s in kimchi? Make your own kimchi – 2 DIY recipes Delicious Recipes Using Kimchi Kimchi tacos Kimchi salads Kimchi-embellished bowls and rice dishes Kimchi in soups More recipes using kimchi FAQs References

Here are a dozen delicious vegan recipes using kimchi, plus a bonus recipe for making your own. Korean cuisine has made a big splash in the West in recent years, and kimchi (aka kimchee) has been embraced along with it.

Kimchi is often used straight up as a condiment on the plate, but its zesty tartness can be incorporated all manner of dishes, as you’ll see following — noodle dishes, soups, tacos, noodle and rice dishes, bowls, and savory pancakes.

What is kimchi?

In brief, kimchi is a fermented condiment based most often on cabbage and can include other vegetables. Think of kimchi as a spicier form of sauerkraut. It can be mild or spicy, depending on how it’s made. Originating in Korea, of course, rarely is a meal considered complete without it. Learn about the fascinating history of kimchi here.

Is kimchi good for you?

The fermentation process results in a plethora of beneficial nutrients, especially probiotics. Dieticians and other experts believe that eating 2 to 3 servings of fermented foods per day for gut health is optimal; the sad truth is that in American and other Western diets, that number is closer to zero.

Rich in vitamins C and K, kimchi has a moderate amount of fiber, iron, and potassium, and is quite low in calories. Here’s a complete nutritional profile of kimchi.

What’s in kimchi?

In Korean cuisine, there are hundreds of varieties combining all manner of vegetables, herbs, and spices. In western markets, there isn’t nearly that much variety.

You’ll most likely find prepared kimchi mainly based on napa cabbage, embellished with onion, garlic, ginger, and a spice made from hot chile peppers.

Kimchi’s fiery kick comes from a seasoning made from hot chile peppers called gochugaru, though for most palates, it’s not too hot to handle. You can get it from Asian markets or online sources. An easy substitute is dried hot red pepper flakes, a seasoning available in every supermarket.

Occasionally, readymade kimchi, which comes in jars, may include carrot and some form of radish. It can sometimes contain fish ingredients, so make sure to read labels to find a vegan brand.

Make your own kimchi – 2 DIY recipes

Photo: Live Eat Learn

How to Make Kimchi: From Live Eat Learn, are you a kimchi lover who’s wondered how to make kimchi at home? Here’s how to make your own easy, fermented kimchi with this authentic Korean recipe (without the fish sauce!)

Photo: Attainable Sustainable

Easy Green Cabbage Kimchi (with Bok Choy): From Attainable Sustainable, fermenting cabbage, bok choy, carrots, and daikon creates a probiotic kimchi that can be served alongside various dishes. Make it spicy or mild.

Delicious Recipes Using Kimchi

Kimchi tacos

Kimchi Tempeh Tacos: From Live Eat Learn — looking for an easy, Asian-inspired taco recipe sure to please your tastebuds and leave your stomach feeling nice and full? These Kimchi Tempeh Tacos will do just that. They’re totally delicious and require just 20 minutes!

Soy Curl and Kimchi Tacos: From Dianne’s Vegan Kitchen, made with savory Soy Curls and spicy kimchi, these easy-to-make Soy Curl and Kimchi Tacos are perfect for busy weeknights, and they’re sure to become a Taco Tuesday favorite!

Vegan Korean BBQ Tacos (with Seitan and Kimchi): Who was it that first thought to mash up Korean BBQ with tacos? I have no idea, but the idea behind vegan Korean BBQ tacos made with plant protein and kimchi is pure genius.

Kimchi salads

Kimchi-embellished bowls and rice dishes

Vegan Korean Beef-Less Rice Bowls: This classic is an easy recipe to convert to a completely meatless version. It’s a great rice bowl to make for an easy weeknight meal.

Vegan Korean Mushroom Bulgogi Bowls: Another from Rachael Hartley Nutrition, this veggie packed vegan Korean mushroom bulgogi bowl uses meaty portobello mushrooms in lieu of beef! It’s easy for meal prep, and topped with a spicy sriracha mayo sauce.

BBQ Jackfruit Bowls with Kimchi & Sriracha Mayo: From The Cook Report, these BBQ jackfruit bowls are so easy to make and are full of wholesome ingredients. Top with kimchi, avocado and a big drizzle of sriracha mayo for a delicious vegan dinner.

Kimchi Bowl with Red Curry Almond Sauce: From Spabettie,Kimchi Bowl with Red Curry Almond Sauce is the ultimate vegan rice bowl recipe! bright, vibrant and packed with flavor and probiotic goodness!

Vegan Kimchi Fried Rice: From Dianne’s Vegan Kitchen, loaded with vegetables, flavorful vegan Kimchi Fried Rice comes together quickly, making it a great dinner option for busy weeknights! This easy Korean inspired recipe is vegan and gluten-free.

Kimchi in soups

Vegan Kimchi Soup: Even with all the spices and bold flavors, kimchi soup somehow qualifies as comfort food! It’s a classic in Korean cuisine, easy to make in a plant-based version.

Kimchi Ramen Noodle Soup: From Soup Addict, a soup that’s easy to make, especially for when winter chills us to the bone. Kimchi ramen noodle soup is full of mouth-watering, health-supporting ingredients like miso, kimchee, mushrooms, and dark leafy greens.

Instant Kimchi Noodle Soup: From Spabettie, this rich, fragrant ten-minute recipe is a big bowl of comfort to blanket you in warm nourishment. Lift noodles!

More recipes using kimchi

Korean-Inspired Scallion and Kimchi Pancakes: What’s even better than scallion pancakes are scallion and kimchi pancakes. Easy to make and delicious, these vegan pancakes go well with Asian-style soups and stir-fries.

Cucumber and Kimchi Avocado Toast: This easy avocado toast recipe teams up a set of tasty ingredients that will send you straight to sandwich heaven!

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Timothy Pakron’s recipe for Sunshine Kimchi

17+ Vegan Recipes Using Kimchi (+ DIY Kimchi Recipe) (2024)

FAQs

How to use homemade kimchi? ›

This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is. Here's what to know about kimchi, how to make kimchi, and some of our favorite recipes using it as a deeply flavorful ingredient.

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What is the difference between kimchi and vegan kimchi? ›

Traditional kimchi is not strictly vegan or vegetarian, thanks to the fermented seafood products central to its pickle, briny, umami flavor. Vegan kimchi, which is free of animal byproducts, calls for a fish sauce alternative, like miso paste, soy sauce, tamari, or coconut aminos.

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Is vegan kimchi still good for you? ›

You will need to think about using ingredients to achieve a well-rounded, full-bodied flavour and it's not OK to just leave out the fish sauce or shrimp paste and not replace it with other ingredients.” The health benefits of traditional and vegan kimchi are … the same. Yes, there is almost no difference.

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What is a vegan substitute for fish sauce in kimchi? ›

However, if you're vegan, don't be dissuaded from making this marvelous dish at home: Miso paste makes a terrific fish sauce substitute without sacrificing any of its salty, fermented, and umami essentials.

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How long will homemade kimchi last in the fridge? ›

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

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How long does homemade kimchi need to ferment? ›

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

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What makes kimchi not vegan? ›

Is it vegan? Traditionally, kimchi is not vegan. This is because it is typically seasoned and fermented in a seafood paste to deepen the flavour. This means that lots of kimchi bought that is made by Korean brands are not vegan-friendly.

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Does vegan kimchi taste the same? ›

It's spicy, tangy, slightly sweet with lots of umami taste. My vegan kimchi is just as delicious as the authentic Korean kimchi but made 100 % vegan. It's a perfect food project to do on your day off!

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Is vegan kimchi still fermented? ›

However, there are vegan ingredients that will also provide umami flavours. It is therefore very easy to make vegan kimchi that is just as tasty (if not tastier) than traditional kimchi. Note: Kimchi is produced by lactic acid fermentation. This fermentation is completely vegan and has nothing to do with milk!

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What happens when you start eating kimchi everyday? ›

Specific kimchi types also showed a positive effect. Three or more daily servings of cabbage kimchi among men was associated with a 10% lower prevalence of overall obesity as well as a 10% lower prevalence of abdominal obesity compared to those who ate less than one serving daily.

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Is it OK to eat kimchi everyday? ›

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

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What happens to your body when you eat kimchi? ›

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

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Does vegan kimchi have shrimp? ›

One of the best parts about vegan kimchi is that it lasts longer than traditional kimchi, because it doesn't contain any fish sauce or shrimp paste (which hastens fermentation).

Why does my kimchi taste like fish? ›

Why Does Kimchi Taste Fishy? Traditional kimchi is often made with Korean fish sauce and salted fermented shrimp, which is why it has a fishy taste. However, there are also vegetarian and vegan versions of kimchi that do not use fish sauce, which means they don't have that fishy flavor.

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Can you use oyster sauce in kimchi? ›

Into a blender goes 1 cup of gochugaru, 1 cup of chopped onion, 15 cloves of garlic, ¼ cup of peeled ginger, 2 tablespoons each of salt and sugar, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, ¼ cup of fish sauce, 2 tablespoons of rice vinegar, ½ cup of water and then blending everything together until as ...

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Can you eat freshly made kimchi? ›

Kimchi is fermented cabbage, so unless there's mold growing on it, it's perfectly fine to eat it.

Is it OK to eat kimchi on its own? ›

Kimchi can be eaten on its own, as a side dish, or as an ingredient in other foods. Its spicy, tangy flavor is an excellent complement to savory foods, and it's often paired with rice dishes to add contrast to a meal.

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How long to ferment kimchi before eating? ›

Push down so that the vegetables are submerged beneath the liquid. Add a cabbage leaf as a follower and a glass weight to jar to keep vegetables under the liquid. Cap with an airlock lid and place in a cool, dark place. Ferment for 5-10 days, remove lid, weight and follower.

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Do you heat kimchi before eating? ›

You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways! Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

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