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our favorite Kimchi recipes​

Our goal is to show you just how versatile kimchi is! Kimchi is such a healthy and delicious way of upgrading many of your everyday dishes. We guarantee you'll love these!

BBQ Jackfruit kimchi slider

12/15/2017

Comments

 
Winter time doesn't keep us away from BBQ! There's something deeply soul-warming about bbq'ing in the winter. Ok fine, well maybe we are not actually grilling outside, but it doesn't mean we can't bring those delicious bbq flavors inside!

Next time you get the itch for a tasty project, try this recipe. Kimchi and BBQ are a match made in heaven. In fact, Korea is famous for their BBQ. On every street you'll find a wealth of restaurants dedicated to the art. Unlike traditional American BBQ, each table has their own grill implanted in the middle of the table for everyone to grill to their own liking. Enjoy!


bbq jackfruit kimchi slider
bbq jackfruit kimchi slider
Ingredients:
-
​4-5 C jackfruit
-1/2 red onion
-4-6 cloves of garlic

-1/4 C pineapple juice
-1 C veggie broth
-2 tsp liquid smoke
-1 tsp nutmeg
-1 tsp cajun seasoning

-1 tsp paprika
​1 C BBQ sauce
-1 C grapeseed oil veganaise
-1-2 tbs hot sauce
-Half lime

Directions:
1. Blend garlic, onion, pinapple juice, veggie broth, liquid smoke, nutmeg, bbq ssauce, cajun seasoning, paprika, and bbq sauce in the blender, then pour into a large heated skillet.
2.  Add in rinsed and drained jackfruit. Allow the mixture to come to a boil then reduce to a simmer and cook for roughly 20-30 minutes. 

3. In the meantime prepare your toppings and your sauce. For the sauce mix 1 C of grapeseed oil veganaise with 1-2 Tbs of hot sauce. Add 2 Tbs of pineapple juice and the juice of 1/2 a lime. Whisk and set aside. 
3. Once the jackfruit is prepared add it to  burger bun and top with grilled eggplant chopped up kimchi, grilled pineapple, tomato and horseradish dill pickles.

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

vegan Kimchi fried rice

11/29/2017

Comments

 
Creating a great recipe doesn't always require a reinvention of the wheel, sometimes just small adjustments. Here's a great classic recipe with a few adjustments to make it vegan but still very tasty. Kimchi fried rice was one of my favorite comfort-dishes while in Korea. Sit down to a bowl of this after a long day and you'll see why, too.
VEGAN KIMCHI FRIED RICE
VEGAN KIMCHI FRIED RICE
VEGAN KIMCHI FRIED RICE
Ingredients:
-1 Tbs Fresh Garlic
-1 tsp white pepper
-1/8 tsp salt or to taste
-2-3 tbs vegan butter, or regular butter or olive oil
-½ onion, diced
-1 C chopped kimchi + 3 Tbs of the liquid or to taste
-½ C Steamed Broccoli
-1/4 C Carrots, chopped
-1/4 C Celery
-2 C cooked, cooled wild rice 
-2 tsp soy sauce, or to taste
-1-2 tsp sesame oil
-1/2 C peas
-1 Tbs fresh ginger, grated
Directions:
1) Saute Garlic & onion, salt and white pepper in the melted butter or oil. 
2) Add in the Kimchi + liquid, carrots, celery & broccoli and allow everything to get coated in the butter.
3) Add in the sesame oil, rice, ginger, peas, and fresh ginger. Toss around and allow everything to cook for about 10 minutes.
4) I personally like to let the bottom of the rice crisp up before mixing it. I continue this process until there is some texture and crispness. Taste for seasoning.
5) Serve with more kimchi and soy sauce!

Gianna Ciaramello
​Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

Kimchi buddah bowl

11/8/2017

Comments

 
I recently fell in love with the whole "bowl" fad (I know, I know, I'm late to the game) and now they are my go-to almost every weeknight for dinner. Who would have thought throwing a bunch of healthy stuff in a bowl and topping it with a delicious dressing was so feasible? Genius, I know!

There are SO many things I love about making these bowls; The combinations are endless, I can include all those veggies that are starting to go bad, they're extremely well-balanced, and they take no time to put together.

Here's one that Gianna made using our kimchi. The pictures say it all. Enjoy! :)
​
kimchi buddah bowl recipe picture
kimchi buddah bowl recipe picture
Ingredients:
-Steamed peas 

-Steamed spinach 
-Garlic & Broccoli 
-Beet horseradish 
-Spicy Kimchi 
-Shredded purple carrots 
-Rolled cucumbers 
-Raspberries 
-Fresh parsley 
-Serve with coconut aminos garlic sauce
Directions:
Like all buddah bowls, prepare ingredients and arrange however you'd like. Just remember, you gotta make it look beautiful or it won't be as fun to eat! ;)

Picture
 ​​Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.

Comments

THE BEET BURGER

10/25/2017

Comments

 
Someone once told me the more colors I eat, the better. Behold! The Kimchi Beet Burger! Is it even possible to look at these pictures and not want to make this? I didn't think so. 
​

Kimchi is such a healthy way of adding a ton of flavor and texture to most savory foods. Here's another great recipe. How else have you been cooking with our kimchi?
Vegan Kimchi Beet Burger
Vegan Kimchi Beet Burger
INGREDIENTS:
1 onion diced small 
6 garlic cloves diced small 
1 can of black beans 
1 C GF oats 
2 C shredded beets 
1/2 C sun-dried tomatoes (in oil) 
2 Tbs cashew butter 
1/2-1 C parsley 

SUN-DRIED TOMATO MAYO
(Blend ingredients)
2-3 Tbs horseradish 
1-2 Tbs spicy coarse ground mustard 
1/2 C sun-dried tomatoes 
1-1/2 C of Mayo 
INSTRUCTIONS:
1. Pan fry the onions and garlic until transparent, fragrant and caramelized. Season with salt and pepper to taste, place in a bowl and set aside. 
2. In a food processor puree the rinsed and drained black beans, sun-dried tomatoes (removed from the oil) parsley, cashew butter, and 1/2 C worth of oats. When the mixture is combined and smooth add it to the same bowl with the onions and garlic. 
3. To that same bowl add in your shredded beets, the remainder of the oats and begin to combine the mixture with your hands. Taste and see if more salt and pepper is needed. Refrigerate the mixture for 1 hour. 
4. Form 5-6 patties and pan fry them in a small amount of olive oil and kimchi liquid. This should take about 5 minutes on each side, covering with a lid on the second side to ensure the patties cook through a bit. You want the outside to have a little bit of a crisp. 
5. Bake at 350 F. for 10 minutes, flipping in between. You may bake these longer but I liked that they still had a softness to them. 
6. Serve with sundried tomato mayo, kimchi, arugula, tomato and whatever else you'd like! 

Picture
​Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.

Comments

Teriyaki Jackfruit

9/25/2017

Comments

 
Our new White (non-spicy) Kimchi is absolutely delicious! It's the same recipe as our Original minus the red pepper flakes which makes for a completely different taste. We use a lot of raw ginger so there's a ton of flavor.

Here's our first recipe featuring our White Kimchi. We've paired it with Jack Fruit, a relative of the fig family. Believe it or not, Jack Fruit has a very similar consistency to pork or chicken and it takes on the flavor of whatever sauce or seasoning you pair it with so it's amazing to cook with. This recipe could be made into a burrito, sushi, or a plate. Enjoy!
TERIYAKI JACKFRUIT WITH KIMCHI
TERIYAKI JACKFRUIT WITH KIMCHI
TERIYAKI JACKFRUIT WITH KIMCHI
Ingredients:
-1 KG canned jackfruit or bagged (rinsed drained and set aside) 
Ingredients for the sauce: 
-1/2 Bottle of coconut aminos teriyaki sauce 
-8 Cloves of garlic 
-1 C veggie broth 
-1/2 Onion 
-1/2 TBS Chinese 5 spice 
-1 Thumb ginger 
-1/2 TBS ground mustard 
-1 TBS Matt's White Kimchi + liquid
-1 C Rice of choice (we used jade pearl rice)
-1/2 C steamed broccoli (or other vegetables)
Directions:
1. Blend all the ingredients for the sauce and then pour the sauce and the jackfruit in a bag and mix! Marinade overnight or for 4 hours. 
2. In a large skillet bring the mixture to a boil, then reduce to simmer for 30 minutes. 
3. Serve with steamed veggies, jade pearl rice, more Matt's Kimchi, Sriracha mayo, additional teriyaki sauce or Sriracha. 
4. These can be rolled into burritos, made into sushi rolls or eaten as it! Enjoy!

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.

Comments

Kimchi Bagel

8/21/2017

Comments

 
As a Jew from NJ who once lived in South Korea, it's only inevitable I attempt the Kimchi Bagel. "Blasphemous" and "Sacrieligious" are just some of the initial reactions muttered, but naysayers always convert to yaysayers after tasting this delicious combination.

We are a world filled with people from unique backgrounds and upbringings. We all stay uniquely our own but borrow ideas, techniques, and knowledge from others to innovate, invent, and create. Matt's Kimchi celebrates the nuances of every culture. Through food, we can create countless combinations which make us realize #CultureIsBeautiful.
Cream Cheese and Kimchi on a bagel
Ingredients:
-Bagel of choice
-Kimchi
-Cream cheese
-Alfalfa Sprouts
Tips:
-Toast bagel
-Use a savory cream cheese (ie. regular, scallion, vegetable, etc)

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

Asbury Park grilled kimcheese

8/20/2017

Comments

 
We named this one the "Asbury Park Grill Kimcheese" because back in 2015, when Matt's Kimchi was merely an idea, we set up a booth at the Asbury Fresh Market to test our kimchi and see how people liked it. Fiona created this unique take on the classic grilled cheese and it was such a hit that nearly all of our customers kept returning week after week.

The bite of the toasty sour dough, the texture of the crunch and gooeyness, and the complex balance of fatty, sour, sweet, and herby are all what make this sandwich incredibly tasty.
Asbury Park Grilled Kimcheese
​Ingredients:
-Sourdough
-Gruyere cheese
-Swiss cheese

-1 tbsp butter
-1 tsp of fresh rosemary

-1 tbsp kimchi
-4-6 thin slices of tart green apple
Directions:
  1. Heat up skillet (medium heat) and add butter.
  2. While butter is melting, spread some more butter (or mayo) on the outside of the bread slices.
  3. Place them butter side down on the pan and allow them to crisp up. Turn over once crisp.
  4. Pile on the cheese. Put on the lid for a few minutes to allow the cheese to melt.
  5. Add kimchi and apple slices and combine sandwich sides.
  6. Place lid back on and allow everything to finish cooking on low for a few more minutes. Enjoy!
Comments

Hearty Kimchi Breakfast

8/7/2017

Comments

 
I'd say about 90% of my days I'm eating the same breakfast - some variation of eggs, greek yogurt, or fruit smoothies. It's good and all, but it's nice to throw in a change-up, especially when I'm cooking for guests and trying to wow 'em. This is a new go-to breakfast recipe I learned from Gianna, our kimchi-recipe guru. It's super tasty, filling, and healthy - Enjoy!

​Kimchi is such a healthy way to start your day, so I'm constantly thinking of new creative ways to incorporate it into my breakfast. Do you have any great kimchi breakfast recipes? Send 'em over!
HEARTY KIMCHI BREAKFAST BOWL
Ingredients:
-2 tbs Grapeseed oil
-1 tbs olive oil
-1/2 yellow onion (diced)
-6 cloves of garlic (minced)
-1 tsp of lemon garlic seasoning
-1 can of cannelloni beans
-8 oz of mushrooms
-Parsley
-1/2lb of spinach
​-Eggs (optional)
-Salt & pepper (to taste)



Directions:
  1. Add a tbs of grapeseed oil to pan and heat on medium-high.
  2. Saute the onions and half the garlic in the oil until brown and fragrant. 
  3. Add the seasoning and the beans, and cook until well incorporated. Set aside.
  4. Heat another tbs of grapeseed oil in pan.
  5. Saute mushrooms until they begin to brown and cook down a bit (~7-10 mins). Set aside.
  6. Heat a tbs of olive oil in pan.
  7. Saute the rest of the garlic. Add the salt, pepper, and spinach. Cover with a lid and allow the spinach to wilt. Set aside.
  8. Scramble eggs (optional).
  9. Plate everything. Top with a fresh sprig of parsley, some fresh lemon juice, tomato, and kimchi. 

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

summer rolls

7/12/2017

Comments

 
When Will Smith produced "Summa Time" he was obviously talking about these rolls. Ok, maybe not, but regardless these Summer Rolls are DELICIOUS! Fresh, sweet, tangy, and umami - You gotsa try these.
​Ingredients:
-Rice paper
-Avocado 
-Kimchi
-Radish (watermelon radish if you can find it)
-Beets
-Carrots
-Cucumber
-Kiwi
-Peanut sauce
Tips:
-Slice and spiralize everything thin enough to fit, but not too thin so it retains that million dollar crunch when you bite into it.

-Peanut sauce is a must here (if you're not allergic)! Make sure you get a Vietnamese or Thai brand - Those are my faves.

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

Broccoli Rabe & Kimchi Wrap

6/29/2017

Comments

 
Who else eats like a savage during summertime celebrations, and then tries to clean up their act once they're home? Yup, me too!

For me, these last few weeks have consisted of a home-move, a wedding, Father's Day, and a few days sampling literally everything at the Fancy Food Show. This weekend I have another wedding plus July 4th. So today I'm drinking lemon water and making this broccoli rabe and kimchi wrap.

This wrap is super fresh, clean, and unique, and only takes a few minutes to put together. I definitely notice that when I eat well, my whole outlook on life improves. Enjoy!
​Ingredients:
-Wrap of choice (I personally used a pita wrap)
-Broccoli rabe steamed & sautéed in garlic and olive oil
-Fresh Spinach
-Kimchi
-Kimchi Mayo (Kimchi liquid mixed with mayo)
-Fresh Basil
-Shredded carrots
-Fresh Parsley
-Grilled chicken (optional)
Tips:
-Spread your kimchi mayo and then lay out all of your other ingredients. Be careful not to over fill your wrap so that you are still able to roll it back up. Enjoy!

-Sauteing the broccoli rabe really deepens the flavor. To do so, coat the pan with olive oil (or butter) and get the pan hot (on medium-high) until the oil is shimmering. Add the broccoli rabe and cook for 2-3 minutes stirring occasionally. ​

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

AVo-Kimchi sushi

6/6/2017

Comments

 
If you're like me, then you too wish you could eat sushi every single day. And if you're like me (again), then you sadly don't because it would destroy your savings account. Fortunately it's so easy to make sushi at home and it's a heck of alot less expensive. Plus I get mad boyfriend points everytime. 

This is our third sushi-related post, but it's because I often eat sushi and put kimchi in it. Why? It's healthy and goes beautifully with avocado, rice, and raw fish. Enjoy!
​Ingredients:
-Nori (seaweed paper)
-Avocado
-Kimchi
-Kale sprouts
​-Sesame seeds
-Rice (optional)
-Sushi-grade fish (optional)
Directions:
  1. Place a sheet of nori on the sushi mat.
  2. Spread a ball of sushi rice on top to cover nori sheet. (optional).
  3. Place sliced avocado, kimchi, kale sprouts, and fish (optional).
  4. Hold the edge of the mat with your thumbs and begin rolling.
  5. Tighten the roll and let rest for a minute
  6. Cut into sushi pieces with a sharp wet knife, serve and enjoy!
Assembling sushi is an art. To learn how to properly do it, I always use this video: https://www.youtube.com/watch?v=QI_su5LKStA

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.

Comments

creole black bean kimchi sliders

5/17/2017

Comments

 
Kimchi is one of the most versatile and healthiest ingredients, and this recipe is a testament to that. Here we take cajun creole spices, our beloved kimchi, and incorporate it into a homemade black bean burger.

Packed with SO much unique flavor, I guarantee you'll eat this and feel incredible (and astounded that it's vegetarian). This recipe requires a bit of finesse, but feel free to reach out if you need some pointers. Enjoy!
Ingredients:
-1 can of Tri-Bean Blend (black beans, kidney beans, & pinto beans)
-1/2 white onion (chopped)

-4 shiitake mushrooms (sliced)
-1 tbsp olive oil
-1-2 tbsp Worcestershire sauce
-1/2 cup walnuts 
-3/4 cup oats
-1 tbsp Cajun creole spice
-1 tbsp capers (+ juice)
-1 tsp rosemary
-1 garlic clove
-Russian dressing
-Kimchi
-Kale sprouts
-Cheddar cheese (or cashew cheese)
-Tomato slice
-Bun of choice (I like sourdough)
Directions:
  1. Add olive oil to pan and heat on medium-high.
  2. Add onions and saute until they begin to smell fragrant (about 3-5 mins).
  3. Add mushrooms and saute for another few minutes.
  4. Transfer to a bowl and set aside.
  5. In a food processor, add walnuts, oats, spices, and pulse twice. Then add in sauteed onions and mushrooms, beans, Worcestershire sauce, capers and juice and pulse until crumbly. Place in the refrigerator for 1 hour (or for next day).
  6. Remove from the fridge and form patties. Add them to a hot skillet with olive oil (medium-high heat) and let them crisp up on each side.
  7. Transfer to a cookie sheet and bake at 350 degrees for 30 minutes, flipping them halfway through.
  8. Crank the oven to 400 degrees and let them finish cooking for 15 minutes.
  9. Assemble burgers on bun of choice, top with kimchi, dressing, cheese, sprouts, and tomato. And enjoy!
Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces on her @Gianna_Ciaramello.
Comments

sushi donut

5/3/2017

Comments

 
Hosting a party but trying to stay true to those health goals? We've all been there...and failed. Fail a little less next time and make these sushi donuts! They're very easy, super light and delicious, and will be sure to impress your guests. 
Ingredients:
-Rice (white or brown)
-Kimchi
-Avocado
-Seaweed (nori)
​-Black sesame seeds
​-Sashimi (optional)
 Directions:
  1. Cook rice according to directions on box. 
  2. Press rice into a donut tin.
  3. Let rice cool, and top with kimchi, seaweed, avocado, and sesame seeds.
  4. Serve and enjoy!
Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

Gianna's Grilled Kimcheese

4/16/2017

Comments

 
Sometimes you can simply think of kimchi as a pickle. In the same way as a pickle, kimchi's sourness cuts through the fat and elevates the flavor of whatever cheesy fatty food you are eating. Except unlike a pickle, kimchi is packed with so much flavor from the raw garlic, ginger, onion, and red pepper flakes it's made with.

The grilled kimcheese is one of my all time favorite kimchi recipes because it's such a simple and incredible reinvention of an American classic. Take one bite of this sandwich and I guarantee a "Oooooo yeaaa". Plus, whoever said you couldn't make a grilled cheese healthy?? Pshhh. Enjoy! 
Ingredients:
-Kalamata olive bread (or your favorite sourdough) 
-Cheddar cheese (preferably Prairie Breeze)
-1 tbsp butter (I use Arethusa Farm)
-1 tbsp mayo (I use Hampton Creek)
-1 tbsp kimchi
-4-6 thin slices of tart green apple (optional)
Directions:
  1. Heat up skillet (medium heat) and add butter.
  2. While butter is melting, spread mayo on the outside of the bread slices.
  3. Place them mayo side down on the pan and allow them to crisp up.
  4. As the bread beings to toast, start piling on the cheese. Put on the lid for a few minutes to allow the cheese to melt.
  5. Add kimchi and apple slices (optional) and combine sandwich sides.
  6. Place lid back on and allow everything to finish cooking on low for a few more minutes.
Comments

Creamy kimchi kelp noodles

3/28/2017

Comments

 
Deeply satisfying, yet light and refreshing - The bright flavors of this bowl will surprise you. This is a recipe you must try. Why? Because it's shockingly very easy to make, it's extremely healthy, and I bet you haven't tried this combination of flavors before. This recipe happens to be vegan, but if you prefer meat go ahead and add grilled chicken.
Ingredients (serves 2):
-1 pack raw kelp noodles
-1 cup sunflower seeds
​-2 tbsp hemp seeds
-1/8 tsp salt
-1 clove garlic
-1/2 tsp fresh ginger
-2 tbsp kimchi liquid
-2 tbsp low-soidum soy sauce (or liquid aminos)
-2 tbsp nutritional yeast (optional)
-1 tbsp kimchi
-1 tbsp fresh (or pickled) bell pepper
-1 tbsp fresh green cabbage
​-2 tbsp sliced mushrooms
-1 tsp black sesame seeds (optional)
​
Directions:
  1. ​Soak kelp noodes in warm water & lemon juice overnight (or for quicker version use buckwheat or soba noodles).
  2. Blend sunflower seeds, hemp seeds, salt, garlic, ginger, kimchi liquid, soy sauce (or liquid aminos), and nutritional yeast in blender on high until smooth.
  3. Add enough water to ensure everything blends properly and mixes thoroughly.
  4. Toss noodles and sauce in a bowl, and top with kimchi, mushrooms, fresh cabbage, bell pepper, ginger, and sesame seeds.
  5. Serve & Enjoy!​​


Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
Comments

Kimchi reuben sandwich

3/17/2017

Comments

 
A cultural and healthy take on the classic Reuben - You're welcome, tastebuds! If you haven't heard of nut cheese yet, this is where you find out. And thank us. ;)
Ingredients:
-Rye sourdough bread
-Cashew scallion nut cheese
-Persian cucumbers (thinly sliced)
-Kimchi
-Sauerkraut
-Caramelized onions
-Caramelized mushrooms
-Russian dressing
​-Kale sprouts

Tips:
Caramelizing the onions and mushrooms properly really brings our the deep savory flavor you want here. To do so, coat the pan with olive oil (or butter) and get the pan hot (on medium-high) until the oil is shimmering. Add the chopped onions and mushrooms and cook for 3-5 minutes stirring occasionally. 
Also, toast the sourdough and spread the nut cheese on before putting the sandwich together.

Picture
Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces  @Gianna_Ciaramello.
Comments

kimchi sushi burrito

3/17/2017

Comments

 
An unbelievable balance of deep and complex flavors mingle together in this sushirito. Utterly fresh, your soul will thank you for nurturing it with this bundle of goodness. Spicy, tangy, crunchy, creamy, are just some of the adjectives that'll come to mind when you take a bite.
Ingredients:
-Raw nori
-Shredded carrot
-Shredded cucumber
-Pickled daikon
-Pickled ginger
-Pickled jalapeno
-Pickled cucumber
-Kimchi
-Avocado
-Purple cabbage
-Coconut Aminos (soy-free sauce)
-Cashew herb cheese
-Sashimi tuna, salmon, etc (optional)
Directions:
This is a raw dish meaning nothing is cooked. Simply prepare the ingredients with your preferred amounts, wrap it up and enjoy!

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Created by our recipe developer, Gianna Ciaramello.
"Cooking has been a part of me since I was 2 years old & some of my most cherished memories come from growing up in the kitchen. I have a huge interest in health and wellness. My goal is to share anything I make with whoever I can in order to promote a plant-based lifestyle in a neutral and loving way."
​
Checkout more of Gianna's beautiful masterpieces @Gianna_Ciaramello.
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Kimchi Shakshuka

1/7/2017

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Let's first take a moment to properly pronounce this dish: [shok-shook-uh]. Good! Now quickly repeat it ten times while doing a little dance. Feel cool? Thought so!

Although the name may illicit memories of NBA Jam's most memorable catchphrase "Boom Shakalaka", shakshuka is actually a middle-eastern dish made with poached egg and spicy tomato sauce. Traditionally shakshuka is not made with kimchi, but being that kimchi pairs so well with pretty much all the ingredients in this dish, we naturally had to try it. 


This is probably one of the easiest recipes you’ll ever come across. It's amazingly delicious, super healthy, and can be made for breakfast, lunch, or dinner!
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Ingredients (Serves 2-3)
-1 tbsp olive oil
-1 eggplant (diced)
-1 onion (chopped)
-3 garlic cloves (peeled)
-1 bell pepper
-3 tomatoes (chopped)
-1 can of tomato sauce
-1 package of uncooked ramen (break it up)
-4 eggs
-1 tbsp of Matt’s Kimchi


Directions
  1. ​Coat pan with olive oil and bring to medium-high heat.
  2. Add the diced eggplant and cook. You want to brown the eggplant in the oil just until it has a nice crunch.
  3. Add onions and garlic, letting them both brown a bit.
  4. Add in sliced bell peppers and whole tomatoes. Let the tomatos break down and mix together with all the ingredients.
  5. Add can of tomato sauce and stir.
  6. Set heat to low, put on lid, and let simmer for about 5 minutes until mixture reduces and thickens.
  7. Break up the hard, uncooked ramen by hand, add, and stir.
  8. Salt and pepper to taste.
  9. Once ramen is soft and cooked, delicately add the eggs
  10. Add Kimchi on top next to the egg.
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Kimchi Fried Rice

1/2/2017

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Make something exciting tonight... Like Kimchi Fried Rice! This crowd-pleaser is fun to make, versatile, and oh so good. Plus it makes for amazing leftovers. Try it with any type of grain, protein, and/or veggie combination. ​
Ingredients (serves 4)
​-2 tbsp olive oil
-2 tbps minced garlic
-1/2 cup Matt's Kimchi
-1/3 cup grated carrots
-1 lb sausage
-1 tbsp sesame oil
-1 1/2 cup cooked brown rice
-2 eggs
-2 tbsp soy sauce
-2/3 cups frozen peas
-1/4 cup scallion
-1 tbsp sesame seeds
Directions
  1. Coat pan with olive oil and set to medium-high heat.
  2. Add garlic, kimchi, & carrots and saute for 4-6 minutes.
  3. Add sausage (casings removed) and cook until brown (~5 minutes)
  4. Set aside in bowl.
  5. Coat pan with sesame oil keeping on medium-high heat.
  6. Add rice and press down to create crunchy layer. Cook for 3-5 minutes.
  7. Create hole in middle and add eggs. Scramble and cook.
  8. Add peas and kimchi-sausage mix and cook for ~3 minutes while mixing.
  9. Top with scallion and sesame seeds.

For another great and really detailed version of how to make the perfect kimchi fried rice, check out Olivia Rose's blog post on it: https://mykingcook.com/how-to-make-fried-rice/. Olivia is dedicated to learning new cultures and food traditions.
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Kimchi Frittata

12/30/2016

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We love the combination of eggs and kimchi!
If you're like us, you always have some eggs lying around. Try out this quick recipe for a kimchi frittata. All you need is kimchi, eggs, and milk to get you started. You can play around with all the mix-ins using what you have on hand (ie scallion, tomato, mushrooms, etc.) or you can follow our recipe.
Ingredients (serves 3)
​- 1 tbs olive oil

- 1/2 cup onions (chopped)
- 2-3 cloves of garlic (minced)
- 6 eggs
- 1/4 cup milk
- 2 tbs scallions (chopped)
- 1/2 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup Matt's Kimchi (chopped)
Directions
  1. Preheat the oven to 375 degrees.
  2. Heat oil in a medium sized pan.
  3. Toss in onions and garlic then cook until translucent.
  4. Remove from heat and let cool.
  5. In a large bowl, beat together eggs, milk, scallions, cheese, salt, and pepper.
  6. Mix in cooled onions and garlic. Stir in Matt's Kimchi.
  7. Pour the frittata mixture into a 9" by 5" loaf pan or baking dish.
  8. ​Bake for 25-30 minutes.
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Kimchi Beef Noodle Soup

12/20/2016

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Fall and Winter are coming and the air is getting crisp! Warm your bones with this flavorful and healthy soup recipe.
Ingredients (serves 2)
-2 tsp sesame oil

​-1 tbsp chopped garlic
-1/2 tbsp chopped ginger
​-1/2 cup onion
-1/2 cup Matt's Kimchi
-1 cup of beef (sliced or ground)
-1 tbsp of soy sauce (low sodium)
-1 pack of rice noodles (8 oz)
​-4 cups of bone broth (pref. beef stock)
-1 cup fresh spinach leaves
-1/3 cup sliced radish
-1/4 cup scallion
-1 tbsp sesame seeds
​
Directions
  1. ​Coat pan with sesame oil and set to medium-high heat.
  2. Add garlic, ginger, onion and saute for 3 minutes.
  3. ​Add kimchi and cook for 2 minutes.
  4. ​Add beef and soy sauce and cook for 3 minutes.
  5. On the side, bring broth to a boil and cook rice noodles.
  6. Fill bowl with fresh spinach and radish, and add noodles and broth.
  7. Add kimchi/beef mix.
  8. Top with scallion and sesame seeds.
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Kimchi Avocado Egg Toast

12/19/2016

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This is one of the tastiest things you'll ever eat! The kimchi cuts through the fat of the avocado and egg providing a new depth in flavor to an already amazing combination. It's super healthy and quick - You can put this together in under 5 minutes.
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Photo by Springbone Kitchen
Ingredients (serves 1)
-1 slice sourdough bread
-1/2 avocado
-1 egg
-2 tbsp kimchi
-2 tsp olive oil
​-1/2 tsp furikake (optional)
Directions
  1. Toast bread.
  2. Mash avocado in a bowl.
  3. Coat pan with olive oil, heat to medium-high, cook egg over-easy.
  4. Spread avocado on toast, gently top with egg and kimchi.
  5. Top with furikake (optional)
For an amazing kimchi-avocado-egg toast, try the one Springbone Kitchen makes.  http://springbone.com/
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"Instant" Kimchi Miso Pots

12/19/2016

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Behold, a super-healthy, heart-warming, soul-penetrating soup that will remind you why life is so beautiful and how food is so incredible. A coming together of Earth's sundry ingredients calls for a celebration, or, just an awesome supper!
This is a recipe by Laura Brodie, creator of www.flowerchildhealth.com. For her take on food philosophy, follow her at @flowerchildhealth
Ingredients (serves 2)
-1/4 cup loosely packed noodles (kelp noodles or buckwheat noodles work great)
-1 tsp ginger (finely grated)
-3 tbsp cilantro (chopped)
-1 tsp dried seaweed (arame, wakame, or dulse, etc.)
-1 tbsp miso paste
-1/2 cup spinach
-1/4 cup carrot (grated)
-1/4 cup mushrooms (sliced)
-1 green onion (finely diced)
-1 tbsp Kimchi
-1 tsp hot sauce, to taste
Advanced Prep Directions
  1. If using kelp noodles, remove ¼ cup of the kelp noodles from the package, rinse and drain them. Set aside. If using buckwheat noodles or other noodles that require cooking prepare them as directed on the packaging, run under cold water and set aside.
  2. Prepare all vegetables as indicated in the ingredients list.
  3. In this order, add the miso paste, ginger, hot sauce, noodles, kimchi, mushroom, carrots, seaweed, green onion, spinach and cilantro to a heatproof jar (16oz mason jars work great) with a tight fitting lid and keep it refrigerated until ready to eat.
 
Ready to Eat Directions
  1. When you’re ready to eat the soup, boil water and remove the jar from the fridge.
  2. Slowly pour the boiled water into the jar, making sure not to overflow and leaving about half an inch of space at the top.
  3. Stir everything with a spoon, seal the jar, shake gently and then let sit for 3-5 minutes.
  4. Open the jar, mix again to make sure all the broth is well combined.
Check out Laura's blog to learn some more of her recipes! http://www.flowerchildhealth.com/
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Tricolor Strip Steak kimchi Salad

11/15/2016

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Another delicious recipe provided by Nicole Rodriguez, a Registered Dietitian, fitness trainer, and mother. This dish is for someone looking to eat clean well-balanced.
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Ingredients (serves 2)
-1 lb strip steak (brought to room temperature)
-1 tsp Canola oil (for brushing steak)
-1/2 cup kimchi
​-1 cup brown rice, to serve with (optional)
For the edamame salad:
-1 cup frozen shelled edamame
-1/2 avocado (cubed)
-1 lime (juiced)
-1 tsp black sesame seeds (toasted)
-2 scallions (finely chopped)
-1 tbsp cilantro (finely chopped)
For the red slaw:
-1.5 cups shredded red cabbage
-1.5 cups shredded carrots
-1 "thumb" of ginger root (grated)
-1 tbsp shiro miso
-2 tbsp rice vinegar
-1 tbsp sesame oil
-1 tsp honey
Directions
  1. Prepare edamame according to package directions.  Drain and rinse with cold water.
  2. Combine with avocado, lime juice, black sesame seeds, scallion, and cilantro.  Set aside.
  3. Combine shredded red cabbage, carrot, and grated ginger in medium bowl.
  4. Whisk shiro miso with rice vinegar, sesame oil, and honey.
  5. Gently massage into cabbage mixture and set aside.
  6. Get ready to prepare your beef! Heat a non-stick skillet over a high flame.
  7. Gently rub or brush the strip steak on both sides with a bit of canola oil.
  8. Place in hot pan and flip after 5-6 minutes. (Steak is medium when it reaches an internal temperature of 155 degrees F - remember the temperature will continue to rise when it's removed from the pan.)
  9. Transfer steak to cutting board and allow it to rest for five minutes.
  10. Assemble your dish! Divide kimchi, edamame salad, and red slaw equally between two plates.  Slice steak in half, and slice one half into strips.  Divide strips between the two plates. 
Check out Nicole's blog to learn more super-fit, go-to recipes! http://enjoyfoodenjoylife.com/
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Peanut Butter Waffle w/ Egg and Kimchi

11/2/2016

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This is a recipe created by Nicole Rodriguez, founder of Enjoy Food. Enjoy Life. Nicole is a registered dietitian nutritionist, certified personal trainer, and mother. As a dietitian, she recognizes the importance of adding fermented foods to her meals. And as a mother to a toddler with a spicy palate, kimchi is a staple in her household. This recipe is an approachable and delicious way to incorporate kimchi into your children's regimen!

​We personally made this ourselves, and although (I admit) a bit reluctant at first, this was seriously VERY good!
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​Ingredients (serves 1)
-2 waffles
-2 large eggs
-2 tbsp natural peanut butter
-1/2 cup kimchi
-1 tbsp cilantro (optional)
-2 tsp olive oil
Directions
  1. Toast waffles as per label instructions.
  2. Coat pan with olive oil, heat to medium-high, cook eggs over-easy. (You'll want some runny yolk!)
  3. Spread peanut butter on each waffle.
  4. Gently top each waffle with egg, kimchi, and cilantro (optional).  ​
Check out Nicole's blog to learn more about her and "Food, Fitness, & Mommy stuff": http://enjoyfoodenjoylife.com/
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<<Previous

    RECIPES:

    All
    Asbury Park Grilled Kimcheese
    Avocado Toast W/ Egg & Kimchi
    Avo-Kimchi Sushi
    BBQ Jackfruit Slider
    Broccoli Rabe & Kimchi Wrap
    Cajun Black Bean Kimchi Sliders
    Creamy Kimchi Kelp Noodles
    Grilled Kimcheese
    Instant Kimchi Miso Pots
    Kimchi Apple Cider Meatballs
    Kimchi Bagel
    Kimchi Beef Noodle Soup
    Kimchi Fried Rice
    Kimchi Frittata
    Kimchi Shakshuka
    Kimchi Sushi Burrito
    Peanut Butter Waffle W/ Egg & Kimchi
    Summer Rolls
    Sushi Donut
    TERIYAKI JACKFRUIT
    The Beet Burger
    Tricolor Strip Steak Kimchi Salad
    Vegan Kimchi Fried Rice
    Veggie Buddah Bowl

    For more recipe ideas, @mattskimchi

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