Cooking with Kimchi - Easy Everyday Recipes

summer rolls

7/12/2017

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.

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.

Broccoli Rabe & Kimchi Wrap

6/29/2017

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.

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.

AVo-Kimchi sushi

6/6/2017

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:

Place a sheet of nori on the sushi mat.
Spread a ball of sushi rice on top to cover nori sheet. (optional).
Place sliced avocado, kimchi, kale sprouts, and fish (optional).
Hold the edge of the mat with your thumbs and begin rolling.
Tighten the roll and let rest for a minute
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

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.

Asbury Park grilled kimcheese

5/21/2017

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.

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:

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

creole black bean kimchi sliders

5/17/2017

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:

Add olive oil to pan and heat on medium-high.
Add onions and saute until they begin to smell fragrant (about 3-5 mins).
Add mushrooms and saute for another few minutes.
Transfer to a bowl and set aside.
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).
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.
Transfer to a cookie sheet and bake at 350 degrees for 30 minutes, flipping them halfway through.
Crank the oven to 400 degrees and let them finish cooking for 15 minutes.
Assemble burgers on bun of choice, top with kimchi, dressing, cheese, sprouts, and tomato. And enjoy!

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.

sushi donut

5/3/2017

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:

Cook rice according to directions on box.
Press rice into a donut tin.
Let rice cool, and top with kimchi, seaweed, avocado, and sesame seeds.
Serve and enjoy!

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.

Gianna's Grilled Kimcheese

4/16/2017

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:

Heat up skillet (medium heat) and add butter.
While butter is melting, spread mayo on the outside of the bread slices.
Place them mayo side down on the pan and allow them to crisp up.
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.
Add kimchi and apple slices (optional) and combine sandwich sides.
Place lid back on and allow everything to finish cooking on low for a few more minutes.

Creamy kimchi kelp noodles

3/28/2017

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:

Soak kelp noodes in warm water & lemon juice overnight (or for quicker version use buckwheat or soba noodles).
Blend sunflower seeds, hemp seeds, salt, garlic, ginger, kimchi liquid, soy sauce (or liquid aminos), and nutritional yeast in blender on high until smooth.
Add enough water to ensure everything blends properly and mixes thoroughly.
Toss noodles and sauce in a bowl, and top with kimchi, mushrooms, fresh cabbage, bell pepper, ginger, and sesame seeds.
Serve & Enjoy!

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.

Kimchi reuben sandwich

3/17/2017

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.

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.

kimchi sushi burrito

3/17/2017

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!

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.