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

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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Is vegan kimchi better than regular kimchi? ›

Traditional vs vegan

The health benefits of traditional and vegan kimchi are … the same. Yes, there is almost no difference. A study conducted at Brown University showed that because of the fermentation process, both vegan and traditional kimchi probiotics were similar in the end, although both started differently.

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What veggies go in kimchi? ›

To get your kimchi started, you'll need a head of cabbage. Green or napa cabbage will work just fine. Thinly slice the cabbage along with some green onions, leeks, and a sweet bell pepper. Toss all of these veggies into a large mixing bowl.

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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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Is homemade kimchi good for you? ›

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

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Does vegan kimchi taste different? ›

This Vegan Kimchi is my interpretation of the most common type of Korean kimchi made of napa cabbage but without the use of rice flour paste! 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.

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Do you need miso paste for kimchi? ›

For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2 tablespoons jarred brined tiny shrimp. It's normal for the kimchi to produce lots of gas as it's fermenting. Your jar's lids may pop open when you twist it off and bubbles may appear in the liquid.

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Can raw vegans eat kimchi? ›

As you may know, kimchi is seasoned, fermented vegetables. It usually contains cabbage, raddish, scallions, chili powder, salt, garlic, ginger,… and fish sauce (or fermented shrimp). Now vegans will want to avoid that last ingredient, but it gives kimchi an umami flavor, so vegans will need something to sub it.

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Is kimchi better than sauerkraut? ›

Conclusion. Whether you prefer the simplicity of sauerkraut or the boldness of kimchi, both dishes offer a range of flavors and health benefits. Incorporating fermented cabbage into your diet can be a delightful way to explore new tastes and improve your gut health.

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Is vegan kimchi still healthy? ›

Kimchi made without seafood products still has the same probiotic bacteria. Good news, vegans: a new study finds that kimchi made without fish products has the same type of bacteria as more traditionally made kimchi.

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Are there any drawbacks from consuming kimchi? ›

Adding kimchi to your diet allows you to enjoy its possible health benefits. But eating too much may carry risks, mainly due to its high salt content and potential impacts on thyroid conditions. Always consult a healthcare provider before making major diet changes.

Can you put soy sauce in kimchi? ›

Mix ginger, garlic, fish sauce, soy sauce, and sugar in a small bowl to form a smooth paste. Stir in gochugaru (use 2 Tbsp. for a mild kimchi and up to 5 Tbsp. for an extra-spicy one).

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What is the best combination for kimchi? ›

I like to add kimchi to soups to give it a tart tangy spicy flavour. You can add it to tofu rolls, to fried rice, to grilled cheese sandwiches. You can replace sauerkraut with kimchi in hot dogs, mix it up in potato salad and stir fried veggies.

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What super foods are in kimchi? ›

You may have heard kimchi being called a superfood because of its nutrition. Its main ingredients are vegetables, which provide vitamins, minerals, and antioxidants. Cabbage is packed with vitamin K, which helps your blood clot and keeps your bones from becoming brittle.

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What do you do with raw kimchi? ›

Put that open jar of kimchi to delicious use with one of our recipes with kimchi. The funky fermented cabbage adds a complex flavour hit to all sorts of savoury dishes. Add a dollop to cheese toastie fillings, fold it into homemade slaw, parathas and fried rice, or stir it into hearty stews.

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Can I eat kimchi straight from the can? ›

Originally created to preserve vegetables over the winter, kimchi has been eaten in Korea for generations. Kimchi is a super versatile dish that can be eaten on its own - seriously, straight out of the jar - as a condiment, or worked into almost any recipe.