Follow us !

  • White Instagram Icon

©2019 Kimshe LLC. All rights reserved.



Makes 1 serving

  • 2 slices bread, either soft sandwich bread or large rustic slices, not more than 1/2-inch thick

  • 1 tablespoon mayonnaise or butter

  • ½ cup grated mozzarella, Monterrey Jack, or cheddar

  • ¼ cup drained and coarsely chopped kimchi


Step 1

  • Spread mayo or butter on one side of each piece of bread (mayo actually makes for a crispier sandwich)

  • place mayo/butter side of bread down in skillet over medium-low heat, divide cheese evenly over each slice

Step 2

  • when cheese has melted, add kimchi to once slice of bread, use spatula to place other slice on top

  • cook for 2-4 more minutes until crispy, melty, and you can't wait any longer to devour


Makes 8 servings


  • Corn or flour totillas , warmed or charred 

  • about 1 1/2 cups of kimchi 

  • 2 cups shredded red cabbage 

  • 2 tablespoons chopped cilantro 

  • 2 medium limes , cut into wedges 


Step 1

  • Make pulled pork (recipe in link above)

  • combine cabbage and cilantro in a bowl, warm/char tortillas, prep limes and kimchi

Step 2

  • Top tortillas with pork, cabbage/cilantro mix, kimchi and a squeeze of lime

  • enjoy with a cold beer!

Kimchi breakfast bowl

adapted from Rosemarried recipe


Makes 2 servings

  • 1.5 cups cooked brown rice

  • 2 eggs

  • 1 heaping cup of kale, roughly chopped

  • 1 small red bell pepper, sliced thinly

  • 1 small yellow onion, sliced thinly

  • Olive oil

  • Salt & pepper, to taste

  • Optional: Various other fresh vegetables: zucchini, green beans, broccoli, cauliflower, carrots, snap peas, etc.

  • 1/2 cup kimchi


Step 1

  • make rice, pour some juice from kimchi jar over cooked rice to season it

  • Heat 1 TB olive oil in skillet over Medium heat, add chopped onion and cook 1-2 min, add other veg and cook until crispy-tender, add kale and turn heat to low just long enough to wilt

  • season to taste with salt & pepper 

Step 2

  • divide rice between two bowls, top with veggies

  • fry two eggs (runny yolks are yummy!), place atop veg

  • add a small heap of kimchi and start your day with a happy belly!


Makes 4 servings

  • 5 tablespoons unsalted butter, divided

  • 1 cup finely chopped kimchi, plus ⅓ cup kimchi juice

  • 2 tablespoons gochujang (Korean hot pepper paste)

  • ½ cup low-sodium chicken broth

  • 1 pound fresh or frozen udon noodles

  • Kosher salt

  • 4 large egg yolks, room temperature

  • 3 scallions, white and pale-green parts only, thinly sliced on a diagonal

  • 1 tablespoon toasted sesame seeds


Step 1

  • Heat 2 TB butter in large skillet over medium-high heat. Add roughly chopped Kimchi and gochujang, stir occasionally 4 minutes until lightly cartelized. Add broth and kimchi juice, cook for 3 min until liquid reduced. 

Step 2

  • boil noodles according to package directions.

Step 3

  • use tongs to add noodles to skillet and add remaining butter. Toss and cook another 2 minutes. Add salt, if desired. Divide between bowls and top with egg, scallions, sesame seeds. May also Add grilled chicken, pork, beef for extra protein and deliciousness.


Makes 4 servings

  • 1 tablespoon vegetable oil 

  • 6 scallions (about 1 bunch), white and pale green parts roughly chopped, plus more for garnish 

  • 2 tablespoons peeled and finely minced ginger 

  • ½ cup chopped kimchi, plus 1 tablespoon kimchi sauce 

  • 2 cups cooked long- or short-grain rice 

  • Kosher salt, to taste 

  • 4 eggs, for serving 

  • Toasted sesame oil, for serving


Step 1

  • Heat oil over medium-high heat, add the scallions and ginger and sauté until soft and toasted in spots, about 2 minutes. 

Step 2

  • Add the kimchi, rice, and 3 cups of water. Bring to a boil, then reduce heat and simmer, adding more water if necessary, until the rice is broken down and the porridge is the desired consistency (porridge can be soupy or thicker with most of the liquid absorbed, depends on your taste), 15 to 20 minutes.  ​

  • Turn off heat and stir in the kimchi sauce. Season with salt and more kimchi sauce to taste! Top with an egg/veggies/grilled meat. 


Makes 8 small pancakes

  • 1 large egg

  • 1 Tbsp. kimchi sauce from kimchi jar

  • ¼ cup soy sauce, divided

  • ¾ cup plus 1 Tbsp. all-purpose flour

  • 1½ cups kimchi

  • 4 scallions

  • 4 Tbsp. grapeseed or other neutral oil, divided

  • 3 Tbsp. unseasoned rice or distilled white vinegar


Step 1

  • Whisk together egg, kimchi sauce, 1 TB soy sauce, and water. whisk in flour.

Step 2

  • Coarsely chop Kimchi, stir into batter. Cut Scallions on a diagonal and add half to batter, reserve half

Step 3

  • ​heat oil over medium-high heat. Drop 1/4 cupfuls of batter into skillet (pancakes will be 4" diameter).

Step 4

  • Cook 2-3 minutes, flip and cook for another 2-3 minutes until golden brown. cool on wire rack.​

Step 5

  • combine vinegar and remaining soy sauce in small bowl. arrange pancakes on platter, sprinkle remaining scallions over the top. 


Makes 12 deviled eggs

  • 6 hard-boiled eggs, peeled (or 12 kimchi pickled egg halves)

  • 4 tablespoons Japanese kewpie mayo

  • 3 tablespoons kimchi drained and finely chopped, plus a little extra to garnish

  • 2 tablespoons finely sliced scallions (white and light green parts), plus a little extra to garnish

  • 1/2 teaspoon kosher salt


Step 1

  • Halve each egg lengthwise and scoop yolk into a mixing bowl. 

Step 2

  • Add mayo and mix into yolks until smooth. gently fold in kimchi and scallions. season with salt.

Step 3

  • spoon yolk mixture back into egg halves. garnish with more kimchi and scallions.