The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

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Clarkson Potter/Ten Speed, Nov 27, 2012 - Cooking - 160 pages
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60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.
Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.
Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.
With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.


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LibraryThing Review

User Review  - TheYodamom - LibraryThing

Beautifully photographed picture of Kimchi and many recipes to use this tasty condiment. Kimchi really is so versatile and in hanses the flavor of so many recipes. I tried many recipes and found them all very good. Read full review

LibraryThing Review

User Review  - rayneofdarkness - LibraryThing

A great take on different ways to use kimichi in your cooking. I thought it was very creative and enjoyed the book. I've used a couple recipes and they are very easy to follow. Read full review


The Kimchi Pantry
Instant Red Leaf Lettuce Kimchi
Instant Baby Spinach and Oyster Mushroom Kimchi
Bok Choy Kimchi
Stuffed Cucumber Kimchi
Korean Radish Top Kimchi
French Breakfast Radish Kimchi
Perilla Leaf Kimchi
Chive Kimchi
Green Onion Kimchi
Cipollini Onion Kimchi
Deconstructed Stuffed Eggplant Kimchi
Stuffed Tomato Kimchi

Quick Cucumber and Chive Kimchi
TriColored Bell Pepper and Cabbage Water Kimchi in Clear Broth
Korean Gazpacho Water Kimchi in Red Pepper Broth
Tender Young Napa Cabbage Kimchi
Winter Greens with Kimchi
Skirt Steak Ssam with Kimchi Puree Chimichurri

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About the author (2012)

LAURYN CHUN is the founder of Mother-in-Law’s Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip (“Mother-in-Law’s House”), her mother’s beloved restaurant in Garden Grove, California. From her mother’s kitchen to work in the fine dining and wine industries, Chun’s deep love for food and wine led her from the Rhône Valley and Spain to Italy’s hills, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea’s tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law’s Kimchi in 2009.
OLGA MASSOV is a Brooklyn-based food writer whose blog,, has been recognized by Serious Eats, Saveur,, Smithsonian, and the Huffington Post, among others. Her love of kimchi and fish sauce knows no bounds.

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