Umami Cooking

Meaty with a dash of veggies

Cooked with kimchi

Pork adobo with kimchi and coconut cream

Pork adobo with kimchi and coconut cream
In this adobo variant, kimchi replaces vinegar to provide the acidic element. To balance the heat of the kimchi, coconut cream is added.
Cook time: 50 minutes
Servings: 3 people

Ham and kimchi fried rice

Ham and kimchi fried rice
It's a ham and egg breakfast, Asian-style. Honey-glazed ham and spicy-tangy-salty kimchi provide the dominant flavors in this easy 15-minute dish.
Cook time: 10 minutes
Servings: 4 people

Easy crispy pork and cabbage kimchi spring rolls

pork and cabbage kimchi spring rolls
Fatty ground pork, mature cabbage kimchi, oyster sauce, a little hoisin sauce and a drizzle of sesame seed oil make up the filling for these delectable spring rolls. Serve as a snack, appetizer or enjoy with rice.
Cook time: 10 minutes
Servings: 4 people

Spicy sesame garlic noodles

Spicy sesame garlic noodles with kimchi juice
Heavily inspired by Esther Choi who, in Iron Chef: Quest for an Iron Legend, declared her dream of integrating kimchi in every dish she cooks. This noodle dish is salty, sweet and spicy with the umami richness that only fermented food can impart.
Cook time: 10 minutes
Servings: 3 people

Grilled cheese and kimchi sandwich

Grilled cheese and green onion kimchi sandwich
A lovely fusion dish. The combined flavors of green onion kimchi (pa-kimchi) and cheese, both of which are fermented, create a filling with an incredible umami richness.
Cook time: 10 minutes
Servings: 1 person

Kimchi soup with pork and tofu

Kimchi soup with pork and tofu
It’s not jjigae (which is a stew) and it’s not traditional Korean kimchi soup either. The heat is milder, there’s a subtle sweetness and the soup base is decidedly Japanese.
Cook time: 40 minutes
Servings: 3 people

Korean pork and kimchi dumplings (mandu)

Korean pork and kimchi dumplings (mandu)
Korean dumplings, or mandu, may be boiled, steamed, pan-fried or deep fried just like jiaozi, its Chinese ancestor, and gyoza, its Japanese sibling. When cooked and served in broth, it's called mandu-guk.
Cook time: 20 minutes
Servings: 4 people