20 Easy Quick Kimchi Recipes Ready in Under 30 Minutes

If you love bold, tangy flavors but don't have days to ferment, these quick kimchi recipes are made for weeknights. Whether you want a simple side, a lightning-fast kimchi fried rice, or a creamy kimchi slaw, a solid quick kimchi recipe cuts the wait and keeps the punchy, garlicky, spicy notes you crave.

You’ll find 20 recipes here that are all ready in under 30 minutes — from pantry-boosted kimchi dressings to skillet mains. I mention tools you'll actually use, like my go-to KitchenAid stand mixer (great for slicing napa fast) and a trusty cast iron skillet for fast searing. Each recipe lists clear ingredients and step-by-step instructions so you can get dinner on the table fast.

Pin the recipes you love and try one tonight — these quick kimchi recipe ideas make bold flavor simple, whether you're feeding one or a crowd.

1. Quick Kimchi Recipe: 10-Minute Napa Kimchi Salad

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This classic-style quick kimchi salad uses a short salt-and-massage method so you get kimchi flavor without fermentation. Crunchy napa, spicy gochugaru, and a hint of fish sauce make it tangy and bright. It’s perfect as a side or tucked into sandwiches. If you like crisp, peppery heat and a good garlic tang, this one’s for you.

Ingredients

• 1 medium napa cabbage (about 2 lbs), thinly sliced
• 1/4 cup kosher salt
• 4 scallions, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp gochugaru (Korean chili flakes)
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Instructions

1. Put the sliced napa in a large bowl and sprinkle with 1/4 cup kosher salt. Toss and let sit 10 minutes, tossing once halfway (you’ll still finish under 30 minutes).
2. Rinse the cabbage briefly under cold water, then squeeze out excess liquid. Pat dry with paper towels.
3. In a separate bowl, mix garlic, ginger, gochugaru, fish sauce, soy sauce, rice vinegar, sugar, and sesame oil until paste-like.
4. Add the drained cabbage and scallions to the paste. Use clean hands or a silicone spatula to massage everything together until the cabbage is evenly coated.
5. Taste and adjust salt or vinegar if needed. Let it rest 10 minutes for flavors to meld.
6. Sprinkle sesame seeds before serving.

How to Serve It

Serve chilled or at room temperature as a vibrant side with grilled meat or tofu. Pile into tacos or sandwiches for instant brightness. Store leftovers in an airtight container in the fridge for up to 4 days. This salad makes a great quick pickle when you need tangy crunch fast.

2. Kimchi Fried Rice (Under 20 Minutes)

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Kimchi fried rice is the ultimate quick kimchi recipe for using day-old rice and bold pantry staples. It’s savory, slightly sweet, and smoky from the sauteed kimchi. The runny egg on top adds richness and makes it an instant comfort meal lovers will dig into.

Ingredients

• 3 cups day-old cooked short-grain rice
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 tbsp vegetable oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, small dice
• 1/2 cup frozen peas
• 2 tbsp soy sauce
• 1 tbsp gochujang (optional)
• 1 tsp sugar
• 2 large eggs
• 2 scallions, sliced
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds

Instructions

1. Heat the cast iron skillet over medium-high and add vegetable oil.
2. Sauté onion until translucent, 2–3 minutes. Add garlic and carrot; cook 2 minutes more.
3. Add chopped kimchi and cook 3–4 minutes until edges start to caramelize.
4. Stir in rice, kimchi juice, soy sauce, gochujang (if using), and sugar. Press rice against skillet to crisp slightly, stirring occasionally, total 4–5 minutes.
5. Push rice to one side; add a little oil and crack eggs into the empty space. Scramble or fry as you like, then mix into rice.
6. Finish with sesame oil, scallions, and sesame seeds. Serve hot.

How to Serve It

Plate with extra kimchi on the side and a drizzle of sesame oil. Pair with a cold beer or green tea. Store in glass meal prep containers for up to 3 days and reheat in a skillet for best texture.

3. Quick Kimchi Tofu Stew (15 Minutes)

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This quick kimchi tofu stew gives the cozy vibes of a long-simmered jjigae in a fraction of the time. Soft tofu soaks up spicy kimchi broth, while mushrooms and scallions add texture. It’s warming and tangy — great when you want a fast comforting bowl.

Ingredients

• 2 cups strong kimchi, chopped
• 1 tbsp kimchi juice
• 6 cups water or low-sodium chicken/vegetable broth
• 1 block soft tofu (14 oz), cut into 1-inch cubes
• 4 shiitake mushrooms, sliced
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 scallions, sliced
• 1 tbsp sesame oil

Instructions

1. Heat a medium pot over medium heat. Add sesame oil and sauté onion 2 minutes.
2. Add garlic, gochugaru, and chopped kimchi; cook 2–3 minutes until fragrant.
3. Pour in broth and kimchi juice; bring to a simmer.
4. Add mushrooms and simmer 5 minutes.
5. Gently slide in tofu and simmer 2–3 minutes until heated through.
6. Stir in soy sauce and sugar, taste-adjust, then garnish with scallions.

How to Serve It

Serve hot in bowls with steamed rice. Keep leftovers in a covered container in the fridge for up to 3 days. Reheat gently on stove — use a medium soup pot for even heating.

4. Quick Kimchi Pancakes (Kimchi Jeon) — 20 Minutes

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Crispy on the edges and tender inside, kimchi pancakes are a fast snack or appetizer. The kimchi lends acidity and spice, while a simple batter crisps up in a hot pan. Perfect for sharing on a chilly evening.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cold water
• 1/2 cup sparkling water
• 1 egg
• 1 cup chopped kimchi
• 2 tbsp kimchi juice
• 1 small carrot, julienned
• 2 scallions, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil for frying
• 2 tbsp soy sauce (for dipping)
• 1 tsp rice vinegar (for dipping)

Instructions

1. Whisk flour, water, sparkling water, and egg until slightly lumpy batter forms.
2. Fold in kimchi, kimchi juice, carrot, scallions, salt, and pepper.
3. Heat a non-stick skillet over medium-high and add 2 tbsp oil.
4. Pour half the batter into skillet and spread to 7–8 inch pancake. Fry 3–4 minutes until edge browns.
5. Flip and fry 2–3 minutes until golden and cooked through.
6. Mix soy sauce and rice vinegar for dipping. Repeat with remaining batter.

How to Serve It

Cut into wedges and serve with dipping sauce. Pair with cold beer or soju. Store leftovers in the fridge in a glass container and re-crisp in a skillet or air fryer.

5. Quick Kimchi Recipe: Spicy Kimchi Ramen in 12 Minutes

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This is your fast ramen upgrade with bright kimchi tang and umami depth. Using quick kimchi and a simple broth, you’ll have a flavorful bowl in the time it takes to cook noodles. It’s slurpy, spicy, and deeply satisfying.

Ingredients

• 1 package ramen noodles (discard seasoning packet)
• 1 cup chopped kimchi
• 2 cups chicken or vegetable broth
• 1 cup water
• 1 garlic clove, minced
• 1 tsp ginger, grated
• 1 tbsp soy sauce
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 soft-boiled egg, halved
• 2 scallions, sliced
• 1/2 cup baby spinach
• Toasted seaweed sheets, torn

Instructions

1. Bring broth and water to a boil in a small pot.
2. Add garlic, ginger, soy sauce, and gochujang; stir until dissolved.
3. Add ramen noodles and cook 2–3 minutes until al dente.
4. Stir in kimchi and sesame oil; cook 1 minute to heat.
5. Add spinach and remove from heat once wilted.
6. Ladle into a bowl, top with egg, scallions, and torn seaweed.

How to Serve It

Serve hot with extra kimchi on the side and a squeeze of lime if you like brightness. Store leftover broth and kimchi separately in airtight containers for up to 3 days.

6. Quick Kimchi Slaw with Creamy Sesame Dressing

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This kimchi slaw mixes crunchy cabbage with tangy quick kimchi and a creamy sesame dressing. The dressing smooths the heat and makes it an ideal topping for burgers or fish tacos. Fresh, creamy, and lively.

Ingredients

• 3 cups shredded green cabbage
• 1 cup chopped kimchi
• 1/2 cup grated carrot
• 1/4 cup mayonnaise
• 2 tbsp plain Greek yogurt
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tbsp toasted sesame seeds
• 2 tsp gochugaru (optional)
• 2 tbsp cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cabbage, kimchi, and carrot.
2. Whisk mayonnaise, yogurt, rice vinegar, sesame oil, honey, and sesame seeds to make dressing.
3. Toss dressing with slaw until well coated.
4. Taste and adjust seasoning. Add gochugaru if you want extra heat.
5. Chill 5–10 minutes to meld flavors.
6. Sprinkle cilantro before serving.

How to Serve It

Use as a topping for sandwiches, pulled pork, or grilled fish. Store in an airtight container for up to 3 days; stir before serving.

7. Quick Kimchi Udon Stir-Fry

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Thick udon noodles soak up kimchi juices for a chewy, spicy stir-fry that’s fast to make. Add beef or tofu for protein, and you’ve got a filling single-pan dinner that’s tangy, slightly sweet, and savory.

Ingredients

• 12 oz udon noodles, cooked and drained
• 1 cup chopped kimchi
• 8 oz thinly sliced beef or firm tofu
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tbsp kimchi juice
• 2 scallions, chopped
• 1 tsp toasted sesame seeds

Instructions

1. Heat oil in a large non-stick skillet over medium-high heat.
2. Sear beef or tofu 2–3 minutes until browned; remove and set aside.
3. Add onion and garlic; sauté 2 minutes.
4. Add kimchi and cook 2–3 minutes until edges begin to caramelize.
5. Return protein to pan; add udon, soy sauce, mirin, kimchi juice, and sesame oil. Toss 2–3 minutes to combine.
6. Garnish with scallions and sesame seeds, serve hot.

How to Serve It

Serve straight from the pan. Store leftovers in a shallow container and reheat in a skillet to revive texture.

8. Quick Kimchi Grilled Cheese (15 Minutes)

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Add kimchi to the classic grilled cheese for spicy tang and crunchy contrast. It’s melty, punchy, and ready fast — a grown-up comfort lunch or snack.

Ingredients

• 4 slices sourdough bread
• 2 tbsp butter, room temperature
• 1 cup shredded sharp cheddar
• 1/2 cup chopped kimchi, drained
• 1 tbsp mayonnaise
• 1 tsp gochugaru (optional)
• 1 tsp sesame oil
• 1 scallion, sliced

Instructions

1. Mix drained kimchi with sesame oil and scallion.
2. Spread mayonnaise on one side of each bread slice; butter the other side.
3. Heat a non-stick skillet over medium heat.
4. Place bread mayo-side up; pile cheese and kimchi on one slice, top with second slice butter-side up.
5. Cook 3–4 minutes per side until golden and cheese is melted. Press with spatula if needed.
6. Slice and serve hot.

How to Serve It

Cut on the diagonal and serve with pickles or a small salad. Wrap leftover sandwich in parchment and store in the fridge for a day; reheat in a skillet for crispness.

9. Quick Kimchi Recipe: Spicy Kimchi Pasta (20 Minutes)

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Yes, kimchi goes with pasta. This spicy kimchi pasta blends kimchi, tomatoes, and cream for an umami-forward weeknight dish. It’s a modern fusion with tang, heat, and silky sauce.

Ingredients

• 8 oz spaghetti or linguine
• 1 cup chopped kimchi
• 2 tbsp kimchi juice
• 1 tbsp olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1/2 cup canned crushed tomatoes
• 1/4 cup heavy cream or Greek yogurt
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/4 cup parmesan, grated
• Fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
2. Heat oil in a skillet over medium heat. Sauté shallot and garlic 2 minutes.
3. Add kimchi and kimchi juice; cook 2 minutes.
4. Stir in crushed tomatoes, soy sauce, and sugar; simmer 3 minutes.
5. Add cream and pasta, toss, adding reserved pasta water to reach desired consistency.
6. Finish with parmesan and basil, serve immediately.

How to Serve It

Serve with extra parmesan and a side of quick kimchi salad. Store in an airtight container and reheat gently in a skillet, adding a splash of water to loosen sauce.

10. Quick Kimchi Chicken Lettuce Wraps

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These wraps are a fresh, low-carb option that highlight kimchi flavor without heavy carbs. The quick chicken gets tossed with kimchi for tangy, savory bites perfect for casual dinners or parties.

Ingredients

• 1 lb cooked rotisserie chicken, shredded
• 1 cup chopped kimchi
• 2 tbsp kimchi juice
• 1 tbsp soy sauce
• 1 tbsp gochujang (optional)
• 1 tbsp sesame oil
• 1 red bell pepper, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 head bibb or butter lettuce, leaves separated
• 1 tbsp toasted sesame seeds
• Salt and pepper to taste

Instructions

1. In a bowl, combine shredded chicken, kimchi, kimchi juice, soy sauce, gochujang, sesame oil, and lime juice.
2. Stir in bell pepper and cilantro. Taste and adjust seasoning.
3. Spoon 2–3 tablespoons of filling into each lettuce leaf.
4. Sprinkle toasted sesame seeds on top.
5. Serve immediately to keep lettuce crisp.
6. Leftovers keep well in an airtight container for 2 days.

How to Serve It

Serve family-style and let everyone assemble their own wraps. These are great with a tall glass of iced tea. Store filling separately from lettuce in meal prep containers.

11. Quick Kimchi Salmon Bowl (20 Minutes)

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A fast glaze of kimchi juice gives salmon a tangy, spicy finish. Serve over rice with quick pickles for a balanced, flavorful bowl that comes together quickly.

Ingredients

• 2 salmon fillets (6 oz each)
• 1/2 cup chopped kimchi
• 2 tbsp kimchi juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 cup cooked rice
• 1/4 cucumber, thinly sliced
• 1 tbsp rice vinegar
• Salt and pepper
• 2 scallions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Mix kimchi, kimchi juice, soy sauce, honey, and sesame oil for glaze.
2. Season salmon with salt and pepper.
3. Heat a non-stick skillet over medium-high. Sear salmon 3–4 minutes per side until cooked to desired doneness.
4. Brush glaze on salmon in the last minute of cooking.
5. Toss cucumber with rice vinegar and a pinch of salt for quick pickles.
6. Serve salmon over rice with pickles, scallions, and sesame seeds.

How to Serve It

Plate bowls with extra kimchi on the side. Store components separately in glass meal prep containers for up to 3 days.

12. Quick Kimchi BBQ Tacos

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Korean-Mexican crossover: juicy pork (or chicken) meets spicy kimchi for tacos with snap and tang. The kimchi adds brightness that cuts through the richness. These are fun for a casual dinner or party.

Ingredients

• 1 lb pork shoulder or chicken, thinly sliced
• 2 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 cup chopped kimchi
• 8 small corn tortillas
• 1/4 cup cilantro, chopped
• 1/2 red onion, thinly sliced
• 1 lime, cut into wedges
• Salt and pepper
• Vegetable oil for grilling

Instructions

1. Toss meat with gochujang, soy sauce, brown sugar, and sesame oil. Marinate 10 minutes.
2. Heat a grill pan or skillet over medium-high with oil.
3. Cook meat 3–4 minutes per side until caramelized.
4. Warm tortillas in a dry skillet or microwave.
5. Fill tortillas with meat, top with kimchi, onion, and cilantro.
6. Serve with lime wedges.

How to Serve It

Serve with sides like quick kimchi slaw or pickled radishes. Store leftover meat and kimchi separately in airtight containers for up to 3 days.

13. Quick Kimchi Shrimp Skillet (18 Minutes)

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This skillet delivers garlicky shrimp tossed with tangy kimchi in under 20 minutes. It’s bright, a little spicy, and ideal for weeknight dinners or as a showstopping appetizer.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup chopped kimchi
• 2 tbsp kimchi juice
• 2 tbsp butter or oil
• 3 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)
• 2 scallions, sliced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp toasted sesame seeds

Instructions

1. Pat shrimp dry and season with salt and pepper.
2. Heat a skillet with butter or oil over medium-high heat.
3. Sear shrimp 1–2 minutes per side until just pink; remove and set aside.
4. Add garlic and kimchi to skillet; cook 2 minutes.
5. Stir in kimchi juice, soy sauce, and sugar; simmer 1 minute.
6. Return shrimp, toss with scallions, lemon juice, and sesame seeds. Serve hot.

How to Serve It

Serve over rice, noodles, or with crusty bread. Store leftovers in a sealed container and eat within 2 days for best texture.

14. Quick Kimchi Beef Bowls with Pickled Cucumbers

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These bowls are a weeknight champion: savory-sweet beef, bright kimchi, and acidic pickles that cut richness. Quick to assemble and satisfying.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp gochujang
• 1 cup kimchi, chopped
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 cup cooked rice
• 2 scallions, sliced
• 1 tbsp sesame seeds

Instructions

1. Toss cucumber with rice vinegar and 1 tsp sugar; set aside to quick-pickle.
2. Marinate steak with soy sauce, brown sugar, sesame oil, and gochujang for 5–10 minutes.
3. Heat a skillet over high heat and sear steak 2–3 minutes until caramelized.
4. Let steak rest 2 minutes and slice thinly.
5. Assemble bowls with rice, steak, kimchi, and pickled cucumbers.
6. Top with scallions and sesame seeds.

How to Serve It

Serve bowls family-style. Store components separately in airtight containers for up to 3 days.

15. Quick Kimchi Omelette (10 Minutes)

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A kimchi omelette wakes up breakfast with umami and heat. Quick to make and adaptable with cheese or greens, it’s a savory morning boost.

Ingredients

• 3 large eggs
• 1/3 cup chopped kimchi
• 1 tbsp kimchi juice
• 1 tbsp milk
• 1 tbsp butter
• 2 tbsp shredded cheese (optional)
• 1 scallion, sliced
• Salt and pepper to taste
• 1 tsp sesame oil

Instructions

1. Whisk eggs with milk, salt, and pepper.
2. Heat butter in a non-stick skillet over medium.
3. Sauté kimchi 1–2 minutes, add kimchi juice.
4. Pour eggs over kimchi, tilt pan to spread evenly.
5. Add cheese if using; cook 1–2 minutes until edges set, fold omelette.
6. Drizzle with sesame oil and top with scallions.

How to Serve It

Serve with toast or rice. Keep leftover kimchi in mason jars and eggs shouldn’t be stored long — eat fresh for best texture.

16. Quick Kimchi Avocado Toast

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Upgrade your avocado toast with kimchi for tang and crunch. It’s creamy, spicy, and ready in minutes — a bright breakfast or light lunch.

Ingredients

• 2 slices whole-grain bread
• 1 ripe avocado
• 1/3 cup chopped kimchi
• 1 tsp kimchi juice
• 1 tbsp lime juice
• Salt and pepper
• 1 tbsp olive oil
• Pinch crushed red pepper
• Microgreens or cilantro for garnish
• 1 tsp toasted sesame seeds
• Optional: drizzle of honey (for contrast)

Instructions

1. Toast the bread to desired crispness.
2. Mash avocado with lime juice, salt, and pepper.
3. Stir kimchi with kimchi juice and a little olive oil.
4. Spread avocado on toast, top with kimchi mixture.
5. Sprinkle sesame seeds, microgreens, and crushed red pepper.
6. Serve immediately.

How to Serve It

Serve with a side salad or soup. Leftover avocado is best used the same day; keep kimchi separate in an airtight jar.

17. Quick Kimchi Pork Belly Bites (20 Minutes)

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Rich pork belly meets zesty kimchi in these crispy, sticky bites. Perfect as an appetizer or snack, they’re indulgent but surprisingly fast.

Ingredients

• 1 lb pork belly, cut into 1-inch cubes
• 1 cup chopped kimchi
• 2 tbsp kimchi juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• Salt and pepper
• 2 scallions, sliced
• 1 tbsp vegetable oil

Instructions

1. Season pork belly with salt and pepper.
2. Heat oil in a skillet over medium-high and sear pork belly until edges crisp, 6–8 minutes.
3. Remove excess fat, leaving ~1 tbsp in pan.
4. Add garlic and kimchi; cook 2 minutes.
5. Stir in kimchi juice, soy sauce, honey, rice vinegar, and sesame oil. Simmer 2–3 minutes until glaze thickens.
6. Garnish with scallions and serve.

How to Serve It

Serve hot with toothpicks and a cooling dipping sauce. Store in airtight containers for up to 2 days; reheat in a skillet to re-crisp.

18. Quick Kimchi Veggie Stir-Fry (Vegan, 20 Minutes)

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A fast veggie-forward stir-fry that uses kimchi for instant punch. Swap in your favorite seasonal vegetables for a flexible, vegan-friendly meal.

Ingredients

• 1 block firm tofu, pressed and cubed
• 1 cup chopped kimchi (use vegan kimchi if strict vegan)
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp sugar
• 2 garlic cloves, minced
• 1 tbsp sesame seeds

Instructions

1. Heat 1 tbsp oil in a skillet over medium-high and crisp tofu 4–5 minutes; remove.
2. Add remaining oil, sauté garlic, broccoli, carrot, and pepper 3–4 minutes.
3. Add kimchi and cook 2 minutes.
4. Return tofu to pan; add soy sauce, rice vinegar, sesame oil, and sugar. Toss 1–2 minutes.
5. Garnish with sesame seeds and serve over rice.
6. Store leftovers in airtight containers for up to 3 days.

How to Serve It

Serve over rice or noodles. Use vegan kimchi for a fully plant-based bowl and store in glass containers for freshness.

19. Quick Kimchi Pizza (20 Minutes)

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Give pizza an East-Asian twist: kimchi adds tang and spice to a cheesy pie. Use a pre-made crust for speed and finish under the broiler for bubbly edges.

Ingredients

• 1 pre-made pizza crust or flatbread
• 1/2 cup pizza sauce or crushed tomatoes
• 1 cup shredded mozzarella
• 1/2 cup chopped kimchi, drained
• 1/4 cup cooked shredded chicken (optional)
• 1 small red onion, thinly sliced
• 1 tbsp sesame oil
• 1 tsp gochugaru
• 2 scallions, sliced
• 1 tbsp toasted sesame seeds
• Olive oil for brushing

Instructions

1. Preheat oven to 475°F (or broiler).
2. Brush crust with olive oil and spread sauce evenly.
3. Top with mozzarella, kimchi, chicken (if using), and red onion.
4. Bake 8–10 minutes until crust is golden and cheese melted. Broil 1 minute if needed.
5. Drizzle sesame oil, scatter scallions, and sesame seeds before serving.
6. Slice and serve hot.

How to Serve It

Serve with a simple salad. Store leftover slices in the fridge and reheat in a skillet or oven to keep crust crisp.

20. Quick Kimchi Bloody Mary Mix (10 Minutes)

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For brunch fans, add kimchi juice to your Bloody Mary mix for an extra layer of umami and heat. It’s fast to mix and a bold twist on the classic.

Ingredients

• 2 cups tomato juice
• 1/4 cup kimchi juice
• 2 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp hot sauce
• 1/4 tsp celery salt
• Freshly ground black pepper
• Celery stalks and lime wedges for garnish
• Optional: vodka

Instructions

1. In a pitcher, combine tomato juice, kimchi juice, lemon juice, Worcestershire, soy sauce, hot sauce, celery salt, and pepper.
2. Stir well and taste-adjust seasoning.
3. Fill glasses with ice; pour mixture and add vodka if desired.
4. Garnish with celery, lime, and a small spoonful of chopped kimchi on the rim.
5. Serve immediately.
6. Store remaining mix in a sealed jar in the fridge for up to 3 days.

How to Serve It

Serve chilled with brunch dishes or spicy snacks. Store in a mason jar and shake before serving.

Quick kimchi recipes like these make bold, tangy flavors doable on busy nights. From salads and bowls to pizzas and cocktails, you’ve got options for every meal and craving. Save a few of your favorites to your Pinterest board so you can find them fast, and share with friends who love spicy food.

If you’re investing in one helpful tool for these recipes, a good non-stick skillet will speed up weeknight cooking and make searing, frying, and reheating seamless. Which quick kimchi recipe will you try first — a bowl, a pancake, or a spicy ramen? Pin this list and tag the friends you want to cook with.