Kimchi Archives - Nerds with Knives

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

October 2, 2024January 21, 2019 by Emily

Our version of a Buddha Bowl showcases two main ingredients — charred broccoli and spicy baked tofu. For crunch we add shredded carrots and red cabbage, then we top it off with the creamiest vegan kimchi–miso dressing. Add rice or your favorite grain and dinner is done!

Kimchi Pimento Cheese Patty Melts

July 2, 2024June 11, 2018 by Emily

Even though I grew up in New York, I’d never had a patty melt until just a few years ago. The classic version (a thin ground beef patty topped with either Swiss or cheddar cheese and grilled onions on rye bread, pan fried in butter) was said to have originated in Southern California in the restaurant chain of William “Tiny” Naylor in the 1940s or 1950s. It’s become a staple of diners, bars and dives all over the U.S.

Basically a happy, messy mashup of a grilled onion-topped burger and a grilled cheese sandwich, as soon as we made our first batch of Kimchi Pimento Cheese, we knew what we wanted to do with it.

Kimchi Pimento Cheese

June 13, 2024June 11, 2018 by Emily

Pimento cheese doesn’t have to be eaten in a sandwich – and neither does it need to contain pimento. Say what?! Before you flay us alive for our heresy, let us hurriedly explain that we replaced the pickled pepper with fermented home-made kimchi. And we, frankly, think it’s even better.

Pimento cheese, the iconic spread of the American south, turns out not to be very southern at all – at least in terms of its origins. It’s so associated with the south that it’s hard to imagine the spread (a mix of cheddar cheese, cream cheese, mayonnaise and diced red pimentos) as coming from anywhere else, but our friends at Serious Eats did a little digging and discovered that pimento cheese actually got its start up north, in New York, as a way to market the burgeoning production of cream cheese.

In the 1870s, New York farmers started making a soft, unripened cheese, similar to Neufchâtel, that eventually evolved into cream cheese. Around the same time, Spain started exporting canned red peppers — or “pimiento” — to the United States. Eventually a combination of the cheese, peppers and mayonnaise became the spread we know today and like any good origin story, the lore soon outgrew its humble beginnings and pimento cheese became a staple of church picnics and neighborhood potlucks and fancy restaurants all over the southern U.S.

While most loved between two slices of bread, the cheese spread is versatile enough to lend itself to a variety of uses – as a dip, as a topping (think cheeseburgers, or our favorite, patty melts), and even as a stuffing for meats like chicken breasts, or pork chops.

Easy Home-made Kimchi

July 5, 2024May 14, 2018 by Matt

Matt here. Emily’s going to come in with the important tasting notes and all that later in the article, but I just wanted to share an anecdote from our very early cohabitation. When we first moved in together, I remember I was clearing room in the fridge – and at the time, Emily had a really beautiful spacious fridge (I think it was even bigger than the one we have now) and there was plenty of room to hide stuff at the back of the shelves. I was clearing out room to fit in whatever we’d bought together at the store, and I spotted a jar whose contents were unfamiliar to me. I opened the lid and, I don’t remember now, but I probably cursed. I think I might have warned Emily that there was something really bad in there that needed to be thrown away right that second, and preferably triple-bagged. I warned her that we might have to replace the fridge. I warned her that we might have to move.

Kimchi Pancakes with Shrimp

June 13, 2024June 5, 2017 by Emily

Kimchi Pancakes are the kind of fast food we can really get behind. Packed with spicy kimchi and fresh shrimp, these crispy treats make a fantastic appetizer, snack or light dinner.

We are almost never without a large jar of kimchi in our refrigerator. Even our resident Brit (who was initially, shall we say… resistant) has become addicted to the stuff. It’s not just a great condiment for traditional Korean dishes like Bulgogi, it also makes a fantastic cooked ingredient in all sorts of dishes. Its distinct tart-spicy flavor is a great addition to fried rice and stir fries, as well as in less traditional dishes, like grilled cheese sandwiches and compound butter.

You may notice that as kimchi ages, it continues to ferment. The cabbage will soften and become spicier and more tart. At some point you’ll find quite a bit of liquid from the vegetables mixed with the brine in the bottom of the jar. Don’t throw it way! In fact, do a little happy dance because you can use it to make kimchi pancakes.

Note: This recipe is part of our collaboration with Serious Eats.

Korean Bulgogi Burritos with Danmuji (Yellow Pickled Daikon Radish)

July 5, 2024April 10, 2017 by Emily

We always strive to make sure a recipe tastes good. That’s the brass ring of home cooking. If it also looks appetizing, that’s a pretty nice goal to achieve. We’ll admit, though, that cooked meat tends towards the … there’s no better way to say this … brown part of the spectrum. It’s just a fact of life. A dish that pops all over the color wheel isn’t something you tend to encounter much past childhood jello desserts. That’s one reason we’re particularly proud of these Korean bulgogi burritos. Besides the fact that they’re insanely, addictively delicious, they’re also delightful to look at. There’s yellow, purple, red, green – and all without resorting to artificial coloring. Let’s dive in.