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Granny Choe says, "This savory flapjack takes the prize for dinnertime economics (minimum investment, maximum return). Go ahead and get fancy by sprinkling some of the green onion on the batter after pouring into the pan so it shows on one side."

  • 1/2 cup cabbage kimchi
  • 1/2 cup kimchi juice (add water to your kimchi juice if you don’t have enough)
  • 1 stalk of green onion (chopped)
  • 1 cup of all-purpose flour
  • 1 egg
  1. Mix all ingredients except oil in a large bowl.
  2. Heat oil in a pan.
  3. Pour the batter into the pan and cook on medium heat until golden brown (about 5 minutes per side).
  4. Cut into slices (like a pizza) and serve with soy sauce on the side.

Fried Rice

Granny Choe says, “Hark! Day-old-Chinese-takeout rice is reborn! To serve this the traditional way, top each serving of fried rice with one egg fried sunny side up.”

  • ½ cup minced pork (or ground beef)
  • 1 tbsp soy sauce
  • 1 clove of garlic (minced)
  • ¼ onion (chopped)
  • ½ cup kimchi (chopped)
  • 2 green onion stalks (also chopped)
  • 2 cups cooked white rice
  • Salt and black pepper
  1. Season pork with soy sauce and garlic, then sauté in a wok or large pan with olive oil.
  2. When the pork is cooked, add onion and kimchi, then sauté for 5 more minutes.
  3. Turn off heat, then add green onion and rice. Mix well.
  4. Add sesame oil and turn the heat back on.
  5. Sauté a little more add salt and pepper to taste.


Granny Choe says, “Here’s a tasty analogy for you: life’s lemons are to lemonade as overripe kimchi is to _________? *Hint: The answer is the title of this page.”

  • 16 oz thinly sliced pork belly (can substitute uncooked bacon)
  • 2 tbsp kochujang (Korean chili paste)
  • 3 cups water
  • 1 cup kimchi
  • 1 tsp soy sauce
  • 1 tbsp kochukaru (Korean pepper powder)
  • 2 tbsp minced garlic
  • 2 green onions (chopped)
  • 2 kochu (hot green chili pepper), chopped
  • ½ pack of tofu, cut into cubes
  • Salt and black pepper
  1. Heat a medium-sized pot on the stove, then add pork. Sauté for about one minute.
  2. Add kochujang and continue cooking until pork turns white.
  3. Add water and kimchi. Bring to a boil.
  4. Reduce to a simmer. Add soy sauce, kochukaru and garlic.
  5. Simmer for 20-30 minutes, then turn off heat.
  6. Add chilies, green onions and tofu.
  7. Season to taste with salt and pepper. Serve with rice.

Kimchi Stuffing

Granny Choe says the word "decadent" is usually reserved for Egyptian cotton sheets and multi-layer chocolate desserts, but we think it’s about time for ‘decadent’ to find some new associates…like this delightful kimchi stuffing, for instance. If you are feeling particularly indulgent, you can also layer an additional cup of kimchi over the top and drizzle with melted butter.

  • 1 (12oz) packages of seasoned stuffing mix
  • 1 medium purple onion (diced)
  • 5 stalks celery (chopped)
  • 5 garlic cloves (minced)
  • 1 cup walnut pieces
  • 1 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 cup cabbage kimchi (chopped bite-size)
  • ½ cup orange juice
  • 1 cup butter (melted)
  • 2 cups chicken broth
  1. Preheat oven to 350 degrees.
  2. Mix the stuffing, onions, celery, garlic, walnuts, pepper, oregano and thyme together in a large bowl.
  3. Add the kimchi, juice, butter and broth. Toss well. The stuffing should be moist (not soggy).
  4. Transfer stuffing to a large baking dish and cover with foil. Bake for about 30 minutes.
  5. Remove foil and bake for another 5 minutes, or until the top has browned.

Kimchi Salsa

Granny Choe says, “This is the perfect recipe if you’re going to a party and you want to bring something new, but you don’t have time for something complicated and also you’re not very good at cooking (because there isn’t actually any cooking involved here).”

  • 2 large tomatoes, diced
  • 1 small purple onion, diced fine
  • ¾ cup Granny Choe’s original / cabbage kimchi, chopped
  • 1/3 cup cilantro, chopped fine
  • 1 tsp lemon juice
  • Salt to taste
  1. Combine ingredients in a medium bowl. Voila!

Kimchi Potstickers

Coming soon.

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