Kimchi Stuffing With Sausage and Herbs
Kimchi Stuffing with Sausage and Herbs is a vibrant twist on the classic Thanksgiving stuffing. This unique dish combines the spicy, tangy flavors of kimchi with savory sausage and aromatic herbs, creating a stuffing that not only complements your turkey but also adds a delightful fusion of flavors to your holiday table.
| Ingredients | Quantity |
|---|---|
| Stale bread, cubed | 8 cups |
| Kimchi, chopped | 1 cup |
| Breakfast sausage, crumbled | 1 pound |
| Onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Celery, diced | 2 stalks |
| Chicken broth | 2 cups |
| Fresh parsley, chopped | ¼ cup |
| Fresh thyme, chopped | 2 teaspoons |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large skillet, heat olive oil over medium heat; sauté onion, garlic, and celery until softened.
- Add the crumbled sausage to the skillet and cook until browned.
- Stir in the chopped kimchi, parsley, and thyme; cook for an additional 2 minutes.
- In a large bowl, combine the sautéed mixture with the stale bread cubes, then pour in the chicken broth; season with salt and pepper.
- Mix until the bread is moistened, then transfer to the prepared baking dish.
- Bake for 30-35 minutes, or until the top is golden and crispy. Enjoy!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Spicy Kimchi Mashed Potatoes
Spicy Kimchi Mashed Potatoes offer a delightful fusion of creamy comfort and bold flavor, making them an exciting twist on the traditional mashed potatoes. This dish combines the rich, buttery texture of mashed potatoes with the tangy heat of kimchi, resulting in a vibrant side dish that pairs perfectly with any Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Potatoes, peeled and cubed | 2 pounds |
| Kimchi, chopped | 1 cup |
| Butter | 4 tablespoons |
| Milk (or cream) | ½ cup |
| Garlic, minced | 2 cloves |
| Green onions, sliced | ¼ cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
- In a large bowl, mash the potatoes with butter and milk (or cream) until smooth and creamy.
- Stir in the chopped kimchi, minced garlic, salt, and black pepper; mix until fully combined.
- Garnish with sliced green onions before serving. Enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Kimchi-Infused Pumpkin Soup
Kimchi-Infused Pumpkin Soup is a warm and comforting dish that beautifully marries the smooth, earthy flavor of pumpkin with the spicy, fermented punch of kimchi. Perfect for a Thanksgiving gathering, this soup serves as a delightful starter or a cozy main course, showcasing the unique fusion of traditional fall flavors and Korean cuisine.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Kimchi, chopped | 1 cup |
| Vegetable broth | 3 cups |
| Coconut milk | 1 cup |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Ginger, grated | 1 inch piece |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Green onions, chopped | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat. Add the diced onion, and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the pumpkin puree, chopped kimchi, vegetable broth, and coconut milk. Stir to combine and bring to a simmer.
- Let the soup simmer for about 15-20 minutes, allowing the flavors to meld, then season with salt and black pepper to taste.
- Puree the soup using an immersion blender until smooth, or transfer to a blender in batches.
- Serve warm, garnishing with chopped green onions. Enjoy your flavorful kimchi-infused pumpkin soup!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Kimchi & Green Bean Casserole
Kimchi & Green Bean Casserole is a delightful twist on the classic Thanksgiving side dish, combining the crisp texture of green beans with the bold flavors of kimchi. This unique casserole pairs perfectly with your holiday spread, offering a spicy and savory flavor profile that will surprise and delight your guests while still providing that nostalgic comfort of traditional Thanksgiving dishes.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Kimchi, chopped | 1 cup |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Fried onions | 1 cup |
| Garlic powder | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- Trim the ends of the green beans and blanch them in boiling water for about 3-4 minutes until bright green; drain and set aside.
- In a large mixing bowl, combine the blanched green beans, chopped kimchi, cream of mushroom soup, garlic powder, soy sauce, salt, and black pepper. Mix well.
- Transfer the mixture to a greased casserole dish and spread evenly.
- Top with fried onions and bake for 25-30 minutes, or until the casserole is bubbly and heated through.
- Serve warm, and enjoy the fusion of flavors at your Thanksgiving table!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Sweet Potato Kimchi Gratin
Sweet Potato Kimchi Gratin is a deliciously innovative take on the traditional gratin, featuring layers of creamy sweet potatoes paired with the tangy, spicy punch of kimchi. This dish not only adds vibrant color to your Thanksgiving table but also offers a comforting yet adventurous flavor experience that will excite your taste buds.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, peeled and sliced | 2 pounds |
| Kimchi, chopped | 1 cup |
| Heavy cream | 1 cup |
| Grated cheese (such as cheddar or Gruyère) | 1 cup |
| Garlic, minced | 2 cloves |
| Butter | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh herbs (e.g., thyme or parsley) | Optional, for garnish |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat and sauté minced garlic until fragrant.
- In a large bowl, combine sliced sweet potatoes, kimchi, heavy cream, half of the grated cheese, salt, and black pepper. Mix well to coat the sweet potatoes.
- Layer the sweet potato mixture in a greased baking dish, and sprinkle the remaining cheese on top.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the sweet potatoes are tender and the top is golden and bubbly.
- Garnish with fresh herbs, if desired, and serve hot to celebrate the fusion of flavors at your Thanksgiving feast!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Roasted Brussels Sprouts With Kimchi Vinaigrette
Roasted Brussels Sprouts with Kimchi Vinaigrette is a vibrant and flavorful side dish perfect for your Thanksgiving spread. The earthy, roasted Brussels sprouts are complemented by a tangy and spicy kimchi vinaigrette that elevates the dish to new heights, bringing a delightful fusion of flavors to your table.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, halved | 1.5 pounds |
| Olive oil | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Kimchi, finely chopped | 1/2 cup |
| Rice vinegar | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Honey or maple syrup | 1 teaspoon |
| Green onions, sliced | 2, for garnish |
| Sesame seeds | 1 tablespoon, for garnish |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts in olive oil, salt, and black pepper, then spread them evenly on a baking sheet.
- Roast in the oven for 20-25 minutes, or until they are golden brown and crispy.
- In a small bowl, whisk together chopped kimchi, rice vinegar, sesame oil, and honey or maple syrup to make the vinaigrette.
- Once the Brussels sprouts are done, drizzle the kimchi vinaigrette over them and toss to combine.
- Garnish with sliced green onions and sesame seeds before serving, bringing a kick of flavor to your Thanksgiving feast!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Kimchi Turkey Burger Sliders
Kimchi Turkey Burger Sliders are a delicious twist on classic Thanksgiving fare, combining juicy turkey patties with the bold flavors of kimchi. These sliders are perfect for serving as appetizers or a fun main course, bringing a unique fusion of Korean and American cuisine to your holiday table.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 pound |
| Kimchi, finely chopped | 1/2 cup |
| Green onion, chopped | 2, for flavor |
| Garlic powder | 1 teaspoon |
| Ginger powder | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Slider buns | 12 |
| Sliced cucumber (optional) | For topping |
| Sriracha or spicy mayo (optional) | For serving |
Cooking Instructions:
- In a large bowl, combine ground turkey, chopped kimchi, green onion, garlic powder, ginger powder, salt, and black pepper. Mix until well combined.
- Form the mixture into small patties, about 2-3 inches in diameter.
- Heat a skillet or grill over medium heat and cook the patties for 5-6 minutes on each side or until they reach an internal temperature of 165°F (74°C).
- Toast the slider buns briefly on the grill or in the oven.
- Assemble the sliders by placing a turkey patty on each bun and topping with sliced cucumber and Sriracha or spicy mayo if desired.
- Serve warm, and enjoy these flavorful kimchi turkey burger sliders that are sure to be a hit at your Thanksgiving gathering!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Kimchi Cranberry Sauce
Kimchi Cranberry Sauce is a vibrant and tangy twist on the traditional Thanksgiving condiment, combining the tartness of cranberries with the umami-packed flavor of kimchi. This unique sauce not only pairs well with turkey but can also add a refreshing kick to sandwiches and cheese platters during your holiday feast.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 12 ounces |
| Kimchi, finely chopped | 1 cup |
| Sugar | 1/2 cup |
| Water | 1 cup |
| Lemon juice | 1 tablespoon |
| Salt | To taste |
Cooking Instructions:
- In a medium saucepan, combine fresh cranberries, sugar, and water. Cook over medium heat until the cranberries begin to burst, about 10 minutes.
- Stir in the chopped kimchi and lemon juice, then simmer for an additional 5 minutes until well combined.
- Season with salt to taste, then remove from heat and let cool.
- Transfer the sauce to a serving dish and refrigerate until ready to serve, allowing the flavors to meld. Enjoy this zesty kimchi cranberry sauce with your Thanksgiving meal!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Kimchi Mac and Cheese
Kimchi Mac and Cheese is a deliciously creamy and cheesy dish that takes classic comfort food to the next level with the addition of spicy, fermented kimchi. This fusion recipe combines the rich flavors of gooey cheese with the zesty kick of kimchi, resulting in a dish that’s both comforting and exciting—perfect for adding a unique twist to your Thanksgiving table.
| Ingredients | Quantity |
|---|---|
| Macaroni pasta | 8 ounces |
| Butter | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Milk | 2 cups |
| Cheddar cheese, shredded | 2 cups |
| Kimchi, roughly chopped | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Breadcrumbs | 1/2 cup |
| Parmesan cheese, grated | 1/4 cup |
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the macaroni pasta according to package instructions; drain and set aside.
- In a saucepan, melt the butter over medium heat, then whisk in the flour to create a roux. Cook for about 2 minutes.
- Gradually add the milk while whisking, and continue to cook until the mixture thickens, about 5 minutes.
- Stir in the cheddar cheese, salt, black pepper, and chopped kimchi until the cheese is melted and the mixture is well combined.
- Combine the cheese sauce with the pasta, then transfer to a baking dish. Sprinkle breadcrumbs and Parmesan cheese on top.
- Bake for about 25-30 minutes, or until the top is golden and bubbly. Enjoy your flavorful kimchi mac and cheese!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Kimchi-Studded Savory Pumpkin Pie
Kimchi-Studded Savory Pumpkin Pie is an innovative twist on the traditional sweet pumpkin pie, blending the earthy flavors of pumpkin puree with the spicy, tangy notes of kimchi. This dish not only brings an exciting flavor profile to your Thanksgiving table but also serves as a delightful conversation starter. It’s perfect for those who love both sweet and savory dishes and want to introduce a unique fusion element to their holiday feast.
| Ingredients | Quantity |
|---|---|
| Pie crust | 1 (9-inch) |
| Pumpkin puree | 1 cup |
| Eggs | 2 |
| Heavy cream | 1/2 cup |
| Kimchi, roughly chopped | 1/2 cup |
| Onion, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Ground ginger | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Grated cheese (optional) | 1/2 cup |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the chopped onion and minced garlic until translucent; set aside to cool.
- In a mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, sautéed onion and garlic, kimchi, salt, black pepper, ground ginger, and ground cinnamon until smooth.
- Pour the pumpkin mixture into the pie crust and, if desired, sprinkle grated cheese on top.
- Bake for 40-45 minutes, or until the filling is set and a knife comes out clean when inserted in the center. Let it cool slightly before serving. Enjoy your savory kimchi pumpkin pie!
Kimchi Collard Greens
Kimchi Collard Greens is a flavorful and spicy take on a classic Southern dish, perfect for adding a bit of zing to your Thanksgiving spread. The addition of kimchi elevates the traditional collard greens, giving them a delightful umami depth and a kick of heat. This dish not only complements savory mains but also offers a unique twist that will intrigue your guests.
| Ingredients | Quantity |
|---|---|
| Collard greens, chopped | 1 bunch |
| Kimchi, roughly chopped | 1 cup |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 3 cloves |
| Olive oil | 2 tablespoons |
| Vegetable broth | 1 cup |
| Salt | To taste |
| Black pepper | To taste |
| Red pepper flakes (optional) | 1/2 teaspoon |
Cooking Instructions:
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.
- Add the collard greens to the skillet, and stir until they begin to wilt.
- Pour in the vegetable broth and add the kimchi, salt, black pepper, and red pepper flakes (if using). Stir to combine.
- Cover and reduce heat to low, cooking for about 20-25 minutes, until the collard greens are tender.
- Adjust seasoning if needed, and serve warm as a side dish for your Thanksgiving feast. Enjoy!
Kimchi Deviled Eggs
Kimchi Deviled Eggs are a creative twist on a classic appetizer, perfect for adding a bit of flair to your Thanksgiving table. By blending traditional deviled egg filling with tangy, fermented kimchi, these bites burst with flavor and offer a delightful contrast to your holiday dishes. They are simple to prepare and are sure to be a hit with your guests.
| Ingredients | Quantity |
|---|---|
| Eggs | 6 large |
| Kimchi, chopped | 1/2 cup |
| Mayonnaise | 1/4 cup |
| Dijon mustard | 1 tablespoon |
| Rice vinegar | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Paprika (for garnish) | 1 teaspoon |
| Green onions, chopped | For garnish |
Cooking Instructions:
- Hard boil the eggs by placing them in a saucepan, covering them with water, and bringing to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
- After cooling the eggs in an ice bath, peel them and cut in half lengthwise.
- In a bowl, scoop out the yolks and mix with kimchi, mayonnaise, Dijon mustard, rice vinegar, salt, and black pepper until smooth.
- Spoon or pipe the mixture back into the egg whites.
- Sprinkle with paprika and green onions before serving. Enjoy your flavorful twist on this classic dish!
Kimchi-Loaded Biscuit Bake
Kimchi-Loaded Biscuit Bake is a savory and satisfying dish that combines flaky biscuits with a rich and flavorful kimchi filling. This dish is perfect for Thanksgiving, as it offers a hearty contrast to lighter appetizers and adds a delightful punch of umami to your holiday spread. It’s an easy-to-make casserole that will impress your guests and keep them coming back for seconds.
| Ingredients | Quantity |
|---|---|
| Biscuit dough (store-bought) | 1 can (16 oz) |
| Kimchi, chopped | 1 cup |
| Shredded cheese (Cheddar or Mozzarella) | 1 cup |
| Eggs | 4 large |
| Milk | 1/2 cup |
| Green onions, chopped | 1/4 cup |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a large bowl, mix the eggs, milk, garlic powder, salt, and black pepper.
- In the greased baking dish, lay out the biscuit dough, pressing it to cover the bottom and sides.
- Layer the chopped kimchi and cheese evenly on top of the biscuit base.
- Pour the egg mixture over the kimchi and cheese, then sprinkle with green onions.
- Bake for 25-30 minutes, or until the eggs are set and the biscuits are golden brown. Let cool slightly before serving. Enjoy your delicious Kimchi-Loaded Biscuit Bake!
Kimchi Creamed Corn
Kimchi Creamed Corn is a unique and flavorful side dish that adds a twist to the traditional creamed corn. The combination of sweet corn and spicy, tangy kimchi creates a delightful burst of flavor that is sure to please your Thanksgiving guests. This dish blends the comforting creaminess of classic creamed corn with the zesty kick of kimchi, making it an innovative addition to your holiday table.
| Ingredients | Quantity |
|---|---|
| Fresh corn kernels | 4 cups |
| Kimchi, chopped | 1 cup |
| Heavy cream | 1 cup |
| Butter | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Scallions, chopped | 1/4 cup |
Cooking Instructions:
- In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.
- Add the fresh corn kernels and cook for about 5 minutes, stirring occasionally.
- Stir in the chopped kimchi and cook for another 2-3 minutes.
- Pour in the heavy cream and season with salt and black pepper. Let the mixture simmer until slightly thickened, about 5 more minutes.
- Stir in the chopped scallions before serving. Enjoy your Kimchi Creamed Corn!
Spicy Kimchi Tarts With Goat Cheese
Spicy Kimchi Tarts With Goat Cheese are a delightful appetizer that combines the bold flavors of kimchi with the creamy richness of goat cheese, all encased in a flaky pastry. These tarts make for an unexpected yet delicious addition to your Thanksgiving spread, offering a unique blend of spice and creaminess that will leave your guests wanting more.
| Ingredients | Quantity |
|---|---|
| Puff pastry sheets | 2 sheets |
| Kimchi, chopped | 1 cup |
| Goat cheese, crumbled | 4 ounces |
| Egg, beaten | 1 |
| Green onions, sliced | 1/4 cup |
| Sesame oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheets and cut them into squares or circles to fit your tart pan or muffin tin.
- In a bowl, mix the chopped kimchi, crumbled goat cheese, beaten egg, green onions, sesame oil, salt, and black pepper until well combined.
- Place the pastry into the tart pan and fill each pastry with the kimchi mixture.
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown.
- Remove from the oven and let cool slightly before serving. Enjoy your Spicy Kimchi Tarts with Goat Cheese!
