Recipes

Try this cozy, oven-baked kimchi fried rice made entirely on a sheet pan. This hands-off method spreads the rice out to maximize surface area, creating crispy, golden Nurungji while keeping the inside chewy and flavorful. Instead of constant stir-frying, the oven does all the work. Making this an effortless, weeknight-friendly take on a classic Korean comfort dish. Finished with silky, runny eggs baked right on top, this sheet-pan version is the perfect weeknight solution.

INGREDIENTS (serves 3–4)

• 2 cups uncooked white rice
• 2 tablespoons toasted sesame oil
• 1½  tablespoons gochujang
• ¼ cup kimchi juice
• 1½ tablespoons soy sauce
• 1 teaspoon sugar
• 1 cup Eveyday kimchi (spicy)
• ½ cup crushed roasted seaweed (gim)
• ½ cup diced onion
• ½  cup diced Spam (or protein of choice)
• 3-4 eggs

DIRECTIONS

1. Preheat the oven to 450°F
2. In a large bowl, whisk together the sesame oil, gochujang, kimchi juice, soy sauce, and sugar.
3. Add the chopped kimchi, crushed seaweed, diced onion, and diced Spam (or your protein of choice) and mix well.
4. Add the cooked rice and mix until evenly coated.
5. Transfer the rice mixture to a sheet pan and spread it out loosely in an even layer.
6. Bake for 20-30 minutes, until the rice is crispy and golden on top.
7. Remove the pan from the oven and create shallow wells in the rice. Crack the eggs directly into the wells.
8. Return the pan to the oven and bake until the egg whites are just set and the yolks remain runny.
9. Serve immediately while hot and crispy.

Recipe, Photography, and Videography by Gina Hanbi Kang

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One-Pan Gochujang Pasta

Try this cozy one-pan pasta recipe featuring Mother-in-Law’s squeezable Gochujang Sauce. This bold, fermented, flavorful Korean chile sauce adds the perfect kick of heat and slight tang to this creamy pasta base. Paired with tender meatballs and hearty vegetables, this dish comes together effortlessly in one pan — a quick, easy-to-make version of the Gochujang Pasta everyone is loving.

Watch the full recipe on Instagram!

Ingredients

• Olive oil
• 2–3 cloves garlic, diced
• ½ cup purple onion, sliced
• ½ cup sliced baby Bella mushrooms
• ½ cup cherry tomatoes, halved
• 1 cup baby spinach
• 4–6 frozen meatballs (beef, chicken, or bacon)
• Twisted pasta (any shape)
• 1 cup chicken broth or 1 cup heavy cream or milk
• 1 tablespoon butter
• 1 teaspoon paprika powder
• Mother-in-Law’s Gochujang Sauce
• Salt & black pepper, to taste
• 1 cup Parmesan cheese, for finishing

Directions

1. Heat the olive oil in a large pan over medium heat.
2. Add the diced garlic and sauté until fragrant.
3. Add the purple onion, mushrooms, cherry tomatoes, and baby spinach. Cook until softened.
4. Add the frozen meatballs and warm them through.
5. Add the twisted pasta directly into the pan. Pour in the chicken broth (or heavy cream or milk) until the pasta is mostly submerged.
6. Add the butter, paprika powder, and Mother-in-Law’s Gochujang Sauce. Stir well to combine.
7. Bring to a gentle simmer and cook until the pasta and meatballs are fully cooked, stirring occasionally. Add additional broth if needed.
8. Finish with grated Parmesan cheese and serve warm.

Recipe, Photography, and Videography by Gina Hanbi Kang

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Try this delicious salad wraps recipe by one of our favorite cookbook authors Joanne Molinaro aka The Korean Vegan! We teamed up with her and Gotham Greens, an urban farming brand providing fresh, local produce across the country, for this easy vegan recipe.

Salad Ingredients

2 cups chopped broccoli 

1 small apple, diced 

½ red bell pepper, diced 

2 carrots, diced 

½ cup diced red onion 

1 cup MUU Daikon Radish Kimchi, diced 

½ cup chopped pecans 

½ teaspoon salt 

½ teaspoon black pepper 

8 to 12 Gotham Greens Butterhead leaves 

Dressing Ingredients

2 tablespoons hummus 

1 tablespoons ORIGINAL Gochujang Paste

2 tablespoons maple syrup 

1 teaspoon black pepper 

2 tablespoons MUU Daikon Radish Kimchi liquid 

Assembly

1. Make the dressing: In a small bowl, mix together the hummus, gochujang, maple syrup, black pepper, and kimchi juice until creamy. 
2. In a large bowl, mix together the broccoli, apple, bell pepper, carrots, red onion, radish kimchi, pecans, salt, and pepper.  Add ½ of the dressing and incorporate so that all the vegetables are evenly coated. 
3. Place 2 to 3 butterhead leaves on each salad plate or bowl.  Scoop salad over the lettuce leaves. Drizzle with leftover salad dressing, wrap, and enjoy. 

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We teamed up with one of our favorite Asian noodle and broth brand Nona Lim to create an equally easy and delicious meal. 

Ingredients

Serves 2-4

• 1 tsp avocado oil
• 1 cup baby bella mushrooms
• 2 tbsp HOUSE Napa Cabbage Kimchi brine
• 2 tbsp ORIGINAL Gochujang Paste
• 2 tsp soy sauce
• 1 tsp sesame oil
• 2 tsp garlic, minced
• 2 tsp ginger, grated
• 1, 20 oz pouch Nona Lim Spicy Chicken Bone Broth
• 1 10 oz box of Nona Lim Traditional Ramen
• ⅔ cup HOUSE Napa Cabbage Kimchi
• ½ block soft tofu, cubed
• 2 baby bok choy, halved & sauteed
• 2 soft boiled eggs, cut in half
• Sesame seeds, to garnish
• Scallions, to garnish
• Cilantro, to garnish

Directions

1. In a wok, heat the avocado oil and saute the bella mushrooms until they start to soften, about 1-2 minutes.
2. Add the kimchi brine, gochujang, soy sauce, sesame oil, garlic and ginger. Saute everything together for 2-3 minutes stirring constantly. Add the broth and simmer for an additional 5-10 minutes. Remove from the heat.
3. In a separate saucepan, cook the ramen noodles according to the package directions and divide into bowls. Lay the sauteed bok choy, kimchi, and tofu on top of the noodles.
4. Ladle the broth and mushrooms over the noodles between the two bowls. Top with halved soft boiled egg, scallions, sesame seeds, and cilantro, if desired.

Recipe by Kayla Frietag.

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