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Recipes

Kimchi Hot Dogs

Kimchi Hot Dogs

Kimchi Hot Dogs

One of our four favorite hot dog topping combinations is sure to please every guest at your cookout.

Our Topping Picks:

Frank from Grand Rapids – Kimchi ranch dressing + shredded cabbage + crispy fried onions

Aloha Dog – Kimchi + bacon + grilled pineapple relish

Hot Girl Summer – Kimchi + avocado + scallions + black sesame seeds + SESAME Gochujang Sauce

New All-American – Kimchi + chili + cheese + ruffled potato chips + chopped jalapeño

 

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Kimchi Ranch Dip

Kimchi Ranch Dip

Kimchi Ranch Dip

Our kimchi ranch dip is easy appetizer for a snack or hosting guests! Dip your favorite veggies, crackers, or chips.

Ingredients

¾ cup HOUSE Reserve Kimchi, chopped fine 
¾ cup Chosen Foods Roasted Garlic Mayo 
¼ cup shaved parmesan 
2 heaping tbsp greek yogurt 
1 ½ tsp onion powder 
½ tsp white wine vinegar 
2 tbsp fresh chives, minced 
Cayenne, to taste (optional) 
Salt, to taste 
freshly ground black pepper, to taste 

For the Assembly

1. In a medium bowl, combine kimchi, mayo, yogurt, parmesan, onion powder, white wine vinegar, and chives. Season with salt and black pepper, to taste, and sprinkle in cayenne if using.

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Kimchi-Tofu Soup

Kimchi-Tofu Soup

Kimchi-Tofu Soup

What could be better than kimchi-tofu soup when all you want is a light, bright, and nourishing meal?

Ingredients

14 oz pack firm tofu, cut into 2x1-inch rectangles 
1 medium yellow onion, quartered and sliced ⅛-inch thick 
2 scallions, sliced lengthwise and chopped in 2-inch long pieces 
4 cloves garlic, minced 
1 5x2-inch sheet kombu, rinsed well with cold water 
1.5 cups ORIGINAL or SPICY Everyday Kimchi 
4-inch section daikon radish, peeled and sliced into 1/4-inch thick rounds 
2 tbsp ORIGINAL Gochujang Fermented Chile Paste 
1 tbsp GOCHUGARU Korean red chile flakes 
1 tbsp sesame oil 
3.5 cups water 
Salt, to taste 
Sliced scallions, for garnish 

For the Assembly

1. In a lightly-oiled pan set over medium heat, add the kimchi, scallions, garlic, and sesame oil. Cook, stirring frequently, until the kimchi is lightly caramelized and most of the liquid is cooked off - about 5 minutes. 

2. Transfer kimchi mixture to a shallow lidded pot. Add gochugaru chile flakes, kombu, and gochujang. Top with the 3.5 cups water. Cover and cook for 15 minutes, stirring occasionally. 

3. After 15 minutes, add the yellow onion and tofu, stirring gently to combine. Cook for another 3-5 minutes to soften the onions slightly.Season with salt to taste.

4. Serve hot with a side of rice, topped with sliced scallions.

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