The Kimchi Cookbook

The Kimchi Cookbook

4.22 (187 ratings by Goodreads)
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60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun's inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.
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Product details

  • Hardback | 160 pages
  • 198 x 231 x 19mm | 656g
  • Berkeley, United States
  • English
  • 24 Full-Colour Photos
  • 1607743353
  • 9781607743354
  • 58,342

Table of contents

Kimchi 101  
The Kimchi Pantry

Spring / Summer Kimchi    
Instant Red Leaf Lettuce Kimchi
Instant Baby Spinach and Oyster Mushroom Kimchi
Bok Choy Kimchi
Stuffed Cucumber Kimchi
Quick Cucumber and Chive Kimchi
Tri-Colored Bell Pepper and Cabbage Water Kimchi in Clear Broth
Korean “Gazpacho” Water Kimchi in Red Pepper Broth
Tender Young Napa Cabbage Kimchi
Korean Radish Top Kimchi
French Breakfast Radish Kimchi
Perilla Leaf Kimchi
Chive Kimchi
Green Onion Kimchi
Cipollini Onion Kimchi
Deconstructed “Stuffed” Eggplant Kimchi
Stuffed Tomato Kimchi

Fall / Winter Kimchi  
Instant Apple, Persimmon, and Pear Kimchi
Apple, Pear, and Cabbage Water Kimchi with Fennel in Clear Broth
Cauliflower Water Kimchi with Pear, Lime Zest, and Pomegranate in Clear Broth
Butternut Squash Kimchi with Lacinato Kale and Pine Nuts
Rolled-Up Green Cabbage Kimchi with Radish and Asian Pear
White Wrapped Kimchi with Persimmon and Dates
Wrapped Seafood Kimchi
Square-Cut Napa Cabbage Kimchi
Savoy Cabbage Kimchi with Turnip
Mother-in-Law’s Signature Kimchi
Daikon Radish Cube Kimchi
Bachelor Radish Kimchi
White Stuffed Cabbage Kimchi
Stuffed Cabbage Kimchi
Daikon Radish Halves Pickled in Clear Broth

Cooking with Kimchi  
Kimchi Frittata with Green Onions and Shiitakes
Eggs Benedict with Kimchi Hollandaise
Corn Salad with French Breakfast Radish Kimchi
Kimchi Cornmeal Pancakes
Cold Sesame Noodle Salad with Kimchi
Pan-Fried Kimchi Dumplings (Mandu)
Kimchi Slaw with Cilantro
Kimchi Risotto
Farro and Butternut Squash Kimchi with Lacinato Kale and Ricotta Salata
Kimchi Fried Rice Dolsot-Style
Roasted Brussels Sprouts with Cipollini Onion Kimchi
Scalloped Potatoes with Kimchi
Winter Greens with Kimchi
Turkey “Banh Mi” with Kimchi
The Mother-in-Law’s Porchetta
Grilled MILKimcheeze Sandwich
The Mother-in-Law Kimchi Brisket Sandwich
Red Curry Mussels with Kimchi
Kimchi Oyster Mignonette
Flounder with Brown Butter, Capers, and Kimchi
Spanish Mackerel with Green Onion Kimchi and Potatoes
Chicken with Savoy Cabbage Kimchi, Lemon, and Olives
Skirt Steak Ssam with Kimchi Puree Chimichurri
Braised Short Ribs with Bachelor Radish Kimchi
Kimchi Oven-Baked Baby Back Ribs
Kimchi Chigae Stew
Russian-Inspired Kimchi Schi
Friulian Bean Soup with Savoy Cabbage Kimchi
Kimchi Grapefruit Margarita

Measurement Conversion Charts
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Review quote

"[Lauryn Chun's] primer, The Kimchi Cookbook, takes the traditional Korean condiment to new heights, showcasing its versatility as both a simple pickled vegetable and complex flavor enhancer."
--New York Daily News "Chun's book has a recipe for just about any type of kimchi you could think of, from spicy napa and daikon blends to more creative and modern pickles made from butternut squash, French butter radishes, and even tomatoes. Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book. On top of all of the pickle recipes, Chun also includes about two dozen recipes for using up all those jars of kimchi you'll accumulate, since eating kimchi straight from the jar (no shame) may eventually grow old."
--Serious Eats "The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi is a beautifully photographed, easily readable collection that not only takes on the kimchi we all know and love--made from Napa cabbage, radishes, and the like--but also weaves in Chun's tale of growing up in the culture."
--OC Weekly "Korean culture and cuisine have clearly gone mainstream, so the timing seems perfect for the release of Lauryn Chun's The Kimchi Cookbook...which highlights the versatility of Korea's omnipresent spicy fermented vegetable dish."
--Los Angeles magazine "If you thought that cabbage was the be-alland end-all of kimchi, Lauryn Chun will quickly prove you wrong. From the quick satisfaction of Cucumber and Chive Kimchi to long-aged bachelor radishes, this book will have you fermenting every season's vegetable crop, and then show you inventive ways to cook with what you make."
--Willy Blackmore, Los Angeles editor of "As an enthusiastic kimchi eater, I've long wished for someone to teach me how to create all those interesting, zippy flavors at home. The Kimchi Cookbook is just the thing for home canners who want to take their food preservation beyond traditional jams and vinegar pickles. Lauryn Chun's recipes for tangy, bright, and bubbly kimchi are approachable and make a world of fermented foods seem firmly within our grasp."
--Marisa McClellan, author of Food In Jars and creator of
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About Lauryn Chun

LAURYN CHUN is the founder of Mother-in-Law's Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip ("Mother-in-Law's House"), her mother's beloved restaurant in Garden Grove, California. From her mother's kitchen to work in the fine dining and wine industries, Chun's deep love for food and wine led her from the Rhône Valley and Spain to Italy's hills, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea's tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law's Kimchi in 2009. OLGA MASSOV is a Brooklyn-based food writer whose blog,, has been recognized by Serious Eats, Saveur,, Smithsonian, and the Huffington Post, among others. Her love of kimchi and fish sauce knows no bounds.
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Rating details

187 ratings
4.22 out of 5 stars
5 44% (83)
4 37% (69)
3 17% (31)
2 2% (3)
1 1% (1)
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