Kimchi at Thanksgiving

Serving Size Varies

Prep Time Varies mins

Cook Time Varies mins

Difficulty Medium

Ingredients

Kimchi Stuffing

  • 12 oz stuffing mix
  • 2 onions, diced
  • 5 garlic cloves
  • 1 cup walnuts 
  • 1 cup Nasoya Mild Kimchi 
  • ½ cup kimchi juice 
  • 2 sticks butter, melted
  • 14 oz vegetable broth 
  • Pepper 
  • Oregano 
  • Thyme
Recipe inspired by Granny Choe

Roasted Brussel Sprouts with Kimchi

  • ½ lb brussels sprouts 
  • 3 oz bacon bitsBon
  • ½ cup Nasoya Mild Kimchi 
  • 1 tsp gochujang 
  • 1 tbsp vegetable oil 
  • 1 tsp sugar 
  • Salt & pepper 
  • Sesame seeds
Recipe inspired by Kimchi Mari

Kimchi Smashed Potatoes

  • ½ lb baby Yukon gold potatoes 
  • 4 tbsp vegetable oil 
  • Salt 
  • 1 jar Nasoya Mild Kimchi, drained
  • ¼ cup Kimchi juice 
  • 1 tbsp rice vinegar
Recipe Inspired by Bon Appetit

Preparation

  1. Kimchi Stuffing - Mix the dry ingredients first (stuffing, onions, garlic, walnuts, pepper, oregano, thyme) together in a large bowl. Add the kimchi, kimchi juice, butter, and broth. Mix well. Transfer mixture to a baking pan and cover with foil. Bake for 30 minutes at 350°. Remove foil and bake for 5 more minutes until golden brown. (Prep Time: 10 min, Cook Time: 35 min, Servings: 8-12)
  2. Roasted Brussel Sprouts with Kimchi - Heat oven to 400°. Cut sprouts in half. Chop kimchi. Heat oil in a pan. Add brussels sprouts, cut side down. Season with salt and pepper. Once pan-fried to golden brown, transfer to baking sheet and roast for 5 minutes. Saute kimchi with oil and gochujang for 3 minutes. Add sauteed kimchi to slightly roasted brussels sprouts. Toss together. Place pan back in the oven and roast for another 15 minutes. Sprinkle with sesame seeds. (Prep Time: 5 min, Cook Time: 20 min, Servings: 4)
  3. Kimchi Smashed Potatoes - Preheat oven to 450°. Toss potatoes and 1 tbsp oil on a large baking sheet, season with salt and pepper. Roast, turning once for 10-15 minutes. Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes. Whisk kimchi juice, vinegar, and 2 tbsp oil in a small bowl and drizzle over potatoes. (Prep Time: 5 min, Cook Time: 20 min, Servings: 4)

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