Kimchi Stuffing

By • November 5, 2009 • 2 Comments

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Author Notes: My inspiration was a recipe I saw on Granny Choe's website at http://www.grannychoe.com/. After testing it out on friends and family, I made some changes and I'm submitting it for your enjoyment. The kimchi flavor in this version is subtle. If you want to bring out the kimchi flavor more, you can replace the pear juice with kimchi juice to increase the tang and spice. Tamar

Serves 8-12

  • 12 ounces Stuffing mix
  • 2 onions, diced
  • 5 garlic cloves, minced
  • 1 cup walnuts or toasted pinenuts
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 cup nappa cabbage kimchi, chopped
  • .5 cups Asian pear juice
  • 2 sticks butter, melted
  • 14 ounces chicken or vegetable broth
  1. Mix the dry ingredients first (stuffing, onions, garlic, walnuts, pepper, oregano and thyme) together in a large bowl.
  2. Add the kimchi, pear juice, butter and broth. Mix well.
  3. Transfer the mixture to a 13 x 9 baking dish and cover with foil. Bake for 30 minutes at 350 degrees in the center rack of your oven.
  4. Remove foil and bake for 5 more minutes, or until the top is golden brown.
Jump to Comments (2)

Tags: dressing, fusion, kimchi, savory, stuffing, Thanksgiving

Comments (2) Questions (0)

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almost 5 years ago TheChickenlessChick

Brilliant... Who'd have thought oregano and thyme would jive with kimchi? I commend you for your creativity!

Tammy_with_kimchidog

almost 5 years ago Tamar

The one herb that did NOT jive was sage. There's some sage in most stuffing mixes which is ok. Just don't add more. Yuck!