Serves a Crowd

Kimchi Stuffing

November  5, 2009
3 Ratings
  • Serves 8-12
Author Notes

My inspiration was a recipe I saw on Granny Choe's website at 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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Tamar
  • Yoojin L.
    Yoojin L.
  • TheChickenlessChick

3 Reviews

Yoojin L. November 23, 2023
I made this for a Korean-American Thanksgiving with Korean extended family members. I was a little skeptical going in, to be honest, but the dish was a total hit.
TheChickenlessChick November 15, 2009
Brilliant... Who'd have thought oregano and thyme would jive with kimchi? I commend you for your creativity!
Tamar November 15, 2009
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!