Posted by Tammy
I didn’t have time to make a YouTube video version of this recipe before Thanksgiving, but I didn’t want the recipe to collect “dust” on my computer’s virtual shelf so I submitted my kimchi stuffing recipe to Food52‘s Thanksgiving stuffing recipe contest. I made it for my family for both Thanksgiving and Christmas and the guests were surprised at how much they liked it. They were also surprised it didn’t turn them into fire-breathing dragons.
The kimchi flavor in this recipe is subtle. It’s a perfect opportunity to introduce the flavor of kimchi to your spice-adverse family members. If your family and friends love spicy foods, you can either add an additional cup of kimchi or replace the black pepper with Korean pepper powder (고추가루/gochugaru) for an additional kick.
- 12 oz. seasoned stuffing mix
- 2 onions (diced)
- 5 garlic cloves (minced)
- 1 cup toasted pine nuts (or walnuts)
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 cup (배추 김치) baechu kimchi/nappa cabbage kimchi (chopped)
- ½ cup (신고 배 주스) Korean pear juice (or orange juice)
- 2 sticks butter (melted)
- 14 oz. chicken broth
- 1 tbsp sesame seed as optional garnish
1. Mix the 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 stuffing 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.
Based on a recipe from Granny Choe.