Sunja's Stove-Top Kimchi Casserole

1. In a deep pot combine 2 cups of Sunja's Kimchi with 1 Tbsp of olive oil
2. Thinly slice one small onion and add it to the pot
3. Stir on Medium heat for about 2 minutes
4. Add 8oz of cubed tofu
5. Add 1 – 2 cups of your favorite broth
6. (Optional) Add a can of Salmon, tuna, or mackerel
7. Bring to a gentle simmer, add lid, and cook for 12 to 15 minutes
8. Serve over rice and enjoy!
   

Sunja’s Kimchi on a Burger or Hot Dog

1. Prepare your Burger or “Dog” in your favorite manner
2. Take a scoop of Sunja’s Kimchi and drain the excess juice
3. Chop the Sunja's Kimchi finely
4. Serve as a zesty relish on your backyard barbecue favorites!
   

Sunja’s Kimchi Soup

1. Add 1 cup of Sunja's Kimchi (with juice) to a pot
2. Add 1/2 cup of cubed tofu and 1/2 cup of mung bean sprouts or soy bean sprouts
3. Add 1-2 cups of your favorite broth
4. Bring to a boil and then cook for another 5-7 minutes
5. Serve and enjoy!

Sunja's Kimchi Marinated Pork

1. To start the marinade, add 1/2 cup of chopped Sunja's Kimchi (with juice) to a small bowl
2. Add 1 Tbsp Minced Garlic, 2-3 Tbsp Soy Sauce, and 2 Tbsp Apple Juice to the bowl and mix well.
3. Add the marinade and 4 Bone-in Pork Chops to a large ziplock and store in the refrigerator for at least 2 hours.
4. Remove from the bag and bake at 375 degrees for 15-20 minutes, or until internal temperature reaches 145 degrees.
5. Serve and enjoy!

Sunja's Kimchi Fried Rice

1. Prepare 1 cup of your favorite rice (Add beans or lentils as desired)
2. Dice 1 cup of Sunja’s Kimchi and keep the juice
3. Heat your fry-pan to medium/high heat and add 1 Tbsp olive oil
4. Add your prepared rice and beans and 1 cup of your favorite broth to the pan.
5. Next add your chopped Sunja's Kimchi with kimchi juice, along with 1 tsp of sesame oil and 1 Tbsp of soy sauce
6. (Optional) Add sesame seeds and frozen peas to the pan.
7. Mix well and heat thoroughly for about two minutes. Be sure to mix continuously as it heats.
8. Cook until hot throughout
9. Serve on its own or as a complement to your entrée. Enjoy!

Sunja’s Kimchi Pancakes

1. Create a batter by mixing 1 cup flour (gluten-free optional), 1 cup shredded potatoes, 1 cup diced Sunja's Kimchi (with juice), 1 cup of your favorite broth, and a pinch of salt and pepper
2. Heat a frying pan or griddle to medium/medium-low and add 2 tsp of olive oil
3. Scoop the batter into the pan and cook pancakes until golden brown
4. Serve and enjoy!

Sunja’s Kimchi Salad

1. Begin by smashing 4-6 small cucumbers: Lay a cucumber on your cutting board and press with the flat side of a kitchen knife until it cracks and flattens.
2. Slice the flattened cucumbers in half length-wise and then on a diagonal into bite size chunks.
3. Place your chopped cucumbers in a bowl with 1 tsp salt and toss gently. Set aside for 20 to 30 minutes. Gently press on cucumbers and then discard any liquid
4. Place the cucumbers into a bowl and add 1/2 cup of diced Sunja's Kimchi (with juice), 2 tsp of soy sauce, 1 tsp of sesame seeds, 1 tsp rice vinegar, and 1 tsp of sesame oil
5. Mix gently, serve, and enjoy!