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Sunja’s Recipes

Stove top Kimchi Casserole

In a deep pot

  • 1 TBSP of olive oil
  • 2 cups of Sunja’s Kimchi
  • 1 small onion sliced
  • Stir on medium heat for 2 minutes.
  • Add one package of tofu (cube it)
  • Add 1 – 2 cups of your favorite broth.
  • (Optional – you can add a can of Salmon; tuna fish; or mackeral if you would like)
  • Bring to a gentle boil with lid on; cook for 12 to 15 minutes.
  • Serve with rice and enjoy this nice and spicy dish.

Kimchi Salsa

  • Diced Sunja’s Kimchi ( not to fine)
  • Drain the juice
  • Diced jalapeno peppers and chopped onion
  • Serve on pita bread or a bold cracker; perhaps with your favorite cheese on the side.

A unique style of salsa

Sunja’s Kimchi & Eggs

For Breakfast

a) Prepare two eggs over easy

  • Serve the kimchi with avocado on the side and toast or bagel!

b) Prepare scrambled eggs

  • Mix sunja’s Kimchi diced and serve with Ham or Bacon on the side or chopped and mixed in.
  • Add an English Muffin and you are good to go.

c) Eggs Benedict

  • Prepare your egg and Canadian bacon and English Muffin.
  • Layer the bacon; then Sunja’s Kimchi without juice; then your egg; and then the sauce of your choice.
  • Serve with fresh fruit and nice coffe …. so good!

Sunja’s Kimchi with Veggie Burger, Hamburger, Veggie Dog or Hot Dog

  • Prepare your Burger or “Dog” in your favorite manner; chop up Sunja’s Kimchi and drain the excess juice.
  • Serve as a relish on the burger or dog.

It makes a very unique change to traditional barbeque favorite.

Sunja’s Kimchi Salad

  • Avocado
  • Tomato
  • Onion
  • Black Olives
  • Peel and quarter a ripe avocado; peel and quarter a fresh tomato; arrange around a good heaping fork full of Sunja’s Kimchi; add white onion slices and black olives.

It’s a nice fresh, crisp and healthy salad.

Kimchi Fried Rice

  • Prepare your favorite rice and add black beans and lentils if you prefer.
  • Dice one cup of Sunja’s Kimchi don’t drain the juice.
  • Have one cup of bone broth or vegetable broth ready along with some sesame oil, sesame seeds, soy sauce, and pepper.
  • Take your fry pan and once hot, add a tablespoon of olive oil to the pan.
  • Add your prepared rice and beans, your broth, your chopped Kimchi and juice, add a tablespoon of sesame oil, a tablespoon of soy sauce, add sesame seeds and, if you prefer add some frozen peas to the mix.
  • Mix well and heat thoroughly for probably two minutes.
  • Make sure to keep mixing as it heats.
  • You can add more soy sauce depending on your preference.
  • Serve by itself or as a nice complete side dish for your beef, chicken, fish or pork entrée.

Sunja’s Kimchi Pancakes

  • 1 cup gluten free flour
  • 1 cup shredded potatoes
  • 1 cup diced Kimchi ( save the juice)
  • 1 cup bone broth or vegetable broth
  • Salt and pepper
  • Mix ingredients in a batter, cook like a pancake in olive oil or canola oil until golden brown.
  • Serve and enjoy.

Note: Include the Kimchi juice in the batter, you can add corn into the batter if you would like.

Sunja’s Kimchi Salad

  • Drain Chopped Kimchi, mix in with Barley; add some chopped Baby Kale.
  • Cube some cucumbers and mix in
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Italian Salad Dressing
  • 1/4 cup Sesame Oil
  • Sunflower Seeds
  • Mix & Serve


Sunja’s Kimchi & Rice

  • Sushi Rice, Green Peas, Sesame Seeds & Kimchee ( Green Cabbage, Scallions, Carrots, Carrots, Red Peppers, Garlic, Onion, Leeks and Ginger ).

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