Time to grab a bowl, spoon, and buddy to get your slurp on! You’ll feel instantly warm and fuzzy, after a nice hot bowl of soup packed with fresh vegetables, dreamy mushrooms, yummy chicken, and tender noodles. Whether it’s fighting cooler days, those feeling under the weather moments or just wanting to stay in and watch movies kind of night, Udon noodle soup is a must have. Don’t forget to make a hot pot of soothing ginger lemon tea in between meals to get my system back on track and ready to take on the new year!

Level: Moderate

Prep Time: 10 minutes

Serve Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Soup Base:

5 cups chicken broth

6 slices fresh peeled ginger, ¼ size

3 cloves garlic crushed

1 green onion cut into 2 inch pieces

1 large heaping scoop of Gangnam Kimchi

Toppings (optional):

3 ½ ounces shiitake mushrooms, fresh (1 package)

1 tablespoon canola oil

½ cup carrots, sliced

2 teaspoons ginger, minced peeled fresh

1 cloves garlic, minced

1 tablespoon soy sauce

¼ cup sake, or dry white wine, rice wine (optional)

4 cups chicken breast, shredded cooked (optional)

⅛ teaspoon black pepper, more as needed

kosher salt, as needed

15 ounces Udon noodles

8 slices cooked egg, scrambled or hard boiled (optional)

¼ cup green onions, diagonally cut

10 ounces baby bok choy, cut into 4 sections

Getting started on the soup base

Remove stems from mushrooms; reserve stems. Thinly slice the mushroom caps; set aside. Combine mushroom stems, chicken broth, ginger slices, crushed garlic and green onions in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Turn off heat and let stand for 10 minutes. Use a slotted spoon to remove the solids and discard. Strain stock through a sieve over a bowl; discard solids.

Creating an Udon masterpiece

Heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add reserved sliced mushroom caps and carrots to the pan, and sauté for 2 minutes. Add minced ginger and minced garlic; sauté for 1 minute. Add sake, and cook for 4 minutes, scraping pan to loosen browned bits. Add strained stock to pan. Bring to a boil, reduce heat to medium-low. Add soy sauce and pepper, taste a season as needed. Add shredded chicken and bok choy, simmer for 2 minutes or until chicken is thoroughly heated. Cook Udon noodles according to package directions, omitting salt and seasoning (if included), drain.


Planning for dinner?

Divide noodles evenly among 4 bowls. Add 1 cup of soup and vegetables to each bowl. Garnish each serving with 1 tablespoon of green onions and serve with an egg if desired.

Love & Kimchi

Everfresh Foods

Kimchi Bibim-guksu (김치 비빔국수) otherwise known as Korean Summer Kimchi Noodles. Prepared as a cold dish there are many ways you can create Summer Kimchi Noodles in a pinch with fresh veggies already in your fridge. Bibim Guksu is a light and delicious noodle salad dish. If you’re looking for refreshing and easy meal with a little bit of zing, this is exactly what you’re looking for!

Level: Easy

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 2-4 servings


1 pack of somen wheat noodles (3oz)

Gangnam Kimchi Classic Mild, diced finely

2 medium butter lettuce leaves, sliced into ribbons

1 tbsp sesame seed oil

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp roasted sesame seeds

3 tbsp sprite, or to taste

*1 tbsp = 15m, 1 cup = 250ml

How to get started

Bring water to a boil over a low flame. Prepare your vegetables by washing thoroughly and setting aside. Boil the noodles to a boil for 2 to 3 minutes. Drain the noodles and run some cold water over the noodles to cool them down. Drain. Place the noodles in a bowl and mix thoroughly with the sliced ribbon lettuce and roasted sesame seeds. Garnish with toppings (or steak). Enjoy!


You can add extra toppings such as boiled eggs, cucumber, or pickled radish. Sliced tuna and steak are also great non-vegan alternative for this noodle dish.


Love & kimchi

IMG_7117 (1).jpg

If you’re looking for a unique first date dinner or maybe just trying to feed the family you really can’t go wrong with this recipe. A simple yet deliciously complex dish for everyone to enjoy!

Level: Moderate

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 2-4 servings


1 ¼ pound Wild Alaskan Salmon fillet

2 tablespoons of sesame oil

2 ounces of Gangnam Kimchi finely chopped


How to get started

Preheat your oven to 425F. Combine your finely chopped kimchi with your sesame oil and mix together until blended evenly. You can also pulse them in a food processor for a smoother mixture. Place a sheet of baking paper on your baking tray and lay the salmon fillet on top. Glaze your salmon with the kimchi sesame mixture (scale side down) making sure to really coat your fillet with as much of the mixture as you can. Bake for 12 to 15 minutes (depending on thickness) or until desired crispness.

Garnish with sliced scallion and toasted sesame seeds. Serve and enjoy!

We hope you’ve enjoyed this weeks recipe!

Love & kimchi
Everfresh Foods

Prepping recipes for this grill season? This one is a must have to accompany your favorite summer activities.

Level: Easy

Total Time: 15 minutes

Yield: 4-5 servings

You will need:

Hot dogs or vegan soy/eggplant dogs


Gangnam Kimchi


How to get started

To Make by Grill: Turn on your grill. You want one side of your grill to be more hot and the other more cool. If you have a charcoal grill, stack more coals on one side. If you have a gas grill, adjust the knob settings accordingly. Cook the hot dogs on the cooler side of the grill so that they can heat through without burning on the outside. You’re looking for that perfect brownish-red color. Cook your hot dog for one minute on each side. Move the hot dogs to the hot side of the grill. If your hot dogs haven’t developed that delicious-looking, deep brown color, move them to the hot side of the grill and keep them rolling until they’re looking perfect. Take your hot dogs off the grill, place them into a warm, lightly baked bun, and dress them up your way and dig in! We highly suggest trying our different kimchi flavors and finding out which one is your favorite (We loved the taste of Traditional Spicy and Sweet & Sour the best).

To Make by Pan Frying on Stove: Add water to a skillet or frying pan. Cover the surface with half an inch of water. Turn the heat on medium-high. Heat the pan until the water starts to boil off. Gently add the hot dogs. You’ll only want to cook a few at a time with this method. Steam them. Roll the hot dogs frequently to get them browned on all sides. Use tongs or a fork to remove the hot dogs and place into a warm, lightly baked bun. Then enjoy!

For toppings, try out any one of these delicious flavor combinations with your kimchi hotdog

mustard - ketchup - hot sauce - pickles - red onion - scallions - red peppers

white onions - tomatoes - lettuce - spicy mayo - parsley - grilled shrimp

*PRO TIP* Having a dinner party but still want to make delicious appetizers? Try adding kimchi to your pigs-in-a-blanket recipe, add toothpicks for easy grab and go snacking!

Need to make it vegan? We got you! Our Sweet & Sour kimchi is purely plant based and provides all of the crunchy tang you’ll need. Top off your portobello burger or an eggplant Italian sausage for a delicious vegan summer meal. We hope you enjoy this recipe!

Love & kimchi

Meal prepping or packing school lunches? Planning a picnic? Just keeping the fridge stocked? Onigiri are your new best friend!

Level: Moderate

Total Time: 35 minutes, 5 minute prep

Yield: 8-10 Onigiri (8 servings)

You will need:

2 cups steamed Japanese rice

Dash of salt (to taste)

1 tsp of vinegar

Dried nori seaweed (we love this one)

For Fillings:

½ cup chopped Gangnam Kimchi

½ cup chopped Scallion,

Furikake to taste we use about 2 tablespoons

Your choice of protein. We like to use grilled salmon or sliced hot dogs + scrambled eggs

Optional: ume (pickled plum), sprouts, sesame seeds

How to get started

To Make by Hand: First, cool your steamed rice in a rice bowl and add all your favorite ingredients --mix well. Wet your hands with water so that the rice won't stick. Then rub some salt+vinegar mixture on your hands (this will sanitize the rice as well as help keep the shape). Place the rice mixture in your hand, making sure it is dense and thick. Hold the rice between your palms. Form the rice into a round, a triangle, or a cylinder by pressing lightly with your both palms. Roll the rice ball in your hands a few times, pressing lightly. Wrap the rice ball with a strip or two of nori, or sprinkle some sesame seeds on them. Get creative, have fun, serve, and enjoy!

To Make by Onigiri Mold: Lay down a sheet of nori seaweed underneath the mold. Press the rice ball mixture tightly into the mold. Once rice mixture is packed to the top slowly lift mold off and fold the nori seaweed into a beautiful triangle Onigiri shape

Fillings can vary, so it's good to use your favorites. You can put almost anything in an onigiri; try grilled salmon, pickled plums, beef, pork, turkey, katsuobushi (dried bonito flakes) seasoned with soy sauce, or tuna with mayonnaise. If you're in the mood for a warm meal, just toast your onigiri lightly for 2 to 3 minutes per side on a pan brushed with sesame oil. The outer layer of rice will get toasty and golden-brown and a little bit crackly.

*PRO TIP* We love to make a huge batch of these to freeze individually. It’s an easy heat, grab and go snack! Your family will love them and your friends will thank you for them.

Need to make it vegan? We got you! Our Sweet & Sour kimchi is purely plant based and provides all of the crunchy tang you’ll need. We hope you enjoy this recipe!

Love & kimchi

There's nothing quite like biting into a perfectly crunchy grilled cheese and then dipping your second bite into a warm delicious bowl of tomato soup. Nostalgic to say the least. . .

Level: Easy

Total Time: 10 minutes

Yield: 1-2 servings


1 tbsp butter

2 slices of bread

1-2 slices of mild cheddar cheese

2-3 tbsp of kimchi (or more if you wish!)

How to get started

Preheat your stove top to medium heat and melt the tablespoon of butter in the pan. When the pan is ready to go, toast your bread and add cheese to one side. Let the cheese get all melty and gooey then scoop your favorite kind of Gangnam Kimchi onto the cheese and spread to cook evenly. Place the other toast without cheese and kimchi on top of the other piece and press together. Flip over a few times and apply pressure to both sides to grill evenly. Throw in chopped scallions or sliced avocado if you wish. Heck, it pairs phenomenally with tomato soup for a full meal for two.

Have you tried these adventurous flavor combinations in your grilled cheese?

scallion - enoki mushrooms -  leek - chicken - red peppers - cabbage - corn - kale - eggs - tomato - zucchini - bacon - ham - chili - spinach - avocado - pepperoni - brussel sprouts

Need to make it vegan? We got you! Our Sweet & Sour kimchi is purely plant based and provides all of the crunchy tang you’ll need. We hope you enjoy this recipe!

Love & kimchi 

Did someone say fajitas?! Check out our spin on this classic dish. An easy party recipe or family dinner that yields lots of compliments and happy tummies.

Level: Intermediate

Total Time: 20 minutes

Yield: 2-4 servings


16oz skirt steak

1 teaspoon garlic powder

1 tablespoon butter

1 tablespoon of sesame oil

Freshly ground black pepper

Sea salt to taste

8 corn or flour tortillas



5 tablespoons of Gangnam Kimchi (as is or sautéed)

Sliced white onions and bell peppers sautéed

Red onions chopped


Avocado sliced

Radish sliced

Lime wedges

How to get started

Heat a well seasoned skillet with butter. Season the steak with garlic powder, salt and pepper and grill to preferred tenderness. While the steak of cooling off, saute the onions and bell peppers together in the same pan. Spoon the kimchi and other garnishments into little bowls to serve with your fajitas. PRO TIP: you can sautée the kimchi in sesame oil for a smokier flavor. Slice steak against the grain into strips. Heat your tortilla over a low heated pan for about 30 seconds (no oil).

For the accoutrements: offer fresh sliced radish, chopped red onions, avocado, cilantro, and lime wedges for your company to assemble.

Also don’t forget to try our other two kimchi flavors! Sweet & Sour is a top favorite for those who want to try making kimchi recipes with less heat. We hope you enjoy this recipe!

Love & Kimchi xoxo

If there’s anything to keep in your pantry at all times it’s instant ramen. Want to take it to the next level? Adding whatever veggie you may have in the fridge is an instant way to elevate this simple bowl! We love to add our Gangnam Kimchi to every bite for that extra kick.

Level: Easy

Total Time: 15 minutes

Yield: 1 servings


For the ramen:

1 pack of instant ramen

2 - 4 cups of water per personal preference


Toppings (Optional):


1 soft boiled egg

Chopped Scallion

Enoki Mushrooms

A few slices of red chili pepper

Heaping scoop of your favorite Gangnam Kimchi

How to get started

Make instant ramen to your liking. Toss in the vegetables of your choice along with any extra seasoning (we love adding a little fish sauce and/or white pepper). Now toss your noodles in along with your egg if you choose to. Tip: a raw egg will cook within 2 minutes or until the noodles are done to make a nice hard boiled texture. If you like your kimchi heated up with the soup base toss a few spoonfuls in now or wait until the end to garnish. Pour soup into a bowl and garnish with scallion, chili peppers, and Gangnam Kimchi. Enjoy!

We enjoyed the way our Traditional Spicy kimchi tasted with a few heads of bok choy, a hot lava egg and some scallions. But here are some other toppings to try! So get creative with this recipe and explore which toppings you enjoy most with your ramen.

squash - sprouts - corn - scallion - enoki mushrooms - seaweed

leek - asparagus - crab - chicken - red peppers - cabbage - miso paste

squeezed lemon - kale - smoked salmon - eggs - tomato - zucchini - bacon

radish - capers - bok choy - ham - chili - shiitake mushroom

Need to make it vegan? We got you! Our Sweet & Sour kimchi is purely plant based and provides all of the crunchy tang you’ll need. We hope you enjoy this recipe!

Love & Kimchi xoxo

Here at Gangnam Kimchi, you can never have too many avocado toast recipes! Here’s a spicy one to add to your repertoire. The secret is in the kimchi…

Level: Easy

Total Time: 15 minutes

Yield: 4 servings


One 8-ounce ripe avocado, halved, pitted and peeled

Freshly ground black pepper

4 slices whole grain or bread of choice

2 tablespoons extra-virgin olive oil or unsalted butter, to softened

Flaky sea salt, for serving

2 tablespoons of Gangnam Kimchi

Sliced red onion

How to get started

Toast your bread evenly to preferred crispness while you slice the avocado down the center with a cutting knife and twist to separate the two halves. Remove the avocado pit and slice into thin layers, or however you prefer, you can also mash it up with a fork if you like! Lay out the avocado slices nicely on the toast and garnish with your favorite amount of kimchi, sliced red pepper, and spices.

We’ve enjoyed the way red onion tasted with a few slices of chili pepper, but here are some other toppings to try out! So get creative with this recipe and explore which flavors you enjoy most with our kimchi.

squeezed lemon - kale - smoked salmon - eggs - tomato - grilled zucchini - bacon

prosciutto - goat cheese - radish - capers - mozzarella - beets - cucumber - mushroom

squash - sprouts - sweet potato - dill - bacon - lettuce - dandelion greens

corn - parmesan - pomegranate seeds - parsley

Also don’t forget to try our other two kimchi flavors, Sweet & Sour is a top favorite for those who want to try making kimchi avocado toast with less heat (also great for dietary restrictions such as G.E.R.D. or acid reflux). We hope you enjoy this recipe!

Love & Kimchi xoxo

Hey there foodie! We’re here today to bring you the importance of probiotic nutrition and lacto fermentation all within one article. So sit back, relax, and enjoy that kimchi ramen while we tell you why Korea’s favorite condiment is more than just it’s tangy crunch.

So what the heck is a probiotic? Why should I eat them? And are they just the latest fad?

For starters, there are “bad” types of bacteria, and then there are “good”. Probiotics make up the “good” kind. Secondly, probiotics come in all shapes and sizes, to aid our immune systems for a multitude of purposes. Everyone benefits from taking probiotics in some type of food form, you can’t really cause harm to yourself unless you have an immunocompromised illness. Lactobacillus is the most common probiotic strain, can you find in yogurt and other fermented foods. Different strains can help with diarrhea and may help people who can't digest lactose, a.k.a. the sugar in milk. There are even strains that can help build your immune system from a previously negative bacterial experience. Think of our gut as a storage facility for good and bad bacteria. All cities have a balance of good and bad folks, it’s the checks and balances that keep the city running. Probiotics help keep your city healthy, and not into Gotham city. You could say probiotics are like batman.

No, mom! Probiotics are not just a phase. . .

The study of probiotics is making way for all new discoveries that revolve around cures for diseases, allergies, healthier looking skin, and weight loss just to name a few.

Researchers are still trying to figure out how exactly probiotics work, but what we do know is that they work.

  • When you lose "good" bacteria in your body, for example after you take antibiotics, probiotics can help replace them. Without them your body has a harder time recovering.

  • They can help balance your "good" and "bad" bacteria to keep your body working the way it should.

  • Delivers a great amount of Vitamins K, C, B6.

So what else is in Kimchi that I should be aware of?

Kimchi is a traditional Korean food made by the fermentation of vegetables with “good” probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB becomes dominant during the salting of raw napa cabbage and fermentation process. Therefore kimchi is considered a vegetable probiotic food contributing health benefits in a similar way yogurt does as a dairy probiotic food. Furthermore, the major ingredients of kimchi are cruciferous vegetables; and other key health foods such as garlic, ginger, and red pepper powder are added to kimchi. As all of these ingredients undergo fermentation by LAB the ingredients are significantly boosted in functionality. Kimchi is both a tasty and functional condiment making it a staple to every Korean meal.

Kimchi has been shown to promote anticancer, antiobesity, anti constipation, colorectal health promotion, cholesterol reduction, fibrinolytic effect, antioxidative and anti aging properties, brain health promotion, and immune promotion. Also targeting things like acne, rosacea, eczema, premature aging, with extra benefits to skin health promotion.

So give kimchi a try on it’s own or if you need inspiration make sure to check out our other blog posts and recipes!

Love & Kimchi xoxo