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I was literally giddy when I first ran across this recipe from the blog Momofuku for 2. The mix of fatty, salty bacon with the spicy, acidic kimchi felt like a perfect way to dress up this leftover rice standard. I immediately thought of the Kogi truck's kimchi quesadilla, another slightly unhinged creation that's bold, spicy, and definitely not low-cal. I couldn't wait. More

It's only natural that someone who loves stinky, funky cheeses might turn to making her own stinky, funky kimchi—deliciously spicy cabbage pickled in the Korean tradition. Kimchi and cheese are two of my favorite foods so it was only a matter of time before they came to share a common home on my plate: the grilled sandwich. More

This recipe for Kimchi Stew with Rice Cakes from the Momofuku cookbook is addictively good. David Chang uses two-week old kimchi (fresh and crisp with a not-too-sour taste), any type of broth (he suggests pork; no big surprise given Momofuku's obsession with pork), and rice cakes made with glutinous rice. More

[Photograph: Nick Kindelsperger] Kimchi can do no wrong. At least that's how I'm feeling at the moment. It is perfect in traditional Korean stews, and it can even miraculously help spruce up a quesadilla. It's so wonderful it can play... More

"These suckers are cheesy, greasy, and spicy: that perfect trifecta." [Photographs: Nick Kindelsperger] Kimchi plus melted cheese and tortillas—this shouldn't work. It doesn't even sound that appealing. I told fellow Dinner Tonight contributor Blake about this recipe and he looked... More

[Photograph: Nick Kindelsperger] I initially picked out this recipe because it looked awfully similar to Korean scallion pancakes, a dish I've made a few times before. This recipe from Gourmet added some sweet potato and a little kimchi, which I... More

I make kimchi fried rice all the time, but it's always a haphazard affair. Half a dozen vegetables go in along with a mound of chopped kimchi and a couple eggs. I turn the heat to high and stir quickly.... More

Just add water! And tofu, and spinach, and... The best part of this recipe is that it is essentially just based on condiments and pantry staples I always seem to have around. Mark Bittman is so good at these impossibly... More

Spurred by the recent coverage of Los Angeles-based food truck Kogi BBQ, which sounds quite like heaven to me, I've been thinking a lot about this Korean-Mexican marriage. And I like it. I wanted to taste it firsthand, but couldn't... More