Inspired by the versatility of kimchi as shown by Korean cuisine in its many uses, we share a roundup of vegan recipes using our vegan kimchi. You’ll see that you can eat kimchi in many different ways (but we also love eating it as is).

Kimchi Mac ‘n Cheese (recipe)

One of my favorite quick meals before turning vegan was kimchi and cheddar cheese on whatever starch I could get my hands on: potato, pasta, bread, rice, you name it. Salty, creamy, funky umami, filling, convenient, and with a bit of heat. When I turned vegan, I knew I needed to make a dairy-free version. The cheese sauce is easy to make and freezes well so make a big batch! Just thaw and reheat, whisking constantly, to get the smooth texture again.

Kimchi Quesadilla (recipe)

We love this easy quesadilla recipe! And while making vegan cheese can be quite a chore for some people, this dish is quite flavor forward from the kimchi, tofu bulgogi, and the sweet potato, that there really is no need for vegan cheese if you don’t have the time, ingredients, or high speed blender. Serve this party favorite to get-togethers by letting people assemble their own quesadillas. You can include shredded vegetables like carrots, cucumber, and lettuce.

Kimchi Misua (recipe)

Perfect for the cool season, this kimchi vermicelli dish uses mushroom soaking liquid and sweet potato to make a flavorful broth. Different kinds of dried mushrooms and yuba or dried soymilk skin add a meaty texture.

Kimchi Spring Rolls (recipe)

When it comes to pairing kimchi with Filipino staples, our country’s roster of fried and grilled foods are likely the easiest to pair it with. But there’s something about taking a bite out of pritong lumpiang gulay (fried vegetable spring rolls) and getting a surprising kick of kimchi. The anghang and asim almost make us want to ditch the vinegar dipping sauce.

Kimchi Avocado Bagel (recipe)

A variation on the ever-popular avocado toast, this is a great breakfast or brunch food. We decided to add an extra creamy element by making our own vegan cream cheese using cashew, but you’re free to leave it out–it’s still delicious with just ripe avocado. You can also use store-bought vegan cream cheese, or even just a schmear of plant-based butter. Feel free to use sandwich loaf or pandesal if that is what you have in your pantry

Cold Noodle Salad (recipe)

This cold noodle salad is a pleasure to eat when days are warm and humid, and the thought of turning on the stove debilitates. You can prepare this in the morning, store it in the fridge, then take it out come lunchtime. This salad’s cold temperature will be a welcome relief.

Okoy or Fritters (recipe)

Okoy or ukoy is a popular and simple deep-fried Filipino snack traditionally made with glutinous rice flour batter, shrimp fry, and vegetables. We created this version given Mabel’s allergy to seafood, and uses the extra pungency of leeks kimchi instead. And while okoy is usually eaten as snack (even as pulutan), nobody is stopping you from eating it with a steaming bowl of rice and toyomansi on the side.