Kimchi Stuffing
This recipe was inspired by a kimchi stuffing recipe developed by Granny Choe's. I consider this recipe a subtle way to introduce kimchi to your spice-adverse family members. If your family and friends enjoy spicy food, you can "kick it up" by adding an additional cup of kimchi or replacing the black pepper with Korean pepper powder.
Total Steps
5
Ingredients
12
Tools Needed
4
Ingredients
- 12 ounce seasoned stuffing mix
- 2 whole onions (diced)
- 5 cloves garlic (minced)
- 1 cup toasted pine nuts
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup Asian pear juice
- 1/2 cup orange juice(optional)
- 2 sticks butter (melted)
- 14 ounce chicken broth
- 1 cup nappa cabbage kimchi (chopped)
Instructions
Step 1
Mix the seasoned stuffing mix, diced onions, minced garlic, toasted pine nuts, black pepper, dried oregano, and dried thyme together in a large bowl.
Step 2
Add the chopped nappa cabbage kimchi, Asian pear juice (or orange juice), melted butter, and chicken broth. Mix well to combine.
Step 3
Transfer the stuffing mixture to a 13 x 9 baking dish and cover with foil.
Step 4
Bake for 30 minutes at 350 degrees Fahrenheit in the center rack of your oven.
Step 5
Remove the foil and bake for 5 more minutes, or until the top is golden brown.