Kimchi Stuffing
Bring bold, tangy flavors to your holiday table with this inventive Kimchi Stuffing recipe, a fusion twist on a classic side dish. Featuring the unmistakable kick of fermented kimchi paired with aromatic garlic, sautéed onions, and celery, this stuffing is packed with umami richness and a hint of heat. Soy sauce and sesame oil add depth, while toasted sesame seeds and green onions provide a savory crunch. Day-old bread cubes are perfectly moistened with kimchi juice and stock, then baked to golden perfection with a crispy top and tender interior. Perfect for adventurous food lovers, this dish combines traditional comfort with a Korean-inspired flair, making it a show-stopping side for Thanksgiving or any festive gathering.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 3 stalks (diced) Celery
- 1.5 cups (chopped) Kimchi
- 0.25 cups Kimchi juice (from the jar)
- 8 cups Day-old bread cubes
- 1.5 cups Low-sodium chicken or vegetable stock
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 3 stalks (sliced) Green onions
- 1 tablespoon Toasted sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large skillet, melt the butter over medium heat. Add the diced yellow onion, minced garlic, and diced celery. Sauté for 5-7 minutes until the vegetables are soft and fragrant.
Stir in the chopped kimchi and kimchi juice. Cook for another 2-3 minutes, allowing the flavors to meld together.
Place the day-old bread cubes in a large mixing bowl. Pour the kimchi mixture over the bread cubes and gently toss to combine.
In a separate bowl, whisk together the chicken or vegetable stock, soy sauce, sesame oil, salt, and ground black pepper. Gradually pour the mixture over the bread, stirring to ensure all pieces are evenly moistened. The stuffing should be moist but not soggy.
Fold in the sliced green onions and toasted sesame seeds for an extra layer of flavor.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp.
Let the Kimchi Stuffing cool for 5-10 minutes before serving. Garnish with additional green onions or sesame seeds if desired.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 325 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
