Kimchi Risotto with Parmesan and Sesame Oil

This Kimchi Risotto recipe is what happens when a late-night craving meets a half-empty fridge. I had a container of leftover rice, a jar of bubbling kimchi, and a block of Parmesan. My initial thought was to make kimchi fried rice, but I was craving something creamy and decadent. The wild idea popped into my head: what if I combined them? The concept of a Kimchi Risotto felt a little rebellious, like I was breaking some unwritten culinary law.

My first attempt was a learning experience. I just dumped the chopped kimchi into a standard risotto. The result was a bit jarring; the sharp funk of the kimchi fought against the creaminess of the rice. It was two separate dishes in one pot, not the harmonious fusion I was hoping for. It wasn’t the rich, integrated Kimchi Risotto I had imagined; it was just risotto with kimchi in it.

The breakthrough came when I started treating the kimchi as a core flavor base. I sautéed the kimchi first to deepen its flavor, then used a splash of the tangy kimchi juice to cook the rice, infusing every grain with that savory, spicy essence. This technique is the key to a truly successful Kimchi Risotto. The final touch was the magic trio: Parmesan for umami depth, butter for richness, and a drizzle of toasted sesame oil to tie all the flavors together.

This Kimchi Risotto recipe is the perfected result of that late-night experiment. It’s a beautiful marriage of Korean and Italian comfort foods—creamy, spicy, cheesy, and profoundly savory all at once. It’s the kind of inventive, soul-satisfying dish that proves that the most rebellious ideas in the kitchen are often the most delicious.

Why You’ll Love This Recipe

Here’s why you will be obsessed with this Kimchi Risotto recipe:

• A Unique and Bold Flavor Fusion: The combination of spicy, tangy kimchi and creamy, salty Parmesan is an addictive and unforgettable taste experience.
• Incredibly Creamy and Comforting: It has the classic, velvety texture of a perfect risotto with a delicious Korean twist.
• Surprisingly Easy to Make: It tastes like a gourmet restaurant dish, but the process is straightforward and uses the standard risotto technique.
• A Fantastic Way to Use Kimchi: It’s the perfect recipe for using up that jar of kimchi in your fridge in a new and exciting way.

Health Benefits

This Kimchi Risotto is a wonderfully satisfying meal that also brings some great benefits to the table. Kimchi, being a fermented food, is a natural source of probiotics, which are fantastic for supporting a healthy gut and digestive system. This dish is incredibly hearty and satisfying, making it a substantial vegetarian meal that will keep you feeling full and happy. It’s comfort food with a healthy, fermented boost.

The Perfect Occasion for Kimchi Risotto

This unique dish is perfect for shaking up your dinner routine.

• An Impressive Weeknight Dinner: It’s a fantastic way to turn a regular evening into a special occasion with a unique, flavorful meal.
• A Fun and Inventive Date Night Meal: Cook this Kimchi Risotto together for a fun culinary adventure that’s sure to impress.
• The Ultimate Solo Comfort Food: It’s the perfect decadent, single-serving meal to curl up with on the couch.
• When You’re Craving Something Different: Break out of your food rut with a dish that is guaranteed to excite your taste buds.

This Kimchi Risotto is your key to a bold, comforting, and incredibly delicious meal that beautifully blends the best of two culinary worlds.

Chef’s Notes: Spicy Kimchi Rice with Poached Egg

• Ferment kimchi for layered flavor – A 7-day fermentation develops lactic acid and umami, balancing the risotto’s richness. Homemade kimchi offers control, but quality store-bought works well.

• Use arborio rice for creaminess – Its high amylopectin content creates a silky texture when stirred gradually with warm broth. Rinsing lightly removes excess surface starch without compromising creaminess.

• Balance acidity with heat and fat – Briefly sautéing kimchi with sugar mellows its sharpness. Butter and cheese round out the tang, while sesame oil adds nutty depth.

• Poach eggs gently for silky yolks – A 2-minute simmer in a whirlpool yields compact whites and runny centers. Vinegar helps whites set cleanly.

• Crispy nori adds texture contrast – Adhering rice paper to nori before frying creates a sturdy, shatter-crisp garnish. Season lightly with sea salt for balance.

• Finish with sesame and scallions – Toasted sesame seeds and fresh scallions add crunch and brightness, cutting through the dish’s richness.

• Customize for dietary needs – Swap chicken broth for vegetable, omit fish sauce and shrimp for vegetarian, and use vegan cheese and butter alternatives for dairy-free.

• Rest risotto before plating – A 5-minute rest allows starches to settle and flavors to meld. Stir gently before serving for optimal texture.

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Spicy Kimchi Rice with Poached Egg

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Course: Main Course, StarterCuisine: Italian, KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

480

kcal

Resting Time

5

minutes

Total time

1

hour 

5

minutes

Dive into a bold fusion of Italian creaminess and Korean zest with this vibrant kimchi risotto. Expertly layered with rich cheddar, Parmesan, and topped with a perfectly poached egg, this dish balances tangy fermented kimchi with silky rice and crunchy seaweed. Whether making your own fermented kimchi or using a quality store-bought version, this hearty recipe delivers layers of irresistible flavor in every spoonful—perfect as a starter or light main. It’s a kitchen adventure waiting to happen!

Ingredients

• Fermented Kimchi Base

• 1 pound roughly chopped Napa cabbage strips

• 6 tablespoons kosher salt for brining

• 4 cups cold water to soak cabbage

• 1/4 cup Korean chili powder gochugaru for authentic heat

• 1 1/2 tablespoons fermented fish sauce substitute with soy sauce for vegetarian

• 1/4 cup yellow onion finely grated

• 1/4 cup ripe Asian pear finely grated

• 2 cloves garlic minced

• 1 teaspoon freshly grated ginger

• 1 tablespoon finely minced salted fermented shrimp optional for umami

• Risotto Components

• 4 tablespoons unsalted butter divided

• 1 tablespoon vegetable oil

• 1 medium yellow onion small dice

• 1 cup arborio rice rinsed briefly

• 8 cups low-sodium chicken broth kept warm

• 1/4 pound mildly sharp cheddar finely shredded

• 3 tablespoons finely grated Parmesan cheese

• Freshly ground black pepper to taste

• Sea salt to taste

• Crispy Nori Garnish

• 1 sheet toasted nori seaweed

• 1 rice paper sheet moistened and adhered to nori before drying

• Vegetable oil for deep frying

• Pinch sea salt for seasoning

• Finishing Touches

• 4 large eggs

• 2 teaspoons toasted sesame oil

• 2 tablespoons toasted sesame seeds

• 2 scallions thinly sliced

• Alternative Ingredients

• Fermented fish sauce – substitute soy sauce or miso paste for vegetarian or to avoid seafood allergy

• Salted fermented shrimp – replace with miso paste or omit for a mild flavor

• Chicken broth – can be swapped for vegetable broth for vegetarian or vegan version

• Unsalted butter – use vegan butter or olive oil for dairy-free option

• Cheddar cheese – mild mozzarella or vegan cheese substitute for dairy-free or milder taste

• Arborio rice – can use other short-grain rice but arborio is best for creaminess

• Rice paper – substitute wonton wrappers or eliminate for simpler crisp garnish

• Nori sheet – replace with crispy kale chips or omit if unavailable

Directions

• Kimchi Preparation – First, submerge the Napa cabbage strips in a brine made from cold water and kosher salt. Let them soak for about 2 hours to soften and draw out moisture. Drain well, rinse under cold water twice, and then allow the cabbage to drain for an additional hour to reduce excess liquid. This step ensures crisp yet tender fermented cabbage. (Approx. 3 hours total including draining)
• Kimchi Paste – Using a microplane grater, finely shred the yellow onion and Asian pear, combining them into a paste. Stir in minced garlic, fresh ginger, salted shrimp (if using), gochugaru chili flakes, and seafood fish sauce. Taste and adjust salt or fish sauce to balance spiciness and umami. Let this mixture rest at room temperature for one hour to deepen flavors before combining with the cabbage. (Prep time about 15 minutes + 1 hour resting)
• Fermentation – Mix the drained cabbage thoroughly with the prepared chili paste. Pack the mixture tightly into a sterilized glass jar, pressing down to submerge the cabbage under its own liquid. Use a weight like a clean stone or small plate to keep it submerged. Seal the jar loosely and ferment at room temperature for at least 7 days, opening daily to release gases. Longer fermentation results in stronger, more pungent kimchi flavor essential to this dish. Refrigerate when ready. (Active prep 10 minutes + 7 days fermentation)
• Risotto Cooking – Warm chicken broth in a saucepan to a gentle simmer. In a separate deep skillet, melt 3 tablespoons of butter with vegetable oil over medium heat. Add the diced onion and gently sweat until translucent, about 3-4 minutes. Stir in arborio rice, allowing it to toast lightly for 1 minute to enhance nutty flavor. (10 minutes)
• Crispy Nori Garnish – Moisten a rice paper sheet and adhere it to one side of a toasted nori seaweed sheet. Allow it to air dry completely; this creates a crisp base for frying. Cut into bite-sized pieces. Deep-fry in hot vegetable oil over medium heat for 1-2 minutes until crisp and golden. Drain on paper towel and sprinkle with a pinch of sea salt for seasoning. This adds a crunchy texture and savory pop. (Approx. 30 minutes including drying and frying)
• Poached Eggs – Fill a wide saucepan with water brought to a gentle simmer. Create a gentle whirlpool by stirring, then swiftly crack in eggs one at a time to form neat, compact whites around runny yolks. Cook for 2 minutes for soft, silky centers. Lift gently with a slotted spoon and drain on paper towels. Optionally, add a splash of vinegar to water to help whites set firmer. (5 minutes)
• Plating – Divide the kimchi risotto evenly into four bowls. Top each with a poached egg, a sprinkle of reserved kimchi, crispy nori crisps, thinly sliced scallions, and toasted sesame seeds. Finish with a delicate drizzle of toasted sesame oil for aroma and richness. Serve immediately while warm to enjoy the creamy texture balanced with spicy, fermented punch and crunchy garnish. (5 minutes)

Equipment

• microplane grater
• chef’s knife
• cutting board
• Mixing bowls
• nonstick pan
• saucepan
• measuring cups and spoons

Notes

• To master this kimchi risotto, be sure to keep the broth warm and add it slowly, stirring gently to coax the rice into its signature creamy texture without becoming mushy. Using quality kimchi — either homemade or store-bought — deeply impacts the flavor; don’t rush fermentation if making your own. For a dairy-free version, omit the butter and cheeses, swapping in vegan alternatives or extra oil for richness. Try serving with a side of steamed greens or a crisp cucumber salad to balance the spice and richness. For an added protein boost, diced tofu or shiitake mushrooms can be stirred in during the risotto cooking process. The crispy nori adds a delightful crunch but can be replaced with toasted seaweed snacks or kale chips if preferred.

Nutrition Facts

• Serving Size: 1g
• Calories: 480kcal
• Fat: 18g
• Saturated Fat: 9g
• Trans Fat: 0.2g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 5g
• Cholesterol: 210mg
• Sodium: 850mg
• Potassium: 620mg
• Carbohydrates: 54g
• Fiber: 4g
• Sugar: 7g
• Protein: 20g
• Vitamin A: 800IU
• Vitamin C: 15mg
• Calcium: 220mg
• Iron: 2.8mg

FAQs: Spicy Kimchi Rice with Poached Egg

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