First-Generation Kimchi & Cornbread Stuffing
김치 스터핑·(gimchi seuteoping)
First-Generation Sunday Suppers: Gatherings & Feasts
Drop the chopped kimchi into a hot skillet, letting the cabbage hiss in the oil, splashing in a half-cup of kimchi brine, crumbling day-old cornbread right over the pan. The trick is caramelizing deeply fermented kimchi in butter to mellow its bite, creating an intensely savory, sweet-spicy dressing that pulls the whole feast together. Picture the bustling table: alongside the dry turkey sat platters of japchae, marinated galbi, and an obligatory bowl of kimchi. Press the mix into a 9x13 Pyrex and bake until the top edges shatter.
Before you start
Make or buy the cornbread ahead of time.
You will need about 8 to 10 cups of cubed cornbread, which equates to one standard 8x8 pan.
Ingredients
- prepared cornbread1 batch
- well-fermented napa cabbage kimchi1 1/2 cup
- unsalted butter1/2 cup
- yellow onion1 large
- celery3 stalks
- garlic5 cloves
- toasted pine nuts1/2 cup
- chicken broth1 1/2 cup
- Korean pear juice1/3 cup
- reserved kimchi juice2 tbsp
- gochujang1 tbsp
- dried thyme1 tsp
- dried sage1 tsp
- black pepper1/2 tsp
Method
- 01
Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- 02
Sweat the aromatics in butter.
Melt the butter in a large skillet over medium heat. Add the diced onion and celery, cooking for about 5 minutes until they begin to soften, then stir in the minced garlic and cook for 1 minute more.
- 03
Caramelize the kimchi to unlock its sweet, savory depth.
This is the grandmother's secret. Add the chopped, squeezed kimchi to the skillet and sauté for 4 to 5 minutes until the edges deepen in color and caramelize, mellowing the harsh lactic acid.
- 04
Whisk the seasoned broth mixture.
In a medium bowl, combine the chicken broth, Korean pear juice, the reserved kimchi juice, gochujang, thyme, sage, and black pepper. Whisk vigorously until the gochujang is fully dissolved into a vibrant broth.
- 05
Hydrate the dried cornbread.
Place the dried cornbread cubes in a massive mixing bowl. Scrape the hot kimchi and butter mixture over the bread, add the pine nuts, and toss gently. Pour the seasoned broth over the top and fold carefully until the bread is moistened but not entirely soggy.
- 06
Bake the stuffing independently to ensure a crispy top.
Transfer the mixture to the greased baking dish and spread evenly without packing it down. Cover tightly with foil and bake for 30 minutes to steam the bread, then uncover and bake for an additional 10 to 15 minutes until the top is deeply golden and audibly crispy.
Notes
Drying the cornbread is non-negotiable.
A good stuffing requires stale, dry bread or it turns to mush. Leave cubed cornbread out for 24 hours, or bake at 250°F for 45 to 60 minutes until thoroughly toasted.
Substituting the pear juice.
If Korean pear juice isn't readily available at your local Asian market, a splash of high-quality apple juice or orange juice does the exact same trick of balancing the sharp kimchi.
From Cook Korean in America.