The purpose of this study is to develop kimchi dishes for the elementary school food service to increase kimchi intake. The amounts of kimchi intake of 2nd and 5th grade students were 7.7 and 6.9 g, respectively which were accounted for 19.3 and 17.3% of KDRI, respectively. Survey with 87 dietitians working at elementary school in B city on serving a kimchi dish at lunch listed on NEIS, only half of kimchi dishes were frequently (>7 times/year) used. Kimchi dishes of 10 were selected by literature review and their recipes and cooking processes were standardized using a limited amount of condiments. From sensory evaluation with 20 students of 4th grades who had 10 different kimchi dishes during 2 months period of lunch time, top 5 kimchi dishes-kimchi sauce tofu deopbap, beef kimchi soup, kimchi chicken potato stew, kimchi cheese croquette, kimchi meatball-were selected. Sensory evaluations of 5 kimchi dishes served for one semester were further carried out with 100 students from each grade. Overall preferences of 5 kimchi dishes were scored from 3.8 to 4.2 out of 5.0, which were slightly lower than those of the primary sensory evaluation. However, there were no left over from 3 dishes-kimchi meatball, kimchi cheese croquette, and kimchi chicken potato stew. Dietitian''s willingness of serving new kimchi dishes to students were scored 3.4 to 3.7 out of 5.0 with 10 dishes. Calories of 2 main kimchi dishes analyzed as 369.38 and 316.07 kcal were found to be sufficient as lunch meal and that for the side dishes were in the range of 47.17～147.11 kcal. Protein contents were from 1.00 to 16.14 g, lipid were 1.29～12.32 g, calcium were 7.73～193.98 mg, and sodium were 0.18～1.09 g. In conclusion, the newly developed kimchi dishes could increase kimchi intake of elementary school students.