Kimchi Toast Recipes
KIMCHI TOAST
One of the many reasons you'll be grateful to have a jar of kimchi in your fridge at all times: this throw-together no-cook toast. It's a low-lift breakfast, lunch, or snack that's ideal for even the laziest of days.
Provided by Andy Baraghani
Categories Bon Appétit Lunch Breakfast snack Bread Cream Cheese Green Onion/Scallion Cilantro Sesame Vegetarian Soy Free Peanut Free Tree Nut Free Quick & Easy No-Cook
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix cream cheese and ¾ cup kimchi in a medium bowl.
- Toss scallions and cilantro in a small bowl to combine. Squeeze in juice from lime, season with salt, and toss again.
- Smear kimchi cream cheese over each slice of bread. Top with scallion salad and more kimchi (if using). Drizzle with chili oil; sprinkle with sesame seeds.
TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
Steps:
- Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
- Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
- Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
KIMCHI SCRAMBLED EGGS ON TOAST
Perfect as a unique, spicy breakfast or a savory snack, this kimchi stew-inspired scramble combines kimchi and soft tofu with eggs. Here, Chef Michael Lewis piles it on buttery, skillet-toasted rustic bread, but you could just as easily serve it atop steamed white rice.
Provided by Michael Lewis
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
- Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
- Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.
KIMCHI DOUBLE-CHEESE TOASTIES
Add a spicy, sour tang to a cheese toastie with kimchi. The Korean fermented cabbage is a favourite ingredient of ours - it's especially good in this toastie
Provided by Good Food team
Categories Lunch
Time 20m
Number Of Ingredients 7
Steps:
- Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.
- Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve.Twist itBLUE CHEESESwap the grated cheddar for a blue-veined stilton or cambozola for a punchier flavour.LEFTOVER KIMCHIUse any leftover kimchi in a rice- or noodle-based stir-fry made with pak choi, then serve with a fried egg on top. It also makes a fantastic dip - just blitz in a food processor with some soured cream and soft cheese until smooth.
Nutrition Facts : Calories 788 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 4.4 milligram of sodium
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KIMCHI TOAST RECIPE | BON APPéTIT
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4.7/5 (30)Author Andy BaraghaniServings 4Estimated Reading Time 4 mins
- Mix cream cheese and ¾ cup kimchi in a medium bowl. Toss scallions and cilantro in a small bowl. Squeeze in juice from lime, season salad with salt, and toss again to combine.
- Smear kimchi cream cheese on toasted bread. Top with scallion salad and more kimchi, if using. Drizzle with chili oil and top with sesame seeds.
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