This kimchi cheese toastie presents a simple but punchy combination of tangy, slightly spicy kimchi and gooey, rich cheddar cheese.
I would say that any day is a good day for a toastie, but particularly when the weather is crisp and cool, as it is right now in Australia. While there is never an incorrect way to put together a toasted sandwich, cheese is almost a non-negotiable ingredient. It pairs well with the pungent tang of kimchi; homemade or store-bought, either is acceptable.
Kimchi is an absolute staple in Korean cuisine. It boasts a rich history and an unmistakable flavour profile. A combination of spicy, tangy and sour. 2000 years ago, kimchi was initially developed as a means to preserve vegetables during the harsh winters. It is made from fermented vegetables, often cabbage, radishes, onions and so on, as well as a blend of different spices. Kimchi undergoes a fermentation process that enhances its tangy and pungent taste over time. It is not only a side dish, but also a versatile ingredient used in stews, soups, fried rice, and even pancakes.
The kimchi cheese toastie is rich, umami, tangy and spicy in each bite. Some tips to creating the perfect toasted sandwich:
- I personally find it easier to fry my bread in olive oil rather than butter, however both yield fantastic results.
- Drain off any excess kimchi juice before using it in your toastie. We don’t want any soggy bread happening!
- Freshly sliced or grated cheddar is preferable. I don’t recommend pre-grated cheese, but if it is all your have in the fridge then go right ahead.
- You can also use a sandwich press or jaffle make if you have them!
Watch the video here. If you make this one, don’t forget to tag me on TikTok or Instagram. I love to see it!
📖 Recipe
Kimchi Cheese Toastie
Ingredients
- 1 tablespoon olive oil
- 2 slices thick-cut sourdough bread
- ¼ c kimchi drained
- ½ spring onion finely sliced
- ½ c grated cheddar cheese
Instructions
- Heat a fry pan over medium heat. Drizzle with olive oil.
- Place slices of bread down and fry until lightly golden. Turn the heat down to prevent burning.
- Drizzle the uncooked side of one slice and flip it over. On this piece, stack on the kimchi, spring onion and cheese. Take the other slide of bread and flip it on top of your sandwich so that the soft, uncooked side faces upwards.
- Press sandwich down with a spatula for maximum surface area contact. Toast for about six minutes, flipping halfway through, until both pieces of bread are golden and crunchy, the centre is warmed through and the cheese is melted.
Looking for more sandwich/toastie recipes? Check out my Samosa Jaffle or Steak, Caramelised Onion and Horseradish Bagel.
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