Kimchi Toastie

This kimchi toastie was inspired by a lunch Lester (one-half of CERES’ IT department) had on Tuesday. He whipped up his toastie using CERES sourdough, kimchi, mozzarella and mayo – we added some sesame seeds for good measure.

Serves 1

Ingredients

2 slices of bread, we went with CERES sourdough because we love the extra fermented funky tang.
1.5 tbsp mayo
1 tbsp sesame seeds
1 tbsp butter
1/2 cup kimchi
1/2 cup mozzarella

Method

This kimchi toastie was inspired by a lunch Lester (one-half of CERES’ IT department) had on Tuesday. He whipped up his toastie using CERES sourdough, kimchi, mozzarella and mayo – we added some sesame seeds for good measure. The sautéd kimchi in butter trick comes from the legendary Maangchi – a guiding light in Korean cooking!

Kimchi Toastie  

Warm a heavy bottomed fry pan over a low heat.

Combine mayo and sesame seeds in a small bowl. Spread mayo sesame mix on one side of both pieces of bread.

Add the bread, mayo side UP, to the pan, leaving a bit of space for cooking the kimchi.

Let the bread toast slowly for about 5 mins then add the butter to the reserved space. Once melted add the kimchi and sauté for a few minutes until hot.

Turn one slice of  bread over and add half the cheese to the hot, toasted side, then add the sautéd kimchi and the remaining half of the cheese. Top with the other slice of bread, mayo side UP.

Cook for about 5 minutes on each side, gently pressing down with a spatula, until both sides are deeply golden brown.

Slice it in half and dig in!

 

Hints and Tips

Recipe adapted from Maangchi 

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