Cheesy Kimchi Toast

For those who aren't familiar, kimchi is a Korean side dish made mostly of fermented, spiced napa cabbage, but sometimes other veggies tag along. It’s slightly fizzy and super flavorful and refreshing. If you haven't tried kimchi before, I suggest you try it in a traditional Korean dish, like kimchi jjigae or kimchijeon, before making my western cheese toasty. 

This recipe came to me when I was trying to spice up a traditional grilled cheese. Tomatoes are normally my go-to, but when they're not in season I'm left with nothing. So, I turned to an unsuspecting jar of kimchi in my fridge. 

The first time I made this, I put the kimchi in the grilled cheese before toasting it. Although this first attempt was delicious, I found myself wishing the kimchi were cold. In my second attempt, I made an open faced-grilled cheese and added the kimchi just before eating. The result was a crunchy, fresh and slightly spicy tartine that I absolutely loved. 

Let me know what you think of the recipe in the comments and don't forget to follow the sustainability tips below!

Time: 15 minutes

Makes: 1 slice of cheesy kimchi toast

Ingredients

• 1 slice bread (about 15 square inches or 100 square centimeters)

• 1/4 cup thick shredded white cheddar cheese

• 1/4 cup kimchi

• Sliced green onions for garnish

Steps

1. Place the slice of bread in a room temperature pan over low heat. Evenly distribute the shredded cheese over the entire surface of the bread. Cover the pan and let cook for about 10 minutes.

2. While the cheesy bread is cooking, cut the kimchi into bite-sized pieces if it was not chopped pre-fermentation. Then, place the chopped kimchi in a strainer over a small bowl to remove any excess liquid. 

3. Check on your cheesy bread. If the cheese is not yet melted, put the lid back on and cook for several more minutes. If the cheese is melted, gently lift one edge of the bread to see if it is toasted to your liking. If the bottom is not golden, but the cheese is melted, turn the heat up to medium and let cook for about 1 more minute. 

4. Once the cheese is melted and the bottom of the bread is golden brown, turn off the heat and remove the bread from the pan. Top with strained kimchi and sliced green onions and dig in!

Sustainability tips

• Cheese: I like to buy my cheeses locally or from B Corps. I like B Corp companies because they are held to high environmental and social standards. When I buy from them, I don't feel as guilty for eating dairy (which is generally super terrible for the environment).