Kimchi cheese on toast
- June 2015
- Serves 2
- Hands-on time 5 min, grilling time 10 min
If you’re looking for a recipe to cure your hangover then look no further – this kimchi cheese on toast is it.
Have a bash at making homemade kimchi.
- 34.8g (21.6g saturated)
- 19.1g (1.3g sugars)
- 2 thick sourdough slices
- Salted butter
- A few spoonfuls of kimchi (or mango chutney)
- 75g thinly sliced mature cheddar
- Heat the grill to high. Toast the sourdough slices on both sides, then spread generously with the butter (see tip). Top with the kimchi (or mango chutney), then add the cheddar to each slice. Grill until the cheese melts and starts to crisp at the edges, then serve.
If you’re buying kimchi specially and the shop stocks ssamjang (a spicy Korean condiment), try spreading some over the toast before topping with kimchi.
Kimchi is a fermented mix of cabbage or other veg, flavoured with chilli and spices. It’s addictively good. Find it in Asian stores or at souschef.co.uk. If you can’t find any, mango chutney works equally well here.
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