KIMCHI GRILLED CHEESE
Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won't burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.
Provided by Ali Slagle
Categories for one, lunch, quick, weekday, sandwiches, main course
Time 15m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Heat a heavy skillet over medium-low heat. Thinly spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise. Place the bread, mayonnaise-side-down, in the skillet and divide the mozzarella evenly over the slices.
- When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 834 milligrams, Sugar 4 grams, TransFat 0 grams
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
KIMCHI PIMENTO CHEESE
A classic Southern favorite and a Korean staple go hand in hand. For something extra special, use homemade kimchi (and fry your own potato chips!). I was inspired for this recipe by Mind of a Chef, a PBS show created by the geniuses behind the now defunct Lucky Peach empire. It's an adaptation of the Pimento Cheese recipe in Lucky Peach Issue 8: The Gender Issue.
Provided by leahfranklin
Categories Cheese
Time 12h
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a mixer with the paddle attachment until smooth and slightly aerated.
- Meanwhile, squeeze the liquid out of the kimchi with your hands (or in a sieve with the back of a wooden spoon) and reserve it for the next step. Pulse the kimchi several times in a food processor, or chop it finely.
- In a separate bowl, whisk together the Tabasco, mayonnaise, vinegar, and 2 Tablespoons of the kimchi liquid.
- Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for another minute.
- Without stopping the mixer, drizzle the liquid ingredients into the cheese mixture and continue to mix until completely incorporated.
- Remove the bowl from the stand and fold in the pimentos and chopped kimchi.
- Cover and chill in the refrigerator for at least 12 hours.
- Allow to rest out of the refrigerator for an hour before serving.
- Serve with your favorite potato chips or chicharrones.
Nutrition Facts : Calories 273, Fat 23.9, SaturatedFat 14.5, Cholesterol 76, Sodium 404.5, Carbohydrate 2.5, Fiber 0.3, Sugar 1.6, Protein 12.5
THE LEE BROTHERS' PIMENTO CHEESE
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
Provided by The New York Times
Categories quick, dips and spreads
Time 5m
Yield About 1 1/2 cups, enough for 4 sandwiches
Number Of Ingredients 6
Steps:
- In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
- Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 320 milligrams, Sugar 1 gram, TransFat 0 grams
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