Kimchi Toast Recipes

Steps:

• In a skillet over medium-low heat, add 1 tablespoon butter. When melted and foamy, add bread slices in an even layer. Toast until golden, about 1 minute, then flip and toast the other side, another minute. Add more butter as needed for both sides to turn golden brown and toasty. Set aside.
• Crack eggs into a small saucepan. Over medium heat, use a rubber spatula to stir and scramble the eggs; add 1 tablespoon butter and a pinch of salt. Continue stirring vigorously; once the butter has melted and the eggs start to set, keep stirring while moving the pan on and off the heat at intervals. (This is the secret to creamy, tender scrambled eggs.) Remove from heat just before the eggs are fully cooked, and stir in remaining tablespoon of butter. Fold in the kimchi and tofu and stir well to combine.
• Place toasted bread on a serving plate and top with kimchi scrambled eggs. Garnish with scallions and serve immediately.

Steps:

• Mix cream cheese and ¾ cup kimchi in a medium bowl.
• Toss scallions and cilantro in a small bowl to combine. Squeeze in juice from lime, season with salt, and toss again.
• Smear kimchi cream cheese over each slice of bread. Top with scallion salad and more kimchi (if using). Drizzle with chili oil; sprinkle with sesame seeds.

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.

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.