Kimchi cheese toastie

I don’t know the exact origins of the kimchi cheese toast, but my inspiration came from Chef Roy Choi’s legendary Kogi BBQ Truck in LA where I had their kimchi cheese quesadilla and it blew my mind.

Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

It’s a crowd pleaser that’s perfect for breakfasts, lunches and it’s coming with me to my desert island.

Ingredients

• 55 g butter, softened
• 1 tsp gochujang paste
• ½ tsp sesame seeds
• 1 garlic clove, grated
• 4 thick slices sourdough bread
• ½ cup grated sharp cheddar cheese
• ½ cup grated gouda cheese
• 1 cup kimchi, plus extra to serve
• coriander, to garnish

Instructions

1. Preheat a chargrill pan to medium–high. Place the butter, gochujang paste, sesame seeds and garlic in a small bowl and stir to combine well. Spread the butter evenly over 2 slices of bread and place on your chopping board, buttered side down. Layer the cheeses and kimchi on top, then place the other bread slices on top, press firmly and brush with the remaining butter.
2. Grill the toasties for 3-5 minutes on each side, pressing with a heavy weight on top while cooking. Scatter with coriander and serve with extra kimchi on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

It’s a crowd pleaser that’s perfect for breakfasts, lunches and it’s coming with me to my desert island.