Korean Kimchi and Cheese Toasts from the Oven Recipe
These toasts combine a European-style baked cheese sandwich with Korean kimchi. In Korea, similar snacks appear in bars and homes as quick food to share while watching a movie or a game. Crunchy bread, stretchy cheese, and tangy-spicy kimchi make a combo that’s hard to stop snacking on.
A simple bar-style snack that fuses European baked cheese toasts with the bold, fermented flavors of Korean kimchi. It’s quick to make, easy to share, and offers a perfect balance of crunch, creaminess, and spicy tang.
Chef's tips
Use well-fermented kimchi for a deeper, more complex flavor, but squeeze it lightly so the bread doesn’t get soggy. Grate the cheese yourself rather than using pre-grated cheese for better melting and taste. Keep an eye on the toasts in the oven—the line between perfectly golden and overbaked can be just a minute or two.
How to serve
Serve piled on a large platter so everyone can grab a piece. Add a simple green salad or sliced cucumbers on the side to refresh the palate. For a more Korean-inspired spread, serve alongside other small bites like roasted seaweed, edamame, or spicy chicken wings.
Ingredients
- baguette - 1 piece
- kimchi - 120 g
- yellow cheese e.g. semi-hard cheese for melting - 120 g
- chives finely chopped - 2 tablespoon
- mayonnaise - 2 tablespoon
- garlic finely grated or pressed - 1 clove
- vegetable oil - 1 tablespoon
- sesame seeds toasted - 1 tablespoon
- salt - 0.13 teaspoon
- black pepper freshly ground - 0.13 teaspoon
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Slice the baguette into pieces about 1.5 cm thick and arrange them on the tray.
- Lightly squeeze the kimchi to remove excess liquid, then chop it into smaller pieces so it’s easier to spread on the toasts.
- Grate the cheese on a coarse grater. Finely chop the chives.
- In a small bowl, mix the mayonnaise with finely grated garlic, a pinch of salt, and pepper.
- Drizzle the baguette slices lightly with oil, then spread a thin layer of garlic mayonnaise on top.
- Place a tablespoon of chopped kimchi on each slice, spreading it out gently, then sprinkle with grated cheese.
- Put the tray into the preheated oven and bake for 8–10 minutes, until the cheese is melted and lightly golden and the edges of the bread are crispy.
- After removing from the oven, sprinkle the toasts with chopped chives and toasted sesame seeds. Serve hot.
Storage
Upieczone grzanki najlepiej smakują od razu, ale można je przechować w lodówce do następnego dnia i podgrzać krótko w piekarniku lub na suchej patelni, aby odzyskały chrupkość.
