Korean Toast with Red Bean Paste and Cheese Recipe
These warm toasts with creamy red bean paste and melty cheese are an intriguing mix of sweet and savory flavors, very popular in Korean cafés. In Korea, similar sandwiches are eaten as a late breakfast or as a sweet-and-salty snack with coffee. For a Polish palate, it’s something between cheese toast and a dessert sandwich with jam, only more filling.
South Korea
Difficulty: Easy
🌅
Breakfast
🍿
Snack
🍰
Dessert
🌙
Supper
🌿
Mild
Sweet
Salty
Creamy
Filling
Crunchy
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
3
Ingredients
- toast bread preferably white, thicker slices - 6 slices
- canned red beans weight after draining - 240 g
- sugar for sweetening the paste - 2 tablespoons
- butter for the paste and for frying the toasts - 30 g
- milk to loosen the paste - 2 tablespoons
- yellow cheese well-melting, e.g. gouda, slices - 3 slices
- salt to balance the sweetness of the paste - 1 pinch
- vegetable oil for frying the toasts together with the butter - 1 tablespoon
Main Ingredient:
red beans
Preparation
- Drain the canned beans in a sieve and rinse under cold water. Transfer to a small pot or saucepan.
- Add the sugar, a pinch of salt, 15 g butter, and the milk to the beans. Heat over low heat for 5–7 minutes, stirring frequently and mashing the beans with a fork or potato masher until you get a thick but spreadable paste. If it’s too thick, add a little more milk.
- Remove the paste from the heat and set aside for a few minutes to cool slightly. In the meantime, prepare the slices of toast bread.
- Spread an even layer of bean paste on 3 slices of bread. Place a slice of yellow cheese on each, then cover with a second slice of bread.
- Heat 15 g butter with 1 tablespoon of oil in a large frying pan over medium heat. Place the toasts in the pan and fry for 3–4 minutes on one side, gently pressing with a spatula, until the bottom is golden and crispy.
- Carefully flip the toasts and fry for another 2–3 minutes, until the other side is browned and the cheese inside has melted.
- Transfer the ready toasts to a board, wait a minute for the filling to cool slightly, then cut each toast diagonally and serve warm.
Storage
In fridge:
1 days
Freezing:
No
Tosty najlepiej smakują od razu po przygotowaniu. Jeśli zostaną, przechowuj je w lodówce zawinięte w folię i podgrzej na suchej patelni na małym ogniu, aż środek się zagrzeje.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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