5-ingredient kimchi grilled cheese and simple salad
fine sieve, bowl, whisk, frying pan, spatula, cutting board, knife
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Homemade shortcut kimchi
Nutrition per serving
- 100 g kimchi
- 1 tsp rice vinegar
- olive oil
- fine sieve
Set the kimchi in a fine sieve over a bowl and press to remove excess liquid, then roughly chop. Whisk the kimchi juice with rice vinegar and olive oil to make the salad dressing. Season to taste with salt and pepper and set aside.
- 2 sandwich bread
- 60 g shredded mozzarella cheese
- unsalted butter
- olive oil
- frying pan
Add some butter and olive oil to a frying pan over medium heat. Once melted, add two slices of bread to the pan and wiggle around a bit to ensure even coverage of the bread in the melted butter and olive oil. Top each slice with a quarter of the shredded mozzarella cheese.
Once the cheese has melted and the bread is golden, add half the chopped kimchi to one slice. Flip the other slice of bread onto the kimchi and press, toasted-side up. Let warm through, approx. 3 min., then remove and repeat to make two sandwiches.
- 200 g mixed lettuce
- cutting board
Mix kimchi dressing once more, then add mixed lettuce and toss well to combine. Slice each grilled cheese in half and serve each sandwich with half the salad. Enjoy!
Enjoy your meal!