Kimchi Cheese Bread recipe - ingredients, nutrition and when to eat it
This Korean fusion bread combines the tangy, spicy flavor of kimchi with the rich, creamy taste of cheese in soft bread dough.
This Korean fusion bread combines the tangy, spicy flavor of kimchi with the rich, creamy taste of cheese in soft bread dough. Bake it until warm and enjoy it as a simple lunch or light dinner.
Bread & brunch · 35 minutes to cook
Nutrition (per 223.5g serving): 493.3 kcal · protein 19.1g · carbohydrate 70.2g · fat 13.7g · sodium 934.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out enough kimchi juice so the dough doesn’t become too wet.
Tips: Cut the kimchi into small pieces so the filling doesn’t fall out when you slice the bread.
Tips: Press the edges of the dough firmly with your fingers to seal in the cheese.
Tips: Since oven temperatures vary, start checking the surface color after 12 minutes.
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Ingredients (1 serving)
- All-purpose flour — 80 g
- Instant dry yeast — 1 tsp
- Water — 45 ml
- Sugar — 1 tsp
- Salt — 0.3 tsp
- Cooking oil — 1 tsp
- Napa cabbage kimchi — 0.3 cup
- Mozzarella cheese — 0.3 cup