Kimchi Cheese Sourdough recipe - ingredients, nutrition and when to eat it
This sourdough is topped with tangy, well-fermented kimchi and cheese, then baked until golden.
This sourdough is topped with tangy, well-fermented kimchi and cheese, then baked until golden. Its crisp crust and savory, nutty filling make it a good choice for a simple lunch or dinner.
Bread & brunch · 12 minutes to cook
Nutrition (per 135g serving): 282.4 kcal · protein 13.1g · carbohydrate 32g · fat 11.4g · sodium 1095.8mg
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 the kimchi well to keep the bread from getting soggy.
Tips: If the cheese browns too quickly, loosely cover it with foil and bake until warmed through.
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Ingredients (1 serving)
- Sourdough bread — 1 piece
- Aged kimchi — 2 Tbsp
- Mozzarella cheese — 30 g
- Butter — 1 tsp