Kimchi, Corn, and Sourdough Toast recipe - ingredients, nutrition and when to eat it
Top sourdough bread with sautéed kimchi, corn, and cheese, then toast until crisp. The tangy kimchi pairs with sweet corn and rich, savory cheese.
Top sourdough bread with sautéed kimchi, corn, and cheese, then toast until crisp. The tangy kimchi pairs with sweet corn and rich, savory cheese. It’s great for a simple brunch or a light meal.
Bread & brunch · 15 minutes to cook
Nutrition (per 165g serving): 321.7 kcal · protein 12.6g · carbohydrate 35.9g · fat 14.4g · sodium 1009.1mg
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 so the bread doesn’t get soggy.
Tips: If you don’t have an oven, cover the pan and cook over low heat for about 5 minutes, until the cheese melts.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sourdough bread — 1 sheet
- Napa cabbage kimchi — 40 g
- Corn — 30 g
- Mozzarella — 25 g
- Butter — 5 g
- Mayonnaise — 1 tsp