Kimchi and Mushroom Toast recipe - ingredients, nutrition and when to eat it
This simple toast is topped with stir-fried kimchi and golden-browned mushrooms. The tangy, mildly spicy kimchi goes well with the mushrooms’ chewy texture.
This simple toast is topped with stir-fried kimchi and golden-browned mushrooms. The tangy, mildly spicy kimchi goes well with the mushrooms’ chewy texture. It’s a good choice for a light breakfast or an easy lunch.
Bread & brunch · 10 minutes to cook
Nutrition (per 125g serving): 203.8 kcal · protein 7.8g · carbohydrate 24.3g · fat 8.9g · sodium 475.3mg
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: If there’s a lot of kimchi juice, gently squeeze it out before adding the kimchi to the pan to keep the bread from getting too soggy.
Tips: Let the mushrooms sit briefly at first without turning them often so they brown nicely.
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Ingredients (1 serving)
- Sandwich bread — 1 sheet
- Napa cabbage kimchi — 0.3 cup
- Button mushrooms — 2 pc
- Butter — 1 tsp
- Cheese — 0.5 sheet