Kimchi and Shrimp Focaccia recipe - ingredients, nutrition and when to eat it
Kimchi and shrimp focaccia is a hearty bread made by topping olive oil-rich focaccia with kimchi and shrimp and baking it.
Kimchi and shrimp focaccia is a hearty bread made by topping olive oil-rich focaccia with kimchi and shrimp and baking it. The tangy, savory kimchi pairs with springy shrimp, making it a good choice for lunch or a light dinner.
Bread & brunch · 25 minutes to cook
Nutrition (per 260g serving): 521.9 kcal · protein 30.1g · carbohydrate 56.4g · fat 18.3g · sodium 1053mg
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 plenty of liquid from the kimchi so the bread doesn’t get soggy.
Tips: If the shrimp are large, cut them in half so they sit evenly on the bread.
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Ingredients (1 serving)
- Focaccia — 1 pc
- Napa cabbage kimchi — 0.3 cup
- Shrimp — 5 pc
- Olive oil — 1 tsp
- Mozzarella — 0.3 cup