Kimchi and Corn Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich is filled with stir-fried kimchi, crisp sweet corn, and mayonnaise between slices of white bread.
This sandwich is filled with stir-fried kimchi, crisp sweet corn, and mayonnaise between slices of white bread. The tangy, savory kimchi pairs well with the creamy filling, making it a good choice when you want a quick lunch.
Bread & brunch · 15 minutes to cook
Nutrition (per 180g serving): 385.1 kcal · protein 8.7g · carbohydrate 46.2g · fat 18.6g · sodium 641.9mg
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 the kimchi is too sour or salty, give it a quick rinse and squeeze out the excess water before stir-frying.
Tips: Let the filling cool before adding it to the bread to help keep the bread from getting soggy.
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Ingredients (1 serving)
- White bread — 2 sheet
- Napa cabbage kimchi — 0.3 cup
- Corn — 0.3 cup
- Mayonnaise — 1 Tbsp
- Cooking oil — 1 tsp