serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp olive oil
- 2 large onions, finely chopped
- 500 g kimchi, finely chopped
- 20 g gochugaru (Korean chilli powder)
- 1 tbsp sesame oil
- 1 ½ tbsp honey
- 2 tbsp Korean soy sauce
- Black pepper
- 8 slices sourdough
- 100 g butter, softened
- 2 cups grated mozzarella cheese
- 1 cup thinly shaved parmesan cheese
- ¼ cabbage, thinly sliced
- 2 cups baby spinach leaves
Instructions
- Heat the oil in a large frying pan over high heat. Add the onion and cook, stirring until browned, then add the kimchi. Reduce the heat to medium. Once the kimchi juice has reduced, stir through the gochugaru, sesame oil, honey, soy sauce and a pinch of black pepper until well combined, then remove from the heat.
- Heat a second pan or char grill pan over low heat. Butter the sliced bread on one side, then place half the slices (buttered side-down) into the pan. Divide the kimchi mixture, cheeses, cabbage and spinach between the bread slices, then top each with a second piece of sourdough, butter-side up. The toasties are ready once the bread is browned (turn carefully once during cooking), and the cheese is melted.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
