We recently co-hosted an event called KimCheese, a magical evening celebrating two of our favorite fermented foods. Though they come from different continents and cultures, kimchi and cheese from Switzerland are a star-crossed pair. Now we love rich, melted, oozy cheese probably much more than the average person, but when you add tangy, bright, spicy kimchi, it’s truly next level. The blend of textures and flavors adds up to a culinary experience that we want to repeat all winter long. Lucky for you, for our event, we developed some easy recipes to do just that. Try them out and have your own KimCheese dinner party!
Kimchi “Bokkeum” Tuna Melt
Bokkeum is a category of Korean stir-fried dishes. Give kimchi and tuna the stir-fry treatment and add it to a crusty sandwich with an outrageous amount of cheese, if you’re serious like us. Broil and melt and die happy.
Butter both sides of the bread. Add slices of Raclette, Gruyère, and layer on the kimchi/tuna bokkeum.
Broil open face until the cheese has melted. Sandwich the two sides together and eat with more kimchi.
Brussels Sprouts with Kimchi, Honey, and Caramelized Walnuts
Need a side for your tuna melt or for Thanksgiving dinner? Try these spicy and sweet roasted brussels sprouts – it’s an easy recipe with a huge flavor payoff.
Toss brussels sprouts with olive oil and season with salt. Roast at 425° for 30 minutes until browned.
Stir together kimchi paste, acacia honey, and apple cider vinegar.
Once the brussels sprouts are roasted, toss with the sauce. Squeeze the lemon over the top and garnish with green onions and a heaping pile of caramelized walnuts.
Tête de Moine and Pears Dessert
Okay, there’s no kimchi in our dessert, but it does feature Korean pears (Bae). The crisp and juicy flesh is delicate, just like the rosettes made from Tête de Moine cheese. Yes, you need a special tool, the girolle, to make the cheese flowers, but we have a soft spot for cheese gadgets when they create something so tempting.
Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add ¼ cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick.
This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is. Here's what to know about kimchi, how to make kimchi, and some of our favorite recipes using it as a deeply flavorful ingredient.
I would like to introduce The Best Kimchi Reuben Ever... with grilled pumpernickel bread, layered with tender corned beef, swiss cheese, and kimchi, and loaded with homemade tangy Russian dressing. This tasty grilled sandwich is a go-to whenever you're craving a warm hearty meal and, of course, on Saint Patrick's Day.
Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.
Now we love rich, melted, oozy cheese probably much more than the average person, but when you add tangy, bright, spicy kimchi, it's truly next level. The blend of textures and flavors adds up to a culinary experience that we want to repeat all winter long.
Kimchi has been part of Korean tradition in so many ways. One of the ways is by saying 'kimchi' instead of 'cheese' while they are taking photographs. Koreans say 'kimchi' when they are taking pictures pretty much. In English, photographers usually say 'cheese' to make people smile in pictures.
Overall, eating up to three servings of kimchi daily was associated with an 11% lower odds for obesity, compared to folks who ate less than one serving daily, Shin's group found.
“If you're eating three meals a day — maybe you're having kimchi on the side — that's great. It is increasing your intake of vegetables, which is important,” she said, “but then more than that I'd watch a little bit, because it also is higher in sodium.”
If you haven't yet tried kimchi and cheese together than this might be the recipe for you. My kimchi and cheddar quiche is great hot or cold and something I'm looking forward to making for picnics when the weather is warm enough for them.
cottage cheese kimchi bowl 🥑 so delicious, nutritious & filling! topped my favorite cottage cheese with sliced avocado, kimchi, @traderjoes furikake flakes, sea salt & @wearebrightland chili oil. Scooped on a piece of a toast because I am toastedtable after all 🍞 #onmytoast.
The tanginess of the kimchi perfectly complements the creamy, melted cheese, while the heat from the kimchi adds a nice kick of spice. The bread is perfectly toasted, giving it a crispy exterior and a soft, warm interior. It's a sandwich that truly has it all, and couldn't be more delicious.
Specific kimchi types also showed a positive effect. Three or more daily servings of cabbage kimchi among men was associated with a 10% lower prevalence of overall obesity as well as a 10% lower prevalence of abdominal obesity compared to those who ate less than one serving daily.
Meanwhile, those men with a higher intake of cabbage kimchi (up to three servings a day) had 10% lower odds of obesity and excess fat round their stomach and abdomen. The risk was 8% lower in women for this type of kimchi.
If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.
Fried seaweed rolls are dipped in cheese. Korean corn dogs are stuffed with it and kimbap sees kimchi rice rolled with tuna and plenty of mozzarella in nori.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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