KIMCHI AVOCADO RECIPES

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KIMCHI GRILLED CHEESE RECIPE - NYT COOKING



Kimchi Grilled Cheese Recipe - NYT Cooking image

Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add 1/4 cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about 1/4 cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won’t burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection.

Provided by Ali Slagle

Total Time 15 minutes

Yield 1 serving

Number Of Ingredients 4

2 slices bread, either soft sandwich bread or large rustic slices, not more than 1/2-inch thick
1 tablespoon mayonnaise
1/2 cup grated mozzarella, Cheddar or other mild, semifirm cheese
1/4 cup drained and coarsely chopped kimchi

Steps:

  • Heat a heavy skillet over medium-low heat. Thinly spread 1 side of each slice of bread with 1/2 tablespoon mayonnaise. Place the bread, mayonnaise-side-down, in the skillet and divide the mozzarella evenly over the slices.
  • When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side-down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

Nutrition Facts : @context http//schema.org, Calories 435, UnsaturatedFatContent 15 grams, CarbohydrateContent 32 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 9 grams, SodiumContent 834 milligrams, SugarContent 4 grams, TransFatContent 0 grams

EGG-AND-KIMCHI RICE BOWLS RECIPE | FOOD NETWORK KITCHE…



Egg-and-Kimchi Rice Bowls Recipe | Food Network Kitche… image

It's time to put the yolk back in dinner! Research has shown that the cholesterol in eggs may have a limited effect on total body cholesterol, making whole eggs a great part of a balanced diet. Taking a cue from the Korean rice dish bibimbap, break the yolk and mix it with the other ingredients just before eating; its richness goes nicely with the spicy-vinegary kimchi sauce.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

2 cups kimchi
1/3 cup rice wine vinegar
6 cups cooked brown rice
Kosher salt
4 strips bacon
1 teaspoon vegetable oil
4 large eggs
1 avocado, pitted, peeled and sliced
2 scallions, sliced
2 teaspoons toasted sesame oil

Steps:

  • Combine the kimchi, vinegar and 1/2 cup water in a blender and process until very smooth.
  • Toss the rice, half of the kimchi sauce and 1/2 teaspoon salt together in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes.
  • Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain and then roughly chop.
  • Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cook until the whites are set and the yolks are still runny, about 4 minutes. Remove from the heat.
  • Divide the hot rice among 4 bowls. Top each with an egg, avocado, bacon, the remaining kimchi sauce and scallion. Drizzle each with 1/2 teaspoon of sesame oil.

Nutrition Facts : Calories 560 calorie, FatContent 19 grams, SaturatedFatContent 4.5 grams, CholesterolContent 195 milligrams, SodiumContent 950 milligrams, CarbohydrateContent 75 grams, FiberContent 10 grams, ProteinContent 20 grams, SugarContent 1 grams

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