Kimchi tosti

Today we are making this kimchi sandwich! A divine invention if you ask me, because the spice of the kimchi and the softness of the cheese are a match made in heaven. I discovered kimchi a few years ago through TikTok and since then it has been a staple in my kitchen. I like it as a side dish to many dishes, but it can also be fantastic as a main ingredient. For example, in this kimchi tosti.

Kimchi is a traditional Korean dish consisting of fermented vegetables, usually Chinese cabbage and rettich (daikon), flavored with ingredients such as garlic, ginger, red pepper flakes (gochugaru), fish sauce or fermented shrimp. It is a staple of Korean cuisine and is often served as a side dish, but can also be incorporated into soups, stews or rice dishes.

The origins of kimchi date back more than 2,000 years ago, when fermentation was used as a method of making food last longer during the cold winters. Originally, kimchi was not spicy; it wasn't until the 16th century, after the introduction of chili peppers from the Americas, that the spicy variety we know today became popular.

Kimchi is loved not only for its taste, but also for its health benefits. It is rich in probiotics (due to the fermentation process), vitamins (such as vitamins A, B and C) and antioxidants. Many Koreans even consider kimchi a superfood.

Kimchi making is also a cultural ritual in Korea. An annual tradition, "Kimjang," takes place where families and communities come together to prepare large quantities of kimchi for the winter months. This tradition was recognized by UNESCO as intangible cultural heritage in 2013.

A toasted sandwich from the pan is often perceived as tastier than one from the sandwich iron because you have more control over the preparation. In the pan, you can use butter or oil, which provides a crispy, golden-brown crust with added flavor. The fat contributes to a richer texture and a nicer caramelization of the bread.

In addition, you can play with the temperature and baking time in the pan so that the cheese melts just right without the bread getting too dark. In a sandwich iron, the heat distribution is often uneven and the bread is flattened more quickly, sometimes losing the crispy effect. The pan also gives more room for variation, such as adding additional ingredients or using thicker bread.

In short, a pan-fried sandwich is often crispier, richer in flavor and has a better balance between creamy filling and crispy exterior.

Looking for more lunch inspiration? How about these apple pie pancakes or this toast with burrata and grilled persimmon.