Cheese and kimchi jaffle:
This cheesy, salty, and spicy comfort Cheese and kimchi jaffle food is quick and simple. You can made it at home very easily.
Ingredients
- 1/2 cup kimchi (see note)
- 2 slices bread
- 5g butter, softened
- 2 slices vintage cheddar
- Select all ingredients
Korean Pan-Fried Whitefish (Saeng Sun Jun)
Instructions For Cooking:
- The first step is to drain and paper towel-dry the Cheese and kimchi jaffle.
- Second Step: Butter the bread. On a sandwich press, place 1 slice butter-side down. Finish with the remaining cheese, 1 piece of cheese, and kimchi. The last slice of bread should be butter-side up. Close the sandwich press lid and cook the filling and toast for 3 minutes, or until heated through. To serve, cut.
Korean Pan-Fried Whitefish (Saeng Sun Jun)
FOOD NOTES
Cheese and kimchi jaffle is a fermented side dish that is frequently made with cabbage in Korea. It is both hot and sour. Asiatic retail outlets carry it. Keep in the refrigerator for a fantastic staple to spruce up soup, serve with stir-fries, or add to scrambled eggs.
