Kimchi Chicken Melt
You can never have too many Korean recipes, so give Kimchi Chicken Melt a try. One portion of this dish contains around 28g of protein, 58g of fat, and a total of 754 calories. This recipe serves 1 and costs $1.94 per serving. 246 people found this recipe to be scrumptious and satisfying. If you have sesame seeds, mayonnaise, butter, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Closet Cooking. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Similar recipes include Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook, Buta Kimchi (pork And Kimchi Stir Fry), and Steamed Kimchi Dumplings (Jjin Kimchi Mandu).
Servings: 1
Ingredients:
2 strips bacon (cut into bite sized pieces)
2 slices of bread (or a bun cut in half)
1 tablespoon butter (room temperature)
1 handful cheese (grated)
1 teaspoon gochujang
1 green onion (sliced)
1/4 cup kimchi (drained and chopped)
2 tablespoons mayonnaise
1 teaspoon sesame seeds (toasted)
1/2 cup chicken (cooked and shredded)
Equipment:
bowl
frying pan
grill
Cooking instruction summary:
Directions:1. Cook the bacon and set aside2. Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes.3. Mix mayonnaise and gochujang in a small bowl.4. Mix the bacon, kimchi, gochujang mayo, green onion and sesame seeds.5. Butter one side of each slice bread.6. Place the buttered side of one slice of bread in a heated pan and top with the chicken salad mixture followed by the cheese and the second slice of bread with the buttered side face up.7. Grill until golden brown on both sides and the cheese has melted.
Step by step:
1. Cook the bacon and set aside
2. Saute the kimchi in the bacon grease until caramelized, about 3-5 minutes.
3. Mix mayonnaise and gochujang in a small bowl.
4. Mix the bacon, kimchi, gochujang mayo, green onion and sesame seeds.
5. Butter one side of each slice bread.
6. Place the buttered side of one slice of bread in a heated pan and top with the chicken salad mixture followed by the cheese and the second slice of bread with the buttered side face up.
7. Grill until golden brown on both sides and the cheese has melted.
Nutrition Information:
covered percent of daily need
