Cheesy French Toast With Kimchi

By Hetty Lui McKinnon

Published Feb. 18, 2023

Cheesy French Toast With Kimchi
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(521)
Comments
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When French toast meets kimchi grilled cheese, we arrive at a surprising and joyous union. While any bread can be used here, choosing a soft, plump variety like brioche or milk bread will ensure that the center of the sandwich becomes super custardy. The trickiest part of this recipe is getting the cheese to melt before the toast gets too golden; American cheese melts faster, but other firm cheeses like Cheddar or Monterey Jack work, too. Combining grated cheese with the kimchi encourages faster, even melting, while cooking on low heat and covering with a lid slows browning. If you do find that the outside of your toast is getting too dark before your cheese has melted, simply place the sandwich in a 300-degree oven. (You can also do this to keep your sandwich warm if you are making more than one.)

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Ingredients

Yield:1 serving
  • 1large egg
  • ½teaspoon soy sauce or ¼ teaspoon kosher salt (such as Diamond Crystal)
  • 1scallion, thinly sliced
  • Black pepper
  • ⅓cup roughly chopped drained vegan or regular kimchi (about 2½ ounces)
  • ¼cup (1 ounce) grated American cheese or Cheddar (about 1 slice)
  • 2slices soft white bread, preferably brioche or sourdough
  • ½tablespoon unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

449 calories; 21 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 20 grams protein; 777 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium shallow bowl, add the egg and soy sauce and whisk together until completely smooth. Add the scallions and a few turns of black pepper and whisk to combine.

  2. Step 2

    In a small bowl, combine the kimchi and grated cheese. (If you are using sliced cheese, tear it up.)

  3. Step 3

    Place the two slices of bread on a cutting board and top one with the kimchi and cheese mixture. Place the other slice of bread on top to create a sandwich.

  4. Step 4

    Dip one side of the sandwich into the egg mixture and leave for 30 seconds. Carefully flip the sandwich over (making sure the filling doesn’t fall out) and soak the other side in the remaining egg mixture, leaving it while you prepare your skillet.

  5. Step 5

    Heat a medium nonstick skillet on medium for 1 to 2 minutes until it is hot. Add the butter and swirl to melt. Place the eggy sandwich into the pan, cover with a lid and cook for 2 minutes until it is golden. Flip the sandwich over to cook the other side, covering with a lid and leaving for 2 to 3 minutes, until the bread is golden and the cheese is melted.

  6. Step 6

    Slice in half and eat while warm.

Ratings

4 out of 5
521 user ratings
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Comments

dona

Couldn’t you dip 1 slice of bread into the scrambled eggs and place in the hot pan. Top with cheese kimchi mix . Top with the second slice that’s also been dipped. Seems like it might be a little less messy than trying to keep the grated cheese mix in the sandwich while dipping and flipping.. Sounds so good- I’m trying it for lunch tomorrow.

JPriddy

Yum! I forgot completely about the green onions, which I was saving for enchiladas tomorrow anyway. I used Manchego cheese, and 2-3 minutes is absolutely not enough time on each side over low heat with a cover—try 3-5. I make all sorts of grilled cheese, long and slow is the rule.

Glen Grayson

Instead of flipping the assembled sandwich over to dip the other side in the egg mixture, why not just dip the second slice of the bread into the egg mixture, and set it on top, and then move the whole sandwich to your skillet?

Kenny

Sautéing the kimchi in a little sesame oil adds an extra umami bomb. You can do a quick sauté if you want to preserve crunch or longer if you prefer a softer texture.

Megan

This was simple and surprisingly delicious. The next time I make it, I’ll double the cheese! It definitely needed more. We loved it!

Aaron

This was super yummy and a great place to start to make it your own.

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