Kimchi cheese croissant

Name: Kimchi cheese croissant
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 all-butter croissants; 200 g Gruyère, coarsely grated

The pungency of kimchi mellows when fried in butter, but the depth of flavour remains, with enough sharpness to offset the buttery croissant and cheese. Cooking these in a pan allows for an almost crumb-free breakfast in bed, but you can bake too.

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Serves4
CourseBreakfast
Prepare10 mins
Cook25 mins
Total time35 mins

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4 all-butter croissants
200g Gruyère, coarsely grated

Buttered kimchi

25g unsalted butter
400g Vadasz Raw Kimchi, drained
1 tsp golden granulated sugar
1 tbsp Cooks’ Ingredients Mirin Rice Wine

For the kimchi, melt the butter in a large saucepan or sauté pan over a medium heat. Add the kimchi and sugar, stirring well to combine. Cook for 5 minutes, stirring occasionally. Add the mirin and continue to cook for a further 3-5 minutes until the kimchi has softened. Remove from the heat and set aside.
Slice the croissants in half horizontally. Layer the bottom pieces with a handful of grated Gruyère, followed by some warm buttered kimchi and another handful of Gruyère (use around 50g cheese per croissant). Finish with the croissant ‘tops’.
Heat a nonstick frying pan over a medium heat. When the pan is warm but not scorchingly hot, turn the heat down to low. Put the filled croissants in the pan bottom-side down and gently cook for 2-3 minutes on each side to crisp up and melt the cheese (you may have to do this in two batches). Don’t worry if bits of cheese fall into the pan; they will brown and add more flavour. (You can also heat the filled croissants in an oven – see below.) Slice in half and serve immediately while warm.

Typical values per serving when made using specific products in recipe