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Cheesy Kimchi Butter-Ranch Bread

 Cheesy Kimchi Butter Ranch Bread absolutely delcious
Sometimes you have to go out on a limb and experience different flavors. I know kimchi might be a new taste for some. It has been around forever in Korean cuisine and maybe you haven’t delved in and given it a chance. It’s time.

I admit I hadn’t tried kimchi until I visited Sargento in Wisconsin. My work with them (read about it here) has me spending the year looking into culinary trends, one of them being fermented foods. My first taste of kimchi was on French fries….wow. I am still trying to create my own kimchi fries recipe, it’s truly a delicious combination. 

Now, do I enjoy eating kimchi right out of the jar..not really. It has a very strong flavor, one that takes getting used to. But combined with other things…it’s amazing. In fact, the kimchi butter I made for this recipe will now be a regular staple in my kitchen. It is deliciously mild but full of wonderful, savory flavors.

This bread was inspired by an earlier recipe but the kimchi butter addition has turned this bread into a whole new ball game.

Cheesy Kimchi Butter Ranch Bread making the butter
I combined the ingredients for the butter in my food processor. A few pulses and it comes together nicely.

Cheesy Kimchi Butter Ranch Bread sliced
Melting the kimchi butter in a skillet makes it easily spreadable on the loaves of sliced bread.

Cheesy Kimchi Butter Ranch Bread baked
Covering the bread in a ranch dressing and cheese mixture make this an irrisistable combination. I used Sargento’s 6 Cheese Italian for a blend of Mozzarella, Provolone, Parmesan, Fontina, Romano and aged Asiago cheeses. 

Print Recipe

Cheesy Kimchi Butter-Ranch Bread

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6-8

Ingredients

  • 4 Tablespoons unsalted butter, softened
  • 4 Tablespoons (salted) butter, softened
  • 1/2 cup kimchi
  • 2 teaspoons fish sauce
  • 1 teaspoon minced garlic
  • 1 loaf French or Italian bread, split in half lengthwise
  • 1 cup ranch dressing (Hidden Valley is the best)
  • 2 cups Sargento 6 Italian Shredded Cheese
  • 1/8 cup fresh minced chives

Directions

  • Preheat broiler.
  • Add butters, kimchi, fish sauce and garlic to a food processor. Pulse until combined, pushing down the sides once. Scoop into a nonstick skillet and melt over low heat. Spread onto sliced loaf of bread (make sure to add every drop!).
  • Place loaves on a rimmed baking tray and broil for 2-3 minutes. (Make sure to watch carefully or it will burn.) When done remove bread and turn oven to "Bake" setting for 350 degrees F.
  • Meanwhile combine ranch dressing and cheese. Spread mixture evenly over both loaves of bread. Bake for 20 minutes in the top third of the oven until cheese is bubbling and a little brown. Remove from oven and sprinkle with chives. Slice and serve.

Cheesy Kimchi Butter Ranch Bread the most amazing flavored bread
Try this with your next meal, there will not be leftovers.

Disclosure: I am currently working with Sargento Cheese over the next year as a Flavor Journey Correspondent. While I have been compensated for my time, as always, all opinions are my own.

Two Years Ago: Spice Cake with Tipsy Vanilla-Rum Sauce
Five Years Ago: Zucchini Pistachio Cupcakes

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