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 | Serves: 6-8


  • 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


  • 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

Post a Comment

15 Comments and 12 Replies

  1. Edith M 1

    I know what you mean about kimchi, it is a powerhouse of flavor. Never thought of making a butter…brilliant and this bread is beautiful!!

  2. Wow, this is a crazy combo but it sounds amazing! I actually love kimchi straight out of the jar too :) I can’t get enough of it, in fact.

  3. Oh my goodness does that look like a big loaf of mouthwatering, carbilicious heaven! Awesome recipe, Cathy!

  4. So much cheese. LOVE IT.

  5. Looks amazing!!

  6. LuTina 10

    I’ve loved kimchi from the first bite some thirty years ago. I eat it right from the jar and pair it with just about everything….but….never thought of it IN anything. Great Idea! Cant wait to try!

  7. Susan 12

    I loathe fish sauce; what would you suggest substituting? Go with traditional flavorings like garlic, ginger, sesame oil….or?

  8. Maegan @ The BakerMama 15

    Brilliant! All I think of are fries when I hear the word kimchi, so I am thrilled about trying kimchi butter!

  9. Diane 16

    Speaking of kimchi and fries…
    Check out the “Harold and Kumar (H & K) Poutine” at The Left Handed Cook (Minneapolis)
    link to
    It is out of this world!

    We have a jar of kimchi to use up–thanks for the yummy-lloking suggestions!

  10. Karly 18

    I still haven’t jumped on the kimchi bandwagon. I admit, I don’t even know what it is…I was thinking fermented cabbage or something like that. I should probably go google it! ;)

    This bread looks so completely amazing! I might just have to give kimchi a try after all!

    It was great to meet you at BHF, Cathy! Hope to see you again soon!

    • Cathy 19

      Yep, fermented cabbage. I don’t eat it alone but it adds incredible flavor to things. So great meeting you too!

  11. Rebecca Schultz 20

    Do you make your own kimchi or is there a brand that you usually buy? I’ve been seeing other recipes with it but not sure what to buy.

  12. I’ve been experimenting with fermented cocktails. No lie. Kimchi could work there too. GREG

  13. I will admit I can probably count the amount of times I’ve eaten kimchi on one hand. Not that I don’t like it, it’s just not something I reach for often. However, I must say that this bread sounds fantastic!

  14. oooh I still need to try kimchi! Looks wonderful!

  15. Mary Stephany 27

    You really must try Jean Hee’s Kim Chee Soup recipe. It’s delicious! I can’t find it online, but look for her book Jean Hee’s Best of the Best Hawaii Recipes.


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