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.
I combined the ingredients for the butter in my food processor. A few pulses and it comes together nicely.
Melting the kimchi butter in a skillet makes it easily spreadable on the loaves of sliced bread.
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.
Cheesy Kimchi Butter-Ranch 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.
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Edith M says
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!!
Thanks Edith, it really is delicious. I hope you give it a try.
Amy @ Elephant Eats says
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.
I know, kimchi is a flavor powerhouse!!
Georgia @ The Comfort of Cooking says
Oh my goodness does that look like a big loaf of mouthwatering, carbilicious heaven! Awesome recipe, Cathy!
Yes, it is, thanks for stopping by Georgia!
Jamie @lifelovelemons says
So much cheese. LOVE IT.
kristy @ the wicked noodle says
Thanks Kristy, hope all is well with you!
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!
Let me know how you like it!
I loathe fish sauce; what would you suggest substituting? Go with traditional flavorings like garlic, ginger, sesame oil….or?
Low-sodium soy sauce.
Maegan @ The BakerMama says
Brilliant! All I think of are fries when I hear the word kimchi, so I am thrilled about trying kimchi butter!
Speaking of kimchi and fries…
Check out the “Harold and Kumar (H & K) Poutine” at The Left Handed Cook (Minneapolis)
It is out of this world!
We have a jar of kimchi to use up–thanks for the yummy-lloking suggestions!
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!
Yep, fermented cabbage. I don’t eat it alone but it adds incredible flavor to things. So great meeting you too!
Rebecca Schultz says
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.
I don’t make my own but there is a picture of the brand I buy in this post https://noblepig.com/2013/03/cheesy-kimchi-colcannon/. It is in the refrigerated section of the produce department (at least at my store).
I’ve been experimenting with fermented cocktails. No lie. Kimchi could work there too. GREG
Keep me posted on that one, would love to hear about it.
Des @ Life's Ambrosia says
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!
Katrina @ In Katrina's Kitchen says
oooh I still need to try kimchi! Looks wonderful!
Thanks! It is an amazing flavor for sure!
Mary Stephany says
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.
Joel Strauss says
So interested in trying this, but I was disappointed when I pulled up the recipe. I thought it was a recipe for kimchi infused bread dough, lol. Still, this looks like a real winner for a cold winter’s night!
Trust me, it’s amazing.