Kimchi and Peanut Butter Sandwich
A unique blend of Korean flavors in a delicious sandwich that will tantalize your taste buds.
Ingredients
| 1 ½ | cups cabbage kimchi, firmly packed, juices drained, roughly chopped (240 grams) |
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| 3 | tablespoons sweetened chunky peanut butter (45 grams) |
| ½ | teaspoon doenjang (5 grams) |
| ½ | teaspoon gochujang (3 grams) |
| 2 | tablespoons mayonnaise, preferably Japanese-style like Kewpie (30 grams) |
| 4 | slices brioche or shokupan, crusts cut off if preferred |
Instructions
| 1. | Heat a large skillet over medium heat and add the kimchi. Cook, stirring constantly, until most of the liquid has evaporated and the kimchi is dry, for about 4 to 6 minutes. Remove the skillet from the heat. |
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| 2. | In a small bowl, combine the peanut butter and doenjang using a spatula or spoon until well mixed. |
| 3. | In another small bowl, whisk together the gochujang and mayonnaise until smooth. |
| 4. | To assemble the sandwich, place the bread slices on a cutting board. Spread the gochujang mayo on each slice. Spread half of the cooked kimchi on one slice of bread and half of the doenjang peanut butter on the other. Press the slices together to form a sandwich. For a neater presentation, slice the sandwich in half. Repeat the process for the remaining ingredients. |
Published on Jul 21, 2024 by Luminița