Wakame Seaweed and Kimchi Toast

The mozuku seaweed with kimchee that I bought in Amami-Oshima was so delicious that I made this copycat recipe.Use your favorite kimchi that you have at home. It's easier to eat it if you shred the papaya to the same size as the mozuku seaweed. The spiciness of kimchi becomes milder when combined with the vegetables, so adjust the taste with gochujang.It's delicious right away, but it's even more delicious the following day, after the flavors come together. Recipe by Papaiyahime

I love kimchi so I'm enjoying a variety of ways to eat it.＊ Since the saltiness of kimchi and seaweed somewhat differs, please adjust the taste with the kimchi liquid in Step 6, after adding the seaweed.＊ Sometimes I like to add some cheese. Recipe by putimiko

I love mapo tofu, so I've tried many Cookpad recipes. As I was doing so I thought that maybe I could achieve a more sophisticated flavor easily by using kimchi. That's how I came up with this dish.There aren't really any tips in particular. I use a domestic brand of kimchi. Recipe by Kyoku

I thought, "I wanna try lots of different toast with miso!"The miso and honey are equal amounts. Please adjust the amount according to the size of your bread. Recipe by Nanakure-pu

Adding cheese makes the kimchi milder, so children can eat this too.Lightly warm up the rice if it's chilled.The basic ingredients are cheese and kimchi. You can use any topping you want. It also goes well with scallops or squid.Use as much kimchi as you want.I also recommend adding tomato ketchup if serving to young children. Recipe by Nachikuma

I always make toast with mayonnaise and cheese, but thought that there must be something else I can add to it.If you spread the wasabi-mayo right to the edges of the bread, the edges won't burn easily. If you don't shred the nori, it will be difficult to eat. Recipe by Farenfan

I recreated a dish I had at a yakitori restaurant. At the yakitori place it was on a skewer, but I omitted that. It looks a bit like okonomiyaki.Even if you don't like mayonnaise you'll enjoy this and not taste any kind of cheesy flavor. Please use good kimchi and chicken thigh meat. I tried it with breast meat and it was rather tough. Recipe by risu

I've been eating natto and kimchi for some time already, but I saw on a TV show that nori seaweed cleanses your blood, so I made this roll. It's been a lunch staple ever since.There's no need to use a sushi roll mat. Just roll it up, take a bite and enjoy.In order to prevent the natto from coming out as you eat it, press the opposite end of the roll tightly closed with your fingers!You won't have a dirty plate, so cleanup is easy too. Recipe by hede

Spicy juicy grilled cheese sandwich! 🥪 The spiciness is very well balanced with the creaminess from the cheese. And the juiciness of the kimchi pairs so well with the crunchiness of the bread. This simple recipe is layered with flavors and textures. Absolutely try this for your next weekday lunch!

I wanted to eat something filling! I love chilled kimchi and mayonnaise, so instead of using rice, I decided to use low-glycemic soba noodles! It ended up being extremely filling and you can enjoy this guilt free.I always make it with the soba, kimchi, 2 tablespoons of mentsuyu and 1 tablespoon of low calorie mayonnaise. Altogether it's 312 calories. For serving 1. Recipe by Marrietty

I thought of this using the leftovers from fresh potato salad.If you want to leave the spiciness of the kimchi intact, then you can use just 1/2 a tablespoon of mayonnaise. Recipe by Nncook

My very 1st recipe in 2021! This recipe is inspired by an old friend, Izzy. Hers does look more beautiful than mine, to be honest. I still stick to my rules for making grilled cheese sandwiches tho: use simple white thick sandwich bread and use a combination of real cheeses. None of that processed cheese products, FFS!And please, for the love of food, stop buying the pre-shredded or pre-grated ones. Those cheese contain sawdust (an ingredient which is allowed by the FDA, yes IKR?) which will prevent the cheeses from clumping together. Yes, a huge slice of cheese will cost a lot more, but at least you know it is the real deal.Pardon me for my ranting. I added some bacon for some flavors and texture. I also switched out the basil for nori flakes. I even added a spicy kick with some Korean chili paste aka Gochujang.I am glad the ingredients come together very well without overpowering one another and without outshining the star of this dish; kimchi. It would be best if your kimchi is a bit aged and fermented. Well, of cos, homemade kimchi is still the best. Without much delay, let's get started with the recipe.