Kimchi cheese croissant

Kimchi cheese croissant

The pungency of kimchi mellows when fried in butter, but the depth of flavour remains, with enough sharpness to offset the buttery croissant and cheese. Cooking these in a pan allows for an almost crumb-free breakfast in bed, but you can bake too.

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  • Serves4
  • CourseBreakfast
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 4 all-butter croissants
  • 200g Gruyère, coarsely grated

Buttered kimchi

  • 25g unsalted butter
  • 400g Vadasz Raw Kimchi, drained
  • 1 tsp golden granulated sugar
  • 1 tbsp Cooks’ Ingredients Mirin Rice Wine


  1. For the kimchi, melt the butter in a large saucepan or sauté pan over a medium heat. Add the kimchi and sugar, stirring well to combine. Cook for 5 minutes, stirring occasionally. Add the mirin and continue to cook for a further 3-5 minutes until the kimchi has softened. Remove from the heat and set aside.

  2. Slice the croissants in half horizontally. Layer the bottom pieces with a handful of grated Gruyère, followed by some warm buttered kimchi and another handful of Gruyère (use around 50g cheese per croissant). Finish with the croissant ‘tops’.

  3. Heat a nonstick frying pan over a medium heat. When the pan is warm but not scorchingly hot, turn the heat down to low. Put the filled croissants in the pan bottom-side down and gently cook for 2-3 minutes on each side to crisp up and melt the cheese (you may have to do this in two batches). Don’t worry if bits of cheese fall into the pan; they will brown and add more flavour. (You can also heat the filled croissants in an oven – see below.) Slice in half and serve immediately while warm.


Typical values per serving when made using specific products in recipe


1,852kJ/ 445kcals



Saturated Fat












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