Homemade Kimchi Cheese Crunchwrap with Kimchi Ranch Dip Recipe
Having just returned from my South Korean trip this April, I am madly missing the vibrant food scene consisting of lip-smacking local street snacks, traditional cold noodles and piping hot stews.
Almost as much a staple food as rice, Kimchi makes up a large part of the typical South Korean diet. Its versatility allows it to be easily incorporated into various dishes such as soups, grilled meats and pancakes. Those familiar with Korean cuisine would know that kimchi is also a quintessential side dish (i.e. banchan).
Inspired by my love for handy wraps and kimchi, I am thrilled to get started on a new kimchi-related recipe, but fusion.
Here is my rendition of a Crunchwrap filled with Kimchi and Cheese. It is a two-layered flour tortilla loaded with cooked kimchi and cheese. Think tangy, cheesy and crunchy kimchi clasped between crisp tortillas, followed by a zesty, creamy Kimchi Ranch Dip. It is easy to make and tastes great.
Without further ado, let’s get started!
Crunchwrap Recipe
One large (20cm) flour Tortilla
One small (15cm) flour Tortilla
200g Kimchi
Two Cheese Slices
Half Cup Shredded Mozzarella and Red Cheddar
1/4 cup Scallion, chopped
1/4 cup Onions, chopped
One tablespoon Gochujang
One tablespoon White Sesame Seeds
One teaspoon Sesame Oil
1. Begin by heating a pan with sesame oil.
2. Add chopped scallion, onions, gochujang, kimchi and white sesame seeds and stir.
3. Prepare a large tortilla and add one slice of cheese as the base layer
4. Spread out the cooked kimchi mix over the cheese. Leave a gap at the edge for folding. There should be about half a cup (palm-sized portion) of kimchi mix left for making the dip too.
5. Sprinkle shredded mozzarella and red cheddar.
6. Add another slice of cheese over.
7. Cover with a smaller tortilla.
8. Fold the edges in like a parcel. It can be the shape of a square or a hexagon, however you like.
9. Add sesame oil to the pan and lightly pan-fried the crunchwrap till crisp/golden brown on both sides.
10. Once ready, slice it in half.
My mouth’s watering just by looking at these glistening ingredients and stretchy cheese.
Kimchi Ranch Dip Recipe
1/2 cup Greek Yoghurt
One tablespoon Mayonnaise
Coarse Ground Black Pepper
Spring Onion, chopped
1. With a blender, blend the remaining cooked kimchi mix, Greek yoghurt and mayonnaise till smooth.
2. Pour the contents into a bowl. Add a dash of Greek yoghurt/mayonnaise and garnish with spring onions and black pepper.
Now, dip your Kimchi Cheese Crunchwrap in and enjoy!
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