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Grilled Kimchi Toast

Image for Grilled Kimchi Toast


Yield: 8 servings

kikkoman products used:


1 whole Red Cabbage, quartered
Salt (as needed)
Garlic (as needed)
Ginger (as needed)
Cooked Rice, warm (as needed)
Gochugaru (as needed)
Extra Virgin Olive Oil (as needed)
Lemon Zest (as needed)

XO Sauce (Yield: 1 gallon)
2 quarts Canola Oil
2 cups Shallots, thinly sliced
1 cup Garlic, thinly sliced
1 cup Ginger, thinly sliced
6 cups Gochugaru
1/2 cup Kikkoman Soy Sauce
1/4 cup Brown Sugar

To Order
8 slices Sourdough or Rye Bread, thickly sliced, toasted on grill
Labneh (as needed)
Toasted Sesame Seed (as needed)
Cilantro Leaves (as needed)


Scale cabbage and record weight. Measure 2% salt by weight, 3% peeled garlic cloves, 3% peeled ginger, 1% rice, and 1% gochugaru. Rub cabbage with salt. Into a blender, add garlic, ginger, rice, and gochugaru and purée. In a fermentation vessel, combine the purée and salted cabbage. Ferment Kimchi for at least 1 month.

Prepare and heat grill. Drain fermented cabbage, reserving liquid, and char the kimchi on a grill. Medium dice charred kimchi and transfer to a nonreactive container. Marinate kimchi in reserved fermentation liquid, oil and season with lemon zest.

XO Sauce:
In a pot over very low flame, heat oil and slowly toast shallots, garlic, and ginger until deeply browned and soft. Increase heat to medium-low, add gochugaru, and continue to toast mixture, for about 45 minutes, careful not to burn. Add Kikkoman Soy Sauce and brown sugar. Transfer to a blender and purée.

To Order:
Coat one side of toast with labneh and arrange Kimchi on top. Garnish with XO sauce and finish with toasted sesame seeds and cilantro.

Recipe by Brad Deboy, Elle, Washington, DC


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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