Savory Kimchi Loaf with a Protein-Packed Bean Boost
1 hour
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About Savory Kimchi Loaf with a Protein-Packed Bean Boost
Craving a flavor explosion? This Savory Kimchi Loaf is a protein-packed powerhouse that will tantalize your taste buds and fuel your day. Imagine the tangy kick of kimchi mingling with the wholesome goodness of sorghum and a hearty seven-bean blend – pure deliciousness!This unique loaf is studded with crunchy pistachios and a melty cheese blend for a truly satisfying bite. It's incredibly versatile too, perfect for a healthy breakfast, a delightful brunch, or a flavorful snack.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Kimchi
- 1 medium Napa Cabbage
- 1/4 cup Sea Salt (or less if using table salt)
- 3 1/2 cup Water
- 1 tbsp Garlic grated
- 1 tsp Ginger grated
- 1 tsp Sugar
- 2 tbsp Fish Sauce
- 2-5 tbsp Pepper Flakes (2 tbsp for mild, 5 tbsp for spicy), red
- 4 medium Scallions chopped
For the Kimchi Loaf
- 1/4 cup Sorghum Flour
- 1/4 cup Bean Mix (see notes), ground
- 1/2 cup Whole Wheat Flour whole
- 1/2 cup Cheddar Cheese grated
- 1/2 tsp Baking Powder
- 1/2 cup Pistachios roughly chopped
- 1/2 cup Kimchi
- 2 Eggs
- 1/4 cup Refined Oil (sunflower, etc.), olive
- 2 1/4 tbsp Yogurt
- 1/4 cup Milk
- Milled Pepper black, freshly, to taste
- 1 1/2 tsp Salt to taste (optional)
Instructions
- Cut the Napa cabbage lengthwise into quarters and remove the cores. Slice each quarter crosswise into 2-inch strips.
- In a large bowl, combine the cabbage and sea salt. Massage the salt into the cabbage until it softens slightly. Add water to cover the cabbage completely. Let it stand for 1 to 2 hours.
- Rinse the cabbage under cold water 3 to 4 times. Drain thoroughly in a colander for 15 to 20 minutes.
- Meanwhile, in a small bowl, combine the grated garlic, grated ginger, sugar, and fish sauce. Mix well to form a smooth paste.
- Add the red pepper flakes to the paste. Use 2 tablespoons for a mild kimchi and up to 5 tablespoons for a spicier version.
- Gently squeeze out any remaining water from the cabbage. Return it to the bowl. Add the chopped scallions and the chili paste.
- Using your hands (or gloves), thoroughly coat the cabbage and scallions with the chili paste.
- Preheat oven to 350°F (180°C). Grease and line a loaf pan with parchment paper. This ensures easy removal and cleanup.
- In a large bowl, whisk together the sorghum flour, ground bean mix, whole wheat flour, baking powder, grated cheddar cheese, and chopped pistachios. Season with salt to taste, keeping in mind that the kimchi and cheese already contain salt.
- In a separate bowl, whisk the eggs until light and fluffy. Gradually whisk in the oil, milk, and yogurt. Season with freshly milled black pepper.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in 1/2 cup of kimchi. Distribute the kimchi evenly throughout the batter.
- Pour the batter into the prepared loaf pan. Spread it evenly.
- Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean (melted cheese doesn't count). Oven times may vary, so start checking for doneness around the 25-minute mark.
Recipe Notes
Good To Know
- My bean mix consisted of whole moong, soyabean, whole tuvar, rajma, desi/kala chana, white beans, and kabuli chana.
- Seafood gives kimchi an umami flavor. But there are vegetarians who enjoy kimchi too. For vegetarian kimchi, simply use 3 tablespoons of water in place of fish sauce.
- For a gluten-free version, substitute the wheat flour with an equal amount of buckwheat or oat flour.
- If you prefer a milder loaf, rinse the kimchi briefly before adding it to the batter.
- To create a crispier crust, sprinkle sesame seeds or crushed roasted peanuts on top before baking.
- Leftover slices toast beautifully—try serving them with Greek yogurt or a fried egg.
Expert Tips
- Experiment with different types of kimchi for varied flavor profiles. For example, try using cucumber kimchi for a refreshing twist or radish kimchi for a spicier kick.
- Don't overmix the batter. Overmixing can develop the gluten in the flour and result in a tougher loaf. Mix until just combined.
- For a richer flavor, consider adding a tablespoon or two of gochujang (Korean chili paste) to the batter.
Storage Instructions
- Store leftover kimchi bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 459kcalCarbohydrates: 32gProtein: 12gFat: 33gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gCholesterol: 1mgSodium: 855mgFiber: 5gSugar: 7g
Donna George
Articles: 29
5 Comments
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Absolutely fantastic! Thanks for the recipe.
Such a tempting dish! Thank you.
I’m eager to make this recipe!
Absolutely mouthwatering! Thanks for sharing.
Looks so delectable! Thanks for posting.