The BEST Loaf: The Kimchi Cheddar Scallion Sourdough

Hold onto your proofing baskets, fellow carb lovers, because we are about to break the sourdough matrix. If you thought regular sourdough was peak comfort food, allow me to introduce you to the ultimate flavor bomb: Kimchi Cheddar Scallion Sourdough Bread.

We’ve all seen jalapeno cheddar loaves, and sure, they’re great. But we’re upgrading. We are taking the deep, funky, fiery soul of Korean comfort food and rolling it right into a bubbly, artisanal sourdough crust.

The real star of this show? A homemade, slow-caramelized Kimchi Jam. It tastes exactly like a rich, deeply concentrated bowl of kimchi jjigae (kimchi stew), but transformed into a thick, sweet, and savory spread. Pair that with sharp melted cheddar and fresh green scallions, and you have a loaf that will make your kitchen smell like absolute heaven.

Why This Combination Actually Works: Sourdough already has that signature wild, lactic acid tang. Kimchi thrives on exactly the same kind of fermentation magic! By cooking the kimchi down with brown sugar and mirin, you strip away the harsh, watery acid and leave behind a rich, deeply umami jam. When folded into the dough alongside pockets of gooey cheese and bright, peppery scallions, every single bite delivers a complex contrast of sweetness, heat, and sharp dairy. It is, without a doubt, the most exciting loaf to come out of my oven this year.

When you finally slice into this loaf, you’re greeted by beautiful swirls of vibrant red kimchi jam, melted gold cheddar pockets, and bright flecks of green scallion. The sticky, savory kimchi jam bubbles up against the sharp cheddar during the bake, creating caramelized, crispy cheese skirts along the crust.

It’s perfect just slathered in plain salted butter, but if you use it to make a grilled cheese sandwich, it will change your life forever. Happy baking!

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Kimchi Cheddar and Scallion Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Dough:

• 110g ripe sourdough starter
• 350g water
• 500g flour
• 10g salt

For the Kimchi Jam:

• 1 tbsp butter
• 16oz (454g) kimchi, coarsely chopped
• 1 1/2 tbsp mirin
• 1/3 cup brown sugar

For the Inclusions:

• 1/3 cup of the kimchi jam from above
• 1/3 cup shredded cheddar cheese
• 4 green scallions, chopped

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
2. Add in the bread flour and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
   4. Stretch and fold #4. Repeat the steps from above.
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.
5. While you wait for the dough to bulk ferment, make the kimchi jam.

Make the Kimchi Jam:

1. In a small pot, add in the kimchi, brown sugar, mirin and salt. Cook over medium high heat until the sugar dissolved and the kimchi liquid begins to boil.
2. Lower the heat to medium low and continue to cook and stir the kimchi until the mixture begins darker and caramelized. This should take about 45 minutes and at this point, all of the excess moisture should be evaporated.
3. Blend the kimchi mixture in a food processor until smooth and jam like. Set aside in thee fridge.

Shape the Dough:

1. Flip the dough over and gently stretch to a long rectangle. Dollop and gently spread the cooled down kimchi jam on top. Then sprinkle the cheddar cheese and scallions on top. Fold the dough into a book fold and spread more filling on top of thee log if desired. Then tightly roll the log up. Then gently push/pull dough into a tight round in a candy cane motion.
2. Dust with rice flour and place into banneton bread mold.
3. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
4. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat.
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
4. Bake at 450F for 30 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 15 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving.

Sue Mun