Kimchi Sandwich with Homemade Mayo
Kimchi Sandwich with Homemade Mayo is a medium Korean‑Fusion recipe that serves 1. 620 calories per serving. Recipe by Salente on YouTube.
Prep: 35 min | Cook: 17 min | Total: 1 hr 7 min
Cost: $5.03 total, $5.03 per serving
Ingredients
- 1 cup Cabbage (shredded)
- 0.5 cup Carrot (julienned)
- 0.5 cup Radish (thinly sliced (red or white))
- 1 tbsp Salt (coarse or kosher)
- 1 tbsp Apple Cider Vinegar (adjust to taste)
- 2 tbsp Water (room temperature)
- 2 slices Cheddar Cheese (full‑fat, sliced)
- 2 slices Gouda Cheese (mild, sliced)
- 2 slices Mozzarella Cheese (low‑moisture, sliced)
- 2 slices Bread (sturdy bread such as sourdough or rye)
- 2 pcs Egg Yolks (room temperature, from high‑quality eggs)
- 1 tbsp White Wine Vinegar (for mayo)
- 1 tsp Salt (for mayo) (plus to taste)
- 150 ml Neutral Oil (canola, grapeseed or vegetable oil)
- to taste Black Pepper (freshly ground)
Instructions
Prepare the vegetables
Wash and dry the cabbage, carrot and radish. Shred the cabbage, julienne the carrot and thinly slice the radish.
Time: PT10M
Season the vegetables
Place the shredded vegetables in a bowl, add 1 tbsp salt, 1 tbsp apple cider vinegar and 2 tbsp water. Toss well and let sit for 5 minutes to draw out moisture.
Time: PT5M
Vacuum‑seal for sous‑vide
Transfer the seasoned vegetables to a vacuum‑seal bag. Seal the bag leaving a small air pocket on one side, then fold the other side over and leave it open as shown in the video. Ensure the vegetables have some space to expand.
Time: PT5M
Sous‑vide the vegetables
Fill the sous‑vide container with water, attach the immersion circulator and set to 90°C. Once the water reaches temperature, place the bag in the water bath and cook for 12 minutes.
Time: PT12M
Temperature: 90°C
Cool the pickles
After 12 minutes, remove the bag, cut it open and spread the vegetables on a plate to cool to room temperature.
Time: PT5M
Make homemade mayonnaise
Separate 2 egg yolks into a mixing bowl. Add 1 tbsp white wine vinegar, 1 tsp salt and a pinch of pepper. Begin whisking and slowly drizzle in 150 ml neutral oil while whisking continuously until a thick emulsion forms.
Time: PT10M
Prepare the bread and cheese
Lay out two slices of sturdy bread. Layer the cheddar, gouda and mozzarella slices evenly on one slice.
Time: PT5M
Assemble the sandwich
Spread a generous spoonful of the homemade mayo on the opposite bread slice. Top the cheese with a heap of the cooled pickled vegetables, then close the sandwich.
Time: PT3M
Pre‑heat the contact grill
Turn on the Flame Pro contact grill and let it heat up for about 5 minutes until hot.
Time: PT5M
Temperature: ~200°C
Grill the sandwich
Place the assembled sandwich on the grill, close the lid and cook for 3‑4 minutes per side, or until the cheese is fully melted and the bread is golden brown.
Time: PT5M
Temperature: ~200°C
Serve
Remove the sandwich, cut it diagonally, and serve immediately with extra homemade mayo on the side.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 22 g
- Carbohydrates
- 55 g
- Fat
- 35 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk (cheese), Gluten
Ingredient Substitutions
- Instead of Cabbage: Napa cabbage, Savoy cabbage
- Instead of Carrot: Daikon radish
- Instead of Radish: Turnip
- Instead of Apple Cider Vinegar: White wine vinegar, Rice vinegar
- Instead of Cheddar Cheese: Sharp cheddar
- Instead of Gouda Cheese: Edam
- Instead of Mozzarella Cheese: Provolone
- Instead of Bread: Ciabatta, Whole‑grain bread
- Instead of White Wine Vinegar: Apple cider vinegar
- Instead of Neutral Oil: Olive oil (light), Sunflower oil
Equipment Needed
- Chef Max Vacuum Sealer
- Vacuum‑seal Bags
- Sous‑Vide Immersion Circulator
- Large Water‑proof Container
- Kitchen Scale (optional)
- Knife
- Cutting Board
- Mixing Bowl
- Whisk or Hand Mixer
- Contact Grill (Flame Pro)
- Spatula
- Plate for serving
Critical Steps — Do Not Skip
- Vacuum‑seal the vegetables with space for expansion
- Sous‑vide at exactly 90°C for 12 minutes
- Make the mayonnaise by slowly emulsifying the oil
- Grill the sandwich until the cheese is fully melted and the bread is crisp
Chef Tips from the Video
- Use a mix of sharp cheddar, buttery gouda and melt‑friendly mozzarella for the best flavor balance
- Add a pinch of smoked paprika to the mayo for a subtle smoky note
- If you like extra tang, drizzle a few drops of extra apple cider vinegar over the pickled veg before assembling
Troubleshooting
Pickled vegetables are too crunchy
Increase sous‑vide time by 3‑5 minutes or cut the vegetables into smaller pieces before sealing.
Mayonnaise separates or looks watery
Make sure the yolks are at room temperature and add the oil extremely slowly while whisking vigorously. If it breaks, start with a fresh yolk and slowly whisk the broken mixture into it.
Sandwich crust is not crisp
Pre‑toast the bread lightly before assembling or increase grill heat slightly and press down firmly.
Storage
Refrigerator: Pickled vegetables: up to 5 days in an airtight container. Homemade mayo: 3‑4 days in a clean jar.
Freezer: Pickled vegetables can be frozen for up to 1 month, but texture may change. Do not freeze mayo.
Room temperature: Assembled sandwich is best eaten immediately; it will become soggy if left at room temperature.
Make-Ahead Tips
- Prepare the pickled vegetables a day ahead and store refrigerated
- Homemade mayo can be made up to 3 days in advance
- Bread can be toasted lightly before assembly to improve texture if making ahead
Frequently Asked Questions
What is the cultural significance and history of kimchi sandwiches in Korean‑fusion cuisine?
Kimchi sandwiches blend traditional Korean fermented vegetables with Western sandwich concepts, reflecting the global popularity of kimchi as a tangy, probiotic ingredient. In Korean‑fusion restaurants, the sandwich showcases how kimchi’s bold flavor can complement creamy cheeses and breads, creating a bridge between Korean street food and Western comfort food.
What are the traditional regional variations of kimchi in Korean cuisine?
Traditional Korean kimchi varies by region: Seoul‑style uses napa cabbage with a spicy red pepper paste, while Jeolla‑province kimchi often includes radish and seafood sauce. In the south, kimchi may be sweeter with added fruit, whereas northern versions are milder and focus on garlic and ginger. The pickled veg in this recipe can be adapted to any regional style you prefer.
How is kimchi traditionally served in Korea?
In Korea, kimchi is typically served as a side dish (banchan) alongside rice and main courses. It is eaten raw after fermentation, sometimes with a small portion of rice or wrapped in lettuce. The sandwich format is a modern, Western‑inspired presentation that uses kimchi as a flavorful filling rather than a side.
What occasions or celebrations is kimchi commonly associated with in Korean culture?
Kimchi is a staple at almost every Korean meal, but it holds special importance during the winter kimjang festival when families prepare large batches for the year. It also appears at holidays like Seollal (Lunar New Year) and Chuseok, where it accompanies ceremonial dishes.
What makes this kimchi sandwich special in Korean‑fusion cuisine?
The sandwich combines three textures—crisp pickled vegetables, melty cheese, and toasted bread—while the homemade mayo adds richness and balances the acidity of the kimchi. Using a sous‑vide technique for the pickles ensures uniform flavor infusion, a twist not found in traditional kimchi preparations.
What are the most common mistakes to avoid when making this kimchi sandwich?
Common errors include over‑compressing the vegetables in the vacuum bag (they need space to expand), adding oil too quickly when whisking the mayo (causing it to split), and grilling at too high a heat which burns the bread before the cheese melts. Follow the critical steps to prevent these issues.
Why does this recipe use sous‑vide cooking for the pickled vegetables instead of a quick pickle?
Sous‑vide at 90°C gently softens the vegetables while preserving their crunch and infusing the vinegar‑salt brine evenly. A quick pickle may leave the veg too firm and unevenly seasoned, whereas the controlled temperature of sous‑vide yields a consistent, melt‑in‑your‑mouth texture ideal for a sandwich.
Can I make the kimchi sandwich ahead of time and how should I store it?
Yes. Prepare the pickled vegetables and homemade mayo up to 3 days in advance, storing each in airtight containers in the refrigerator. Assemble the sandwich just before grilling; if you must pre‑assemble, wrap tightly in plastic and keep refrigerated, then grill directly from cold to retain crispness.
What texture and appearance should I look for when the sandwich is done?
The bread should be golden‑brown with a crisp crust, the cheese fully melted and slightly bubbling, and the pickled veg should be bright‑red and glossy. The interior should be moist but not soggy, and the mayo should coat the bread evenly without pooling.
What does the YouTube channel Salente specialize in?
The YouTube channel Salente focuses on modern sous‑vide and vacuum‑seal cooking techniques, showcasing how to combine precision cooking equipment with everyday recipes for fast, flavorful meals.
How does the YouTube channel Salente's approach to Korean‑fusion cooking differ from other cooking channels?
Salente emphasizes the use of sous‑vide and vacuum‑seal technology to achieve consistent textures and flavors, whereas most Korean‑fusion channels rely on traditional stovetop or oven methods. This technical focus allows for precise control over fermentation and cooking times, resulting in uniquely uniform dishes.
Last updated: August 24, 2026
