How to Master Korean-Inspired Twisted Pastry

Dough Development

Proper kneading technique creating ideal elasticity for dramatic twist structure.

Filling Preparation

Strategic kimchi treatment balancing moisture and flavor concentration.

Twist Formation

Careful cutting and twisting technique exposing attractive filling layers.

Temperature Control

Precise baking environment achieving perfect cheese melt without burning.

Baking Tips

For the best flavor, use aged kimchi that has developed deeper fermented notes

Pat the kimchi very dry before chopping to prevent the dough from becoming soggy

For a less spicy version, rinse the kimchi briefly before chopping and reduce the gochujang

The dough can be made a day ahead and refrigerated overnight for the first rise (this actually improves flavor)

For maximum cheese pull, use at least half low-moisture mozzarella in your cheese blend

Keep the twisted dough portions relatively small to ensure they cook through properly

Make sure your yeast is fresh and active - the foam test in step one confirms this

For a vegan version, use plant-based cheese, milk, and egg replacements in the dough

Kimchi Cheese Twist

Name: Kimchi Cheese Twist
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 25 min
Yield: 8 twists
Cuisine: Korean Fusion
Ingredients: For the Dough:; 3 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 packet (2¼ teaspoons) active dry yeast; ¼ cup warm water (105-110°F); ¾ cup warm milk; 3 tablespoons unsalted butter, melted; 1 large egg; For the Filling:; 1½ cups kimchi, drained and finely chopped; 2 tablespoons kimchi juice (reserved from draining); 2 tablespoons gochujang (Korean chili paste); 1 tablespoon sesame oil; 2 green onions, finely chopped; 3 cloves garlic, minced; 1 tablespoon sugar; 2 cups shredded cheese blend (mozzarella and cheddar); For the Topping:; 1 egg beaten with 1 tablespoon water (egg wash); 2 tablespoons sesame seeds; 1 tablespoon everything bagel seasoning (optional); For the Dipping Sauce:; ¼ cup mayonnaise; 2 tablespoons sriracha; 1 tablespoon honey; 1 teaspoon lime juice; ½ teaspoon sesame oil

This Kimchi Cheese Twist recipe combines Korean fermented flavors with melty cheese in a flaky, twisted pastry. With its balance of spicy, tangy kimchi and rich, savory cheese, this medium-difficulty dish creates an addictive fusion snack. The recipe requires moderate attention to dough handling and filling distribution but rewards with an impressive presentation and complex flavor profile.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

2H25 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Dough:

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 packet (2¼ teaspoons) active dry yeast

¼ cup warm water (105-110°F)

¾ cup warm milk

3 tablespoons unsalted butter, melted

1 large egg

For the Filling:

1½ cups kimchi, drained and finely chopped

2 tablespoons kimchi juice (reserved from draining)

2 tablespoons gochujang (Korean chili paste)

1 tablespoon sesame oil

2 green onions, finely chopped

3 cloves garlic, minced

1 tablespoon sugar

2 cups shredded cheese blend (mozzarella and cheddar)

For the Topping:

1 egg beaten with 1 tablespoon water (egg wash)

2 tablespoons sesame seeds

1 tablespoon everything bagel seasoning (optional)

For the Dipping Sauce:

¼ cup mayonnaise

2 tablespoons sriracha

1 tablespoon honey

1 teaspoon lime juice

½ teaspoon sesame oil

Instructions

In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.

In a large bowl or stand mixer fitted with dough hook, combine flour and salt. Make a well in the center and add the yeast mixture, warm milk, melted butter, and egg.

Mix until a shaggy dough forms, then knead by hand for 8-10 minutes or with a mixer for 5-6 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

While the dough rises, prepare the filling. In a medium bowl, combine the chopped kimchi, kimchi juice, gochujang, sesame oil, green onions, garlic, and sugar. Mix well and set aside.

When the dough has doubled, punch it down and transfer to a floured surface. Roll out into a 16×12 inch rectangle.

Spread the kimchi mixture evenly over the dough, leaving a ½-inch border around the edges. Sprinkle the shredded cheese blend evenly over the kimchi.

Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or kitchen scissors, cut the log in half lengthwise, exposing the layers.

With the cut sides facing up, carefully twist the two pieces around each other, maintaining the exposed layers facing upward. Cut the twisted log into 8 equal pieces.

Place the twists on parchment-lined baking sheets, allowing space between each. Cover loosely and let rest for 20 minutes. Meanwhile, preheat oven to 375°F (190°C).

Brush the twists with egg wash and sprinkle with sesame seeds and everything bagel seasoning if using.

Bake for 22-25 minutes until golden brown and the cheese is bubbly. While baking, whisk together all dipping sauce ingredients.

Let the twists cool for 5 minutes before serving with the dipping sauce. Best enjoyed warm when the cheese is still gooey.

Kimchi Cheese Twist

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Korean-Inspired Twisted Pastry

Kimchi Cheese Twist

Ingredients

Instructions