Kimchi Cheez-Its

I’ve been pondering this recipe idea for years now and I’m so glad I finally put it down on paper. I’ve always been very interested in making my favorite food from scratch so here I present to you an insane Korean-ish version of one of my favorite American savory snacks: cheesy “cheez-it” crackers infused with the savory addicting flavor of kimchi.

I would recommend rolling out the dough extra thin (about 1/8” or less) to ensure a crispy, crunchy cracker. But in my video, I rolled them out a little on the thicker side and they puffed up like a savory puff pastry which I’ll lovingly call “snackers.” Crackers or snackers, whichever route you choose, these won’t last long. One bite and you will be hooked!

Kimchi Cheez-Its (1 medium jar):

• 6 oz sharp cheddar cheese, chilled, cut into small blocks
• 1 cup all purpose flour (120 grams)
• 1/4 tsp salt
• 5 TBSP cold butter, cubed (75 grams)
• 2-3 TBSP cold kimchi juice
• 1 egg for egg wash
• Flaky salt (optional)

Step 1. Make the dough. In a food processor, blitz the cheese cubes until they look like large sand granules. Add the flour and salt. Pulse for another 15 seconds. Add the chilled butter and process until well incorporated. Add the kimchi juice and pulse until the dough starts to come together. At this point, I like to finish by hand. Dump the dough onto a cutting board and pat together until it forms a disc. If too crumbly, add a little more kimchi juice. Wrap in plastic wrap and chill for at least an hour, ideally overnight.

Step 2. Preheat the oven to 375°F. In a medium bowl, whisk egg and a splash of water, milk or cream and set aside.

Step 3. Roll out the dough on a lightly floured surface until it’s very thin, about 1/8” for crispy crackers and . With a fluted pastry cutter or regular knife, cut into small squares and place onto baking sheet lined with parchment paper. Punch a hole in the center with a chopstick if desired. Brush with egg wash and sprinkle with a little flaky salt if desired. Bake for 9-11 minutes for thinner crackers, 12-15 minutes for thicker snackers until golden brown. Immediately move the crackers to racks to cool. Enjoy!