Kimchi Havarti Poppers

This is a high Raymond original- a couple months back after eating some of my Maple Candied Bacon Pot Brownies I wondered “what if a jalapeno popper had kimchi instead of jalapeno!” The rest… is high story.

Highly recommend the yogurt dip with it, other dips are optional but the plain greek yogurt pairs really well with the kimchi and sriracha.

Kimchi Havarti Poppers

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Korean
Servings: 8 poppers
Calories: 148kcal


Yogurt Dip

  • 3/4 cup greek yogurt
  • 3 tbsp kimchi finely chopped, with juices

The Poppers

  • 8-10 slices white bread crusts removed
  • 2-4 tsp sriracha
  • 1 cup kimchi finely chopped
  • 1 large egg beaten in a small bowl
  • 100-120 g havarti cheese cut into 1/4″ x 1 1/2″ logs (I used a jalapeno havarti)


  • Heat a small pot of oil 2-3″ deep to 300F
  • roll each slice of bread flat with rolling pin
  • brush 1/2″ of the edges of the bread on all sides, place some kimchi in the center to thinly cover the unbrushed center of the bread slice. Drizzle the kimchi with sriracha, place a cheese log in the center and lightly roll the bread, then press then ends down to seal. Don’t use too much force when rolling and pressing or you’ll rip holes in the bread
  • Fry each roll in the 300F oil 1 minute, then turn and fry another minute.
  • Serve rolls with the yogurt and optionally sriracha and sweet chilli dipping sauce


Calories: 148kcal | Carbohydrates: 16g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 598mg | Potassium: 51mg | Fiber: 1g | Sugar: 4g