Sweet and funky is an underrated combination, and stuffing dates with finely chopped kimchi folded into cream cheese proves it. The dates provide natural caramel sweetness while the kimchi brings sour, spicy tang and live cultures. Serve them cold straight from the fridge for the best contrast in temperature and texture.
Ingredients
- 16 medjool dates, pitted and sliced open
- 1/2 cup cream cheese, softened
- 1/3 cup kimchi, finely chopped, liquid squeezed out
- 1 tsp toasted sesame oil
- Toasted sesame seeds and sliced scallions to garnish
Instructions
- In a small bowl, mash cream cheese with chopped kimchi and sesame oil until well combined.
- Spoon or pipe about 1 tsp of the kimchi cream cheese mixture into each date.
- Arrange on a plate. Sprinkle with sesame seeds and scallions.
- Chill 10 minutes before serving for the flavors to settle.
Nutrition Facts (per serving, 3 dates)
| Calories | 210 |
| Total fat | 7g |
| Total carbohydrates | 36g |
| Dietary fiber | 3g |
| Protein | 3g |
| Sodium | 190mg |
Why This Is Good for Your Gut
Kimchi is fermented with live lactobacillus strains that support microbial diversity and have been linked to improved digestion. Dates contribute soluble fiber and polyphenols that act as prebiotics, feeding the same beneficial bacteria the kimchi introduces. Together they pair a probiotic food with fuel for it to work with.
Use kimchi that's been fermenting a few weeks rather than fresh, it holds together better once chopped and mixed in. For more ways to use a jar of kimchi, try the Kimchi Rice Bowl with Fried Egg.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
