Snacks 🤖 AI Generated

Kimchi Lasagna Cups: Spicy Korean Comfort Bites

Crispy wonton wrappers layered with tangy kimchi, creamy tofu ricotta, and melted mozzarella in individual cups—delivering bold Korean-Italian fusion flavor with 40% fewer calories than traditional lasagna. These handheld snacks are perfectly portioned, ready in under an hour, and packed with probiotics.

20m

Prep Time

30m

Cook Time

Servings

350

Calories

26g

Protein

🛒 Ingredients

✓ 8 wonton wrappers (square, not round)
✓ 300g silken tofu, drained
✓ 1/4 cup nonfat Greek yogurt
✓ 3/4 cup part-skim mozzarella, shredded
✓ 1 cup kimchi, chopped (reserve 2 tbsp juice)
✓ 1/4 cup low-sodium vegetable broth
✓ 1 egg white
✓ 1 tsp sesame oil
✓ 1/2 tsp kosher salt
✓ 2 tbsp gochujang (Korean red chili paste)
✓ 1 tbsp rice vinegar
✓ 1 tsp honey
✓ 1 tsp minced garlic
✓ 1/4 tsp white pepper
✓ 2 tbsp chopped scallions
✓ 1 tbsp sesame seeds (optional garnish)

👨‍🍳 Instructions

1. Prep tofu ricotta: Crumble silken tofu into a bowl (don't over-blend—keep texture rustic). Fold in Greek yogurt, salt, egg white, and sesame oil until combined. Taste and adjust seasoning; mixture should taste slightly salty. Set aside.

2. Make gochujang sauce: Whisk gochujang, rice vinegar, honey, minced garlic, and white pepper in a small bowl. Thin with 1 tbsp broth if too thick. This adds Korean depth without extra calories.

3. Prepare muffin tin cups: Preheat oven to 375°F (190°C). Lightly oil two standard muffin cups. Press one wonton wrapper firmly into each cup, creating a nest. Wrapper edges will stick up slightly—this is correct.

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4. Build first lasagna layer: Brush insides of wonton nests with 1/2 tsp sesame oil each. Spoon 2 tbsp tofu ricotta into each cup, spreading to edges. Top each with 1.5 tbsp chopped kimchi and 1/2 tsp gochujang sauce.

5. Layer and fill: Add second wonton wrapper to each cup (fold edges down to fit). Top with remaining tofu ricotta (2 tbsp per cup), more kimchi (1.5 tbsp), gochujang sauce (1 tsp each), and sprinkle 3 tbsp part-skim mozzarella on each.

6. Bake until golden: Bake for 22–26 minutes until wonton edges turn golden brown and crispy, cheese is melted and slightly bubbly at edges. Do not overbake or wontons will burn.

7. Rest and garnish: Let cups cool in tin for 3 minutes (they firm up slightly). Carefully remove using a thin spatula. Top each with scallions and sesame seeds while still warm. Serve immediately.

📊 Nutrition per Serving

Calories350 kcal

Protein26g

Carbohydrates48g

Fat12g

🏷️ Tags

#Korean fusion appetizers#low-calorie comfort food#probiotic snacks

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