If you ever wondered what would happen if Korea met a French bakery, this is it. My Kimchi Cheese Chicken Tarts bring together the bold flavours of spicy, tangy kimchi and juicy marinated chicken, all tucked into a buttery tart shell and topped with a gooey cheese blanket. Think of it as your favourite Korean comfort food, reimagined into an irresistible bite-sized treat!

These Kimchi Cheese Chicken Tarts are bursting with flavour and each bite gives you a little bit of everything. I am talking about the smoky spice of the gochujang, the addictive tang from the fermented kimchi, the richness of melted mozzarella and cheddar, and that buttery, crumbly tart shell that ties it altogether.

They’re perfect for gatherings, bake sales, or even a creative, savoury snack at home. Plus, I guarantee that they look as good, or even better than they taste, golden, glossy and slightly caramelised on top. Of course, with that irresistible cheese stretch!

I like to serve these Kimchi Cheese Chicken Tarts warm for the best experience. The contrast between crispy tart shell and melty cheese is unbeatable. I garnished with a sprinkle of sesame seeds, sliced scallions, and some seaweed for presentation. Pair with an iced yuzu tea or a cold beer if you want to go all out!

I hope you will like this fusion recipe as much as I do, and without further ado, the recipe!

Kimchi Cheese Chicken Tarts
by Javier Tan October-30-2025

These Kimchi Cheese Chicken Tarts are bursting with flavour, it’s your Korean comfort food in irresistible bite-sized fusion cheesy tarts!

Ingredients (Kimchi Cheese Chicken)

  • Approx 250g – 300g Chicken (I use Chicken Breast or Boneless Chicken Thigh)
  • 2 Tsp Sesame Oil
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Kimchi Water (from packaging)
  • 1 Tbsp Gochujang
  • 2 Tsp Sugar
  • + 2 Tbsp Olive oil and 300g Kimchi

Ingredients (Crispy Shells) + Assembly

  • 1/2 Cup or 110g of Butter, Cold and Cubed
  • 2 Cups or 250g of All-Purpose Flour
  • Pepper to taste
  • 2/3 Cup or 80g of Icing Sugar
  • 1 Egg
  • (To taste) Seaweed, Sesame Seeds, Scallion

Instructions

  1. Chop the chicken into cubes and marinate for 30 minutes with the remaining ingredients.
  2. Meanwhile, prepare the tart shells by first cutting the butter into the flour, pepper and icing sugar mix until coarse crumbs. Add in 1 egg to gel everything together.
  3. Next, roll the dough out until approx 3 – 5mm (personal preference), and cut out circles and use a tart ring mould. Poke holes to the base using a fork. I also used rice to weigh down the dough.
  4. Bake 180C for 16 – 18 mins, set aside to cool for 5 mins before unmoudling.
  5. While baking, heat up 2 tbsp olive oil in a nonstick frying pan at medium heat and fry the kimchi for 2 mins.
  6. Then, place in the chicken and let it simmer and cook for 8 – 10 mins until fully cook through.
  7. Transfer the kimchi chicken into the tarts, top off with cheese and bake at 180C until the cheese is nicely melted (up to 10 mins).
  8. Garnish with chopped scallion, seaweed and sesame seeds.
  9. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 1 hour 20 mins
  • Total time: 2 hours 20 mins
  • Yield: 4 – 5 Kimchi Cheese Chicken Tarts

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself) or in a fridge (up to a week, re-heated).
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan