Kimchi & Cheddar Croissant

The croissant is genuinely buttery and flaky, and the gochugaru chili gives it a nice subtle heat that cuts through the rich cheese. I loved how the kimchi wasn't overpowering but added a tangy crunch in every bite.

The kimchi and cheddar combo is such a fun surprise—the tangy heat cuts through the rich, buttery croissant perfectly. I warmed mine up for a few minutes and the flaky layers were still intact while the filling got nice and gooey.

The croissant was perfectly flaky, and the gochugaru chili gave it a lovely warmth that balanced the sharp cheddar. I was surprised how well the kimchi worked with the buttery pastry.