📖 Instructions

1. Prepare the Kimchi Filling: In a food processor, combine the kimchi, sesame oil, rice vinegar, gochujang, and honey. Pulse until coarsely chopped but not completely pureed. You want some texture!
2. Toast the Sesame Seeds: In a dry skillet over medium heat, toast the sesame seeds until golden brown and fragrant. Keep a close eye on them, as they can burn quickly. Set aside to cool.
3. Melt the Butter: In a small saucepan, melt the butter over low heat. Remove from heat and set aside.
4. Assemble the Baklava Bombs: Preheat oven to 350°F (175°C). Lay one sheet of phyllo dough on a clean work surface. Brush lightly with melted butter. Top with another sheet of phyllo and brush with butter. Repeat until you have 4-5 layers of phyllo dough.
5. Add the Filling: Spread a thin layer of the kimchi filling evenly over the top layer of phyllo dough, leaving a ½-inch border around the edges.
6. Roll and Slice: Starting from one end, tightly roll the phyllo dough into a log. Use a sharp knife to slice the log into 1-inch thick pieces.
7. Arrange on Baking Sheet: Place the baklava bombs, cut-side up, on a baking sheet lined with parchment paper. Brush the tops with melted butter.
8. Bake: Bake for 15-20 minutes, or until golden brown and crispy. Keep an eye on them, as they can brown quickly!
9. Prepare the Honey-Sesame Syrup: While the baklava bombs are baking, prepare the syrup. In a small saucepan, combine the honey, sesame oil, and a pinch of salt. Bring to a simmer over medium heat, stirring until the honey is melted and the mixture is smooth.
10. Glaze and Garnish: Once the baklava bombs are out of the oven, immediately drizzle them generously with the honey-sesame syrup. Sprinkle with toasted sesame seeds. Let cool slightly before serving. They're best enjoyed warm!