Kimchi Grilled Cheese (Printer-friendly)
Crispy sourdough with gooey cheese and tangy kimchi creates this ultimate Korean-American comfort sandwich.
# What you'll need:
→ Bread
01 - 4 slices sourdough or country-style bread
→ Cheese
02 - 4 slices sharp cheddar cheese
03 - 2 slices mozzarella cheese
→ Kimchi
04 - 1/2 cup well-drained, chopped kimchi
→ Butter
05 - 2 tbsp unsalted butter, softened
→ Optional Add-ins
06 - 1 tsp gochujang (Korean chili paste), for extra heat
07 - 1 green onion, finely chopped
# Method:
01 - Pat the chopped kimchi dry with paper towels to minimize excess moisture. If desired, mix the kimchi with gochujang and green onion for extra flavor.
02 - Lay out the bread slices on a work surface. Butter one side of each slice evenly.
03 - Flip the bread so the unbuttered side is facing up. Place 1 slice of cheddar and 1 slice of mozzarella on two of the slices. Evenly distribute the chopped kimchi over the cheese, then top each with the remaining cheddar slices.
04 - Close the sandwiches with the other two bread slices, buttered side facing out.
05 - Heat a nonstick skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for 3–4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
06 - Remove from heat, let rest for 1 minute, then slice and serve hot.
# Expert Tips:
01 -
- The tangy fermented kimchi cuts through rich cheese like nothing else can
- Ready in under 20 minutes but tastes like something from a specialty restaurant
02 -
- Draining the kimchi well is the difference between crispy and soggy bread
- Medium-low heat prevents burning while giving the cheese time to melt completely
03 -
- Mixing a little gochujang into the kimchi creates an even more cohesive flavor
- Using a cast iron skillet gives the best golden crust