Kimchi Grilled Cheese (Print Version)
Tangy kimchi meets melted cheddar and mozzarella on buttery sourdough bread for a flavor-packed fusion sandwich.
# What You 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
# How to Prepare:
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 Advice:
01 -
- The tangy kimchi cuts through all that rich melted cheese in the most perfect way
- Takes less than 20 minutes from start to finish for serious comfort food
02 -
- Draining the kimchi is not optional, wet kimchi makes bread soggy in seconds
- Medium-low heat is your friend, high heat burns bread before cheese melts
03 -
- Pressing gently with your spatula helps the cheese melt evenly and bread contact the pan
- A cast iron skillet gives the best golden crust but nonstick works perfectly too