Kimchi Grilled Cheese (Printable Version)

Tangy kimchi meets melted cheese in this crispy, golden 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

# Directions:

01 - Pat the chopped kimchi dry with paper towels to remove excess moisture. If desired, mix the kimchi with gochujang and chopped green onion for additional flavor.
02 - Lay out all bread slices on a clean work surface. Spread softened butter evenly on one side of each slice.
03 - Flip the bread so the unbuttered side faces up. Place 1 slice of cheddar and 1 slice of mozzarella on two of the bread slices. Distribute the chopped kimchi evenly over the cheese, then top each with another cheddar slice.
04 - Complete each sandwich by placing the remaining bread slices on top, buttered side facing outward.
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 cheese is fully melted.
06 - Remove sandwiches from heat and let rest for 1 minute. Slice diagonally and serve hot.

# Expert Advice:

01 -
  • The way the sharp cheddar cuts through the kimchis heat creates this incredible push and pull that keeps you coming back for more
  • Mozzarella adds that perfect cheese pull while balancing out the stronger flavors so nothing overwhelms your palate
02 -
  • Soggy sandwiches happen when you skip draining the kimchi, and I learned this the embarrassing way after serving my friends practically bread soup
  • Medium-low heat is non-negotiable because high heat burns the bread before the cheese has time to melt into that gooey perfection
03 -
  • Use a cast iron skillet if you have one because the weight helps create better contact and more even browning
  • If your kimchi is really sour, rinse it quickly before chopping to mellow out the tang slightly

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