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Kimchi grilled cheese was a surprise hit in my house on a rainy Sunday when we were craving something cozy but a little out of the ordinary. The briny bite of kimchi melts into gooey cheese for the ultimate crispy buttered sandwich upgrade.
My family could not stop talking about this after the first bite. My partner especially loved how the kimchi cut through the richness of the cheese.
Ingredients
- Salted butter: brings buttery crispness to your bread. Use good quality butter for the best flavor
- Well-fermented cabbage kimchi: gives the sandwich its signature tangy slightly spicy punch. Choose kimchi that is deep red and has some age for the boldest flavor
- Sugar: rounds out the spicy and sour flavors. Taste as you go so you do not oversweeten
- Fish sauce: adds some subtle savory complexity. Look for one with a short clean ingredient list
- Gochugaru Korean red chile flakes: create gentle heat and color. Choose flakes with a vibrant red color
- Dasida beef stock powder: deepens the umami flavor. Make sure it is fresh and aromatic
- Sourdough bread: offers structure and tang. Choose slices that are at least half an inch thick so they hold up
- Muenster cheese: melts beautifully and offers mild creaminess. Fresh sliced cheese gives the best melt
- Garlic powder and onion powder: boost savory depth
- Freshly ground black pepper: adds a subtle bite. Use coarsely ground pepper for a bit of texture
- Scallions: provide a pop of freshness and color. Choose firm crisp scallions with bright green tops
Step-by-Step Instructions
- Prepare the Kimchi:
- Melt a small amount of butter in a nonstick skillet over medium high heat. Add the chopped kimchi and stir as it sizzles for about two minutes until fully warmed. Stir in the sugar fish sauce gochugaru and beef stock powder. Continue cooking just until any liquid cooks off but do not let the mixture get dry. Move the seasoned kimchi to a plate and wipe out the skillet.
- Toast the Bread:
- In the same pan melt a portion of the remaining butter. Add the bread slices and let them soak up the butter on one side. Remove the bread and repeat with more butter to coat the flip side of each slice. Return the slices to the pan and toast the second sides until they are just turning golden around the edges.
- Assemble the Sandwich:
- Turn the heat to low. Flip your bread slices and top both with the Muenster cheese. Sprinkle on garlic powder onion powder and black pepper. On one slice scatter the scallions and then pile on all the seasoned kimchi. Place the other slice of bread on top cheese side down to close the sandwich.
- Finish and Serve:
- Press down gently with a spatula to seal the sandwich. Cover the pan and cook over low heat for a couple of minutes flipping halfway through so the cheese melts evenly. When the cheese is totally gooey the bread should be nicely crisp. Move the sandwich to a wire rack. Sprinkle a tiny pinch of sugar on the outside to accentuate browning and a hint of sweetness. Garnish with any stray scallions. Slice and eat while hot.
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Sourdough is my favorite bread to use here because its sturdy texture holds all that melty filling together. There is a memory of my friend asking for seconds almost before he finished his first half of this sandwich and that moment sealed this as a favorite in our kitchen.
Storage Tips
If you want to make this ahead finish assembling and toasting the sandwich then let it cool on a rack. Wrap tightly and refrigerate for up to one day. Reheat it over medium low heat in a covered pan to crisp the bread and melt the cheese again. Avoid microwaving as it makes the bread soggy.
Ingredient Substitutions
If you cannot find Muenster cheese swap in mozzarella or Monterey Jack. Any well aged kimchi brings plenty of character so do not worry about sourcing a specific brand. A dash of soy sauce can stand in for fish sauce in a pinch.
Serving Suggestions
Pair this sandwich with a bowl of tomato soup or a quick cucumber salad for a fresh contrast. It makes a fun dinner with a pile of crispy potato chips and cold sparkling water.
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Cultural Note
Kimchi grilled cheese brings together Korean and American comfort foods into one bold satisfying snack. Kimchi brings deep tradition while grilled cheese is all nostalgia and kid like joy. Together they make every bite exciting.
Recipe FAQs
- → What type of kimchi works best for this sandwich?
Use well-fermented cabbage kimchi, finely chopped, to deliver a tangy, robust punch that stands up to the cheese and bread.
- → Can I use a different cheese instead of Muenster?
Yes, cheeses that melt well and have mild, creamy flavor—like mozzarella or Monterey Jack—make good alternatives.
- → What's the secret to a crispy bread exterior?
Butter both sides of the bread generously and toast on medium-high heat. This ensures a golden, crunchy crust.
- → Why is sugar sprinkled on the sandwich?
A touch of sugar balances kimchi's acidity and adds caramelized crunch to each bite, elevating flavor contrast.
- → How do I prevent the kimchi from making the sandwich soggy?
Cook off excess liquid from the kimchi before assembling, then layer it on top of melted cheese to shield the bread.
- → What bread works best for this dish?
Sourdough is recommended for its sturdy texture and tangy flavor, keeping the sandwich hearty and balanced.