Kimchi Muenster Grilled Cheese (Print-Friendly Version)
Tangy kimchi pairs with Muenster on toasted sourdough for a crispy, melty, flavorful sandwich delight.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons salted butter, divided
02 -
½ cup well-fermented cabbage kimchi, finely chopped
03 -
2 teaspoons sugar, plus extra for sprinkling
04 -
½ teaspoon fish sauce
05 -
½ teaspoon gochugaru (Korean red chile flakes)
06 -
¼ teaspoon Dasida beef stock powder
07 -
Two ½‑inch-thick slices sourdough bread
08 -
3 slices Muenster cheese, halved
09 -
½ teaspoon garlic powder
10 -
½ teaspoon onion powder
11 -
¼ teaspoon freshly ground black pepper
12 -
2 scallions, finely chopped
# Steps:
01 -
In a 12-inch nonstick skillet over medium-high heat, melt ½ tablespoon butter. Add the kimchi and cook, stirring occasionally, until heated through and sizzling, about 2 minutes. Stir in the sugar, fish sauce, gochugaru, and beef stock powder. Cook until the liquid has evaporated, about 1 minute, ensuring the kimchi remains moist. Transfer to a small plate and set aside. Wipe the skillet clean.
02 -
In the same skillet over medium-high heat, melt half of the remaining butter. Add the sourdough slices and swirl to coat one side with butter. Transfer the bread to a plate and repeat with the remaining butter to coat the other sides of the bread. Toast the second sides until golden brown and crisp, about 1 minute.
03 -
Reduce the heat to low and flip the bread slices. Spread the cheese evenly on top of the bread slices and sprinkle with garlic powder, onion powder, and black pepper. Add scallions to one slice and layer with the seasoned kimchi. Place the second bread slice over the kimchi, cheese-side down. Gently press with a spatula to seal. Cover and cook until the cheese melts, about 2 minutes, flipping halfway. Transfer to a wire rack and sprinkle with sugar to taste. Garnish with any loose scallions. Slice and serve.