Kimchi Grilled Cheese Fusion (Printable Version)

Sharp cheddar joins tangy kimchi in a savory, golden sandwich bursting with melty fusion flavor.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough or country-style bread
02 - 4 tablespoons unsalted butter, softened
03 - 4 slices sharp cheddar cheese
04 - 2 slices mozzarella cheese

→ Vegetables & Condiments

05 - 1/2 cup chopped, well-drained kimchi
06 - 1 tablespoon sliced scallions (optional)

→ Additional (optional)

07 - 1 teaspoon gochujang (Korean chili paste)
08 - 1 teaspoon mayonnaise

# Steps to Follow:

01 - Evenly spread softened butter on one side of each bread slice.
02 - In a small bowl, combine gochujang and mayonnaise if using. Spread this mixture on the unbuttered side of two bread slices.
03 - Place 2 slices of sharp cheddar and 1 slice of mozzarella on top of the gochujang-mayo side of each prepared bread slice.
04 - Distribute chopped kimchi over the cheese layer. Sprinkle with scallions if desired.
05 - Top each sandwich with the remaining bread slices, buttered side facing out.
06 - Preheat a nonstick skillet over medium-low heat. Place sandwiches in skillet and grill for 3 to 4 minutes on each side, pressing gently, until bread is golden and the cheese has melted.
07 - Remove sandwiches from heat. Let cool briefly, slice in half, and serve immediately.

# Additional Tips::

01 -
  • Crispy crust meets melty cheese for pure comfort with a punch
  • Super quick to make in under twenty minutes
  • Perfect way to use up leftover kimchi
  • Each bite bursts with a mix of savory, spicy, and tangy
  • Vegetarian-friendly when you use plant-based kimchi and cheese
02 -
  • Packed with gut-friendly probiotics from fermented kimchi
  • Melted cheese layers perfectly to hold the fillings together
  • No overly complicated steps or specialty equipment needed
  • Vegetarian-friendly with the right kimchi and cheese
03 -
  • Always cook low and slow for the ultimate crust Rushing leads to burnt outsides with unmelted cheese inside
  • Lightly toast both sides of the bread before assembling if you are starting with a very soft loaf
  • I learned never to skip draining the kimchi Excess moisture ruins the crisp contrast you want in each bite
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