Kimchi Grilled Cheese

It’s hard to mess with the perfection of a melty, beautifully browned grilled cheese, but kimchi is our exception. Spicy and a little crunchy, this Korean condiment takes a nostalgic childhood sandwich and makes it decidedly grown-up.

Every step of our kimchi grilled cheese recipe layers more flavor. The kimchi is caramelized in a pan with butter, concentrating its flavors and crisping it a bit. The sliced sourdough is then toasted on both sides, coaxing out all those yummy, nutty flavors and preventing the it from becoming soggy. The mayo spread shouldn’t be written off; it’s my preferred ingredient for caramelizing any grilled cheese. And, of course, there’s lots of cheese. We suggest cheddar or mozzarella, but feel free to use a nutty Gruyere or a mild Monterey Jack.

Ingredients for Kimchi Grilled Cheese

• Butter: You’ll heat the kimchi in a pan with a little melted butter to crisp it up.
• Kimchi: Choose your favorite brand of kimchi for this recipe. If you’ve never bought kimchi before, some popular brands to keep an eye out for include Jongga, Mother in Law’s, Cleveland, Mama O’s and Wildbrine.
• Mayonnaise: You’ll spread the outside of the sourdough slices with mayonnaise. You can use butter instead if you prefer, or try the Tillamook butter-mayonnaise blend.
• Sourdough: Slices of crusty sourdough are sturdy enough to hold all the cheese and kimchi in the sandwich, and won’t become as soggy as other sliced sandwich breads.
• Cheese: Cheddar cheese will give you a sharper flavor, while mozzarella will be much milder, giving the kimchi a chance to come through a bit more. Go with your preferred option. Either way, always grate the cheese from the block for the best flavor.

Directions

Step 1: Crisp the kimchi

In a large cast-iron or other heavy skillet, melt the butter over medium-high heat. Add the chopped kimchi and cook until it begins to crisp and turn golden, stirring occasionally. Transfer the kimchi to a plate or bowl, then wipe out the skillet.

Step 2: Toast the bread

Spread 1-1/2 teaspoons of mayonnaise on one side of each slice of bread. Place the bread, mayonnaise side down, in the same skillet over medium-low heat. Toast the bread until it’s golden brown, about two to three minutes. Remove the bread from the skillet.

Step 3: Assemble the grilled cheese

Top the toasted sides of the bread slices with the crisped kimchi. Sprinkle the shredded cheese evenly over the kimchi.

Top the cheese with the remaining bread slices, the toasted sides facing inwards against the cheese.

Spread 1-1/2 teaspoons of mayonnaise on the outside of each sandwich.

Step 4: Cook the grilled cheese

Place the assembled grilled cheeses in the same skillet and cook them until the bread is golden brown and the cheese is melted, five to six minutes on each side. Serve the kimchi grilled cheeses immediately.

Editor’s Tip: I often cook my grilled cheese with the lid on, and sometimes add one or two drops of water to create steam, which helps the cheese melt. Don’t add too much water, though, or the bread could become soggy.

Kimchi Grilled Cheese Variations

• Try another cheese: Go beyond mozzarella or cheddar with other melting cheeses like nutty Gruyere, mild Gouda, spicy pepper Jack, buttery Havarti or classic Colby-Jack.
• Add meat: If you want to up the protein, build cooked bacon or steak into the grilled cheese.
• Kick up the spice: Before adding more heat, taste the kimchi to assess its spice level. Even the same brand can vary from batch to batch, tasting spicier or milder than ones you’ve bought in the past. If you still want more spice, add a little gochujang paste to the inside of one of the slices of bread, or use pepper jack cheese.
• Flavor the mayonnaise: Grate a little garlic into the mayo and add a few shakes of raw sesame seeds. These simple additions will really kick up the flavor and texture.

How to Store Kimchi Grilled Cheese

Kimchi grilled cheese is best enjoyed as soon as it’s made, but you can definitely keep any leftovers to eat within the next few days. Allow the grilled cheese to cool to room temperature, then transfer it to an airtight container.

How to reheat leftover kimchi grilled cheese

To reheat kimchi grilled cheese, place the grilled cheese in a pan over medium heat. You’ll want to slowly reheat the grilled cheese so the cheese melts without burning the outside. Sometimes I’ll add a drop of water to the pan and cover it with the lid so the steam melts the cheese. Don’t add too much water, though, or the bread will become soggy.

Kimchi Grilled Cheese Tips

What do you serve with kimchi grilled cheese?

Serve kimchi grilled cheese with a side of refreshing leafy green salad with ginger dressing, sweet potato fries, a cup of tomato soup or a cucumber salad. Of course, you don’t really need anything to accompany the kimchi grilled cheese; few moments in life are as simple a pleasure as a perfectly made grilled cheese.

Why is this grilled cheese coated with mayonnaise instead of butter?

Mayonnaise is a great spread for grilled cheese. Mayonnaise is easier to smear on bread than butter, has a higher smoke point (so it burns less easily) and is more flavorful. I’ve also found that it creates a more cohesive golden brown crust. You can totally use butter if you prefer, though!

How else can you use leftover kimchi?

You may have a bit of kimchi left over after making the grilled cheese, but it won’t go to waste because there are a ton of other amazing uses for kimchi. It’s great as is (kimchi has numerous health benefits) or used to top Korean tacos, to make kimchi fries or to serve with burgers. You can also add it to a grain bowl, incorporate it into kimchi fried rice or make a kimchi stew.