I love how my kimchi grilled cheese combines tangy kimchi with perfectly melty cheese for a quick, flavorful twist on a classic favorite. I can whip this up in under 30 minutes, making it my go-to for busy weeknights or a fast lunch. It’s an easy, no-fuss recipe that is always satisfying whenever I make it. No leftovers ever!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Burst of flavor. This version of grilled cheese is packed with spicy, tangy, sweet, and cheesy flavors that make every bite delicious.
- Easy to make. This recipe uses simple ingredients, and you’ll have it ready in 20 minutes!
- Perfect light lunch or snack. This sandwich is a great option for lunch on the go or as a filling afternoon snack!
📋 Ingredients and notes
To make this kimchi grilled cheese recipe, you’ll need kimchi, brown sugar, sourdough bread, mozzarella cheese, cheddar cheese, and butter.
Variations & Substitutions
- Kimchi. Use any store-bought kimchi. Chop it finely to spread evenly on the bread.
- Brown sugar. Add a touch of sweetness and to balance the sour and spicy flavors.
- Cheese. Use a blend of mozzarella and cheddar cheese.
- Bread. I prefer to use sourdough bread that complements the flavors of kimchi. You can also use ciabatta or whole wheat bread.
- Butter. Use butter or vegan butter as a spread on the bread to get a golden brown toast.
- Add vegetables like tomato, garlic, and scallions.
📖 How to make kimchi grilled cheese sandwich
Step 1:
Add 1 tablespoon of butter to a medium skillet. Add the kimchi and brown sugar and cook for another 2 minutes undisturbed until caramelized. Transfer the mixture to a bowl and wipe the skillet clean.
Step 2:
Assemble your sandwiches: a slice of sourdough bread, two slices of each cheese, a kimchi mixture, two slices of cheese, and another slice of sourdough bread on top.
Step 3:
Spread butter on both sides of the sandwich.
Step 4:
Heat the same skillet over medium heat. Place the sandwich in the skillet and pan-fry for a few minutes on each side until golden brown.
Step 5:
Once both sides are golden brown and the cheese is melted, remove the sandwich from the skillet, cut it if desired, and serve.
👩🏽🍳 Tips for the best kimchi grilled cheese
Shruthi’s Top Tip
Make sure to drain the kimchi well before cooking. Excess liquid can make the sandwich soggy, and nobody wants that!
- Cooking the kimchi with brown sugar helps caramelize it and enhance its flavor. It also helps make it less spicy.
- Layer the cheese on both sides of the kimchi mixture to help glue the sandwich together and ensure an even melt.
- Cook the sandwich over medium-low heat so the cheese melts thoroughly without burning the bread. Covering the skillet with a lid for the first half of cooking can help the cheese melt faster.
- Press down gently on the sandwich with a spatula while cooking to help the cheese melt uniformly.
👩🏽🍳 Troubleshooting FAQs
You can use napa cabbage kimchi (baechu kimchi), which is the most common type of kimchi. Other types, like green onion kimchi (pa kimchi) and young radish kimchi (yeolmu kimchi), also work well for this recipe. If you’re vegetarian, make sure that the kimchi doesn’t have shrimp in it!
Sourdough is ideal, but you can also use whole wheat, rye, or any sturdy bread that can hold up to grilling.
Yes, you can use any cheese that melts well, like Gruyere, Swiss, or American cheese!
🍴 How to serve kimchi grilled cheese
Serve kimchi grilled cheese as a light lunch or afternoon snack. Serve it with cottage fries, smashed potatoes, easy frozen fries, or buffalo cauliflower for a more filling meal.
🍴Storage and reheating suggestions
This sandwich is best when eaten right away while warm. You could store it in a ziploc bag or airtight container in the fridge for about 2 days, but we shouldn’t always do the things we could, amirite?
Leftovers don’t keep that well since the bread tends to get soggy over time because of the kimchi.
🍴 More Korean-inspired recipes
If you like this recipe, check out my delicious Korean-inspired recipes:
Kimchi Mac and Cheese
Daikon Salad
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Kimchi Grilled Cheese
Ingredients
- 1 cup kimchi, drained
- 1 tablespoon brown sugar
- 4 slices sourdough bread, or any bread of your preference
- 4 slices mozzarella cheese
- 4 slices cheddar cheese
- 5 tablespoons butter
Instructions
- Add 1 tablespoon of butter to a medium skillet. Add the kimchi, brown sugar and cook for another 2 minutes undisturbed. Transfer the mixture to a bowl and wipe the skillet clean.
- Assemble your sandwiches: a slice of sourdough bread, two slices of each cheese, kimchi mixture, two slices of cheese, and another slice of sourdough bread on top.
- Spread butter on both sides of the sandwich.
- Heat the same skillet over medium heat. Place the sandwich in the skillet and cook for a few minutes on each side until golden brown.
- Once both sides are golden brown and the cheese is melted, remove the sandwich from the skillet, cut it if desired, and serve.
Notes
- Drain the kimchi well to avoid making the sandwich soggy.
- Use room temperature butter for easy spreading on the bread.
- Assemble the sandwich with cheese slices on both sides of the kimchi to keep the bread from getting too wet.
- Let the sandwich rest for a minute before cutting to allow the cheese to set slightly and prevent it from oozing out too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
