Today, let’s make kimchi grilled cheese, one of the greatest fusion dishes of all time. As I always say, the combination of fermented foods is impossible not to be good and out of all those combos, I think kimchi and cheese, they are the best of the best. If you’re a big fan of grilled cheese sandwiches, give this a try. It will be a great variation!
Kimchi Grilled Cheese (Makes:2)
Ingredients:
- 1/4 yellow onion
- 5 oz (150g) well-fermented kimchi
- 1 tbsp neutral-tasting oil
- 3 tbsp kimchi juice
- 3 tbsp (42g) unsalted butter, softened
- 4 slices white bread
- 8 slices American cheese
Instructions:
PREP INGREDIENTS
1. Finely dice the onion. (The natural sweetness from the onion will balance out the sourness of the kimchi and enhance the flavor.)
2. Finely chop the kimchi using a pair of tongs and scissors.
STIR-FRY KIMCHI
1. In a small pan, add 1 tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the onion and kimchi. Saute for 2 minutes.
2. Add the kimchi juice and continue sauteing for 4 to 5 more minutes or until most of the liquid has evaporated and the kimchi is nicely caramelized. (If your kimchi is too sour, add a pinch of sugar and cook a little longer.) Remove from the heat and set aside.
MAKE KIMCHI GRILLED CHEESE
1. Spread a thin layer of softened unsalted butter on one side of the bread. In a medium-sized cold pan, place your bread with the butter-side down.
2. Add 2 slices of cheese, half of the stir-fried kimchi, and another layer of cheese. Top with another slice of bread, butter-side down.
3. Heat the pan over medium heat. Cook slowly for 2 to 4 minutes. (To get a nice, even browning on your bread, gently press the sandwich down with a spatula and rotate it every 30 seconds.)
4. Once the bottom is golden brown and crispy, flip and toast the other side for 1 to 2 minutes or until both sides are beautifully golden brown and the cheese is fully melted. (Optionally, for extra crispiness, toss the sandwich in the oven or air fryer for a few minutes.)
5. Cut the sandwich in half and serve immediately!
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YOU MAY ALSO LIKE:
- Creamy Gochujang Pasta
- Tteokbokki (Spicy Korean Rice Cakes)
- Kimchi Fried Rice
Ingredients
1/4 yellow onion
5 oz (150g) well-fermented kimchi
1 tbsp neutral-tasting oil
3 tbsp kimchi juice
3 tbsp (42g) unsalted butter, softened
4 slices white bread
8 slices American cheese
Directions
- Prep Ingredients
- Finely dice the onion. (The natural sweetness from the onion will balance out the sourness of the kimchi and enhance the flavor.)
- Finely chop the kimchi using a pair of tongs and scissors.
- Stir-Fry Kimchi
- In a small pan, add 1 tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the onion and kimchi. Saute for 2 minutes.
- Add the kimchi juice and continue sauteing for 4 to 5 more minutes or until most of the liquid has evaporated and the kimchi is nicely caramelized. (If your kimchi is too sour, add a pinch of sugar and cook a little longer.) Remove from the heat and set aside.
- Make Kimchi Grilled Cheese
- Spread a thin layer of softened unsalted butter on one side of the bread. In a medium-sized cold pan, place your bread with the butter-side down.
- Add 2 slices of cheese, half of the stir-fried kimchi, and another layer of cheese. Top with another slice of bread, butter-side down.
- Heat the pan over medium heat. Cook slowly for 2 to 4 minutes. (To get a nice, even browning on your bread, gently press the sandwich down with a spatula and rotate it every 30 seconds.)
- Once the bottom is golden brown and crispy, flip and toast the other side for 1 to 2 minutes or until both sides are beautifully golden brown and the cheese is fully melted. (Optionally, for extra crispiness, toss the sandwich in the oven or air fryer for a few minutes.)
- Cut the sandwich in half and serve immediately!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
