Description
Make a savory and spicy grilled cheese sandwich using fermented cabbage kimchi for a Korean fusion flavor.
Ingredients
Scale
- 2 slices bread (sourdough or white recommended)
- 2 tablespoons unsalted butter, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup drained, chopped cabbage kimchi
- 1 teaspoon kimchi juice (optional, for extra flavor)
Instructions
- Drain the chopped cabbage kimchi well. Press out excess liquid using a paper towel or fine-mesh sieve.
- In a small bowl, mix the cheddar and mozzarella cheeses together.
- Butter one side of each slice of bread evenly.
- Place one slice of bread, butter-side down, in a non-stick skillet over medium-low heat.
- Layer half the cheese mixture on the bread in the skillet.
- Spread the drained kimchi evenly over the cheese layer.
- Top the kimchi with the remaining cheese mixture.
- Place the second slice of bread on top, butter-side up.
- Cook for 3 to 4 minutes until the bottom slice is golden brown.
- Carefully flip the sandwich. Press down gently with a spatula.
- Cook for another 3 to 4 minutes until the second side is golden brown and the cheese is fully melted.
- Remove from the skillet, slice in half, and serve immediately.
Notes
- Use a low to medium-low heat setting to melt the cheese completely before the bread burns.
- If your kimchi is very wet, squeeze it harder to prevent a soggy sandwich.
- For a richer flavor, use Gruyère or Monterey Jack cheese instead of mozzarella.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Lunch
- Method: Pan Frying
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3
- Sodium: 750
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 75