Kimchi Grilled Cheese: Comfort Food Elevated
A proper grilled cheese sandwich is already one of life's simple pleasures. Add kimchi, and you've got something truly special – the same melty, crispy satisfaction with an extra dimension of flavour that makes it memorable.
Why It Works
The basic grilled cheese is all about contrast: crispy exterior, melty interior, simple satisfaction. Kimchi adds another layer of contrast – tangy against creamy, crunchy against soft, spicy against mild. It takes something good and makes it exceptional.
The Foundation
Bread: Something sturdy that won't go soggy. Sourdough is my favourite – the tang complements the kimchi beautifully. White sandwich bread works fine too.
Butter: Real butter, softened. This is what creates the golden, crispy exterior.
Cheese: You need something that melts well. I typically use a combination:
- Mature cheddar for flavour
- Mozzarella for stretch
- Monterey Jack if I have it
About 50-60g of cheese total per sandwich.
The Kimchi
This is crucial: drain your kimchi well. Excess liquid is the enemy of crispy bread. I squeeze mine in kitchen paper until it's as dry as possible.
Then chop it roughly – you want pieces small enough to distribute evenly but large enough to have presence.
The Method
- Butter the outside of each bread slice
- Place one slice, butter-side down, in a cold pan
- Layer cheese, then kimchi, then more cheese
- Top with second slice, butter-side up
- Turn heat to medium-low
- Cook slowly until bottom is golden (3-4 minutes)
- Flip carefully
- Continue until second side is golden and cheese is melted
The Secret: Go Low and Slow
The biggest mistake is cooking too hot. High heat means burnt bread and cold cheese. Low heat gives you time – the bread crisps gradually while the cheese melts properly. Patience is everything.
Variations
The Korean: Add a smear of gochujang to the inside of the bread before assembling. Extra heat, extra flavour.
The Indulgent: Slip some crispy bacon in there. The saltiness with the tangy kimchi is incredible.
The Veggie: Sautéed mushrooms and kimchi is a surprisingly delicious combination.
The Breakfast: Add a fried egg on top after cooking. Messy but magnificent.
Serving
Cut diagonally (it's the law) and serve immediately. The cheese pull when you separate the halves is half the fun.
I usually serve mine with more kimchi on the side and maybe a pickle. Something about eating pickled vegetables with more pickled vegetables appeals to me.
A Note on Cheese Pulls
Everyone loves a good cheese pull – that satisfying stretch when you bite into a grilled cheese. For maximum effect:
- Use a combination of cheeses
- Make sure everything is properly melted before removing from heat
- Serve immediately – waiting kills the pull
There's something almost childishly satisfying about a perfect kimchi grilled cheese. The crispy bread, the flowing cheese, the little bursts of tangy heat from the kimchi. It's comfort food that happens to be interesting, and I'm here for it.
