Loaded Kimchi Grilled Cheese with Gochujang Butter
Kimchi Grilled Cheese
A spicy, melted, and crunchy late-night grilled cheese with tangy kimchi and gochujang.
Nutrition (per serving)
There is something truly magical about the 11 PM fridge raid when you are craving something salty, spicy, and soul-satisfying. This kimchi grilled cheese is my absolute go-to for those moments; it is a brilliant fusion of sharp, fermented flavors and the classic, buttery comfort of a perfectly toasted sandwich. It hits every taste bud and cures any late-night hunger in under fifteen minutes.
The secret to this sandwich lies in the gochujang-infused butter, which gives the sourdough a stunning crimson hue and a subtle kick before you even hit the filling. By quickly sautéing the kimchi first to cook off the excess moisture, you ensure the sandwich stays incredibly crispy while the mix of sharp cheddar and mozzarella provides that quintessential, gooey cheese pull we all crave.
Ingredients
- Sourdough bread:2 slices
- Kimchi, drained and chopped:½ cup
- Unsalted butter, softened:2 tbsp
- Gochujang (Korean chili paste):1 tsp
- Sharp cheddar cheese, shredded:½ cup
- Low-moisture mozzarella, shredded:½ cup
- Toasted sesame oil:1 tsp
- Green onion, thinly sliced:1 piece
Instructions
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In a small bowl, mix the softened butter with the gochujang until smooth and bright red. Set aside.
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Place a small skillet over medium heat and add the sesame oil. Sauté the chopped kimchi for 2-3 minutes until the moisture has evaporated and it starts to caramelize. Stir in the green onions, then remove from the heat.
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Spread the gochujang butter generously on one side of each bread slice.
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Place one slice of bread, butter-side down, in a clean skillet over medium-low heat. Layer on half of the cheddar and mozzarella.
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Add the sautéed kimchi over the cheese, then top with the remaining cheese and the second slice of bread, butter-side up.
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Grill for 3-4 minutes per side, pressing down gently with a spatula, until the bread is deeply golden and the cheese is completely melted.
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Slice on a diagonal and serve immediately while the cheese is still molten.
Tips & Notes
- Always squeeze your kimchi dry before sautéing to prevent a soggy sandwich.
- If the bread is browning too fast, turn the heat to low and cover the pan with a lid for 1 minute to help the cheese melt.
- Use a mix of cheeses for the best results: cheddar for flavor and mozzarella for the stretch.
