Kimchi Grilled Cheese

Name: Kimchi Grilled Cheese
Total time: 15 min
Yield: 1 serving
Cuisine: american, korean
Ingredients: 2 slices bread, either soft sandwich bread or large rustic slices, not more than 1/2-inch thick; 1 tablespoon mayonnaise; 1/2 cup grated mozzarella, Cheddar or other mild, semifirm cheese; 1/4 cup drained and coarsely chopped kimchi

By Ali Slagle

Published Sept. 25, 2022

Kimchi Grilled Cheese — Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Total Time: 15 minutes
Rating: 4(2,130)
Comments: Read comments

Spicy heat plays well with melty cheese (think: queso dip, stuffed jalapeños, Buffalo wings and blue cheese). Here, kimchi and mozzarella cheese come together for a twist on the classic grilled cheese. Mildly flavored mozzarella is an especially good choice in this recipe because it lets the kimchi shine, but you could also add ¼ cup of grated Cheddar, Monterey Jack or even pepper Jack for more kick. If you have grilled steak, roasted vegetables or practically any other savory leftover in your fridge, chop it up and add about ¼ cup to your sandwich along with the kimchi. Smearing mayonnaise on the bread, instead of butter, might sound weird, but it won’t burn as quickly as butter, allowing the cheese ample time to melt, and the bread to toast up to golden perfection. (Watch the video of Ali Slagle making kimchi grilled cheese here.)

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Ingredients

Yield:1 serving

2slices bread, either soft sandwich bread or large rustic slices, not more than ½-inch thick
1tablespoon mayonnaise
½cup grated mozzarella, Cheddar or other mild, semifirm cheese
¼cup drained and coarsely chopped kimchi

Ingredient Substitution Guide

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Preparation

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Step 1
Heat a heavy skillet over medium-low. Thinly spread 1 side of each slice of bread with ½ tablespoon mayonnaise. Place the bread, mayonnaise side down, in the skillet and divide the mozzarella evenly over the slices.
Step 2
When the cheese has just melted (no individual shreds of cheese remain), 6 to 10 minutes, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese side down. Press with the spatula to meld, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through, 2 to 4 minutes.

Ratings

4 out of 5

2,130 user ratings

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Comments

Mark6 years ago

I make this frequently on sourdough. Any good melting cheese works. Tips: gently toast and warm the bread dry on the skilllet, then flip the pieces over and add cheese. That will kick start the melting process, especially if you’re using refrigerated kimchi. You can also warm the kimchi a bit but I find that the tip above plus very low heat and patience works well even with cold kimchi. And I use butter or oil, never mayonnaise.

Kingfisher6 years ago

I use sauerkraut instead of kimchi.

Tim6 years ago

It has to be real full fat mayo or it won't work. Light mayo or mayo alternatives will stick. Hellman's original works for me every time. I never use butter now.

Catherine R3 weeks ago

As with the kimchee potato salad, sandwich needs more kimchee.

Sydney reader2 months ago

Hey America - as an Australian, I can say you guys need to discover jaffles. Toasted sandwiches made in a jaffle-maker, which seals the edges up all crispy. This recipe works brilliantly (even better when a bit of spinach and some chilli crisp is added)

Heddy5 months ago

Loved this! I added some leftover pork tenderloin to one sandwich & not the other, but preferred it without the pork as the kimchi really showed through.

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