Kimchi Grilled Cheese Recipe

Drain and chop

Place kimchi in a fine-mesh sieve or paper towel and press gently to remove excess moisture. Chop kimchi into bite-sized pieces. Reserve 1–2 teaspoons of kimchi brine if you want extra tang.

If your kimchi is very sour or watery, stir the chopped kimchi with up to 1/2 teaspoon sugar and 2 teaspoons reserved kimchi brine to round flavors; taste and adjust. If using, mix in toasted sesame oil and gochujang now for a spicier, nuttier profile.

Squeeze chopped kimchi lightly on paper towel to remove excess liquid so sandwich does not get soggy. You should end with about 3/4 to 1 cup loosely packed kimchi.

Spread 1 tablespoon softened butter evenly on the outside face of each slice of sourdough (the buttered side will contact the skillet).

On the unbuttered side of two slices, spread 1 tablespoon mayonnaise on each (this creates a barrier to prevent sogginess and adds flavor). If using gochujang, mix it into the mayo before spreading.

Layer cheese on the mayo-sided surfaces: divide the gouda evenly (2 oz per sandwich) and place on bread, then sprinkle shredded smoked cheddar evenly over the gouda to cover. Leave a small border so the bread seals while grilling.

Evenly distribute the drained, chopped kimchi over the cheese layer (about 1/2 cup per sandwich). Lightly sprinkle 1/8 tsp black pepper over the kimchi. If desired, add a few slices of green onion on top of the kimchi.

Top with the remaining bread slices, buttered side facing out. Gently press each sandwich together to compact the filling slightly.

Heat a large skillet or griddle over medium-low to medium heat. The lower temperature ensures the cheese melts before the bread over-browns.

Place sandwiches in the skillet. Cook for about 3–4 minutes on the first side, pressing gently with a spatula or a heavy pan. Check frequently; you want the bread golden brown and crisp but not burnt.

Flip sandwiches carefully. Cook the second side another 3–4 minutes. If cheese isn't fully melted after the exterior is golden, reduce heat to low, cover the pan with a lid for 1–2 minutes to trap steam and finish melting.

Once both sides are golden and cheese is melted, remove sandwiches to a cutting board and let rest 1 minute to set.

Slice each sandwich in half on the diagonal. Optionally sprinkle with thinly sliced green onion and serve immediately while hot with extra kimchi on the side or a small bowl of kimchi brine for dipping.

Serve with pickles or a light salad if desired.