Kimchi Grilled Cheese

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
5(2,224)
Comments
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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
Nutritional analysis per serving (1 servings)

536 calories; 36 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 22 grams protein; 892 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

5 out of 5
2,224 user ratings
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Comments

Mark

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.

Kingfisher

I use sauerkraut instead of kimchi.

Tim

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.

Matt

This has no reason being this good. I challenge those who have not converted over to the kimchi ministry to try this as written. It mellows out the funkiness that some don't like at first, and properly uses mayo on the outside for a great grilled cheese crust. Simple and delicious. It's even good with the old standby tomato soup accompaniment.

Doro

What a wonderful treat, an easy to make sandwich for the busy holiday season. Worked great with my home made kimchi that has been sitting in my fridge for two weeks. This is a keeper!

Kathleen

delicious... raises grill cheese to a new level. yum.

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