An American Classic Gets A Korean Makeover: Kimchi Grilled Cheese

An American Classic Gets A Korean Makeover: Kimchi Grilled Cheese

It may not seem possible, but warm melty cheese squished between two slices of crispy, buttery bread gets even better in this simple grilled cheese recipe. Spicy fermented cabbage know as Korean kimchi or kimchee gives this American classic a rich tangy flavor. Plus, adding fermented foods, like kimchi, to your diet can boost weight loss, lead to better skin, and even elevate your mood. Use sharp cheddar cheese for a bold kick or go for a milder version if you prefer. 

  • 2 ounces grated cheddar cheese
  • 2 slice whole wheat, white, or sourdough bread
  • 3 tablespoons drained kimchi, chopped
  • 1 tablespoon butter

Start off by buttering one side of each slice of bread. Place the buttered side down on a skillet at medium-low heat and toast the bread slices until browned. Remove from the skillet and wait to cool, then butter the opposite side.

Now place one of the newly buttered bread slices on the skillet, buttered side down. Top with cheese, kimchi, and the other slice of bread, freshly buttered side up. Toast bread at a medium-low heat until the bread browns and cheese beings to melt. Flip with a spatula and toast the opposite side. Make sure the heat is low enough to not burn the bread but still melt the cheese. The key to great grilled cheese is patience; slow, low heat gets the bread crispy and the cheese perfectly melted. 

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