Inside-Out Kimchi Grilled Cheese
Recipe GLPRafb7bc4937cdb1
A Korean-inspired twist on the classic grilled cheese sandwich. Sharp cheddar and spicy gochujang are sandwiched between toasted bread, with crispy cheese crust on the outside and tangy kimchi layered within. The cheese is crisped both inside and outside the sandwich for extra texture and flavor.
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Ingredients
4 slices white sandwich bread (½-inch thick), divided
3 tablespoons unsalted butter, room temperature, divided
4 teaspoons gochujang (Korean hot pepper paste)
1½ cups sharp cheddar cheese, coarsely grated, divided
½ cup kimchi, drained and coarsely chopped, divided
Directions
Place 2 bread slices on a clean work surface. Spread ½ tablespoon of butter evenly over each slice. Flip one slice butter-side down and spread 2 teaspoons of gochujang across it. Layer ½ cup of grated cheddar over the gochujang, then distribute half of the chopped kimchi on top. Close the sandwich by placing the second buttered slice on top with the buttered side facing outward. Press the 2 tablespoons of cheddar cheese onto the top of the sandwich, pressing gently so it adheres to the butter.
Heat ½ tablespoon of butter in a medium nonstick skillet over medium-low heat until it foams. Place the sandwich cheese-side down in the skillet. If cheese pieces fall away from the sandwich, use a heatproof spatula to push them back underneath. Press the sandwich gently and occasionally with the spatula. Cook until the bottom is golden brown and crisp, about 3 minutes. Sprinkle another 2 tablespoons of cheddar over the top, pressing it with the spatula to help it stick. Carefully flip the sandwich and cook the other side until golden brown and the cheese inside is completely melted, about 3 minutes. Transfer the sandwich to a plate.
Wipe the skillet clean and repeat steps 1 and 2 with the remaining 2 bread slices, remaining butter, remaining gochujang, remaining cheese, and remaining kimchi to make a second sandwich.
