Grilled cheese is a beloved classic—simple, comforting, and satisfying whether you’re having it as a quick lunch or a midnight snack. The traditional bread, butter, and cheese recipe is pretty hard to beat, but if you’re an adventurous cook like me, you’re always looking for ways to level up your favorite dishes.
Enter two Korean ingredients that take the humble grilled cheese sandwich to a new level: kimchi and gochujang.
In this guide, I’ll share how I turned a basic grilled cheese into a flavor-packed masterpiece by incorporating these bold and delicious Korean staples. Inspired by a recipe from food stylist and developer Diana Yen, this grilled cheese combines spicy, tangy kimchi with the umami-rich kick of gochujang for a taste sensation you won’t forget.
Let’s break down how to make it and why it’s about to become your new favorite sandwich.
The Ingredients You’ll Need
To make this Korean-inspired grilled cheese, you only need a handful of ingredients, many of which you might already have in your kitchen. The star additions are, of course, kimchi and gochujang, which provide both heat and depth of flavor. Here’s the complete list:
- Two slices of bread: Sourdough works wonderfully, but you could also use white or soft milk bread for a slightly sweeter flavor.
- Mayonnaise: Kewpie or Duke’s is preferred for a rich, creamy base that helps crisp the bread.
- Gochujang: A Korean chili paste that adds a sweet and spicy kick.
- Kimchi: Spicy, fermented cabbage adds crunch, acidity, and heat.
- Shredded cheese: I used a combination of sharp cheddar and mozzarella to balance flavor with a gooey cheese pull.
- Butter: For frying and to add a buttery, crispy crust to the sandwich.
- Honey or maple syrup: A drizzle of sweetness at the end to balance the savory and spicy flavors.
Step-by-Step Instructions for the Perfect Kimchi Grilled Cheese
1. Prep Your Ingredients
Start by preparing your ingredients. Ensure the kimchi is finely chopped so it’s easy to spread evenly in the sandwich. The key to a perfect grilled cheese is an even distribution of all the elements, so take advantage of this step!
2. Mayonnaise the Bread
Spread a thin layer of mayonnaise on one side of each slice of bread. The mayo will help the bread crisp up beautifully while frying. Many people default to butter for this step, but mayonnaise gives the sandwich a more even golden-brown crust.
3. Add the Gochujang and Kimchi
Flip over one of the bread slices (mayonnaise side down). Spread about one to two teaspoons of gochujang on this side. You can adjust the amount depending on your spice tolerance. Then, top it with the chopped kimchi. The kimchi adds a flavor with its tangy, spicy crunch, perfectly complementing the gochujang.
4. Add the Cheese
Once your bread is layered with gochujang and kimchi, it’s time to add the cheese. I recommend blending sharp cheddar for flavor and mozzarella for that signature gooey cheese pull. You can experiment with other cheeses, too, like Gruyère or Monterey Jack, but cheddar and mozzarella hit the sweet spot for me.
5. Close the Sandwich
Place the second slice of bread on top, with the mayonnaise side facing up.
6. Crisp it Up in the Skillet.
Heat a tablespoon of butter in a skillet over medium heat. Sprinkle some shredded cheese directly into the pan for an extra touch of magic. This creates a crispy, cheesy crust on the outside of the bread. Place the sandwich on top of the melting cheese in the pan, pressing down gently to help the cheese adhere to the bread.
7. Cook to Perfection
Cook the sandwich for 2 to 3 minutes per side until the bread is golden brown and crispy and the cheese inside is melted and gooey. Be careful not to rush the process by turning the heat up too high—medium heat ensures that the cheese has time to melt appropriately without burning the bread.
8. Finish with Honey or Maple Syrup
Once the sandwich is cooked to perfection, remove it from the Skillet and slice it in half. To finish, drizzle a small amount of honey or maple syrup over the top. This sweet addition helps balance the bold, savory flavors of the kimchi and gochujang, creating a perfect harmony of flavors.
Why You’ll Love This Korean-Inspired Grilled Cheese
I was hooked after taking my first bite of this kimchi grilled cheese. It reminded me of the best parts of pizza—melty cheese, a crispy crust, and tanginess—all packed into a handheld sandwich.
The kimchi adds a fantastic depth of flavor with its complex blend of spicy, sour, and umami notes, while the gochujang brings a slow-building heat that isn’t overwhelming. The honey drizzle at the end pulls everything together, offering a sweet counterpoint to the spicy and savory ingredients.
This grilled cheese is more than just a snack; it’s a flavor explosion satisfying enough for lunch or dinner. And the best part? It’s straightforward to make. You can throw it together in minutes, and the result is a restaurant-quality sandwich that’ll have you rethinking the way you make grilled cheese forever.
Tips for Customizing Your Kimchi Grilled Cheese
1. Switch Up the Cheese: While cheddar and mozzarella work great, experiment with other cheeses like Swiss, Gruyère, or even pepper jack for extra heat.
2. Try Different pieces of bread: Sourdough is my go-to for its tangy flavor, but brioche or thick-cut white bread can give the sandwich a softer, sweeter profile.
3. Add Extra Toppings: For an even heartier sandwich, add thinly sliced ham, bacon, or a fried egg. These extra elements work beautifully with the kimchi and cheese.
Conclusion:
If you’re a fan of grilled cheese, this Korean-inspired version is a must-try. The kimchi and gochujang add incredible complexity, transforming a simple sandwich into a gourmet experience. Plus, it’s fun to bring global flavors into your everyday meals. Whether you’re making it for a quick lunch, a snack, or even a late-night indulgence, this kimchi grilled cheese will surely impress.
So, next time you’re in the mood for grilled cheese, skip the plain version and try this Korean twist—you won’t regret it!
READ MORE: Fans are willing to ‘Camp Out’ for new Coffee Mate creamer flavors.