Snacks & sweets · Korean home cooking

Kimchi grilled cheese sandwiches

Name: Kimchi grilled cheese sandwiches
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Sandwich bread; Chopped kimchi, squeezed dry; Shredded low-moisture mozzarella; Unsalted butter; Neutral cooking oil for kimchi; Spring onion, finely sliced

Crisp bread with well-drained, warmed kimchi and melted mozzarella. A simple Korean café-style sandwich made in a pan.

20 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Sandwich bread4 slices
Substitute available
If Sandwich bread is unavailable

Use instead
Sourdough bread

Substitute quantity
4 thin slices

Use thin slices that sit flat in the pan; thick slices take longer to warm through.
Chopped kimchi, squeezed dry½ paper cupOriginal quantity: 90 g
Essential
Use napa cabbage kimchi and squeeze away excess brine. Without kimchi the sandwich loses its defining tang; mildly rinse and squeeze if reducing spice.
Shredded low-moisture mozzarellaabout 1 paper cupOriginal quantity: 100 g
Substitute available
If Shredded low-moisture mozzarella is unavailable

Use instead
Mild cheddar cheese

Substitute quantity
4 thin slicesReference quantity: about 80 g

Use enough to cover two sandwiches. Cheddar is saltier, so do not add salt to the kimchi.
Unsalted butter2 small teaspoonsOriginal quantity: 10 g
Substitute available
If Unsalted butter is unavailable

Use instead
Neutral cooking oil

Substitute quantity
2 small teaspoonsReference quantity: 10 ml

Brush the outer faces of the bread lightly; the toast will be less buttery.
Neutral cooking oil for kimchi1 small teaspoonOriginal quantity: 5 ml
Optional
Helps the kimchi warm and dry in the pan; omit if the pan is nonstick.
Spring onion, finely sliced1 stalkOriginal quantity: 20 g
Optional
Add to the filling only after the kimchi is heated, or omit.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Chop the kimchi into short pieces and squeeze out the extra brine with a clean spoon or clean hands. Measure about ½ paper cup after squeezing. If it is too spicy for you, briefly rinse in cold water, squeeze very well, and expect a gentler but less tangy filling.
Step 1
Step 2

Heat 1 small teaspoon of neutral oil in a nonstick pan over medium heat, if using. Add the kimchi and stir for 3–4 minutes until hot and most visible moisture has evaporated. Transfer to a bowl. Wipe the pan so stray kimchi pieces do not burn under the bread.
Step 2
Step 3

Lay out 4 bread slices. Spread the hot kimchi over two slices, leaving a narrow edge. Divide the mozzarella over the kimchi and add optional spring onion. Top with the other two slices. Press gently; keep the filling inside the bread.
Step 3
Step 4

Spread or brush the outside of each sandwich with half of the butter. Warm the wiped pan over medium-low heat and lay in the sandwiches. Cook for 3–4 minutes until the underside is golden; press gently with a spatula, but do not squash the filling out.
Step 4
Step 5

Brush the remaining butter on the uncooked top sides. Flip each sandwich with a wide spatula and cook for another 3–4 minutes. Cover the pan loosely for the last 1–2 minutes if the bread browns before the cheese fully melts; lower the heat if needed.
Step 5
Step 6

Lift onto a clean board. Check that the cheese is melted through and the bread is crisp, then rest for 1 minute. Cut each sandwich diagonally and serve warm. The kimchi remains spicy even after adding cheese; let children’s pieces cool before offering.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes two sandwiches. Drain the kimchi well so the bread stays crisp. Use low-moisture cheese for a reliable melt. Check bread, cheese and kimchi labels for wheat, milk, fish sauce or other allergens. Refrigerate any leftovers within 2 hours, or 1 hour above 32°C; store at 4°C or below for 3–4 days. Reheat leftovers until piping hot, 74°C if measuring, then serve promptly.