Melty cheese and tangy, spicy kimchi turn out to be an unexpectedly perfect match. This is grilled cheese with a serious upgrade — crispy, gooey, and a little bit funky in the best way.

Works with any kimchi, but homemade kimchi gives the best tang.

A cast iron skillet (paid link) is ideal here — it holds steady heat for an evenly melted, crispy grilled cheese.

Ingredients

• 2 slices sturdy sandwich bread
• 2 slices cheddar or American cheese (or a mix)
• 1/3 cup chopped kimchi, well drained
• 1 tbsp butter, softened

Step-by-Step

1. Drain the kimchi well, pressing out excess liquid so the sandwich doesn’t get soggy.
2. Butter one side of each bread slice.
3. Layer cheese, then kimchi, then more cheese between the unbuttered sides of bread.
4. Heat a skillet over medium-low heat. Grill the sandwich 3-4 minutes per side, pressing gently, until golden and the cheese is fully melted.
5. Let it rest 1 minute before slicing — this keeps the melted cheese from spilling out.

Tips

• Drain the kimchi well — too much liquid makes the bread soggy instead of crisp.
• Low and slow heat gives the cheese time to fully melt before the bread burns.
• A melty cheese like cheddar, American, or Monterey Jack works best.

FAQ

Can I add meat?

Thin slices of ham or leftover bulgogi work great tucked in with the cheese.

Save this recipe on Pinterest for your next grilled cheese night.

Related: Easy Kimchi Recipe · Kimchi Fried Rice · More Ways to Use Your Ferments