The first time I made kimchi grilled cheese on a rainy Tuesday with nothing but leftover sourdough and a jar of aged kimchi in the back of my fridge, I genuinely did not expect it to become my most-requested recipe.
Most grilled cheeses go soggy before they hit the plate, or the cheese never fully melts before the bread burns. This recipe solves both problems with one simple technique and the right cheese combination.
Inside: the best bread and cheese pairings, how to prepare your kimchi so it never makes the sandwich watery, and the optional add-ins that take a Korean grilled cheese to the next level.
Table of Contents
What Is Kimchi Grilled Cheese and Why Does It Work So Well?
A kimchi grilled cheese is exactly what it sounds like: a classic, buttery grilled cheese sandwich upgraded with fermented kimchi tucked between layers of melty cheese. When these two ingredients meet in a hot skillet, something unexpected happens.
Kimchi is a fermented Korean condiment made primarily from cabbage, gochugaru (Korean red pepper flakes), garlic, and ginger. It has a sharp, sour, slightly spicy flavor that cuts right through the richness of melted cheese. Think of how a good pickle works on a burger. The acidity wakes everything up. Kimchi does the same thing here, but with more complexity and a gentle heat that builds slowly as you eat.
The fermentation is the key. Because kimchi has already developed deep, funky flavor through its fermentation process, it brings something to this sandwich that fresh vegetables simply cannot. It is tangy without being harsh, pungent without being overwhelming, and it softens beautifully when it hits a warm pan.
Why sourdough is the best bread for this sandwich
The bread choice matters more than most people think. Sourdough is the top pick here, and not just for aesthetics. The slight acidity in sourdough bread mirrors the tang of the kimchi, so the two flavors sing in the same key instead of competing. The thick crumb also holds up to the moisture from the kimchi without collapsing.
A sturdy white sourdough with an open crumb structure is ideal. If you want to bake your own, our sourdough bread recipe walks you through the whole process with clear, beginner-friendly steps. If you prefer a less chewy loaf, a sourdough discard sandwich bread gives you that mild tang in a softer, more pillowy slice that still holds together beautifully in the pan.
Thick-cut slices, roughly three-quarters of an inch, give you the best ratio of crispy crust to molten interior. Anything thinner and you risk burning the outside before the cheese has a chance to fully melt.
The cheese combination that works every time
Single-cheese grilled cheese sandwiches are fine. A two-cheese blend is better. For kimchi grilled cheese, the combination that never fails is sharp cheddar plus low-moisture mozzarella.
Sharp cheddar brings the bold, slightly sharp flavor that can hold its own against the kimchi. Mozzarella brings the stretch. Together they melt at a similar rate, which means you get that glorious pull when you break the sandwich open without any gummy or oily patches.
American cheese is a valid third option. It is the most forgiving melt of all, and a single slice layered under the cheddar acts almost like a glue, binding everything into one cohesive melt. If you love an ultra-creamy texture, add it in.
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Kimchi Grilled Cheese: The Crispy, Melty Sandwich You Didn’t Know You Needed
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A bold and melty sandwich that layers tangy fermented kimchi with sharp cheddar and stretchy mozzarella between two slices of sourdough bread cooked in a butter-mayo blend until the crust is deep golden and the cheese is fully melted. It comes together in 25 minutes and works just as well for a quick lunch as it does for a casual dinner.
Ingredients
For the sandwich:
8 slices sourdough bread (thick-cut, about 3/4 inch each)
1 cup kimchi (well-drained and roughly chopped)
1 cup sharp cheddar cheese (freshly shredded)
1 cup low-moisture mozzarella (freshly shredded)
3 tablespoons unsalted butter (softened)
2 tablespoons mayonnaise
Optional add-ins:
4 slices thick-cut bacon (cooked and drained)
1 tablespoon gochujang
1 teaspoon toasted sesame oil (stirred into the kimchi)
1 teaspoon toasted sesame seeds (for garnish)
Instructions
1. Mix the spread. In a small bowl, combine the softened butter and mayonnaise until smooth and spreadable. Set aside.
2. Drain the kimchi. Press the kimchi firmly in a fine-mesh strainer for 5 minutes to remove excess liquid. Roughly chop so no piece is larger than 1/2 inch. If using sesame oil, stir it into the drained kimchi now.
3. Prep the bread. Lay all 8 slices on a cutting board. Spread the butter-mayo mixture evenly on one side of each slice (the outside). On the inside of 4 slices, spread a thin layer of gochujang if using.
4. Layer the fillings. On the ungarnished side of 4 bread slices, add a handful of cheddar, a layer of drained kimchi, and bacon if using, then top with mozzarella. Close each sandwich with a remaining slice, butter side facing out.
5. Cook the first side. Heat a heavy skillet or cast iron pan over medium-low heat. Place the sandwiches butter side down. You should hear a gentle, steady sizzle. Cook for 4 to 5 minutes until the bottom crust is deep caramel-golden. Press once gently with a spatula to ensure even contact.
6. Flip and finish. Carefully flip each sandwich and cook for another 4 to 5 minutes until the second side matches the first and the cheese is fully melted through. Press once gently again.
7. Rest and slice. Transfer to a cutting board and rest for 1 minute. Slice diagonally, garnish with sesame seeds if desired, and serve immediately.
Notes
Store leftover sandwiches wrapped loosely in foil in the refrigerator for up to 2 days. Reheat in a dry skillet over medium-low heat for 2 to 3 minutes per side. Avoid the microwave as it makes the bread soft and the cheese rubbery.
Drain the kimchi well before using. Skipping this step is the most common reason the bread turns soggy. Press it in a strainer for at least 5 minutes and chop it small.
For the best melt, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the texture gritty and slow the melt.
Older, more sour kimchi works better here than fresh kimchi. If your kimchi has been fermenting for a month or more, it will be softer and more complex in flavor, which is exactly what you want inside a hot sandwich.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
Ingredients you need for kimchi grilled cheese
Here is everything you need for four sandwiches, along with a few notes on why each ingredient earns its place.
The non-negotiables:
- 8 slices sourdough bread (thick-cut, about 3/4 inch)
- 1 cup well-drained kimchi (roughly chopped)
- 1 cup sharp cheddar cheese (freshly shredded)
- 1 cup low-moisture mozzarella (freshly shredded)
- 3 tablespoons unsalted butter (softened)
- 2 tablespoons mayonnaise
The butter and mayonnaise combination on the outside of the bread is not optional. Butter alone can scorch before the cheese melts. Mayonnaise has a higher smoke point and a fat content that helps the bread turn an even, deep golden brown. Mixed together and spread on the outside of each slice, they produce a crust that is shatteringly crispy and never greasy.
The optional add-ins that are worth it:
- 4 slices thick-cut bacon (cooked and drained)
- 1 teaspoon sesame oil (stirred into the kimchi before assembling)
- 1 tablespoon gochujang (spread thinly on the inside of one slice per sandwich)
- 1 teaspoon toasted sesame seeds (for garnish)
Bacon in a kimchi grilled cheese is not a gimmick. The smokiness of the bacon threads through the sour kimchi and sharp cheese in a way that makes each element taste more like itself. If you are already a fan of bacon cheese egg rolls, you already know how well cured pork plays with bold, fermented flavors.
The sesame oil stirred into the kimchi is a small touch with a big payoff. It softens the raw edge of the fermentation and adds a warm, nutty undertone that rounds out the whole sandwich.
The most important prep step: draining your kimchi
This is the single step that separates a soggy kimchi toastie from a perfect one. Kimchi is packed in brine. If you pile it into the sandwich without draining it, that liquid will steam inside the pan and turn your bread gummy from the inside out.
Scoop your kimchi into a fine-mesh strainer and press it firmly with the back of a spoon. Let it sit for at least five minutes. Then roughly chop it so no single piece is larger than half an inch. Smaller pieces mean more surface area in contact with the cheese and more even distribution in every bite.
If your kimchi is very fresh, meaning it has only been fermenting for a week or two, it will be crunchier and milder. If it has been fermenting for a month or more, it will be softer and more sour, which is actually ideal here. The older, more pungent kimchi gives the sandwich more depth. If you want to make your own, our easy homemade kimchi recipe is a great starting point with clear guidance on fermentation timing.
How to make kimchi grilled cheese (step-by-step)
Once your kimchi is drained and your cheese is shredded, this sandwich comes together in about ten minutes. The key is low and slow heat. Medium-low is your friend here.
Step 1: Mix the spread. In a small bowl, combine the softened butter and mayonnaise until smooth. You want a spreadable paste, not chunks of cold butter dragging through the bread.
Step 2: Prep your bread. Lay all eight slices out on a cutting board. Spread the butter-mayo mixture evenly on one side of each slice. That is the outside. On the inside of four slices, spread a thin layer of gochujang if you are using it. It should be a whisper of heat, not a wall of it.
Step 3: Layer the cheese and kimchi. On the unspread side of four slices, add a small handful of cheddar, then a layer of drained and chopped kimchi, then the mozzarella. If you are adding bacon, lay it on top of the cheddar before the kimchi. Top with the remaining bread slices, butter side facing out.
Step 4: Cook low and slow. Heat a heavy skillet or cast iron pan over medium-low heat. You do not need oil. The butter-mayo blend on the bread handles everything. Place the sandwiches in the pan, buttered side down. You should hear a gentle sizzle, not an aggressive spatter. If it is spitting, your heat is too high.
Step 5: Watch the color, not the clock. Cook for 4 to 5 minutes until the bottom is deeply golden brown, the color of caramel, not tan. Then carefully flip and cook for another 4 to 5 minutes. Press the sandwich gently with a spatula once per side to encourage contact between the bread and the pan.
Step 6: Rest briefly before cutting. Transfer to a cutting board and let the sandwich sit for one minute before slicing. This allows the cheese to settle slightly so it does not all pour out the moment you cut through. Slice on the diagonal. The layers will be visible: glossy cheese, jewel-toned kimchi, and that perfectly bronzed crust.
The sound when you press it should be a soft crunch. The smell in your kitchen will be buttery, tangy, and slightly smoky. If you are making this for the first time, you will probably eat one standing over the cutting board before it even makes it to a plate.
Variations, serving ideas, and what to drink alongside
Once you have the base kimchi grilled cheese down, there are several directions you can take it without overcomplicating things.
Variations worth trying
The spicy kimchi melt: Double the gochujang and add a thin layer of sriracha mayo to the inside of the bread along with the kimchi. This version is aggressively spiced and pairs well with a cold glass of milk or something sweet to balance the heat.
The Korean grilled cheese with sesame butter: Instead of a straight butter-mayo spread on the outside of the bread, mix 2 tablespoons of softened butter with 1 teaspoon of toasted sesame oil and 1/2 teaspoon of white miso. Spread this on the outside of the bread. The crust it produces is nutty, savory, and slightly caramelized in a way that makes the sandwich almost dessert-adjacent in richness.
The kimchi and cheese sandwich with pulled pork: Add a small amount of leftover pulled pork (no sauce) on top of the kimchi layer. The tender pork, sour kimchi, and melty cheese create something close to a Korean BBQ sandwich in grilled cheese form. Keep the portion modest or the sandwich will be too thick to cook evenly.
Vegetarian version: Skip the bacon and use a smear of white miso paste on the inside of the bread instead. Miso brings the same savory, umami depth that bacon would have contributed. Nobody will feel like something is missing.
What to serve alongside
A kimchi grilled cheese is substantial on its own, but a few simple sides turn it into a full meal.
- A small bowl of simple miso soup warms the meal from the inside and complements the fermented notes in the kimchi.
- Thinly sliced cucumber dressed with rice vinegar, sesame oil, and a pinch of sugar cuts through the richness beautifully.
- A light green salad with a sesame ginger dressing follows the same flavor thread without competing with the sandwich.
- If you love the fermented flavors in this sandwich, you might also enjoy a bowl of kimchi jjigae recipe, a deeply savory Korean kimchi stew that uses many of the same ingredients.
What to drink
The ideal pairing depends on your heat level. For a milder sandwich, a cold lager or a sparkling water with lemon keeps the palate clean between bites. For a spicier version, something sweet helps, like an iced barley tea or a fruity soda. If you want something more interesting, a glass of dry cider cuts through the fat and amplifies the tang of the kimchi.
Storage and reheating
Grilled cheese is always best the moment it comes off the pan, but if you need to save one, wrap it loosely in foil and store in the refrigerator for up to two days. Reheat it in a dry skillet over medium-low heat for 2 to 3 minutes per side. The crust will not be quite as shattering as fresh, but the cheese will re-melt and the kimchi will warm through. Avoid the microwave. It makes the bread soft and the cheese rubbery.
Frequently asked questions
Do kimchi and cheese go together?
Yes, and the combination works because of contrast. Kimchi is acidic, spicy, and fermented, while cheese is rich, fatty, and savory. Those opposing qualities balance each other instead of clashing. The acidity of the kimchi cuts through the heaviness of the cheese, and the fat in the cheese softens the sharpness of the fermentation. It is the same logic that makes fruit jam and brie a classic pairing.
Does kimchi go well with grilled cheese?
It goes exceptionally well. The heat of the pan softens the kimchi slightly and deepens its flavor while the cheese melts around it, almost absorbing the tangy juices. The result is a sandwich where the kimchi does not taste like a topping but like a core ingredient. The key is draining the kimchi well before adding it so the bread does not become soggy during cooking.
What is kimchi grilled cheese?
Kimchi grilled cheese is a grilled cheese sandwich that uses fermented Korean kimchi as a filling alongside melted cheese, typically between two slices of sourdough or sturdy white bread cooked in a buttered skillet until golden. It combines the comforting familiarity of a classic American grilled cheese with the bold, complex flavors of Korean fermented cabbage. It can be kept simple or built out with additions like bacon, gochujang, or sesame butter.
What did Gordon Ramsay put in his grilled cheese?
Gordon Ramsay has made grilled cheese with a combination that includes aged cheddar, a spread of Dijon mustard on the inside of the bread, sliced tomato, and Worcestershire sauce. He also typically uses a generous amount of butter on the outside of the bread for a deeply golden crust. His approach emphasizes layered, punchy flavors inside the sandwich rather than relying on the cheese alone to carry everything, which is a philosophy that translates well to a kimchi version too.
Conclusion
Kimchi grilled cheese is proof that some of the best food comes from putting two things together that have no business working and discovering they were meant for each other. The tangy punch of fermented kimchi and the slow, melty richness of cheddar and mozzarella on crispy sourdough is one of those combinations that feels obvious the moment you taste it and impossible to go back from.
Give this one a try this week. It is fast enough for a Tuesday lunch and interesting enough to serve to guests who think they know everything about grilled cheese.
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