Kimchi Grilled Cheese Recipe
by Da-Hae West
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Easy
There’s something magical about the combination of kimchi and cheese. The tangy, spiciness of kimchi complements creamy cheese so perfectly that it’s now become a famous marriage of flavours. In Korea, it is common to see these two ingredients paired in all sorts of dishes – from ramyun noodles, burger toppings, tacos and fries– kimchi and cheese can be used together in so many ways. So it’s not surprising that there are lots of recipes for kimchi grilled cheese sandwiches out there, but I had to include one as it really is the best kind of sandwich – and here, the secret ingredient is the sour cream, which helps glue the mozzarella to the sandwich and also gives it a layer of flavour making these completely irresistible.
Balli Balli by Da-Hae West, published by Ryland Peters & Small (£22) Photography by Clare Winfield © Ryland Peters & Small
Ingredients for Kimchi Grilled Cheese Serves: 2
- 110 g kimchi, plus extra to serve
- 1 tbsp vegetable oil
- ½ tsp gochujang (Korean red pepper paste)
- 40 g spreadable butter
- 2 slices sourdough bread
- 2 tbsp sour cream
- 100 g mozzarella
How to make Kimchi Grilled Cheese
- Reserve 2 teaspoons of the kimchi, chop it and set to one side.
- Place a frying pan over a high heat with the oil. Add the remaining kimchi and the gochujang, fry for 2 minutes and set to one side.
- Butter the bread on both sides of each slice. Spread sour cream on one side of each slice of bread. Layer half the mozzarella over the sour cream on one slice, followed by the cooked kimchi, the reserved chopped kimchi and then the rest of the mozzarella on top. Place the second slice of bread, sour cream-side down, on top.
- Place a large frying pan over a medium head and carefully place the sandwich in the middle.
- Lay something heavy on top (e.g. a plate with a mortar and pestle on top) or press heavily with a spatula for 2 minutes. Flip and fry for a further 2 minutes until crisp and cooked.
- Slice in half and serve immediately with extra kimchi.
About the author
Da-Hae West is a Korean cookery teacher, recipe writer and author of Eat Korean. She has a wealth of experience promoting Korean food, closely working with the Korean Cultural Centre and Korean Tourism Organisation, as well as using her expertise on TV productions.
