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  • Writer's pictureJust a Tad Salty


Updated: Aug 5, 2020

I love cheese. Which is why when we go to a Korean Barbecue restaurant, I always order cheese on the side. I let all the gooey goodness melt by the grill, then dip my meats in there to my heart's desire. This sandwich could be the to-go, convenient version of my Korean Barbecue experiences, but just without the meat.

Check out the Meat-Bulgogi version of this sandwich here.


3 Tablespoons unsalted butter, softened

3 cloves garlic, minced

¼ teaspoon sesame oil

¼ teaspoon Gochujang

Mix above ingredients and set aside.


1 cup Napa Cabbage Kimchi

1 cup extra sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

6 slices of sourdough bread loaf

2-4 Tablespoons of unsalted butter (for grilling)


Spread butter Gochujang on one side of each of 6 bread slices.

Using a skillet on medium heat, melt butter (half tablespoon to 1 tablespoon at a time).

Once butter is melted, grill the bread slices 1-2 minutes each side, in batches.

Still on the skillet with heat on, layer Kimchi on one slice of bread, and the cheeses on the other slice of bread.

Flip one slice of bread and place on top of the other slice to make a sandwich.

Add butter on the skillet and let sandwich grill, flipping it 1-2 times, until cheeses are melted.

Repeat above steps to make the other 2 sandwiches.


Kimchi Grilled Cheese Sandwich
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