Kimchi's Best Cheese Partners: A Cultural Food Fusion

Kimchi is a beloved Korean side dish that has been around for millennia. It is made with fermented cabbage and other vegetables, and its flavour profile evolves with age. When it comes to cheese pairings, kimchi's spicy, tangy, and effervescent notes are complemented by mild, semi-firm cheeses like mozzarella, which allow the kimchi to shine, and sharper, saltier cheeses like cheddar, which balance out the dish. For a truly indulgent treat, kimchi grilled cheese sandwiches are a popular choice, with the melty cheese and spicy, caramelised kimchi creating a flavour sensation.

Kimchi grilled cheese with mozzarella

Ingredients

• 2 slices of bread
• 1 tablespoon of mayonnaise
• 1/2 cup of grated mozzarella
• 1/4 cup of drained and coarsely chopped kimchi
• 1 tablespoon of unsalted butter

Optional ingredients

• 1/4 cup of grated cheddar, Monterey Jack, or pepper Jack
• Grilled steak
• Roasted vegetables
• Bacon
• Brown sugar

Method

First, heat a heavy skillet over medium-low heat. Thinly spread 1/2 tablespoon of mayonnaise onto one side of each slice of bread. Place the bread, mayonnaise-side down, in the skillet. Divide the mozzarella evenly over the slices. When the cheese has just melted, add the kimchi to one side. Use a spatula to top with the other slice of bread, cheese-side down. Press with the spatula, then let cook, covered, flipping as needed to prevent burning, until the bread is crusty-brown and the sandwich is warmed through.

Tips

• If you are using refrigerated kimchi, gently toast and warm the bread on a skillet before adding the cheese. This will kickstart the melting process.
• If you are using butter instead of mayonnaise, add it last to give the grilled cheese a nice finishing buttery flavour without burning the bread.
• If you are using bacon, cook it in a large pan over medium-high heat until crisp, then add the kimchi and brown sugar. Let it pan-fry for a few minutes to dry it out and become caramelized.

Kimchi grilled cheese with cheddar

Kimchi grilled cheese is a twist on the classic grilled cheese sandwich. The spicy heat of kimchi pairs well with melty cheese. While mozzarella is a popular choice as it lets the kimchi shine, you can also add cheddar for more kick. Here is a recipe for kimchi grilled cheese with cheddar:

Ingredients:

• 2 slices of bread (soft sandwich bread or large rustic slices, not more than 1/2-inch thick)
• 1 tablespoon mayonnaise
• 1/2 cup grated mozzarella, Cheddar, or other mild, semifirm cheese
• 1/4 cup drained and coarsely chopped kimchi

Instructions:

• Heat a heavy skillet over medium-low heat.
• Thinly spread 1/2 tablespoon of mayonnaise on one side of each slice of bread.
• Place the bread, mayonnaise side down, in the skillet.
• Divide the mozzarella and cheddar evenly over the slices.
• When the cheese has just melted, add the kimchi to one side.
• Use a spatula to top with the other slice of bread, cheese side down.
• Press with the spatula and cook, covered, flipping as needed to prevent burning.
• Cook until the bread is crusty-brown and the sandwich is warmed through, about 2-4 minutes.

Tips:

• If you want to add more ingredients, you can include grilled steak, roasted vegetables, or other savoury leftovers.
• You can also spread mayonnaise on the outside of the bread instead of butter to prevent burning and allow the cheese to melt fully.
• If you like your grilled cheese extra crispy, you can toast and warm the bread on the skillet before adding the cheese.

Kimchi grilled cheese with American cheese

Ingredients

• 2 slices of bread (soft sandwich bread, large rustic slices, or sourdough)
• 1 tablespoon of mayonnaise or butter
• 1/2 cup of grated mozzarella, or other mild, semifirm cheese (such as cheddar)
• 1/4 cup of drained and coarsely chopped kimchi
• Optional: 1/4 cup of grated cheddar, Monterey Jack, or pepper Jack for extra kick

Method

• Heat a heavy skillet over medium-low heat.
• Thinly spread 1/2 tablespoon of mayonnaise or butter on one side of each slice of bread.
• Place the bread, mayonnaise or butter side down, in the skillet.
• Divide the mozzarella or other cheese evenly over the slices.
• When the cheese has just melted, add the kimchi to one side.
• Use a spatula to top with the other slice of bread, cheese side down.
• Press with the spatula and cook, covered, flipping as needed, until the bread is crusty-brown and the sandwich is warmed through.

Tips

• To enhance the melting process, especially if using refrigerated kimchi, gently toast and warm the bread on a skillet before adding the cheese.
• For a sweeter flavour, cook the kimchi with bacon and brown sugar before adding it to the sandwich.
• For a vegetarian option, omit the bacon.
• For a vegan option, use plant-based butter and cheese.

Kimchi grilled cheese with gruyere

Kimchi grilled cheese is a twist on the classic grilled cheese sandwich, with the addition of spicy fermented cabbage and other vegetables. The following recipe details how to make a kimchi grilled cheese sandwich with gruyere cheese.

Ingredients:

• 2 slices of bread (soft sandwich bread or large rustic slices, not more than 1/2-inch thick)
• 1 tablespoon of mayonnaise
• 1/2 cup of grated mozzarella, cheddar, or other mild, semifirm cheese
• 1/4 cup of drained and coarsely chopped kimchi
• 2 slices of gruyere cheese

Method:

• Heat a heavy skillet over medium-low heat.
• Thinly spread 1/2 tablespoon of mayonnaise on one side of each slice of bread.
• Place the bread, mayonnaise side down, in the skillet.
• Divide the mozzarella evenly over the slices.
• When the cheese has just melted, add the kimchi to one side.
• Use a spatula to top with the other slice of bread, cheese side down.
• Press with the spatula and cook, covered, flipping as needed to prevent burning.
• Cook until the bread is crusty-brown and the sandwich is warmed through, about 2-4 minutes.

Tips:

• To enhance the melting process, gently toast and warm the bread on the skillet before adding the cheese.
• If using refrigerated kimchi, you can warm it up a bit before adding it to the sandwich.
• For a crispier sandwich, finish the sandwiches in an air fryer.
• For a vegetarian option, omit the bacon and use plant-based cheese and butter substitutes.

Kimchi grilled cheese with fontina

This recipe puts a Korean twist on the classic grilled cheese sandwich. It is a combination of spicy, sour kimchi, melty cheese, and buttery sourdough bread.

Ingredients:

• 2 slices of thick-cut sourdough bread
• 1 tablespoon of salted butter (at room temperature)
• 1 clove of garlic (grated)
• 1 tablespoon of raw sesame seeds
• 1-2 tablespoons of Gochujang (Korean chilli paste)
• 1/2 cup of kimchi (roughly chopped)
• 1/4 cup of fresh basil leaves
• 1 cup of sharp Cheddar cheese (shredded)
• 1/2 cup of fontina cheese (shredded)
• Fresh chives (for serving)
• Honey (for serving)

Method:

First, mix the butter, sesame seeds, and garlic in a small bowl. Spread the outside of each slice of bread with the sesame garlic butter. On the inside of one slice, spread the Gochujang, then layer the cheeses, kimchi, and basil. Add the top piece of bread, buttered side facing up.

Place the sandwich in a skillet and cook until golden on each side, which should take about 3-5 minutes per side. Serve topped with chives, honey, and a sprinkle of sea salt.

Tips:

• It is important to ensure everything is hot before adding the cheese to prevent the bread from burning.
• Adding butter at the end gives the sandwich a nice finishing buttery flavour.
• If you don't like garlic, leave it out, but keep the sesame seeds as they add a delicious toasted flavour.
• If you want to reduce the spiciness of the kimchi, rinse it in cold water, squeeze out the excess water, and chop it up.
• For an extra kick, add 1/4 cup of grated Cheddar, Monterey Jack, or Pepper Jack cheese.
• For a crispier version, you can finish the sandwiches in an air fryer.

Frequently asked questions