Who doesn’t love Kimchi? This fantastic Korean Import has become a mainstay in a lot of kitchens around the world and paired with all kinds of ingredients, the lovely full flavoured sour notes act as a brilliant counter culture to our sugar addicted western society.
I am always playing with Grilled cheese sandwiches or Toasties as they are called in Europe, i found that middle of the road kimchi and the essential Korean pear goes really well with smoked ham and younger cheese.
Photography by Frank Verbruggen
Kimchi Grilled Cheese SandwichPrint Recipe
- 4 thick slices of sourdough bread
- 3 large spoons of Kimchi (Store bought is ok if you don't make your own, roughly chopped)
- 1 large sliced (ripe pear)
- 1 Tbsp of Muscovado sugar
- 4 slices of milk cheddar or young cheese
- 4 slices of good organic ham
- 3 tbsp Butter
- 4 Tbsp Vegetable oil
Melt 1 Tbsp of butter in 10-inch frying pan until sizzling, add kimchi. Cook 3-4 minutes or until hot and fragrant. Remove from the pan; set aside.
Spread 1 side of each bread slice with butter.
Evenly spread sliced pear and top with the sugar onto unbuttered side of 2 slices of bread. Layer each with 2 slices cheese, 2 slices ham, 1 Tbsp of kimchi, 2 slices cheese. Top with the remaining bread slices, buttered-side up.
Heat 10-inch frying pan or griddle over medium heat
Place 2 sandwiches into the pan. Cook, using a spatula turn it once, 4-6 minutes or until the bread is a nice golden brown and cheese is fully melted.
The kimchi will kick out some liquid, but thats ok, its to be expected, keep that liquid it makes a great dip for the crusts.
place onto a cutting board and cut through the middle, serve immediately with the left over kimchi liquid.
2 frying pans (or wash one half way through) spatula, knife, chopping board, peeler, small knife, cooks knife, Table spoons.