ENJOY

Kimchi Grilled Cheese Sandwich

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.

Homemade Kimchi Cabbage

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.

Good luck!

Photography by Frank Verbruggen

Kimchi Grilled Cheese Sandwich

Print Recipe
Serves: 2 Cooking Time: 35 minutes (start to Finish)

Ingredients

  • 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

Instructions

1

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.

2

Spread 1 side of each bread slice with butter.

3

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.

4

Heat 10-inch frying pan or griddle over medium heat

5

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.

6

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.

7

place onto a cutting board and cut through the middle, serve immediately with the left over kimchi liquid.

Notes

2 frying pans (or wash one half way through) spatula, knife, chopping board, peeler, small knife, cooks knife, Table spoons.

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