Name: Kimchi Grilled Cheese Sandwich
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Fusion
Ingredients: Bread slices (white, sourdough, or your favorite sandwich bread); Cheese slices (cheddar, American, or a mix); Butter, softened; Kimchi, roughly chopped (about 1/4 cup per sandwich)

Jump to Recipe·Leave a Review

This kimchi grilled cheese sandwich takes the classic, gooey, golden-crusted comfort food I know and love and gives it a bold, tangy, and slightly spicy twist. By slipping in chopped kimchi after the sandwich is grilled, I get the irresistible contrast of hot melted cheese with cool, crunchy, fermented cabbage in every bite.

Kimchi Grilled Cheese Sandwich

Why You’ll Love This Recipe

I like grilled cheese for its simplicity, but adding kimchi changes the whole experience. The kimchi’s brightness cuts through the richness, so it never feels too heavy. I also love how the crunch of the cabbage contrasts with the soft bread and gooey cheese. It’s a simple upgrade that turns an everyday sandwich into something exciting, unique, and full of personality—without making it complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bread slices (white, sourdough, or your favorite sandwich bread)
Cheese slices (I like cheddar, American, or a mix)
Butter, softened
Kimchi, roughly chopped (I use about 1/4 cup per sandwich, with a mix of cabbage stalks and leaves)

Directions

I start by preparing my kimchi. I put two paper towels on the cutting board to avoid stains, then chop the kimchi into bite-sized pieces.
I butter one side of each slice of bread.
I place a slice of bread, buttered side down, in a skillet over medium heat, then layer on the cheese.
I top it with the second slice of bread, buttered side up, and grill until golden brown on both sides and the cheese has melted.
I carefully open the sandwich and add the cold, chopped kimchi inside.
I close it up and serve immediately—no waiting for it to cool since the kimchi does that for me.

Servings and timing

This recipe makes 1 sandwich. It takes about 5 minutes to prepare and 5–7 minutes to cook, so I can have it ready in under 15 minutes.

Variations

I sometimes use mozzarella for a milder, stretchy cheese effect.
White kimchi gives a less spicy but equally flavorful result.
Adding a sprinkle of sesame seeds on top adds an extra nutty crunch.
A dash of gochujang mixed into the cheese layer gives more heat.

storage/reheating

I prefer eating this fresh since the bread can get soggy, but if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. To reheat, I warm the sandwich in a skillet over low heat until the cheese is melty again.

FAQs

Can I use other fermented vegetables instead of kimchi?

Yes, I can use pickled radish, sauerkraut, or even pickled cucumbers for a different tangy crunch.

Do I need to drain the kimchi before adding it?

I like to blot the kimchi lightly with a paper towel so it doesn’t make the bread soggy.

Can I make this without butter?

Yes, I can use mayonnaise for spreading on the bread—it gives a golden crust with a slightly different flavor.

What’s the best bread for this recipe?

I like sourdough for its tang or a hearty white bread for a softer bite.

Can I cook the kimchi with the cheese instead of adding it after?

I can, but I prefer adding it after grilling so I get that contrast of hot cheese and cool kimchi.

Conclusion

This kimchi grilled cheese sandwich is my go-to when I want something comforting yet exciting. It keeps all the melty, crispy joy of the classic while adding a tangy crunch that makes every bite more interesting. It’s fast, satisfying, and a little bit addictive—exactly how I like my comfort food.