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    Home / Recipes / Easy

    7 Apr 23, 2015 Easy  |   Jump to Recipe

    Kimchi Grilled Cheese Recipe

    Did you know April is National Grilled Cheese Month?  I recently realized this, so I dedicated several delicious weeks this month to perfecting one of my favorite grilled cheese sandwiches, the Kimchi Grilled Cheese.

    This post may contain affiliate links.

    Kimchi Grilled Cheese

    Several months ago, I discovered the amazing pairing of kimchi and cheddar one evening after work.  I often come home starving after a long day of work, and I like to eat a little snack before diving into dinner preparation.  These snacks consist of leftover bread with olive oil, bits of cheese , slices of cured meat and/or any of the various fermented or pickled things sitting in my fridge.  Kimchi, a Korean fermented cabbage, makes regular appearances during evening snack time.  Here’s what my various bites looked like that evening:

    Torn chunk of bread dipped in evoo.

    Kerrygold cheddar.

    Torn chunk of bread dipped in evoo.

    Sip of Old-Fashioned.

    Cheddar.

    Kimchi?

    … … … Cheddar.

    Kimchi.

    Cheddar.

    Kimchi.

    Cheddar.

    On repeat until eventually I was completely full.  I didn’t make it to dinner that evening.  Since then, I’ve formalized this tasty snack time duo into a proper dinner, the Kimchi Grilled Cheese. Continue reading for the recipe.

    Crusty Italian Bread

    Grilled Cheese Ingredients

    I mentioned the word “perfecting” up top, because this sandwich went through several iterations before I finally landed on the recipe below. Here’s the winning breakdown:

    • Parmesan butter
    • Crusty Italian bread
    • A grated mix of Monterey Jack and Kerrygold Skellig Sweet Cheddar
    • Chopped kimchi
    • Chopped fresh mint

    Two slices of crusty Italian bread get slathered with softened butter infused with grated Parmesan cheese.  As the bread cooks on the skillet, it will develop a salty, golden crust that crunches as you bite into it.  The grated cheeses and chopped kimchi get mixed in advance to ensure even melting and flavor distribution as the sandwich cooks.  Fresh mint just sets off the rich, bold flavors of the cheddar and kimchi.

    I enjoy spicy kimchi with a sour fermented flavor and minimal fishiness, but use whatever is available (and enjoyable) to you.  You can also make your own!  When paired with cheese, the flavor of the kimchi will mellow out a bit.

    Kimchi

    The beauty of the grilled cheese sandwich is that you can really use whatever you have on hand.  No Kerrygold Skellig in the fridge?  Try sharp cheddar.  No Italian bread?  Give sourdough a go.  Missing the mint?  Try cilantro!  The key is to know the technique behind making a perfect grilled cheese.  Here’s some tips:

    • The butter must be at room temperature, so you can easily spread over the bread without tearing it.  If you’ve neglected to let the butter come to room temp, try mayo!
    • The cheese must be grated to ensure even melting.  Thin thin thin slices of cheese also work, but they must be… thin!  I find it easier just to grate the cheese.
    • The kimchi must be chopped finely to ensure even distribution.
    • The mint is optional, but it really does provide some nice contrast.  Make sure it’s chopped well, and don’t go overboard!
    • Cooking the sandwich in a seasoned cast-iron skillet is preferred, but a non-stick skillet will also work.

    That’s about it!  Now give this grilled cheese recipe a try 🙂

    Check out my recipe for Kimchi and Bacon Pizza here.

    Kimchi and Cheese

    Sliced Crusty Italian Bread

    Kimchi Grilled Cheese

    Kimchi Grilled Cheese

    by Brandon Matzek
    5 from 6 votes
    Print Recipe Pin Recipe
    Servings 1 sandwich

    Ingredients
      

    • 2 tablespoons unsalted butter, at room temperature (this is crucial)
    • 2 tablespoons freshly grated Parmesan cheese
    • 2 slices crusty Italian bread
    • 3 heaping tablespoons grated Kerrygold Skellig (or other cheddar)
    • 3 heaping tablespoons grated Monterey Jack cheese
    • 3 tablespoons chopped cabbage kimchi
    • Chopped mint for sprinkling (optional, but highly encouraged)

    Instructions
     

    • Add butter and Parmesan to a small bowl, stirring to combine. Spread 1 tablespoon of the Parmesan butter over 1 side of each slice of bread (so 1 tablespoon per slice). Set aside. Add Skellig, Monterey Jack and kimchi to a medium bowl, tossing to combine.
    • Preheat a seasoned cast-iron skillet (or non-stick skillet) over medium heat. Once hot, add one slice of bread to the skillet, buttered side down. Quickly and carefully, evenly spread the cheese-kimchi mixture on the non-buttered side of the bread. Sprinkle the cheese-kimchi mixture with a little chopped mint (about 1 teaspoon). Place the remaining slice of bread on top, buttered side up.
    • Cook the sandwich until the bottom side is golden brown and the cheese is starting to melt. Carefully flip the sandwich, and continue to cook until the other side is golden brown. Transfer the sandwich to a plate and enjoy immediately!

    Notes

    This recipe easily scales up and down. The amount of Parmesan butter and cheese-kimchi mixture needed will vary based on the size and quantity of your bread slices. Just keep the ratios the same and scale up or down as needed. For the butter, it's 1 part unsalted butter and 1 part Parmesan cheese. For the cheese-kimchi mixture, it's 1 part grated cheddar, 1 part grated Monterey Jack and 1 part chopped kimchi.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    I partnered with Kerrygold on this article.  They provided me a selection of their delicious cheeses to sample. #KGgrassfed.

    Here are some other wonderfully cheesy recipes on Kitchen Konfidence:

    Savory Waffles with Rosemary, Ham and Dubliner Cheese

    Savory Waffles

    Roasted Tomato Soup with Broiled Cheddar

    Roasted Tomato Soup with Broiled Cheddar

    Goat Cheese Ice Cream with Fried Bread Crumbs and Balsamic Strawberries

    Goat Cheese Ice Cream with Fried Bread Crumbs and Balsamic Strawberries

    Jorge’s Bacon Cheeseburger

    Jorge's Bacon Cheeseburger

    Fat-Free Mac and Cheese

    Fat-Free Mac and Cheese

    Roasted Poblano Queso Fundido

    Roasted Poblano Queso Fundido

    7
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Easy Tags: bread, butter, cheddar, kimchi, mint, monterey jack cheese, parmesan cheese

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      April 25, 2015 at 4:42 pm

      I love Kerrygold Skellig and would be totally down with the kimchi pairing…sounds fabulous!

      Reply
      • Brandon Matzek says

        April 25, 2015 at 7:21 pm

        Thanks Averie! It is a good combination.

        Reply
    2. DessertForTwo says

      April 26, 2015 at 4:26 am

      5 stars
      And now, suddenly, at 6am, I must have a grilled cheese. When does the Korean market open so I can grab some homemade kimchi? You’ve set my Sunday on a whole new mission 🙂

      PS LOVE that Skellig cheese!

      xo

      Reply
      • Brandon Matzek says

        April 26, 2015 at 5:07 pm

        I hope you had a tasty Sunday 🙂 Thanks Christina!

        Reply
    3. Faith (An Edible Mosaic) says

      April 27, 2015 at 1:56 pm

      OMG, I like the way you snack! What a great pairing – I bet the kimchi cuts through the richness of the cheese beautifully!

      Reply
      • Brandon Matzek says

        April 27, 2015 at 9:07 pm

        Haha thanks Faith!! And yes, that’s exactly what the kimchi does 🙂

        Reply
    4. Laura @ Family Spice says

      April 27, 2015 at 2:37 pm

      Kimchi, cheddar, kimchi, cheddar. Brilliant! And Kerrygold Skellig is family favorite of ours, too. I’m guilty of the chunk of bread dunked in evoo routine! heh heh!

      Reply
      • Brandon Matzek says

        April 27, 2015 at 9:08 pm

        Haha, yes, I am a proud bread-evoo dunker :). Thanks Laura!

        Reply
    5. J.S. @ Sun Diego Eats says

      April 27, 2015 at 2:41 pm

      I do the same weird snacking thing when I come back from work and am hungry but too lazy/distracted to put anything together. Completely normal for my snack to consist of 3 olives, 2 dried figs, whatever cheese we have on a Ritz cracker, coconut cashews, and then a bite of leftover pad thai or any cake we have lying around. Don’t think I could bring it all together into a composed dish like this though…. 🙂

      Reply
      • Brandon Matzek says

        April 27, 2015 at 9:09 pm

        Coconut cashews from TJs?? If so, love them!! My bf is also a big cashew fan. That’s his after work snack of choice.

        Reply
    6. Gerry @ foodnessgracious says

      April 27, 2015 at 2:47 pm

      Averie’s right, that cheese is perfect for this sandwich and the kimchi..oh man!!

      Reply
      • Brandon Matzek says

        April 27, 2015 at 9:10 pm

        Thanks Gerry!

        Reply
    7. Steph @ Steph in Thyme says

      April 27, 2015 at 6:32 pm

      Ha, I love the sips of an Old Fashioned in between bites of goodness. That story sounds like a narrative of my typical “I’m lazy and don’t want to cook I’ll just snack until I’m full” weeknight evening. I lived in Korea for a few years in high school, and I have a big soft spot for kimchi. It sounds positively incredible paired with Kerry Gold in a grilled cheese!

      Reply
      • Brandon Matzek says

        April 27, 2015 at 9:20 pm

        Haha I’m glad I’m not alone here with my snacking habits :)!! And I’m jealous of your time in Korean. I’d love to visit someday.

        Reply
    8. The Food Hunter says

      April 28, 2015 at 8:10 am

      this is a wonderful sandwich idea

      Reply
    9. Laura @MotherWouldKnow says

      April 28, 2015 at 10:06 am

      Brandon – Your adventurous taste combination has me intrigued. I’m having difficulty imagining how this tastes, but I have to try it. Now I just have to get some kimchi. I love your directions using ratios – just the way I cook.

      Reply
    10. Stephanie says

      April 29, 2015 at 7:54 am

      I’m ob-sessed with grilled cheese and this sounds (and LOOKS) soooo good! April is doing me in with all of these grilled cheese pics I’ve been seeing! I’m heading to your waffle recipe next b/c it’s calling my name!

      Reply
    11. Amanda Paa says

      April 29, 2015 at 9:38 am

      the kimchi + sweet cheddar sounds like an amazing combination. perfect for the spiciness!

      Reply
    12. Sippitysup says

      May 2, 2015 at 4:40 pm

      I can see how this is one of those unexpected genius combinations. No matter how you discovered it. GREG

      Reply
    13. Ginny McMeans says

      May 4, 2015 at 9:16 pm

      Love how you have used kimchi in this sandwich. I try to use it often and this will be a good introduction for many. 🙂

      Reply
      • Brandon Matzek says

        May 5, 2015 at 7:58 am

        Thanks Ginny!

        Reply
    14. Kathleen says

      May 10, 2015 at 10:42 am

      Great idea! I wouldn’t have thought to combine the Kim chi with mint. Do you have a favorite brand of kim chi to purchase?

      Reply
      • Brandon Matzek says

        May 11, 2015 at 6:40 am

        Yeah it’s a tasty fresh counter to the sour spicy kimchi! So the brand we use HS a Korean name :P. But the picture on the front has the silhouette of a woman sitting and she’s behind a slatted screen. Not sure if that helps! We also enjoy the Happy Pantry brand here in San Diego, and Trader Joe’s has decent kimchi from time to time.

        Reply
    15. Debra says

      May 10, 2015 at 3:11 pm

      So, I really don’t know where to start with your cheesy round-up. Everything looks marvelous. Kimchi in the fridge is calling to me now!

      Reply
      • Brandon Matzek says

        May 11, 2015 at 6:35 am

        Thanks Debra. Do it!!

        Reply
    16. serwis says

      May 12, 2015 at 8:15 am

      This must be delicious, looks great and simply! 🙂

      Reply
      • Brandon Matzek says

        May 12, 2015 at 1:14 pm

        Thanks!!

        Reply
    17. Amanda says

      May 20, 2015 at 11:31 pm

      5 stars
      YUM! Excellent recipe. I signed up for your email. I love your recipes. Thank you .

      Reply
    18. Maureen says

      June 9, 2015 at 5:53 pm

      I’ll try to make this one, Brandon. Since you said that cheese and kimchi could be a good pairing then I must give this a try. 🙂 And by the way, it looks marvelous!

      Reply
    19. Megan Keno says

      June 17, 2015 at 10:17 pm

      I do love me some grilled cheese…this looks delicious!

      Reply
    20. Susan says

      June 18, 2015 at 2:53 pm

      Kimichi, cheese, and bread. Can’t go wrong and I love the skellig. It’s a cheese you can go to town on and not realize half is gone.

      Reply
    21. Cynthia/what a girl eats says

      June 18, 2015 at 10:19 pm

      I love the story about how you came up with this recipe! Sounds delicious. But then Kerrygold cheese with just about anything is great!

      Reply
    22. [email protected] says

      June 19, 2015 at 11:01 am

      Not much to say, other than… ALL OVER THIS.

      Reply
    23. Carol Borchardt says

      June 20, 2015 at 1:25 pm

      Brilliant combination! I’m a kimchi addict and love finding new recipes/ways to use it. This is a must try!

      Reply
    24. Matt @ Plating Pixels says

      June 21, 2015 at 11:42 pm

      I’ve never made kimchi but I bet it’s so good in a grilled cheese!

      Reply
    25. Masha Winget says

      November 14, 2016 at 12:24 pm

      5 stars
      Hi to all,

      Let the bread and cheese brown while the cheese inside melts, about 1-2 minutes. 🙂

      Best wishes
      Masha

      Reply
      • Brandon Matzek says

        November 22, 2016 at 7:21 am

        Sounds delicious 🙂 Thanks Masha!

        Reply
    26. Jessica says

      May 29, 2017 at 11:12 pm

      5 stars
      Looks soo good. I wonder how it will taste with mozzarella because thats all I have?

      Reply
      • Brandon Matzek says

        June 5, 2017 at 3:27 pm

        Hi Jessica! Mozzarella could work here, but cheddar would be best (any cheddar). You want a cheese that can stand up to the kimchi.

        Reply
    27. Jason says

      August 7, 2020 at 12:23 am

      5 stars
      Nice post!

      Reply

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    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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