Equipment
Ingredients
Sandwich Base
- 2 thick-sliced white bread or sourdough, room temperature
- 30 g unsalted butter, softened
Filling
- 40 g monterey jack cheese, shredded
- 40 g sharp cheddar cheese, shredded
- 60 g napa cabbage kimchi, chopped and squeezed dry
- 15 g gochujang
- 1 scallion, thinly sliced
Nutrition (per serving)
Method
Thoroughly squeeze the liquid out of the chopped kimchi using paper towels or a cheesecloth. It must be very dry to prevent a soggy sandwich.
In a mixing bowl, combine the shredded Monterey Jack, shredded Cheddar, and gochujang paste. Toss and massage with your hands or a fork until the cheese strands are evenly coated in the red paste.
Spread the softened butter evenly on one side of each bread slice. Flip one slice over (butter side down) and pile on half the cheese mixture, the dry chopped kimchi, scallions (if using), and the remaining cheese. Top with the second slice, butter side up.
Heat a non-stick skillet over medium-low heat. Place the sandwich in the pan. Cook for 3-4 minutes, pressing down gently with a spatula, until the bottom is deep golden brown and crispy.
Carefully flip the sandwich. Cook for another 3-4 minutes until the second side is golden and the cheese is completely melted and bubbling.
Remove from the pan and let rest on a wire rack or board for 1 minute before slicing on the diagonal.
Chef's Notes
- Use 'sour' or aged kimchi for the best flavor profile; the acidity cuts through the rich cheese better than fresh kimchi.
- If you prefer a specific spice level, adjust the gochujang ratio, but do not omit it as it provides the critical savory backbone.
- For an extra crispy crust, use mayonnaise instead of butter on the outside of the bread—it has a higher smoke point and browns evenly.
- Monterey Jack is essential for the 'gooey' factor; using only Cheddar may result in a greasy, separated texture.
