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one golden milk-bread grilled-cheese sandwich cut into two halves with melted pale yellow Gouda and a thin layer of chopped red-orange cooked kimchi cabbage inside on an ordinary plate, with no whole cabbage leaves or garnish
Rachel Kim

Kimchi Grilled Cheese

Squeeze the kimchi before it enters the pan, then cook away the brine that would otherwise soak the milk bread. Young Gouda melts smoothly around the chopped cabbage, giving the fermented filling a mild, rich partner. Keep cheese on both sides of the kimchi so a loose pile of cabbage doesn't separate the sandwich when you cut it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 1/2 cup cabbage kimchi drained, squeezed dry and chopped
  • 1/2 tsp toasted sesame oil
  • 4 slices milk bread about 1/2 inch thick
  • 5 oz young Gouda thinly sliced
  • 1 1/2 tbsp mayonnaise

Method
 

  1. Heat sesame oil in a small skillet over medium heat. Add squeezed chopped kimchi and cook for 3 to 4 minutes, stirring, until no free liquid remains. Transfer to a plate for 2 minutes.
  2. Divide half the Gouda over 2 bread slices, spread cooked kimchi evenly over it and add remaining cheese. Close with the other bread slices.
  3. Spread mayonnaise thinly over the outside faces. Heat a large skillet over medium-low heat.
  4. Cook sandwiches for 4 to 5 minutes per side until golden and the Gouda is fully melted, covering for 2 minutes after turning if the center needs help warming.
  5. Rest for 1 minute, cut in half and serve.