Kimchi Grilled Cheese
KIMCHI GRILLED CHEESE
Grilled cheese is one of the easiest and most versatile dishes, perfect for any meal—be it a quick lunch or a late-night indulgent supper.
The simplicity of a well-toasted bread filled with melted cheese is a timeless comfort food that never fails to satisfy. With the addition of kimchi, this classic dish transforms into a gourmet delight. The tanginess of kimchi not only cuts through the richness of the cheese, balancing flavours beautifully, but it also introduces a delightful crunch and a spicy kick. This combination makes it an excellent way to introduce kids to the unique taste of kimchi.
Renowned for their high-quality ingredients, Josun Hotel’s kimchi stands out with its rich, well-balanced flavours and authentic Korean taste. Kimchi, a traditional Korean fermented vegetable dish, is packed with numerous health benefits. Rich in probiotics, it aids digestion and promotes a healthy gut. Additionally, kimchi is low in calories but high in fibre and essential nutrients like vitamins A, B, and C. The fermentation process also enhances its antioxidant properties, making it a powerful addition to your diet.
Whether you're looking for a quick meal or a new way to enjoy kimchi, this recipe is sure to satisfy both adults and kids alike.
Serves: 1
Prep time: 5 mins
Cook time: 10 mins
Ingredients:
- 2 slices of sourdough or your preferred bread
- 50 grams of sharp cheddar cheese (about 2 slices)
- 50 grams of provolone cheese (about 2 slices)
- 50 grams of comte cheese (about 2 slices)
- 30 grams of parmigiano cheese (grated)
- 80 grams of well-drained Josun Hotel Napa Cabbage kimchi, chopped
- 14 grams of butter, softened (1 tablespoon)
- 20 grams of mayonnaise, (about 1.5 tablespoon)
Instructions:
- Drain kimchi well to remove excess moisture and chop into small pieces.
- Lightly stir fry chopped up kimchi on a pan over medium heat for about 5 minutes.
- Spread butter on the one side of each bread slice.
- Combine kimchi and mayonnaise before spreading an even layer on the other side of each bread slice.
- Place both slices of bread, kimchi mayonnaise side down, on a preheated skillet or griddle over medium heat.
- Grate parmigiano cheese over the buttered side of each bread before flipping both slices over.
- Layer the kimchi mayonnaise side with cheddar cheese, provolone cheese and comte cheese before closing both slices together.
- Cook until the bread is golden brown and the cheese starts to melt, about 3 - 4 minutes. Carefully flip the sandwich and continue cooking the other side until golden brown and the cheese is fully melted, another 3 - 4 minutes.
- Remove from the skillet, let it cool for a minute on a wire rack, then slice in half and enjoy your kimchi grilled cheese! Serve it with Little Farms’ homestyle roasted tomato and basil soup for a hearty well balanced meal.
