Kimchi grilled cheese, you ask? Yep… I went there. Kimchi grilled cheese is what happens when I don’t have class on Tuesdays and I spend too much time wandering aimlessly around Whole Foods. I decided to buy a small jar of kimchi because I was getting my every-other-month-or-so Korean food craving that doesn’t go away until I have some of my grandma’s hot soup or corral one of my friends to get bibimbap and pan chan with me in Baltimore’s “Koreatown,” which, unfortunately, is a tiny street with just three restaurants.
I love kimchi. Whenever I have some in my fridge, I end up putting it on all sorts of things – sandwiches, veggie burgers, quesadillas – I really let my imagination run wild. So when I was feeling creative for lunch on Tuesday and was craving cheese and something spicy, kimchi grilled cheese seemed like a fantastic idea.
Katie Brossman is a senior at Johns Hopkins University where she studies creative writing and spends an inordinate amount of time “procrastibaking” for her friends. Her favorite condiment is sriracha and she enjoys exploring the Baltimore restaurant scene on the weekends.
Kimchi Grilled Cheese
1/4 cup kimchi
2 slices of cheese
2 pieces of bread
First, melt a little butter in your skillet and add your kimchi. Let it cook a little bit, just enough for it to start caramelizing.
Butter the outsides of your bread and assemble your sandwich, stacking a generous helping of kimchi between the slices of bread. I used a mix of cheeses I had in my fridge (gouda and muenster) and I also think a sharp cheddar would work well!
Grill like any other grilled cheese until the sandwich is as brown as you like. Feel free to eat more kimchi on the side.